Beef Ribeye Roast Boneless Prime Dry Aged S1
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12/24/2014
This is great. I added my own usual routine... some rosemary, beef broth I'yard the bottom of the dish, possibly a few other things if I'one thousand feeling information technology. Cooked at 500 for 20 minutes then ane hour, then xx more minutes after checking it. (I check it by cutting, because I don't trust using only a thermometer). Just cook it longer the more washed you desire it. Easy p piece of cake and super delicious. Thanks for helping with my melt time and such :). Cooked with mashed sallys spinach mashed potatoes, a salad, and au jus gravy with mushrooms and buscuits. Crab dip for an appetizer and apple tree crisp for dessert. Happy Christmas eve!
01/23/2016
An awesome recipe, with perfect directions for a ribeye roast! Platonic for a dainty hearty meal with the family unit. Flyinghippy: You obviously arent competent plenty to read the directions and follow them accordingly which is why your roast was garbage. Firstly, after searing information technology at 500 degrees, the oven temperature is supposed to drop to 325, non 375 like you posted. Secondly, the recipe calls for a roast of 4 lbs, so the cook fourth dimension will need to be adjusted if your roast was smaller. Im guessing your roast was effectually three lbs, so it only needed about ane hour after the 20 minute searing for a rare cutting. Follow the recipe closer adjacent fourth dimension for bang-up results.
12/20/2016
FlyingHippy, of course yours burnt. This recipe is for a RIBEYE ROAST--not ribeye steaks.
12/26/2016
Easiest Christmas meal always! I combined 2tsp thyme, 1 tsp table salt, pepper, 10 cloves of garlic, and iii tbsp of olive oil in a basin and poured this mixture over the roast. I left the 10 lb rib eye roast sit at room temperature for 75 minutes. Cooked initially for 500 degrees for twenty minutes then 14 minutes per pound at 325 degrees. Once internal temperature reached 137 degrees, I removed from the oven and tented information technology with aluminum foil for 30 minutes.
01/02/2016
The timing and temperature here is pretty spot on. I had a 5 lb boneless ribeye roast and used some herb butter on the pinnacle of it prior to cooking. (ane stick soft butter plus fresh thyme and rosemary) sprinkled with garlic pulverisation, salt and pepper. Came out awesome!! Served with creamy horseradish sauce found on this site (1/two c sour cream, 3 tb horseradish, 1 tb oil) and twice baked potatoes, sautéed portobello mushrooms, steamed green beans tossed with bacon bits and sautéed onions...chocolate pots de creme for dessert. I believe we've plant our New Years repast tradition!
05/28/2015
I followed this recipe stride-past-step. Mine came out extremely burnt. I noticed it was looking burnt and took it out of the 375° Oven after 35 minuets. It was extremely over done and the butter and garlic were burnt. I was using really thick ribeyes. It was extremely over done and the butter and garlic were burnt. I was using really thick ribeyes I will not be trying this recipe again.
07/03/2016
Can't go wrong with elementary salt and pepper seasoning. The butter on the outside creates a "crust" (I used lots of pepper and kosher salt over the butter) once it'southward in the very hot oven. Nigh recipes inquire y'all to brown the meat. This is much easier! Delicious recipe! Cheers.
01/04/2015
Best recipe for this roast! E'er turns out perfect! I don't use the butter and garlic and it's perfect. I noticed some mentioned it's burned. My oven always runs hot so I turn information technology downward an actress 25 degrees. Just a thought.
02/05/2017
This is the second time we've done this recipe. Both times it has turned out amazing! The first fourth dimension nosotros did it with a 4.five lb roast, but instead of salt and pepper we did Montreal steak seasoning. Tonight was a near a 2 lb roast. This time I put the butter and garlic in the mini food processor, and again used Montreal instead of salt & pepper. Nosotros did it at 500 degrees for 15 minutes and and then shut the oven off to get information technology to 145. EXCELLENT!! I definitely recommend getting a digital meat thermometer (I paid like $xiv for this ane with a probe and a wire) It has saved numerous pieces of meat.. I'm calling this Prime Ribeye....
12/16/2018
For those EXTREMEMY stupid like flyinghippy, this recipe is for a ribeye ROAST, not steaks. The reject temperature also is 325, not 375. So much for following the recipe precisely.
