Rib-Eye Roast

Author: Central Market 01/01/2006

Instead of having the beef sliced into steaks and then cooking, prepare this as a roast and slice after it's cooked.

servings: 0

Ingredients

1 rib-eye roast
Olive oil
1 tbsp sea salt
1 tbsp course ground black pepper

Preparation

Preheat oven to 425 degrees.

Rub roast on all sides with olive oil. Coat with salt and pepper. Place roast in a roasting pan. Put roast in oven.

After 20 minutes, reduce heat to 350 degrees. Begin checking roast temperature after 1 hour. Remove roast from oven when it reaches an internal temperature of 135 degrees (about 2 hours).

Remove rack with roast from pan. Place in a warm area. Allow meat to rest 15 minutes before slicing. Reserve pan juices for potatoes.

Slice roast and plate individually; top with demi-glace. Or place roast on a platter surrounded by vegetables, and serve sauce in a gravy boat.