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Help with rib-eye roast

chipete | May 21, 200810:11 AM

I live in Chicago and it's still a bit chilly - so I decided to do my last roast. Long story short - I ended up buying a 4 lb rib-eye roast (bone-in), because it was a great deal. Never done a rib-eye roast before, most recipes say to use a roasting pan with a rack. I actually do not have a rack - never need one.
Can I use a Le Crueset Dutch Oven, lid off in oven using conviction? I will be making a sauce out of the browned bits since I can probably not cook the roast with any liquids (as I would with cheaper cuts of meat).


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