Another experiment with a lower cost cut of meat, the Rib Eye Roast. This was just over three pounds, generously salted, peppered and some paprika for the Hungarian Spirit. I threw a large onion, halfed, into the roasting pan and roasted with gas on in a ten minute preheated oven [500] for 20 minutes then 35 minutes of gas off cooking with the roaster lid on. I allowed a ten minute rest before slicing and this is the left over hunk. I would rate this better than the Rump Roast...the next big advent will be the TURKEY.
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