The ribeye roll is one of the most prized cuts on the animal because it produces steaks and roasts that are intensely flavorful and also tender. This technique roasts a whole bone-in or bone out ribeye roll at a low temperature for a moist, tender roast, then briefly broils it to create a delicious golden crust.
This same technique can also be used for other prime roasting cuts, like top sirloin roasts & whole striploins.
Ingredients Serves: 6-8
- 4-5 Pound (3-Rib) Grass-Fed Beef Ribeye Roast
- 2 T + 2 t Sea Salt
- Freshly Ground Black Pepper
Remove the roast from your refrigerator an hour before you plan on cooking it, so it can come to room temperature.
Preheat your oven to 250˚F.
Use paper towels to dry off any surface moisture from the roast. Season it with salt & pepper & place it on a rack in a roasting pan.
Roast the ribeye roll in the oven until a meat thermometer tells you the internal temperature is 120˚F (for Medium Rare)
Remove the roast from the oven and let it rest in the roasting pan for 20 minutes.
Switch your oven to broil. Broil the roast until it develops a nice crust.
Slice the roast & serve with your choice of sides or slice to order.