From inthekitchenwithkath.com
(Adapted from a recipe from CAREBEARCOOKING on food.com)
A Rib Eye Roast is the same cut as a “Prime Rib Roast”; it is simply a Choice grade of meat instead of a Prime grade. It’s much less expensive than Prime beef, and it is what you’ll find at most markets.
The original recipe called for kosher salt which is what I use. For best results I recommend kosher salt. If you use table salt (Morton’s Iodized Salt, for example) cut the amount of salt at least in half.
For a bone-in roast, allow 1 – 1 ½ pounds per person. My 5.6 pound roast served 6, with just the meaty bones leftover.
1 5-6 pound rib eye roast (choice cut “prime” rib roast)
¼ cup kosher salt (or 2 tablespoons table salt)
1 tablespoon garlic powder or 6 garlic cloves, crushed
Pepper, generous amount
1. Allow the roast to come to room temperature (2 – 3 hours).
2. Preheat the oven to 500˚.
3. Combine the salt and the garlic.
4. Place the meat, bone side down, in a shallow roasting pan. (I found that my 12-inch cast iron skillet was a perfect fit.)
5. Add about ¼ cup of water to the pan.
6. Rub the roast all over with the salt and garlic. Generously grind pepper over it.
7. Roast the meat for 15 minutes.
8. Do not open the oven, but after 15 minutes turn the oven temperature down to 325˚.
9. Continue to roast at 325˚ for about 20 minutes per pound. (1 hour and 52 minutes for my 5.6 pound roast). This timing should produce a roast that’s Medium-Rare to Medium.
Update 12/24/12: If you like your roast a bit more on the rare side, try roasting it for about 18 minutes per pound. This is my preference.
Update 12/27/2013: If you have a meat thermometer, start checking the roast at least 30 minutes before you think it will be done. Continue roasting until it is done to your liking. If the roast has reached 95˚, the temperature will go up 8 - 10 degrees for each additional 10 minutes in the oven. (Tip from Molly Stevens in All About Roasting)
Rare: 125 - 130˚ (Take the roast out of the oven when the temperature reaches 120˚. The temperature will continue to rise a bit as it rests.)
Medium: 135 - 140˚ (Take the roast out of the oven when the temperature reaches 130˚. The temperature will continue to rise a bit as it rests.)
Well: 160 - 170˚ (please don’t do this)
Update 12/22/2017: For a 10 - 11 pound roast, roast it at 325˚ for about 14 minutes per pound after the initial 15 minutes at 500˚.
10. Allow the roast to sit for 20 - 30 minutes before slicing.