RIB EYE ROAST
"The" way to prepare a tasty (and expensive) ribeye roast -- from my mom's aunt. Works for her and works for me on the rare treat that we buy a ribeye roast. The roasts I use are usually 4-6 lbs, but here's an instance where size doesn't matter. I love this recipe because I can prepare it with great ease and convenience, all the while making the best tasting roast ever. For a dinner party, I may start the roast at 2 pm, then with all my extra time put effort into other dishes -- like twice-baked potatoes, salad, and dessert. I have a double oven, so I can prepare my other sides without the forbidden opening of the oven door. If you went to the great expense to buy a ribeye roast, make your roast this way. No butter -- no flour -- no garlic -- certainly no basting. Just follow the simple instructions. I think it's best at medium-rare -- that's pink in the middle but warm. You may use a meat thermometer if you like, but I've never needed to when following the instructions. If you have the "convection" setting on your oven, don't use it. Just use the conventional setting. If you must use the convection setting, you'll need to use a meat thermometer or adjust cooking times as convection will cook the meat faster. I learned the hard way -- conventional oven does a perfect job using the following instructions while convection will make it more medium-done.
Provided by AngieME
Categories Roast Beef
Time 3h
Yield 1 awesome roast, 6-8 serving(s)
Number Of Ingredients 3
Steps:
- Set ribeye roast at room temperature for 1 hour.
- Season with salt & pepper.
- Preheat oven to 375 deg F.
- Fat-side up, place meat on rack in shallow roasting pan. Do not cover. Do not add water.
- Cook for one hour.
- Turn heat off. Let the meat just rest in the oven. (Do NOT open oven until you are ready to eat regardless of roast size or time in oven.).
- Reheat oven to 375 & cook again for 30-40 minutes. Do not open the oven door until you are ready to serve.
- If not done to your liking, repeat step 7.
Nutrition Facts :
EASY PRIME RIB OR RIB EYE ROAST
This recipe is a combination of Ree Drummond's preparation and research of the reverse sear method. It is the easiest and most foolproof recipe for a roast and the technique works for pork as well. Play with the spices, but remember, simpler is better because the taste of the beef needs to be the star. I use my counter top roaster and it works great. Very little drippings will come from this roast, so plan on a separate gravy or Au Jus recipe (out of a package is fine). I panicked when my first 10 lb roast came out at 138 degrees after 5 hours. It was pink all the way through, juicy and perfect medium. I like rare to medium rare beef, so I try to roast this to about 125 degrees. The roast will gain 5-10 degrees while it rests. It does not need to be rested after the final step which only browns the outside and does not heat or affect the inside of the roast at all.
Provided by Bay Haven Inn
Categories Meat
Time 17h
Yield 10 pounds, 15 serving(s)
Number Of Ingredients 5
Steps:
- Crush peppercorns in a bag using a rolling pin, or use the whirry thing to crush them up. A bullet blender is my favorite little whirry thing, but any food processor or spice/coffee grinder will work. Chop the rosemary and thyme. Mix salt, pepper, rosemary and thyme to blend. The salt and pepper are necessary, the other spices are optional. Don't be afraid to change the mixture to suit your personal taste. Less is more with added spices.
- Roll the roast in the spice mixture to coat completely. Use more pepper and salt if needed to coat completely.
- Wrap in aluminum foil, place on a baking sheet and refrigerate overnight or for at least 12 hours. I did 18 hours, the time is approximate. In my research, I also found that covering the roast while it marinates is negotiable.
- Remove from refrigerator and let sit unwrapped on the counter for at least 30 minutes before cooking. This allows for more even cooking and is necessary.
- Preheat oven or roaster to 200 degrees Fahrenheit. Heat the roasting rack during this time. My turkey rack was perfect.
- Cook uncovered on a roasting rack for 25 minutes per pound for medium rare to a temperature of 125 to 130. 30 minutes for a firm medium at 135-140 degrees. Any higher temperature will produce a grey, well done interior, not a good thing. No peeking! Check the temperature with an instant read digital thermometer (cheap, quick and accurate) inserted to the center of the roast an hour before time is up, then maybe one more time a half hour later. The temperature is most important for a great roast, not the cooking time.
- Tent loosely with aluminum foil and let rest for at least 30 minutes. This is your variable time, it can rest up to 2 hours, about an hour is optimal. This step is critical as the juices inside the meat are distributed and absorbed while resting. If cut at this time, the juices will drain, the meat will be exceptionally dry and lose a lot of flavor.