02/fourteen/2017
Fantastic and easy. After the loftier temp, cook 20 minutes per pound for medium rare. Let sit 20-30 minutes for juices to re-absorb.
12/23/2017
I brand a prime rib every year and if you lot cook it to 145 degrees it volition be well done. its going to rise about 11 degrees while resting. I e'er pull it out of the oven at 125 degrees
12/26/2017
This was so easy and delicious. My picky Husband and Son really liked it and I was told we need to make this once again. The only change I made, I added ane tsp Thyme and 1 tsp Rosemary to the Butter and Garlic Mix. I used Kosher Salt and Fibroid Blackness Pepper. The searing of the Meat in 500 degrees for 20 minutes is only the perfect time. Cooked the meat as adv in 325 degree oven, only took 2 hours and we rested information technology almost 20 min. I besides think having gear up information technology on the counter prior to cooking for 75 minutes while fully seasoned, helped also. Nosotros had a 8 i/two pound Roast and I took others advise and cut down on the butter, by using a iii/4 cup only. I also put some sliced onions under the roast and I acknowledge, they did not make it to the table as I ate them straight out of the roasting pan. I also basted the meat with the butter drippings a couple of times. All-time Rib Eye Roast e'er.
ten/13/2018
I followed this recipe to the letter of the alphabet with a few added ingredients and it came out spectacular. Outset and foremost this is a recipe for a ribeye ROAST. If you lot are using this guide for ribeye steaks and so y'all demand to find another guide. 2nd if your not using a roasting pan, placing your ROAST on superlative of a bed of celery will forestall overcooking and burning at the bottom. Enjoy
12/06/2015
Put some garlic in betwixt the slots and rubbed melted butter all over, seasoned with Santa Maria. It got nicely charred being at 500° but we dropped the heat and cooked for another 2 and a one-half hours. Perfect!!
01/01/2018
Freaking Amazing! There are not nearly enough stars to rate this recipe! I followed the directions as written with the exception I cooked it an boosted xxx minutes, due to my roast being 5.5 lbs. Poking holes did cipher to impact the juiciness of the cut. Infact, I believe it added to the moisture level. The butter does seem like alot but I put information technology over the entire roast, including the bottom. Yeah, the butter does smoke and pop a bit but I put the roast on the lower rack and put a canvass of tin foil directly in a higher place information technology on the upper rack. All in all it was fantastic and I wouldn't change a thing!
01/03/2016
I followed the recipe exactly, except I added quartered cerise potatoes placed effectually the roast in the pan. I had never made a roast before. This was and so easy and it tasted wonderful! My husband and father-in-law loved it. I volition definitely make it again.
01/06/2016
Perfect seasoning time to cook was spot on and my family unit loved it
12/25/2015
I made this for Christmas dinner. The only change I made was to cut a medium onion in wedges placing them under the roast and also basted it several times with the drippings during cooking. Information technology was delicious, my family loved it!! Tip: even though the garlic looked like it was burned, it did non taste burnt. The roast had a lovely crust from the butter garlic salt and pepper.
12/01/2016
My hubby said it was the best he had ever had! It made our Thanksgiving the best e'er!
12/27/2015
I made the ribeye roast for Christmas dinner and mom, dad, and I really enjoyed it. The only alter I made was instead of using salt, I liberally sprinkled the garlic-buttered roast with smoky mesquite seasoning salt. I placed a meat thermometer in the thickest part of the meat and cooked the roast to 145° F. The roast was tender and juicy and the smoky mesquite gave it a wonderful flavor.
04/xiv/2015
This was SO Easy and delicious...... Thank you!!
10/09/2017
I had a 5 pound boneless rib eye roast, so I increased the sear fourth dimension by 4 minutes. The roast was upwardly to temp at 2 hours flat. I agree with the other posters who said you only need half the butter - 8 tablespoons mashed in with the garlic is plenty. A total loving cup of butter is a waste in my opinion. Everyone loved information technology and I would utilize this recipe again.
