Ed did one at Christmas. Basically, you lay it in a roasting pan with fat
side up
and cook about 15 minutes per pound at about 350F. However, it's best to use
a meat thermometer
especially if you want it rare or medium rare. Ours finished fast.

We followed a recipe in found at epicurious.com. Rubbed it with thyme before
roasting,
and used pan drippings to prepare an herb/wine/shallot sauce. It was
excellent.

Ed

"Doug Weller" > wrote in message
...
> We've got a 1.22 kg ribeye roast, how do people recommend we cook it?
> Thanks.
>
> Doug