- Preheat oven to 500 degrees. 450 works almost as well if you are cooking something else at the same time. Roast for 8-10 minutes to brown the top. This step is only to brown the top, not for additional cooking and will not affect the interior temperature of the roast.
- It is possible to slice immediately without losing the juices. Either slice at the table or just before serving.
Nutrition Facts : Calories 389.6, Fat 13.3, SaturatedFat 5.2, Cholesterol 193.5, Sodium 7769.6, Carbohydrate 3.3, Fiber 1.2, Protein 65.3
STANDING RIB ROAST
Provided by Anne Burrell
Time 3h20m
Yield 8 servings
Number Of Ingredients 13
Steps:
- Preheat the oven to 450 degrees F.
- In a small bowl combine the cayenne, rosemary, and garlic. Add enough olive oil until it becomes a loose paste. Schmear the roast with the rosemary-garlic paste and really massage it into the meat. Season generously with kosher salt.
- Put the onions, baby carrots, celery and mushrooms in the bottom of a roasting pan. Toss with a little olive oil and salt, to taste. Add the wine, 1 cup of chicken stock and the bay leaves. Put the roast on top of the veggies and put into the preheated oven until the roast is really brown and lovely, about 25 to 30 minutes. Reduce the heat to 350 degrees F for another 1 3/4 to 2 hours. Occasionally during the cooking time, spoon some of the juices over the meat. If the liquid level in the pan goes down too much, add the remaining 1 cup of stock. It also would be a great idea to rotate the roasting pan about halfway through the cooking process.
- Check the temperature of the meat by inserting an instant-read thermometer into the center of the roast. For medium-rare it should be 125 degrees F and 130 for medium. Remove the roast from the oven to a cutting board and let it rest for 15 to 20 minutes before carving.
- Taste the veggies in the pan juices and season with salt, to taste, if needed. Skim off any excess fat.
- Slice the roast and arrange on a serving platter. Serve with the veggies and the pan juices.
EASY RIB EYE ROAST
I make this every time rib eyes are on sale. Easy and delicious; there are never any leftovers! We usually cook ours medium-rare!
Provided by Kendall Christine Hanson
Categories Main Dish Recipes Roast Recipes
Time 1h40m
Yield 8
Number Of Ingredients 5
Steps:
- Preheat an oven to 500 degrees F (260 degrees C).
- Beat butter and garlic together in a bowl. Poke several holes in roast with a sharp knife. Rub butter mixture all over roast and season meat with salt and black pepper. Place roast, fat-side up, in a roasting pan.
- Roast in the preheated oven for 20 minutes, reduce heat to 325 degrees F (165 degrees C), and continue cooking until roast is reddish-pink and juicy in the center, 1 1/2 to 2 hours. An instant-read thermometer inserted into the center should read 145 degrees F (63 degrees C).
Nutrition Facts : Calories 471.5 calories, Carbohydrate 1.3 g, Cholesterol 185.9 mg, Fat 39.7 g, Fiber 0.3 g, Protein 26.8 g, SaturatedFat 21 g, Sodium 256.7 mg
HERB-ROASTED BEEF RIB-EYE WITH ROASTED SHALLOTS
Provided by Geoffrey Zakarian
Categories main-dish
Time 2h25m
Yield 2 to 4 servings
Number Of Ingredients 19
Steps:
- Season the steak rather liberally with kosher salt. Bring it to room temperature, about 1 hour outside of the fridge.
- Preheat the oven to 325 degrees F.
- Combine the paprika, cumin, mustard and a few turns of freshly cracked pepper in a small bowl. Season the steak with the rub.
- Heat the canola oil in a saute pan over high heat until smoking. Add the steak and sear on all sides, about 3 minutes per side. Add the butter, thyme, rosemary and garlic. Reduce the heat to medium low and baste the steak with the butter as it begins to brown, 2 to 3 minutes (without burning).
- Transfer the steak to a rack in a roasting pan and top with a few pieces of the herbs and garlic and 3 spoonfuls of the butter. Roast to an internal temperature of 120 degrees F for medium rare, 7 to 10 minutes. Allow the meat to rest for 15 minutes before slicing.
- Finish the sliced meat with a sprinkle of fleur de sel and a drizzle of aged balsamic and olive oil. Serve with the roasted shallots and a simple watercress salad if desired.
- Preheat the oven to 400 degrees F.
- Toss the shallots with the olive oil and thyme and season with salt and pepper. Lay the shallots on a baking sheet cut-side down. Roast until the shallots are very tender, about 25 minutes.
- Toss the shallots with the vinegar and additional olive oil.