02/27/2017
I've made this twice and will continue to practise so. I made simply minor modifications by reducing the amount of butter (one/two cup instead of 1 cup) and I switched up the seasonings. The offset time I sprinkled dry Italian salad dressing mix over the buttered roast and the second time I mixed minced garlic and oregano into the softened butter so rubbed kosher salt and black pepper over the superlative of that and I remember I enjoyed it that way more. Nosotros used the seasoned drippings to make au jus and it was actually good. The cooking time and method were perfect. I sliced it thin using my meat slicer then we made hot beef sandwiches with au jus and served it along with red mashed potatoes and a romaine salad. It was fantastic
04/16/2017
This turned out really good. I made a 5 lb. os-in ribeye roast, cooked as directed hither, except only using ane/2 c butter.. I took it out with middle reading at 141 degrees, and after resting 20 mins the temp was 151. The middle was a perfect medium rare, only in that location was a expert 1 i/4 inch around the roast that was more done. My husband still really liked it, he's a huge prime number rib fan, and while this is non prime rib, it'southward pretty shut. Adjacent time I might endeavour half the fourth dimension roasting at the higher temp. But flavor was wonderful. Give thanks you for a actually nice reciipe.
01/02/2017
This turned out admittedly fantastic. I followed the recipe for the most part. I basted simply once with more of the butter/garlic mix and increased the cooking time as my ribeye roast was virtually 6 pounds. I also placed onion wedges and garlic cloves in the roasting pan. If I were to do this again (and I will) I volition let the roast go close to room temperature before placing in the oven, approximately 1 hour. This will cut down cooking time and take it cook more than evenly. Also, let it to residue for at least 10-15 mins depending on the weight. Delicious! Give thanks y'all for sharing!
02/27/2018
Awesome recipe. Perhaps use a bit less butter. I used a lot of black pepper and garlic on my rub. . My roast was much smaller and then I but adjusted the cooking time. I did add water to the pan afterwards the searing time at 500 degrees. I felt it was going to burn if null was added.
12/09/2016
I doubled the garlic and included a fleck more butter. Even though there was a little extra at the terminate, it was perfect to use for a baked irish potato!
06/21/2016
I made this one over the Father'due south Day weekend and I did not alter anything on the menu just follow the original didactics and it turns out delicious. I will surely be making this again and I highly recommend this to my friends and family. Thank you for sharing this yummy menu.
12/25/2016
This was really good and easy. The only thing I changed was the amount of butter it called for. I only used 1 stick and there was enough to cover the entire roast. I also cooked mine with an internal meat thermometer to 150 degrees. It came out wonderfully
11/22/2019
This was my first fourth dimension making a rib roast and it came out delicious! Used half a cup of butter and added some seasoning to my 4.viii lb roast, did equally instructed on high for twenty mins, ane.5 hour at the lower temp and rested for nigh 25 minutes before carving. Perfect rare, medium rare throughout. I did exit the roast out for an hour prior to cooking which I believe is crucial to the doneness of any meat. Thank you for the recipe! We will repeat soon!
12/28/2015
But used the cooking time. Had nearly a ten pound roast, cut it in half, put in roaster and followed recipe. Used an instant thermometer and took meet our when it hitting 140 degrees. Came out perfect!
12/03/2017
Cracking, easy recipe. I made a couple changes in the two times I have used this recipe. I reduced butter corporeality to 3/four which was more than enough. I added nigh 1Tbs herbs de Provence mixture ( thyme, rosemary, basil, parsley, oregano, tarragon, marjoram, lavender) to butter earlier spreading over roast. I besides cooked to just 140, then allow sit outside of oven to finish.
06/03/2016
Followed it and it came out amazingly practiced. Perfect cooking fourth dimension plus i added some more spices. Thanks
12/26/2017
Nosotros made this for Christmas Eve, first time for this type of roast (eight pound roast). Used all ingredients as listed, first 15 mins at 450 and then at 325. Wow, we will be cooking again!!!! So easy and equally my married man said, that was i of the best tasting cuts I have had. Bought it on auction, $63 on sale for $36!!!!!! Left overs for this evening!!!!!!!
11/19/2017
This was awesome! I accept other recipes that call for a lot of prep work, but I bought the roast on sale today and didn't have fourth dimension for dry aging or marinating. I was a little dubious, only information technology turned out incredible!! Makes me wonder if I'll bother dry aging or marinating going forwards. I did cut the butter in half because I used a three.5 lb roast and that seemed like a lot, then seasoned it with kosher salt, pepper, thyme and parsley. I will say it cooked a lot faster than I expected so side by side time I will either lower the temperature to 275 rather than 325 or I might effort the reverse sear method. Everyone LOVED it and that speaks volumes in this firm!!
