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Rib Eye Roast

Before you jump to Rib Eye Roast recipe, you may want to read this short interesting healthy tips about Green Living In The Cooking area Could save you Money.

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A massive amount of electricity is consumed by freezers as well as refrigerators, and it's even worse if they are working inefficiently. You can save up to 60% on energy once you get a new one, in comparison to those from longer than ten years ago. The correct temperature for food is 37F within the fridge and 0F in the freezer, and sticking to these will use much less electricity. Another way to save electricity is to keep the condenser clean, because the motor won't have to operate as often.

As you can see, there are many little things that you can do to save energy, and also save money, in the kitchen alone. It is reasonably uncomplicated to live green, after all. A lot of it is merely making use of common sense.

We hope you got benefit from reading it, now let's go back to rib eye roast recipe. To make rib eye roast you only need 6 ingredients and 6 steps. Here is how you cook that.

The ingredients needed to make Rib Eye Roast:

You need of Roast.
You need 1 each of 4 to 6 pound rib eye roast.
Get 3 tbsp of salt.
Use 2 tbsp of black pepper.
Use 2 tbsp of onion powder.
Use 2 tbsp of garlic powder.

Instructions to make Rib Eye Roast:

Purchase a bone in rib roast graded prime or choice. Do not purchase select, you will not like the results. Let roast stand on counter for about an hour before cooking..
Mix spices and rub all over roast. Preheat oven to 450. This is what I use, you can of course us any rub that you I wish. I personally think that when it comes to a really good cut of meat less is more..
Purchase an oven safe meat thermometer, it will become your friend. Insert it into the center of the roast. Put the roast into the oven for 15 minutes. After that turn the oven down to 350 and cook for 15 to 20 minutes per pound. Time is only a rough guide, internal temp of the roast is the key..
When the internal temp reaches what you want remove it from the oven, tent it with foil, and let it rest for 15 to 30 minutes, or as long as you can stand it. Very important: the temperature will continue to go up by 5 or 10 degrees while it rests. It will go from medium to well done just sitting there. Always pull the roast from the oven more rare than you want to eat it at. Few things are as disappointing as ruining an expensive piece of beef. I will cook a 5 or 6 lb roast to an internal temp of 125. After resting the end pieces are done enough for my wife and youngest son, the middle is medium to medium rare in the very center for me, my daughter, and 15yo son. My oldest son eats any of it non-descriminately, when he's home from LSU our kitchen goes into double time..
Like the rub you can use any type of sauce to enhance the flavor, but be careful that you don't cover it up. I personally like Lea and Perrins worcestershire sauce..
Sorry that I don't have a pic of the cooked roast. When it's done those things are not on my mind..

The rib section of beef spans from ribs six through twelve. Rosemary Garlic Rib Eye Roast A Cookie Named Desire. But then I saw rib eye roasts and standing rib roasts on sale at the local grocer. Is a rib eye roast just a rib roast with the bones removed? Or does it come from a slightly different section, of the cow?

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