PERFECT RIB ROAST
Provided by Food Network
Categories main-dish
Time 3h45m
Yield 6 to 8 servings
Number Of Ingredients 3
Steps:
- Adjust oven rack to low position and preheat oven to 200 degrees F. Heat a large roasting pan over 2 burners set at medium-high heat. Place roast in hot pan and sear on all sides until nicely browned and about 1/2 cup of fat has rendered, 6 to 8 minutes.
- Remove roast from pan. Set a wire rack in pan; set roast on rack. Generously season meat with salt and pepper.
- Place roast in oven and roast until a meat thermometer registers 130 degrees for medium-rare, about 3 1/2 hours. If roast is done sooner than you expect, simply turn oven as low as possible (preferably 150 to 170 degrees F) and let stand until ready to serve.
- Transfer roast to a cutting board, with rib bones perpendicular to board. Using a carving fork to hold roast in place, cut along rib bones to sever meat from bones. Set roast cut side down and carve meat across grain into 3/4 to 1-inch-thick slices. Serve immediately.
SUNDAY RIB ROAST
Get Ina Garten's Sunday Rib Roast with mustard horseradish, the perfect centerpiece for any holiday party or weekend supper, from Food Network.
Provided by Ina Garten
Categories main-dish
Time 2h25m
Yield 6 to 8 servings
Number Of Ingredients 10
Steps:
- Two hours before roasting, remove the meat from the refrigerator and allow it to come to room temperature.
- Preheat the oven to 500 degrees F (see Cook's Note).
- Place the oven rack on the second lowest position.
- Place the roast in a pan large enough to hold it comfortably, bone-side down, and spread the top thickly with the salt and pepper. Roast the meat for 45 minutes. Without removing the meat from the oven, reduce the oven temperature to 325 degrees F and roast for another 30 minutes. Finally, increase the temperature to 450 degrees F and roast for another 15 to 30 minutes, until the internal temperature of the meat is 125 degrees F. (Be sure the thermometer is exactly in the center of the roast.) The total cooking time will be between 1 1/2 and 1 3/4 hours. Meanwhile, make the sauce.
- Remove the roast from the oven and transfer it to a cutting board. Cover it tightly with aluminum foil and allow the meat to rest for 20 minutes. Carve and serve with the sauce.
- Whisk together the mayonnaise, mustards, horseradish, sour cream, and salt in a small bowl.
RIB EYE ROAST AND OVEN-BROWNED VEGETABLES WITH EASY SAVORY SAUCE
I got this recipe out of the local newspaper years ago. The source for recipe was the Florida Beef Council. It has been really well-received whenever I have made it - everyone has loved it. I have done it in the regular oven and in the convection oven and it is great either way. The sauce is very good, but I usually buy a second jar of the brown gravy and heat that up for the ones that prefer a traditional gravy.
Provided by MA in Florida
Categories Yam/Sweet Potato
Time 1h15m
Yield 2 cups sauce, 8-10 serving(s)
Number Of Ingredients 14
Steps:
- Combine rosemary, garlic, dry mustard, salt, and pepper.
- Rub 1/2 of the mixture evenly over surface of beef roast.
- Add oil to the remaining herb mixture.
- Toss with the vegetables to coat evenly.
- Place roast, fat side up, on rack in shallow roasting pan.
- Insert meat thermometer in center of thickest part of roast.
- Arrange coated vegetables around roast.
- Do not add water and do not cover.
- Roast at 350° to desired degree of doneness (325°in convection oven).
- Cook vegetables 1 to 1 1/2 hours or until tender.
- (For roast, allow 20-22 minute per pound for rare or medium. Remove roast when meat thermometer registers 135 for rare, 155 for medium. Place roast on carving board. Return vegetables to oven if longer cooking is necessary. Tent roast with foil and let stand 15 minute before carving. Roast should continue to rise about 5° in temperature to 140° for rare, 160° for medium.).
- Meanwhile prepare sauce.
- Combine dry mustard and water in a small saucepan, stirring to dissolve mustard.
- Stir in brown gravy and currant jelly.
- Cook over medium heat about 5 minute or until bubbly and jelly is melted, stirring occasionally.
- Note:.
- This recipe provides 8 servings of vegetables athough a boneless rib eye roast will yield three 3 ounce servings of cooked meat so increase vegetables if serving more than eight.
