This turned out absolutely fantastic. I followed the recipe for the most part. I basted only once with more of the butter/garlic mix and increased the cooking time as my ribeye roast was almost 6 pounds. I also placed onion wedges and garlic cloves in the roasting pan. If I were to do this again (and I will) I will allow the roast get close to room temperature before placing in the oven, approximately 1 hour. This will cut down cooking time and have it cook more evenly. Also, allow it to rest for at least 10-15 mins depending on the weight. Delicious! Thank you for sharing!
By clicking “Accept All Cookies”, you agree to the storing of cookies on your device to enhance site navigation, analyze site usage, and assist in our marketing efforts.