Rib-Eye Roast

Store raw roast tightly wrapped in plastic wrap or butcher paper in the coldest part of your refrigerator.

For best results, let the roast come to room temperature for about 30-60 minutes before cooking.

Use a meat thermometer to ensure it reaches your desired level of doneness (130-135°F for medium-rare).

Allow the roast to rest for 10-15 minutes after cooking before carving to allow juices to redistribute.

Roasted root vegetables (potatoes, carrots, parsnips)

Creamy mashed potatoes

Asparagus or green beans

Red wine reduction sauce or horseradish sauce

Cooking the roast directly from the refrigerator, leading to uneven cooking.

Not allowing the roast to rest after cooking, resulting in dry meat.

Overcooking, which can make this tender cut tough.