Ribeye Roast
1. Heat oven to 350 degrees F. Place roast, fat side up, on rack in shallow roasting pan. Insert ovenproof meat thermometer in thickest part of roast, not resting in fat. Do not add water or cover.
2. Roast according to chart. Remove when meat thermometer registers 135 degrees F for medium rare, 150 degrees F for medium. Let the roast stand 15 minutes. (Temperature will continue to rise 10 degrees F to reach desired doneness and roast will be easier to carve.)
| Beef | Cut Weight | Total Cooking Time |
| Ribeye Roast, small end | 3 to 4 lbs. | Medium rare:1-1/2 to 1-3/4 hrs. |
| Medium:1-3/4 to 2 hrs. | ||
| 4 to 6 lbs. | Medium rare:1-3/4 to 2 hrs. | |
| Medium:2 to 2-1/2 hrs. | ||
| 6 to 8 lbs. | Medium rare:2 to 2-1/4 hrs. | |
| Medium:2-1/2 to 2-3/4 hrs. | ||
| Ribeye Roast, large end | 3 to 4 lbs. | Medium rare:1-3/4 to 2-1/4 hrs. |
| Medium:2 to 2-1/2 hrs. | ||
| 4 to 6 lbs. | Medium rare:2 to 2-1/2 hrs. | |
| Medium:2-1/2 to 3 hrs. | ||
| 6 to 8 lbs. | Medium rare:2-1/4 to 2-1/2 hrs. | |
| Medium:2-1/2 to 3 hrs. |
Category: Beef
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