Mrs. Dread fixed a big ribeye roast last night; it was awesome! Put butter & garlic on top, popped it in the oven at 500 F for 25 minutes, then turned the oven off and let it sit in there for 2 more hours. (Do not open the oven door.) It turned out perfect and rare. Except a cousin said "Oh, that's way too bloody for me - I like my meat well done." I said "There's the microwave, go ahead and get your slice well done in there." And my picky eater bro-in-law didn't even attend the birthday party, he said "I can't eat prime rib; it's too rich for me." What's rich about it? It's just a hunk of beef. Oh well, more for me!