When selecting your bone in ribeye roast, you should figure about 2 pounds per 1 bone. While you’ll lose a few ounces because of the bone, you’ll still be left with at least 24 ounces of beef ...

Remove roast when meat thermometer registers 135°F for medium rare; 145°F for medium. Transfer roast to carving board; tent loosely with aluminum foil. Let stand 15 to 20 minutes.

Ingredients:1 beef Ribeye Roast Bone-In (2 to 4 ribs), small end, chine (back) bone removed (6 to 8 pounds)SaltChopped fresh parsley (optional)Goat cheese Mash ...

Insert ovenproof meat thermometer so tip is centered in thickest part of beef, not resting in fat or touching bone ... roast into slices; season with salt, as desired. Serve with Red Wine-Cherry ...

For the roast and fennel: 1 beef ribeye roast bone-in (2 to 4 ribs), small end, chine (back) bone removed ... Serve with horseradish sauce and roasted fennel, if desired. TIP.

Harris serves this roast leg of lamb cooked over a bed of new ... and helps the dried spice crust stick to the meat. The mint sauce — what Harris calls a "jazzed-up mint jelly" made by cooking ...