Photographers Guide to the Great Smoky Mountains

Ribeye Roast


  • 1-½ teaspoons lemon-pepper seasoning
  • 1-½ teaspoons paprika
  • ¾ teaspoon garlic salt
  • ½ teaspoon dried rosemary, crushed
  • ¼ teaspoon cayenne pepper
  • 1 beef ribeye roast (3 to 4 pounds)


  1. Preheat oven to 500°. Mix seasonings. Place roast on a rack in a roasting pan, fat side up; rub with seasonings.
  2. Roast, uncovered, five minutes per pound, then turn the oven off and let the roast remain in the oven for about two hours (for medium-rare, a thermometer should read 135°; medium, 140°). Remove from oven and let the roast rest for 15 min before slicing thin.
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Ribeye Roast
Nutrition Facts
Servings: 8
Amount per serving:
Calories: 337
Total Fat: 28 g
  Saturated Fat: 28 g
  Monounsaturated Fat: 0 g
  Polyunsaturated Fat: 0 g
  Trans Fat: 0 g
Cholesterol: 70 mg
Sodium: 322 mg
Potassium: 9 mg
Total Carbohydrate: 0 g
  Dietary Fiber: 0 g
  Sugars: 0 g
Protein: 14 g
Vitamin A: 4%
Vitamin C: 0%
Calcium: 0%
Iron: 7%
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