Home Cooking 6

Ribeye Roast

doberlady | Dec 31, 200703:13 PM

I am making one tomorrow for NYD dinner. I have never made one before. We were vegetarians for 8 years and last year started eating meat again.

I bought a 10lb roast. I can't see how many bones are in it but I think like 5.

I have read 100 recipes for cooking it and 1/2 use the high temp-lower temp-high temp again method. The other half are a basic 375 till your desired doneness saying 14-17minutes per pound.

Why is the higher heat method better? I think I would be safer with the standard 375.

I also bought a digital therm. that has the wire and the timer that sits on the counter.

What is a tried and true temp to take it out of the oven for med-rare? I do not trust what the booklet is telling me as it seems it will be overdone.


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