BEEF RIB-EYE ROAST WITH POTATOES, MUSHROOMS AND PAN GRAVY
You have selected a wonderful cut of beef, rib-eye roast is a whole cut of beef before it has been cut in to rib-eye steaks, follow the directions on this recipe and you will have a perfectly-cooked roast! --- plan well ahead the roast must be brought down to almost room temperature before cooking and this will take a few hours or more --- cooking time stated on this recipe is for a 4-pound roast and is only approximate, for a perfectly cooked roast a meat thermometer is required --- use not more than the stated amount of salt or it will draw out the juices form the meat when cooking
Provided by Kittencalrecipezazz
Categories Roast Beef
Time 2h10m
Yield 8 serving(s)
Number Of Ingredients 13
Steps:
- Make slits in the roast and stuff it with garlic slices all over (you may do this the24 hours in advance).
- Rub the roast all over with olive oil, then season with salt and pepper.
- Place the roast in a shallow roasting pan, fat side up.
- Allow the beef to come down to almost room temperature (this will take about 2-1/2 hours).
- Set oven to 350 degrees F.
- Pour 1/4-1/3 cup beef broth in the bottom of the pan.
- Insert a meat thermometer into the center of the roast.
- Cook the roast for 40 minutes.
- After the 40 minutes of cooking the roast, toss the potatoes in oil and then add to the pan, stirring to coat with the meat juices, then season the potatoes with salt and pepper, continue to cook for about 20 minutes.
- After 20 minutes of cooking, add in the mushrooms to the pan, stirring to coat with the juices, and then continue to cook for another 40-50 minutes, depending on how you like your roast (your thermometer should read about 130F).
- Remove the roast to a cutting board, and transfer the potatoes and mushrooms to a platter.
- Pour the pan juices into a small saucepan and skim off any fat accumulated on top.
- Pour the 2 cans of beef broth into the pan juices and bring to a boil; lower heat and let simmer for 3 minutes.
- Mix together the soft butter and flour in a small cup, the add into the saucepan with the tomato paste; whisking gently to combine.
- Slice the beef and serve with gravy, mushrooms and potatoes.
- Delicious!
EASY PRIME RIB ROAST
I'm new to cooking, and I recently purchased a rib-eye roast, and had no idea what it was. I put a few ingredients together and cooked it and to my surprise, it was the best prime rib I've ever had. I thought I would share it with you. Hope you enjoy!
Provided by TheGoddessGiGi
Categories Main Dish Recipes Roast Recipes
Time 4h50m
Yield 8
Number Of Ingredients 8
Steps:
- Mix garlic, rosemary, sage, thyme, salt, and pepper together in a small bowl. Pat garlic mixture over entire roast. Make an incision down the middle of the roast, keeping parallel with the bones. Place the roast in a plastic roasting bag and pour Worcestershire sauce and soy sauce into the bag, concentrating on the incision in the roast. Tie the bag and refrigerate roast to marinate, turning often, at least 2 hours.
- Remove roast from refrigerator and allow to come to room temperature, 1 to 2 hours. Remove roast from bag and discard marinade. Place roast, fat-side up, in a roasting pan.
- Preheat an oven to 500 degrees F (260 degrees C).
- Bake in the preheated oven for 15 minutes. Lower heat to 350 degrees F (175 degrees C) and continue cooking until an internal temperature of 145 degrees F (65 degrees C), about 1 hour. Let roast stand for 20 minutes before slicing.
Nutrition Facts : Calories 339.9 calories, Carbohydrate 2.9 g, Cholesterol 90.4 mg, Fat 21.8 g, Fiber 0.2 g, Protein 31 g, SaturatedFat 9.3 g, Sodium 636.6 mg, Sugar 1 g
MARINATED RIB-EYE ROAST
Make and share this Marinated Rib-Eye Roast recipe from Food.com.
Provided by ratherbeswimmin
Categories Meat
Time 2h10m
Yield 12-15 serving(s)
Number Of Ingredients 9
Steps:
- Combine first 8 ingredients, mixing well.
- Place roast in a large shallow dish; pour wine mixture over roast.
- Cover and marinate 8 hours in the refrigerator, turning occasionally.
- Remove roast from marinade; discard marinade.
- Place roast in a shallow pan; insert meat thermometer, making sure it does not touch fat.
- Bake at 325 degrees for 2 hours or until thermometer registers 140 degrees (rare) or 160 degrees (medium).
Nutrition Facts : Calories 621.3, Fat 50.4, SaturatedFat 19.3, Cholesterol 141.4, Sodium 126.7, Carbohydrate 0.9, Fiber 0.2, Sugar 0.3, Protein 36.5
FOOLPROOF RIB ROAST
I was looking for an easy way to make our Christmas Rib Roast. It turned out PERFECT. Rib Roast can be expensive, so this is a total splurge or special occasion dish. Enjoy.
