Boneless Rib Eye roast - Grilling vs. Roasting

Skip -

personal preference of course, but my absolute favorite way to have Rib Eye roast is bake in rock salt my mouth is watering!

i line the bottom of a baking bowl (like a casserole dish) with layers of tin foil with plenting of extra foil on the sides (like wrapping a present with paper - only it's meat with foil ). put some rock salt in the bottom, then put the meat in the foil, pouring rock salt over the meat, finally wrapping in foil. about 350' oven, 15-20 minutes a pound for medium rare (remember, the rock salt will cook the meat a little slower then usual) and Oila! ohhhh... my goooooooood...

FYI - be liberal with the rock salt. once the meat is done and you unwrap the foil, just brush/wipe off the excess salt grains

thanks alot Skip... now i have to go to the store after golf today

and dont forget to slice the leftovers for Sandwich's!

Skip, I prefer a rib roast in the oven, rather than on the grill.

Any of those wines will be fine. Bon appetit!

I would sear it on the grill over apple or red oak wood for that nice smoke flavor, then raise the grates and cook/smoke slowly until medium rare.

Skip, I 100% guarantee you will not find a better recipe than this... it is one of our (if not the) all-time favorite!!!