12/26/2018
I made this for Christmas dinner and it turned out great. I followed the recipe exactly, and everyone came dorsum for seconds. This is a keeper
01/25/2020
OMG! Best roast always. So tender! We are giving up steaks and this the new get-to. Simply perfect flavoring with a practiced cut of beef. 1 tip: chill/ freeze butter mixture ahead and slice fiddling mesomorphic spears to put in the pocketknife punctures.
12/26/2016
Made this for Christmas dinner with an 8lb bone-in ribeye roast. We did this in a roaster vs oven. Information technology was fantastic. Very flavorful and tender. Served 12 people and everyone loved information technology. I did add a little fresh rosemary to the butter mixture based on some of the reviews. I volition definitely exercise this again.
02/25/2019
Fabricated this today for our Anniversary, it was astonishing!
04/23/2018
Neat recipe.....smaller roast, just under 3lbs....turned off oven afterwards time noted in recipe and did not turn back on. peradventure could have gone v min more, but was great. i likewise used Montreal Steak seasoning every bit another mentioned.
12/27/2018
This is a swell recipe. It was my first time cooking a rib roast. I followed it to the letter and information technology came out perfectly! I will brand it once more and maybe experiment with different spices. Fantabulous!
12/31/2018
First time cooking and used this recipe to sear and then slower cook. Came out perfect medium rare and with a nice crust. Was well received Christmas 24-hour interval dinner and used leftovers for a follow upwards meal. Believe it or not thin sliced for a upscale grilled cheese that was unbelievable!
04/13/2020
one loving cup of butter seemed INSANE to me for my 3 lb ribeye roast, so I melted ii T butter and mixed with the minced garlic. I used ground sea table salt and peppercorns and followed the cooking method exactly. It turned out amazing! I tossed some green beans in the juices from the bottom of the roasting pan and they were, of course, amazing too. This roast made our Easter. 5 star recipe, except for the excessive amount of butter. P.Southward. Remember to make clean your oven before running at 500 degrees or yous'll smoke upwards your house...lol
01/29/2020
I tried recipe, first fourth dimension making rib eye roast, AMAZING!! I followed recipe and information technology was delicious!!! Will use this recipe again, and once again!
12/28/2016
I cooked it exactly how the recipe said to. Turned out fantastic, the movie with the recipe on it does non do it justice. Wouldn't change a affair. Information technology was our Christmas Eve dinner. Served with brown rice and steamed broccoli.
04/16/2017
Used 1 stick of butter and it was plenty. Unproblematic to prepare and came out perfect.
02/fifteen/2016
What a smoking mess. Either get with the 500 degrees and no butter or don't use the hot oven at all.
12/xxx/2018
It was excellent, my roast was in demand of a lilliputian defrosting so I left it naked for the 1st 20 mins on 500 then covered with foil and kept the heat up for another 20-25 mins. I then turned downwardly to 325 for an HR+x, rubbed downwards in garlic butter+ fresh thyme (I added) once more & popped dorsum in while turning off the heat letting the roast rest as the oven cooled for most xx mins. It was a perfect med - med/rare roast, I served with garlic mashed & corn, it was a hit I will definitely brand again.
12/26/2016
I wasn't sure what to look considering I was making a ribeye roast simply under 3 pounds, merely it turned out perfectly! The only adjustments I made to this was I halved the butter and added a slight sprinkle of dried rosemary. Delicious!
12/25/2015
I made some modifications. Used Chicago Steak Seasoning and Worcestershire sauce as spices, really only used temperature settings and an electronic thermometer set at 145. Godamighty, nice meat when it was done!
05/08/2017
Definitely brand again. I used a rub of rosemary and basil seasoned salt instead of just common salt and pepper. Amazing! I besides sautéed mushrooms on the side. Yummy!!!
12/27/2019
I DID A Dry out RUB, REFRIGERATED UNCOVERED FOR 10HRS, AND ONCE THE FAT WAS CRUSTY, LIGHTLY Encompass THE BEEF WITH FOIL. IT WAS DELISH!!!
01/xvi/2020
I made this recipe for New Yr's Eve, it was easy, and so flavorful. Everyone loved it. I followed the instructions exactly, timing was perfect. I made French Dips from the leftovers, perfect! Definitely save the juices for your au jus. Information technology was such a striking my husband brought dwelling another roast a couple weeks subsequently! I added basil to the butter, perfection! This is on my to make often listing!
