Slow Roasted Rib Eye

Slow Roasted Rib Eye

Yield:  8-10 People
Prep Time: 10 Minutes
Cook Time: 2 hours 


1 8 pound Ribeye, bone-out, cleaned
Spice mix for Dry rub


   1. Preheat oven to 285 degrees farenheit.
   2. Remove the ribeye from the fridge 45 minutes before you will start the cooking process to bring the meat up to room temperature.
   3. Completely rub the outside of the meat with your favourite spice rub. 
   4. Place a large skillet over medium high heat, preferably a cast-iron pan. 
   5. Add 2 tbsp of oil to the pan and place carefully place the ribeye in the pan, fat cap down first.
   6. Sear each side of the ribeye until golden brown, 2-3 minutes each side.
   7. When each side has been seared remove from pan and place on a sheet tray lined with parchment paper.
   8. Place the tray in the oven and cook to desired doneness. Because we are slow roasted the ribeye it will take longer then usual but the results are amazing.
   9. Remove when the ribeye is cooked to your desired internal temperature and let rest and loosely cover with tin foil for 20 minutes before carving.