- 4 pounds to 6 pound rib eye roast (ask for the small end), well trimmed
- 1 tablespoon canola oil
- Salt and pepper to taste
- Preheat oven 350 degrees F.
- Rub entire roast with oil and sprinkle salt and pepper. If available, insert an oven proof meat thermometer into the middle of the roast, avoiding the bone. If an oven proof meat thermometer is not available, check meat temperature during the last 15 minutes of cooking with an instant read thermometer to check for doneness.
- Roast according to the following cooking temperatures and times:
Approximate cooking times and required temperature based on a 4 to 6 pound rib eye roast in a 350 degrees F oven:
RARE (140 degrees F): 18 to 20 minutes per pound
MEDIUM RARE (145 degrees F): 20 to 22 minutes per pound
MEDIUM (160 degrees F): 20 to 24 minutes per pound
MEDIUM WELL (165 degrees F): 22-24 minutes per pound
WELL (170 degrees F): 22-26 minutes per pound