According to wife, chief chef and roast cooker, this is how she does her mouth watering good rib eye roast. I asked her her recipe and these are her instructions.
Prime Rib/Rib Roast
Determine what time you’re serving the meal and work backwards for time.
Take roast out of packaging and place on a roasting rack in the roasting pan the night before cooking. Leave it in the refrigerator overnight, uncovered so the outside of the roast dries
Bring roast to room temperature, which will take about 5-6 hours for a boneless 14 lb roast.
Preheat oven to 500F.
Combine approximately 5 sticks of room temperature butter with ½ - 1 cup chopped fresh rosemary and two whole finely minced garlic bulbs (not just cloves). Cover the entire roast with the butter mixture, including the ends. Place roast back on the rack in the pan and cover with about 2 cups of kosher salt.
Put in 500F oven in UNCOVERED roasting pan for 5 minutes per pound. Your 14 pound roast will take 70 minutes at 500F. DO NOT OPEN OVEN DOOR WHILE COOKING, OR FOR TWO HOURS AFTER COOKING IS FINISHED!!!
Turn oven off and leave in the oven for 2 hours. This is critical: Do NOT open oven door until it’s time to take out. After two hours, take roast out, lightly tent with foil for about 45 minutes (it’s still cooking). Remove roast and make au jus with the pan drippings.
This provides a roast where the middle is medium rare and the ends are medium.
If you'd like her au jus recipe, just ask.
This makes a delicious, wonderful roast.
Last edited by 992B; 12/21/17 08:54 PM.