Small Ribeye Roast

Step 1

Preheat oven to 500° and lower a rack so the roast will be in the middle of the oven.

Step 2

Mix 3 tablespoon of softened butter with 3 cloves of crushed or minced garlic.

Step 3

Poke a 15-20 half inch knife holes into the roast.

Step 4

Slather the butter/garlic mixture onto the roast pushing some of the mixture into the holes. Add some salt and pepper to the roast to taste.

Step 5

Prep a roasting pan with a rack and give the rack a heavy coat of PAM. A cake or roasting pan is good here. The pan needs some sides to prevent splatter. Add a bit of water under the rack to decrease smoking.

Step 6

Place on rack fat side up and into a 500° oven for 20 minutes then decrease the temperature of the oven to 325° and continue to roast until desired internal temperature.

Step 7

Place fat side up on the rack and into a 500° oven for 20 minutes then decrease the temperature of the oven to 325° and continue to roast until desired internal temperature. For my 2 1/2 pound roast, an additional 45 minutes for 130°, 55 minutes for 140° and 60 minutes for 145°. But when I used roast slightly over 3 pounds, it added 30 minutes to the cooking time. Never cook by time alone. Always check with a meat thermometer. Your time may vary.

Step 8

Tent lightly with foil and allow to rest for 15-20 minutes before cutting. Remember the roast will increase in temperature a few degrees when tented.