|Nutritional Guidelines (per serving)|
|Servings: 6 to 8 servings|
|Amount per serving|
|% Daily Value*|
|Total Fat 18g||23%|
|Saturated Fat 7g||33%|
|Total Carbohydrate 6g||2%|
|Dietary Fiber 1g||2%|
|*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.|
If you're looking for a special roast beef recipe, this is an excellent choice.
Roast this beef rib eye to rare or medium-rare for the very best results. I used a heavy cast iron skillet for the roast, but a heavy baking pan can be used as well. The crusty cracked black pepper and garlic coating flavors the beef deliciously and the roast stays tender and juicy.
- 1 (5-pound) boneless beef rib eye roast
- 1 tablespoon cracked black pepper
- 1 tablespoon coarse Kosher salt
- 4 cloves garlic (pressed)
Put a seasoned cast iron skillet in the oven. Preheat the oven to 500 F.
Combine the black pepper, salt, and garlic; rub all over the roast.
Carefully, with potholders or oven mitts, remove the skillet to a metal rack. Put the roast in the skillet.
Return the skillet to the oven and roast at 500 F for 25 minutes. Reduce the heat to 325 F and continue roasting for about 1 1/2 hours, or until the roast reaches 130 F to 140 F for rare to medium-rare on a thermometer or oven probe inserted into the center of the meat.
Remove from the oven, tent loosely with foil, and let the roast rest for 20 minutes.
Carve and serve.
- Make sure to use oven mitts when handling the cast iron skillet. Since it'll be going in and out of the oven, you don't want to accidentally grab the hot skillet with bare hands.
- Not sure what temperature is the right doneness for you? Check out our meat and poultry temperature chart.