04/23/2017
My first roast and it came out great!
01/09/2018
Nosotros loved this recipe. Fabricated it equally is except I also only used ane/ii c butter which was plenty tasty. After slicing, I poured the juices in the lesser of the pan over the c Slices which was fantabulous. I did also add some thyme and rosemary to the mix.
12/30/2019
This recipe is very practiced! I would make it once again! Yummy
04/17/2022
Very easy. I used a probe and recommend 135 degrees for a proficient medium/medium rare roast.
12/22/2016
Cooked it exactly as the recipe was written. Proficient, just a little too banal for my tastes. Volition use the cooking technique once more, only will add a lot more seasoning!
01/04/2018
The but thing I inverse is I added rosemary to the garlic butter. This was the kickoff time I have made a ribeye roast and it was delicious likewise as super like shooting fish in a barrel!
eleven/thirty/2016
I would go far again for Sure! Came out perfect!!
01/08/2020
The crisis from coarse common salt is wonderful! Unproblematic, delicious!
04/13/2018
Fabricated this followed the recipe except I had a boneless roast. I checked temperature earlier because the roast was boneless. pulled it to balance at 135 degrees and let it residual it was perfect, I got lots of compliments.
12/26/2019
This gets an like shooting fish in a barrel 5 star rating. No changes needed simply you can cut the butter to half if yous want. I agree with others who suggested 20 minutes per pound after searing. That seems to produce the best result, even for smaller 2 pounds roasts. While the steak is wonderfully pink, I didn't find information technology to be bloody. So make certain it rests accordingly (20 min max). Too, since the steak cools a bit while resting, make sure your au jus is piping hot!
04/24/2020
This recipe turned out very nice I'd recommend
01/21/2020
This was really good and really easy.
04/17/2020
excellent roast
04/02/2017
This makes the very BEST rib eye roast. I used one-half the butter, and it was fine.
12/05/2018
Super easy, super tasty and now a family favorite! My simply changes are a decrease of softened butter to one/2 cup and I added two teaspoons of crushed rosemary. The recipe came out cooked exactly every bit we liked information technology - moist and medium rare with a seared outer crust. This will be our goto recipe for rib-heart roast.
05/31/2017
The best thing about this dish were the side I fabricated with the steak. Ruined a perfectly good steak. I do non recommend!
04/11/2020
I had a little 2.5 lb rib eye roast then i followed the recipe but halved the butter. I sit upwardly Yukon gold potatoes and placed them all around the roast, and added thyme and rosemary. As my roast was smaller, but took 60 minutes bat 325 subsequently the xx minutes at 500. Turned out amazingly!!!
02/14/2016
I put actress garlic in some of the holes I poked in the roast. I was to die for! I sauteed mushrooms on the side and opened a tin can of asparagus. Perfect Valentine 24-hour interval??
01/07/2019
No changes to recipe, it turned out perfectly delicious
04/27/2019
I needed a longer cook time for a personal schedule. 500F for twenty as the recipe, 100 min at 280F. Perfect issue. Used Montreal seasoning not table salt, thanks for sharing.
01/07/2018
I followed the reciepe timing to the letter. 4.5Lb roast was too rare. Up the temperature to 340F for an hr and forty -v minutes. Pull it and allow it rest for xv. This will produce a medium rare upshot.
04/24/2022
This is a really expert recipe.
I add a bit of granulated onion and some thyme, and I roast it at 300F.
For ALL of the naysayers that only gave this one star considering their STEAKS were burnt .......
Try reading the recipe!
This is for a ROAST!
NOT STEAKS!
LOLOLOLOL
Mr. Flight 'step-by-step' Hippy says he took his out of a 375F oven ...... information technology clearly states 325F,
AND you referred to 'ribeyes' implying you cooked steaks besides.
You folks that cooked steak should be giving yourself 1 star for not following the recipe .......
Oi Vey!
12/09/2019
Awesome recipe! I bought too large of a piece tho...3.7kg face up palm lol stupid me made the fault of almost doubled the oven fourth dimension, slightly overcooked. Nevertheless delicious! What do you guys usually practice with the leftovers? Haha
03/29/2017
This ris cope is easy and delicious. I've added it to my favorites.
