I made this tonight using a fairly small, 4 lb Rib Eye Roast that I got on sale, and it was delicious! I was using a meat thermometer, and it took a little longer than I expected to cook, but the temp rose really fast while I was letting it rest. As advertised, it was moist and tender when sliced, even though my hubby likes it cooked medium to well. I"ve tried slow cooking a roast before with decent results, but I think this was even more tender. Thanks for a wonderful recipe- rib roasts are expensive cuts of meat, and now I can cook them with confidence!

Reviewed On: Apr. 10, 2009