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Before you jump to Rib Eye Roast recipe, you may want to read this short interesting healthy tips about Healthy Eating Can Be An Easy Choice.

The benefits of healthy eating are nowadays being given more attention than ever before and there are many reasons why this is so. The overall economy is affected by the number of individuals who suffer from health problems such as hypertension, which is directly linked to poor eating habits. There are more and more efforts to try to get us to lead a more healthy lifestyle and still it is also easier than ever to rely on fast, convenient food that is very bad for our health. It is likely that many people assume it will take so much effort to eat a healthy diet or that they have to make a large scale change to how they live. Contrary to that information, individuals can alter their eating habits for the better by carrying out a few simple changes.

One initial thing you can do is to pay close attention to the choices you make when you’re at the grocery because you probably buy lots of items out of habit. For instance, if you eat cereal for your breakfast, do you ever check to see what the sugar and salt content is before getting it? One wholesome substitute that can give you a positive start to your day is oatmeal. By mixing in fresh fruit, you can improve the flavor and, before you know it, you will have made a positive change to your diet.

All in all, it is easy to start making healthy eating a part of your daily lifestyle.

We hope you got insight from reading it, now let’s go back to rib eye roast recipe. You can have rib eye roast using 6 ingredients and 6 steps. Here is how you achieve that.

The ingredients needed to make Rib Eye Roast:

1. Get Roast
2. Take 1 each 4 to 6 pound rib eye roast
3. Provide 3 tbsp salt
4. You need 2 tbsp black pepper
5. Get 2 tbsp onion powder
6. Provide 2 tbsp garlic powder

Steps to make Rib Eye Roast:

1. Purchase a bone in rib roast graded prime or choice. Do not purchase select, you will not like the results. Let roast stand on counter for about an hour before cooking.
2. Mix spices and rub all over roast. Preheat oven to 450. This is what I use, you can of course us any rub that you I wish. I personally think that when it comes to a really good cut of meat less is more.
3. Purchase an oven safe meat thermometer, it will become your friend. Insert it into the center of the roast. Put the roast into the oven for 15 minutes. After that turn the oven down to 350 and cook for 15 to 20 minutes per pound. Time is only a rough guide, internal temp of the roast is the key.
4. When the internal temp reaches what you want remove it from the oven, tent it with foil, and let it rest for 15 to 30 minutes, or as long as you can stand it. Very important: the temperature will continue to go up by 5 or 10 degrees while it rests. It will go from medium to well done just sitting there. Always pull the roast from the oven more rare than you want to eat it at. Few things are as disappointing as ruining an expensive piece of beef. I will cook a 5 or 6 lb roast to an internal temp of 125. After resting the end pieces are done enough for my wife and youngest son, the middle is medium to medium rare in the very center for me, my daughter, and 15yo son. My oldest son eats any of it non-descriminately, when he's home from LSU our kitchen goes into double time.
5. Like the rub you can use any type of sauce to enhance the flavor, but be careful that you don't cover it up. I personally like Lea and Perrins worcestershire sauce.
6. Sorry that I don't have a pic of the cooked roast. When it's done those things are not on my mind.

Use a thermometer and depending on your liking cook meat until it reaches desired doneness. Rub the rib eye with oil and season with salt. Rub the cut side of the garlic pieces over the meat, then bunch together the thyme and bay leaves and do the same. Set the garlic and herbs aside and place the rib eye on the hot barbecue or in the pan and brown on both sides (or brown all over if you are cooking a rib roast). After salting the roast, let it rest on a rack, uncovered, in the refrigerator.

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