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Ribeye Roast - Help!!!


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Ribeye Roast - Help!!!

ezziecooks | | Dec 14, 2013 05:39 AM


This is my first time making a roast, and I'm hoping for some advice from the experts!

I have a 7 pound boneless ribeye roast, and need help with cooking instructions. I had the brilliant idea to make this for the Christmas party we are having tonight, spent a bunch on the meat, and now find myself somewhat clueless as to how to go about preparing it (while still having time to heat appetizers and sides). I've found extremely varied cooking times and temperatures. Not sure if this makes much of a difference, but I have an electric oven.

No chance I can do this in a Dutch oven, right? Roasting pan is best?

I think I'd like to go with a low and slow approach from Fourunder, especially if that will leave me with a good chunk of time to let it rest while heating up some hot appetizers and sides. I'm hoping to start resting at about 4:30. Would you be able to give me some advice on cook times and temperatures, how long I can rest, etc. using an electric oven? I've seen a lot of details on this site, but I want to make sure I get it right for this weight, the fact that it is boneless, etc. I know at least a couple of guests are not fans of rare meat, so I'm hoping to go towards the rare side of medium, but am open to being swayed. Thanks so much!!!!!

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