Super Easy Ribeye Roast With Roasted Mushrooms and Eggplant
The host’s dilemma – “How do I serve my guests incredible meat (eg. our impressive 4lb Ribeye Roast) while also spending time with them?” Reverse-searing is the answer. Cook your roast at a low temperature to just about rare. Let it rest… then rest some more! Right before dinner, crank up your oven to high heat (425°F) and put the roast in for about 15 min. Boom! You have a winning medium-rare roast with a delicious brown crust. Best of all? It doesn’t leave you stranded in the kitchen all night.