SAMPLE RECIPES

Beef Rib Eye Roast
Time: Preparation time: 5 minutes Cooking time: 1 hour 15 minutes to 2 hours 15 minutes
Ingredients: 4 to 6-beef rib eye roast
Procedure: Place roast, fat side up, on rack in shallow roasting pan. Insert meat thermometer into thickest part of roast, not touching fat. Do not add water. Do not cover. Roast in 350°F (moderate) oven to desired degree of doneness. Allow 18 to 20 minutes per pound for rare; 20 to 22 minutes per pound for medium. Remove roast when meat thermometer registers 135°F for rare; 155°F for medium. Cover roast with aluminum foil tent and allow to stand 15 to 20 minutes. Roast will continue to rise approximately 5° in temperature to reach 140°F for rare; 160°F for medium. Trim excess fat from roast before carving.
Notes: Note: A beef rib eye roast will yield three 3-ounce cooked, trimmed servings per pound.
Nutrient Data: Nutrient data per 3-ounce cooked, trimmed serving of beef rib eye roast: 204 calories; 27 g protein; 14 g fat; 0 g carbohydrate; 2.6 mg iron (15% U.S. RDA); 74 mg sodium; 81 mg cholesterol.

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