My family loves beef. They could eat beef every night if you let them. I usually choose a Flank Steak or a Striploin, otherwise my dinner budgets will go through the roof! Somedays though, I choose to do an extra juicy and extravagant Ribeye Roast.
To stay true to the real flavour of the meat, I keep the marinade simple - Olive oil, freshly chopped garlic, rosemary, salt & pepper. Pop it into a ziplock bag, place this in a container (in case it leaks and to prevent cross contamination) and let it sit in the fridge for a day or so.
Take this out of the fridge to bring to room temperature, preheat the oven to 350F or 180C
Place Beef on grill tray and in a roasting pan, then pop it into the oven. No need for foil.
I used a Roasting Time and Temperature Chart that I found on Pinterest. Here's the link:
I always rely on my handy dandy Meat Thermometer that I bought from Sia Huat.
It takes the guesswork out of roasting.
I served tonight's Roast with Baked Potatoes, sprinkled with some chopped Spring Onions and Cheese Sauce. Simply wash Potatoes thoroughly, Pierce with Fork, Drizzle with Olive Oil and Sprinkle over with Salt and Pepper and pop into the oven.
Don't forget the important rule: The Roast continues to cook even after it is taken out of the oven. It also needs to sit for about 10 - 15 minutes to rest to let the juices distribute evenly.
So it's best to take it out about 10 degrees lower than your target temperature.