Rib Eye Roast

We cooked a rib eye roast for Christmas Eve dinner his year, since we couldn’t go out to a restaurant. This roast made for an easy but elegant dinner. We served with fingerling potatoes, asparagus and homemade horseradish sauce on the side. But no need to wait for a holiday, it also works well for dinner parties and just anytime the mood strikes.

Rib Eye Roast

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Ingredients

• 5 pound rib eye roast approximate size
• 2 teaspoons salt
• 2 teaspoons ground pepper
• 2 teaspoons dried oregano
• 2 teaspoons dried thyme

Instructions

• Preheat oven to 350°F
• Combine seasons and coat outside of roast.
• In a roasting pan, place the roast fat side up.
• Cook in preheated oven until the roast reaches the desired doneness:

  1-3/4 to 2-1/4 hours for medium rare or at 135°F with meat thermometer

  2-1/4 to 2-3/4 hours for medium or at 145°F with meat thermometer
• Pull roast out of the oven at desired temperature and transfer to a platter. Tent with foil for 20 minutes before carving.