Master the art of cooking a perfect rib eye every time!
This is a foolproof method for making the best rare rib eye. The spices can be adjusted to taste, but the recipe below works perfectly. The secret is in the cooking method. It’s crucial to emphasize that the roast MUST be at room temperature for the recipe to work. If it’s even slightly cold in the center, the meat will be too raw. A mistake I’ve only made once, out of fear of leaving it at room temperature. But don’t worry! It’ll be fine! I typically buy 2-2.5 kg roasts and take them out of the refrigerator at least 5 hours in advance to ensure they’re at room temperature. The result is an absolutely PERFECT and juicy rib eye every time.
This is a specific formula for achieving a perfectly pink rib eye, cooked to just below medium-rare. To use this method, you’ll need a modern, full-size oven with a digital thermostat that indicates when it’s preheated. Older ovens with manual controls can vary greatly, and the doors may not be adequately insulated.
Ingredients
1 prime rib roast, boneless or not (any size)
Garlic powder
Salt
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