Instructions: PAN: 18 BY 24 INCH ROASTING PAN TEMPERATURE: 300 F. OVEN

1. USE BONELESS RIBEYE ROLLS. RUB EACH ROAST WITH PEPPER.

2. PLACE ROASTS IN ROASTING PAN. DO NOT ADD WATER. DO NOT COVER.

INSERT MEAT THERMOMETER IN CENTER OF ROASTS; DO NOT TOUCH BONE WITH THERMOMETER.

3. ROAST ABOUT 2 TO 3 HOURS.

4. LET ROAST STAND ABOUT 20 MINUTES BEFORE SLICING.

NOTE:

1. IN STEP 1, RACKS MAY BE USED.

NOTE:

2. REMOVE ROASTS FROM OVEN WHEN MEAT THERMOMETER REGISTERS 140 F. - RARE; 160 F. - MEDIUM; AND 170 F. - WELL DONE.

SERVING SIZE: 6 OZ

If you would like to email yourself the recipe for later use, or share the recipe with your friends or family, enter the email addresses below and this recipe will be emailed to you and others as well.