Eye of Ribeye Roast
Behold, our expertly butchered and tied Eye of Ribeye Roast, the perfectly sized roast that is sure to elevate and delight any mid-sized dinner party.
Cooking Tips
Ideal for
-
Roast
Whether it's a holiday soirée, an anniversary dinner, or the dinner party of the year, there's nothing more celebratory - or indulgent - than preparing a whole roast for your guests.
- Season at least 4 hours prior to cooking and refrigerate. Then allow the roast to come up to room temperature at least 1-2 hours prior to cook time.
- Roast on a rack, or even better on a bed of mirepoix because it adds vegetable aromatics and enhances the richness of the juices.
- To create a deep, brown caramelized exterior, start the roast at 475º, and once the desired color is achieved, gradually reduce the heat to 300º - 325º.
- Check the internal temperature frequently using a high-quality instant read thermometer, such as the Thermapen Mk4. Be mindful of carryover cooking when roasting meats - the roast will increase in temperature 5º to 10º after you remove it from the oven.
- Rest the beef under a loose, aluminum foil tent after it is removed from the oven. Rest smaller roasts for 10-20 minutes, and large roasts up to one hour.
