The rib eye is the prime rib of beef minus the bones. It is usually trimmed and tied. I prefer the roast taken from the small end of the loin. In the convection oven, the roast cooks in one-third to one-half the time it takes in a conventional oven. If your oven has a probe, use it for accurate timing.
Recipe information
Yield
makes 6 to 8 servings
Ingredients
Preparation
Step 1
Position the oven racks so that the top rack is in the lower third of the oven. Preheat the oven to convection roast at 325°F. Coat the rack of a shallow roasting pan with nonstick spray. Place the roast, fat side up, on the rack in the pan.
Step 2
Rub the roast with the combined olive oil, garlic, thyme, salt, and pepper. Insert the oven probe or a meat thermometer so that the tip is centered in the thickest part, not resting in fat.
Step 3
Place the roasting pan on an oven rack in the lower third of the oven. Roast for 1 1/2 to 2 hours for a medium-done 4-pound roast or until the probe or thermometer indicates the degree of doneness you prefer.
Step 4
Remove the roast to a carving board and allow it to rest for 15 minutes before carving.
Roast Rib Eye of Beef with Root Vegetables
Step 5
Prepare the roast as directed in the basic recipe. Scrub 2 pounds small red potatoes or fingerling potatoes and place them in a large bowl. Add 1 pound baby carrots to the potatoes. Cut 2 medium onions into 1-inch wedges and add to the potatoes and carrots. Drizzle with 1 tablespoon olive oil and sprinkle lightly with kosher salt and freshly ground black pepper. Put the vegetables in a shallow 15 × 10-inch jelly roll pan and bake in the oven on the rack below the roast for the last hour of roasting time or until tender. Serve the vegetables with the roast.
