Whole boneless ribeye roast

Hi Melanie!

Wow, that roast sounds wonderful-- your family is so lucky!  I think the most important thing is that you have an accurate meat thermometer and not let the meat get above 125-135 degrees for medium/rare- medium. Otherwise, just about everything else is secondary! The recipe on ehow.com says "For medium, look for 160 degrees, and for well-done, let the roast reach 170 degrees." Holy cats, don't do that!!!

I have made a boneless rib-eye roast once, using this recipe: http://www.finecooking.com/recipes/beer-... It was really tasty. Given that your roast is twice the size (!!) of the one in this recipe, I might use a slightly lower heat, but I think a bit of salt on the outside is fine.

Do you have Bruce Aidell's Complete Book of Meat? They have this to say about the rib-eye roast" One of the most flavorul and common boneless roasts from this area is the rib-eye, a large muscle next to the rib bone... The rib-eye makes a delicious roast with very little waste and can be cut to any size, depending on the number of diners. If you buy a whole rib-eye, you can cut the size roast you want and slice the rest for rib steaks."
Their method (page 189, for an 8-10 pound top loin roast, which would be similar) is to:

1. let the roast come to room temperature for at least 2 hours

2. brush the roast with paste of garlic, salt, and herbs,

3. Roast at 450 for 15 minutes, then turn the heat down to 350.

4. Roast at 350 for about 35-45 minutes, starting to check the internal temperature at 25 minutes.

5. Remove at 125-135 for medium rare, let rest for 15-25 minutes.

This is exactly what I would do. I hope your roast turns out great!

Cheers, Jen