Sea Salt & Cracked Black Pepper Encrusted Oven-Roasted Rib Eye Roast — It’s as easy as 1-2-3!!

Sea Salt & Cracked Black Pepper Encrusted Oven-Roasted Rib Eye Roast — It’s as easy as 1-2-3!!

Looking for a special New Year’s Eve or New Year’s Day meal? How about a nice juicy rib eye roast? Don’t be intimidated by the size of this baby…it’s as easy as 1-2-3! Yes, it is a simple meal – but so very impressive!


There are a few things you need to do in order to make this a successful ((and tasty)) endeavor:

Allow the rib eye roast to sit, covered, on the counter for an hour or so before roasting. This will ensure the core temperature rises appropriate to the external temperature.


Place the roast on a rack, in a roasting pan & then season the roast on all sides with sea salt and freshly ground pepper.IMG_2951

The rare time a kitchen gadget is very useful — really verging on mandatory. This digital remote thermometer can be used in an oven or a smoker. The awesome thing?? No more guessing, cutting, peeking, releasing juices, and even worse.

“What’s even worse?”, you may be asking. The worst is microwaving a gorgeous, juicy, tender ((and pricy)) rib eye roast to bring it up to temp after slicing and seeing it still moo’s. A handy gadget like the one shown above makes the roasting process fool-proof!


Let the roast cook for 30 minutes on 500° and then reduce the temperature to 325°. Continue cooking until the desired internal temperature is reached. I prefer slightly above medium rare which is 130°.


Remove roast from oven, cover with a tent of foil for 20-30 minutes. This will allow the juices to reabsorb — boom. The promise of a perfect wedge of beef is imminent.


*So sorry – no pictures of the roast tented or sliced. Please forgive – I can honestly blame it on the fact that I have 4 cuckoo birds for children. In spite of that, dinner was perfect.

Mom serves the roast with a yummy holiday sauce. The sauce itself is always a bit different – but the name is so perfect we kept that part. Here are the most commonly used ingredients in mom’s holiday sauce: currant jam, concentrated beef stock, Dijon mustard and cracked pepper. Play with those ingredients and see what you come up with – the most important thing: don’t change the name — “Holiday Sauce”. Thanks mom.