Full-Proof Medium Rare Ribeye Roast

​ Very simple cooking instructions for medium rare Ribeye Roast… Bring roast to around room temperature by leaving it out uncovered for at least 2 hours. Preheat oven to 525° Dice carrots, celery and onions and place in a roasting pan. Add something like ¾ of a 14 oz jar of quality beef broth or even bone broth, filling the pan to just below the roasting rack. Season Ribeye roast however you like it, with or without herbs, but salt and pepper should be used. Place the Ribeye Roast roast on a roasting rack in a roasting pan. Place the roasting pan inside the 525° oven. Cook at 525° for 5 minutes per pound (exp. 5lbs Ribeye Roast = 25 minutes), then turn the oven completely off, do not open the door to the oven and leave Ribeye roast in there for 1 hour with the oven off. Remove Ribeye roast and cover with foil for 5-10 minutes. Add juice run off to roasting pan with the other ingredients. To make the au jus sauce - Heat the vegetables, broth and roast drippings/run off on medium high heat for 3-4 minutes, adding salt and pepper as needed. Strain into bowl, pressing down on the remaining vegetables to squeeze out the juice and give it a good whisk. Serve Ribeye Roast with the au jus sauce. submitted by /u/Mitch_igan [link] [comments]