Cut from the rib area of the cow, rib-eye roast is a boneless roast that has had the ribs removed (which would have been ribs 6 to 12 on the cow.) The Rib-Eye muscle (meaning the centre of the rib section) that is left has a streak of fat running through the roast to help baste this tender cut with juice as it cooks.
It is almost as tender as a Filet Mignon, but with far more flavour and interest.
This is an expensive cut of meat.
Cooking Tips
Dry roast in oven at 350 F (180 C), allowing about 18 minutes per pound for medium-rare, 20 minutes for medium and 24 minutes for well-done. Using an instant-read meat thermometer, cook to 145 F (63 C) for medium-rare, 160 F (71 C) for medium, and 170 F (77 C) for well-done. When cooked to the point that you want it, remove from oven and let the meat rest, covered for about 15 minutes before slicing and serving.