This show-stopping bone-in ribeye roast boasts both taste and presentation that are sure to impress. When planning portions, estimate about two servings per bone, or a half pound per person.

Preparation

To prep the bones, remove them almost entirely, then tie them back on before roasting. In addition to added flavor, the bones help insulate the meat during the cooking process so it cooks gently.

Remove roast from the refrigerator about 2 hours before you plan to roast it. Season roast with kosher salt, cracked black pepper, and granulated garlic.

Preheat oven to 450–500°F.

Oven-sear the roast by cooking for 20–30 minutes, then reduce oven temperature to 200°F to finish for 20–30 minutes per pound. Roast beef uncovered to get a nice, crispy crust.

Remove the roast when it's about 5°F below the desired final temperature to account for carryover cooking:

• 120–125°F for rare
• 125–130°F for medium-rare
• 130–145°F for medium
• 150°F and above for medium-well

Let the roast rest for 25–30 minutes after cooking to allow the juices to redistribute back into the meat.

Slice across or perpendicular to the direction of the muscle fibers in the meat for ample tenderness, then serve.

Note: The consumption of raw or undercooked meat may increase your risk of food-borne illnesss.