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I bought a beautiful 10 lb whole boneless ribeye roast from Heritage Farms to cook for my family on Christmas Eve. I thought it would come with a recommended recipe, but it didn't. I've been searching the 'net to learn the best way to prepare it and I'm reading some conflicting stuff; i.e., should I use salt, or will salt dry it out?
Can any of you fabulous cooks share with me how you would prepare this?
Thanks SO much!