From what I gather, doing a 200 degree slow roast on a standing rib-eye roast will result in a more uniform doneness, and doing 500 degree to 350 degree standard technique will be better for more varied levels of doneness.
Any suggestions or opinions on the best way to go? I'm leaning towards the slow roast...but should I cover it with foil? Is 1/2 hour per pound good for medium rare? Should I put it back in at 500 degrees to get a crust?
Any help would be greatly appreciated!
Updated 2 years ago | 4
Updated 8 months ago | 2
Updated 25 days ago | 5
Updated 1 year ago | 2
Updated 11 months ago | 64