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Meat
Easy
8 Servings
Allergens 
No Allergens specified
2 Hours, 50 Minutes
Diets
1 5-pound (2.25-kilogram) boneless imported rib eye roast
1/4–1/2 cup oil, such as Gefen Cottonseed Oil
2 tablespoons Haddar Kosher Salt
2 teaspoons pepper
splash of red wine, such as Tuscanini Red Cooking Wine
Preheat oven to 400 degrees Fahrenheit (200 degrees Celsius). Line a 9 x 13-inch (23 x 33-centimeter) pan with aluminum foil.
Rub both sides of the meat with oil, salt, and pepper and place in the prepared pan. Add a splash of wine over the meat and place in oven. Cook for one hour, then lower the heat to 225 degrees Fahrenheit (105 degrees Celsius) and cook for two and a half hours (30 minutes per pound of meat).
Remove from oven and allow to cool for a few minutes before slicing. Pour the pan drippings over it and serve.
Photography by Menachem Goodman
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i am so excited to see this recipe because my minhag is to use very minimal ingredients. I can’t wait to try this!