Ingredients

1 boneless prime rib eye roast of beef, about 10 pounds after boning

　　Salt and coarsely ground black pepper, to taste

　　

Step 1

1. Preheat the oven to 350°F. Sprinkle the roast generously with salt and pepper, then place on a rack in a shallow roasting pan.

　　

Step 2

2. Roast the meat for 2 hours and 20 minutes (or about 14 minutes per pound at 130°F on a meat thermometer) for rare meat. For medium-rare meat, roast until a meat thermometer reads 140°F-145°F. Remove from the oven and let rest for 15 minutes before carving enough meat for one dinner.

　　

Nutrition Per Serving

Nutritional analysis per serving: 210 calories

　　no carbohydrate

　　23 g protein

　　13 g fat

　　60 mg cholesterol

　　#### Nutritional analysis provided by PARADE