Honestly, what’s better than the sound of a sizzling rib eye roast filling your home with its mouthwatering scent? Zilch, if you ask me! I absolutely thrive on being the wizard behind the stove; it gives me a sense of satisfaction that’s pretty hard to describe.
When it comes to crafting a rib eye roast, it’s all about showcasing the beauty of this primal cut. Simplicity is truly the hero at this cookin’ rodeo. Armed with my faithful seasoning sidekicks- good old salt and pepper- along with my pampered virgin olive oil, I can’t wait to get my hands dirty while my heart impatiently hums a tunes of anticipation.
Hold your horses! Before we get ahead of ourselves, time to preheat the oven to 500 degrees Fahrenheit. Blimey! That’s hot! But trust me folks, when it comes to roasting rib eye, don’t stop short of perfection. High heat initially gives the roast a delightful crust, sealing all those swimming pool of juicy flavors inside.
You know what’s next, right? It’s all a piece of cake from here, my friends. Sling the seasoned roast onto an elevated rack in a roasting pan – Now, play the waiting game. All good things take time, isn’t it? Patience is a virtue in this world of instant gratification, more so in the realm of cooking.
As the clock ticks, the magic unfolds. Slowly but surely, the mesmerizing aroma wafts through the home. Forget air fresheners, there’s nothing like the scent of a rib eye roast dancing in your kitchen. And when it’s finally pulled out of the oven, gosh almighty, it’s worth every second of the wait!
Cooking rib eye, dear mates, is not merely about feeding your bellies. It’s a dance, a celebration of sorts, a joy ride to food heaven. Put on that dazzling apron, pull out the chef’s hat, and get ready to roast your way to nirvana! Can’t wait to dive into this culinary journey with you all, are you in for the ride?
- Start by preheating your oven to 500°F (260°C).
- Take your rib eye roast (around 5 pounds is perfect for 6 people) out of the fridge to warm up to room temperature.
- In a small bowl, mix together 2 tablespoons of olive oil, 2 teaspoons of sea salt, 2 teaspoons of coarsely ground black pepper, 2 tablespoons of minced garlic, and fresh herbs to taste (rosemary and thyme work great).
- Spread this delightful mixture generously all over your beautiful rib eye roast, making sure to get into every nook and crevice.
- Place the roast, fat-side up, on a rack in a roasting pan.
- Place the pan in the oven and cook at extremely high heat for 15 minutes to create that perfect, tasty crust we all love .
- After 15 minutes, reduce the oven temperature to 325°F (165°C), and slow-roast the rib eye until your desired doneness. This might take roughly 20 minutes per pound for medium-rare.
- Once cooked, take your delicious roast out of the oven, tent it with aluminum foil, and let it rest – this lets the juices redistribute ultimately ensuring a succulent roast.
- While the roast is resting, you’re free to whip up some delicious gravy or some beautiful roasted vegetables to serve on the side.
- After about 15-20 minutes of rest, your roast is ready to slice and serve. Go ahead, pour yourself a glass of red wine, and let’s feast!
That was fresh!