04/14/2017
Super easy! Used less butter, added Thyme and rosemary to butter with the garlic. Cooking time perfect! Rave reviews from the family unit :-)
12/30/2018
This turned out really skillful. The cooking time was off by near an hour for me, but I'yard pretty certain it was considering I was cooking baked potatoes at the aforementioned time. I was so nervous well-nigh ruining an expensive piece of meat on my beginning endeavour, but didn't need to be with this recipe. I will definitely employ this again! Thanks!
12/thirty/2016
My husband is allergic to garlic and then I added rosemary and thyme. It turned out really yummy!
03/04/2017
This is a winner in my house! Used the recipe exactly as written. Perfectly cooked,slightly pinkish in middle; tender non dry.
05/thirty/2021
Very piece of cake and flavorful.
12/08/2021
I came to detect out how to brand the au jus dip for the roast. Proficient recipe just y'all forgot the au jus.
12/20/2021
This was the BEST roast I've ever fabricated. I mixed prepared horseradish and yellow mustard together. Smeared it all over and then sprinkled with salt and other spices. Left it on the counter for about three hours to come to room temperature earlier I put it in the oven. It was absolutely perfect crusty where inside super flavorful then I use the bones for bone broth.
08/16/2021
Absolutely delicious! I took a picture just can't seem to post it here. Everyone raved! My wife asked me to add corn next time.
12/25/2020
This turned out AWESOME. Very Delicious. Followed the recipe 100% A peachy Merry Christmas dinner
12/26/2020
This is an like shooting fish in a barrel recipe to follow. I served this for Christmas dinner yesterday and it turns out beautifully- total of season and very tender. The side by side time I'll make a few changes. I definitely feel less butter would be but as adept, I will reduce it to 1/2-three/iv cup instead of 1 cup. Also, I will combine the table salt, pepper and any other seasonings used with the garlic butter and and then coat the roast. I urge you lot to try it and marvel at your skill!
02/24/2019
This is a not bad recipe if you want a medium cooked roast. I wish I would accept read that yous similar medium cooked roasts. I only take off a star for now because I have had better, but it could exist that I didn't like it every bit much every bit other recipes because I prefer rare to medium rare cooked beef. I'll update it once I endeavor it over again. Too, what would be a good method to brand the exterior crisper without affecting the inside temp too much? Thank you.
06/15/2020
A very skillful recipe which is truly easy. I used a 2.5# roast and cooked it for 12 mins at 500F , and then left it 1 hr. It was a bit overdone - more than medium than medium rare. Next time I will reduce time to 45 minutes after initial high-rut blast. I did add together some garlic pulverisation and cayenne pepper to the rub. Would have been pretty bland without information technology I call back.
01/nineteen/2017
We made this for a celebratory dinner and information technology came out perfect! We followed the exact recipe and it came out tender and succulent. Will definitely make again!
12/26/2019
I made this for Christmas dinner. I added fresh rosemary to the butter and garlic, and I rubbed the entire outside instead of poking holes. I followed the roasting instructions, and at 90 minutes after reducing the oestrus to 375, I checked the temperature, and the roast was at exactly 145 degrees. My husband loved it was not overcooked. Will definitely make this a regular holiday meal.
07/22/2020
I added fresh chopped parsley to the butter mixture and it was great.
12/26/2018
Perfect
12/27/2017
Corking recipe! Like shooting fish in a barrel and delicious. Will definitely brand this over again
03/27/2020
The pace past step is uncomplicated and slap-up and it taste amazing.
12/25/2016
Information technology was perfect! I used herb butter. Cook times were spot on. I'll brand once again.
02/23/2020
Very impressive for guests
12/26/2017
I've never made this earlier, so I was really nervous experimenting with an expensive cut of meat! But I followed the exact directions for the oven time, and it turned out Perfect! The changes I fabricated were, I rubbed a little fleck of olive oil together with the butter and I let it sit at room temperature for about 30-forty mins. And then right earlier I put information technology in the oven, I rubbed it with salt, pepper, a little bit of thyme rosemary and oregano. It turned out a little too salty, so I will cutting down on the salt next time, but overall it was so tender, juicy and Tasty! mmm I'one thousand about to become get seconds !
Source: https://www.allrecipes.com/recipe/240522/easy-rib-eye-roast/
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