Provided by SALSIEPIE
Categories 100+ Everyday Cooking Recipes
Time 5h5m
Yield 6
Number Of Ingredients 4
Steps:
- Allow roast to stand at room temperature for at least 1 hour.
- Preheat the oven to 375 degrees F (190 degrees C). Combine the salt, pepper and garlic powder in a small cup. Place the roast on a rack in a roasting pan so that the fatty side is up and the rib side is on the bottom. Rub the seasoning onto the roast.
- Roast for 1 hour in the preheated oven. Turn the oven off and leave the roast inside. Do not open the door. Leave it in there for 3 hours. 30 to 40 minutes before serving, turn the oven back on at 375 degrees F (190 degrees C) to reheat the roast. The internal temperature should be at least 145 degrees F (62 degrees C). Remove from the oven and let rest for 10 minutes before carving into servings.
Nutrition Facts : Calories 576.1 calories, Carbohydrate 0.6 g, Cholesterol 137.2 mg, Fat 46.2 g, Fiber 0.1 g, Protein 37 g, SaturatedFat 18.6 g, Sodium 879.6 mg, Sugar 0.1 g
ROLLED RIB-EYE ROAST
Slicing the rib-eye into a spiral is easier than it sounds (and a great way to flavor the entire roast, not just the outside). For the butterflying technique, see our step-by-step photos. You can also ask your butcher to butterfly it. Serve with Duck Fat-Roasted Potatoes.
Provided by Martha Stewart
Categories Food & Cooking Ingredients Meat & Poultry Beef Recipes
Time 3h50m
Yield Serves 6 to 8
Number Of Ingredients 7
Steps:
- Preheat oven to 400 degrees. Using a serrated knife, slice off top quarter of garlic, exposing as many cloves as possible. Place garlic, cut-side up, on a piece of parchment-lined foil. Drizzle with 2 tablespoons oil, wrap tightly, and roast until cloves are tender, about 40 minutes. Let stand until cool enough to handle.
- Squeeze garlic to push out cloves; transfer to the bowl of a food processor. Add parsley, sage, vinegar, and remaining 2 tablespoons oil. Process until smooth. Season with salt and pepper.
- Arrange roast on a large cutting board, fat-side down, with short end toward you. Holding a long, sharp knife parallel to (and about 1 inch above) cutting board, make a shallow cut along length of roast, stopping about 1 inch from edge. Open roast to the side, and continue slicing until about 1 inch from next edge. Open to same side again, and continue slicing until roast is completely flat. Season meat all over with salt and pepper. Spread all but 2 tablespoons of garlic-herb mixture over meat. Roll meat up, starting from left side. (Fat cap should end up on top of roast.) Tie at 2-inch intervals with kitchen twine. Rub outside with remaining garlic-herb mixture. Let stand at room temperature 1 hour (or refrigerate, covered with plastic, overnight; bring to room temperature before cooking).
- Preheat oven to 400 degrees. Place meat on a rack in a roasting pan and roast, rotating pan once, until meat is golden brown, 40 minutes. Reduce heat to 300 degrees and continue roasting until a thermometer inserted in thickest part reads 125 degrees, 50 to 60 minutes. Let rest at least 30 minutes before slicing.
RIB EYE ROAST
Steps:
- 1. Preheat the oven to 350°F. Sprinkle the roast generously with salt and pepper, then place on a rack in a shallow roasting pan.
- 2. Roast the meat for 2 hours and 20 minutes (or about 14 minutes per pound at 130°F on a meat thermometer) for rare meat. For medium-rare meat, roast until a meat thermometer reads 140°F-145°F. Remove from the oven and let rest for 15 minutes before carving enough meat for one dinner.
SEASONED RIBEYE ROAST
This is a very special and savory way to prepare a boneless beef rib roast. Gravy made from the drippings is exceptional. You can also use a ribeye roast with excellent results. - Evelyn Gebhardt, Kasilof, Alaska
Provided by Taste of Home
Categories Dinner
Time 1h40m
Yield 8 servings.
Number Of Ingredients 6
Steps:
- Preheat oven to 350°. Mix seasonings. Place roast on a rack in a roasting pan, fat side up; rub with seasonings., Roast, uncovered, until meat reaches desired doneness (for medium-rare, a thermometer should read 135°; medium, 140°), 1-1/2-2 hours. Remove from oven; tent with foil. Let stand 10 minutes before slicing.
Nutrition Facts : Calories 372 calories, Fat 27g fat (11g saturated fat), Cholesterol 100mg cholesterol, Sodium 321mg sodium, Carbohydrate 0 carbohydrate (0 sugars, Fiber 0 fiber), Protein 30g protein.
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