How to roast a 9# ribeye?
I followed the other thread about the 2 rib roast and looked at the great recipes. I've never cooked a boneless ribeye roast and could use some help, please! I'm not even sure it'll fit in my oven whole, so I might have to cut it in half. If it is cut in half, do I cook for one 4.5# roast even though both are sitting side by side in the roasting pan? Also, I assume I should use a rack of some sort and not put the meat directly on the bottom of the pan (OK, go ahead and laugh!) Can I use a flat rack or do I need to use 2 V-shaped racks? Is traditional roasting better than convection roasting? Thanks for any help!