Roasted Beef Rib Eye Root Vegetables Recipes

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.

Steps:

• Arrange onion, sweet potatoes, parsnips and celery root in bottom of slow cooker. Season beef all over with salt and black pepper. Rub flour all over beef. Place roast on top of vegetables in slow cooker.
• Whisk together tomatoes, maple syrup, chili powder, cumin, garlic powder, and onion powder. Pour mixture over beef.
• Cover and cook on LOW for 12 hours or on HIGH for 8 hours.
• Remove beef from slow cooker and shred with 2 forks. Serve 1/3 of shredded beef with this meal (and all of the vegetables) and refrigerate remaining beef for another use.

Steps:

• Heat oven to 350°F.
• Combine seasoning ingredients; press 1/2 onto beef roast. Combine remaining seasoning with oil in large bowl. Add vegetables; toss.
• Place roast, fat side up, on rack in shallow roasting pan. Insert ovenproof meat thermometer so tip is centered in thickest part of beef, not resting in fat. Do not add water or cover. Roast in 350°F oven 1 3/4 hours for medium rare; 2 hours for medium doneness. After 15 to 30 minutes, place vegetables on rack around roast; roast vegetables 1 1/2 hours or until tender.
• Remove roast when meat thermometer registers 135°F for medium rare; 150°F for medium. Tent with foil. Let stand 15 to 20 minutes. (Temperature will continue to rise about 10°F to reach 145°F for medium rare; 160°F for medium.) Carve roast. Serve with vegetables.

Steps:

• For roast beef:
• Pat roast dry and put, fat side up, on rack in roasting pan.
• Coarsely crush peppercorns in a mortar and pestle or folded kitchen towel (not terry cloth) with a meat pounder or bottom of a heavy skillet. Stir together peppercorns, 3 tablespoons kosher salt, thyme, and rosemary in a small bowl.
• Rub roast all over with oil, then coat it all over with peppercorn mixture, pressing to help it adhere. Let coated roast stand at room temperature 1 hour.
• Preheat oven to 450°F with rack in lower third. Roast beef roast 20 minutes.
• Reduce oven temperature to 350°F and roast until an instant-read thermometer inserted into center of meat (do not touch bone) registers 110°F, 1 1/2 to 2 hours more. Transfer to a platter (keep fat and pan juices in roasting pan) and let stand, uncovered, 40 minutes (temperature of meat will rise to about 130°F for medium-rare).
• While roast stands, put second oven rack in upper-third position and increase oven temperature to 450°F. Line 1 sheet pan with parchment paper.
• Strain pan juices from roasting pan through a sieve into a glass measuring cup (reserve roasting pan). Drain potatoes well and toss in a large bowl with 3 tablespoons melted beef fat from roasting pan and 1 teaspoon kosher salt, then spread out on parchment-lined sheet pan. Toss carrots in same bowl with another 3 tablespoons beef fat from pan and 1 teaspoon kosher salt, then spread out on other rimmed sheet pan. Roast vegetables in upper and lower thirds of oven, stirring occasionally and switching position of pans halfway through roasting, until golden, 25 to 30 minutes for carrots and 30 to 35 minutes for potatoes.
• Make jus while vegetables roast:
• Skim off and discard any remaining fat from pan juices. Set pan over 2 burners. Add 1 cup of wine and deglaze pan by boiling it over high heat, scraping up brown bits, 1 minute. Pour into pan juices in cup.
• Cook shallot in 1 tablespoon butter with remaining 1/4 teaspoon kosher salt in a 3- to 4-quart heavy saucepan over medium heat, stirring, until golden, 4 to 5 minutes. Add wine mixture in cup, along with remaining wine in bottle, and boil over high heat until mixture is reduced to 3/4 cup, about 10 minutes.
• Add broth and continue to boil over high heat until mixture is reduced to 1 1/2 cups. Strain mixture through a sieve into another saucepan and whisk in remaining 3 tablespoons butter (cut into pieces) until incorporated. Season sauce with salt and pepper.
• To carve roast, slide a carving knife along inside of ribs to separate meat from bones, then cut ribs into individual bones. Slice meat and serve with vegetables and jus.

Steps:

• Preheat oven to 450°F. Combine vegetables and 3 tablespoons oil in medium bowl; toss to blend. Sprinkle generously with salt and pepper. Spread vegetables on rimmed baking sheet. Rub steak with remaining 2 tablespoons oil. Place steak on small baking sheet. Sprinkle generously with salt and pepper. Roast vegetables 40 minutes. Place steak in oven. Roast vegetables until tender and beginning to brown, stirring occasionally, and roast steak until cooked to desired doneness, about 20 minutes for medium-rare. Let steak stand 3 minutes. Thinly slice crosswise. Divide between 2 plates. Arrange roasted vegetables alongside. Serve, passing mustard sauce separately.

Steps:

• Preheat oven to 325 degrees. Place a wire rack over a rimmed baking sheet; set aside. Season beef with salt and pepper. Heat oil in a 9-quart Dutch oven over high heat until hot but not smoking. Working in batches, cook the beef, flipping once, until browned, 2 to 3 minutes per side. Transfer beef to the wire rack. Reduce heat to medium-low.
• Add onions to pot; cook, stirring occasionally, until translucent, about 10 minutes. Raise heat to medium. Add garlic; cook 3 minutes, stirring occasionally. Stir in brown sugar, cider, stock, and 1/2 cup water. Add thyme, rosemary, and parsley. Return beef to pot. Bring to a boil. Remove from heat.
• Cover; transfer to oven. Cook until almost fork tender, about 1 1/2 hours.
• Remove pot from oven. Stir in parsnips, carrots, and potatoes. Return to oven; cook until fork-tender, 1 hour 10 minutes more. Gently transfer beef and vegetables to a baking sheet or a plate.
• Skim fat from cooking liquid. Simmer over medium heat until reduced by about half, about 7 minutes. Return beef and vegetables to pot. Season with salt and pepper; toss gently. Transfer to serving platter. Sprinkle with parsley.

Steps:

• In a Dutch oven or high-sided frying pan, heat 1 tablespoon of the olive oil and season with sea salt and freshly ground black pepper. Brown the ribs on all sides, then remove, and discard the fat.
• Put 1 tablespoon of olive oil in the pan and brown 1 onion and 2 garlic cloves. Deglaze the pan with the water, add back the ribs, cover, and put into a 400 degree oven for 1 hour. Remove the pan, turn over the ribs, and put back in the oven for another hour.
• Check the ribs. The meat should be tender and almost falling off the bone. If you're using short ribs, you may need to increase the cooking time another hour and you may have to add another cup of liquid.
• Put the ribs into one container. Strain out the onions and garlic and discard. Put the braising liquid into a second container and refrigerate.
• The next day, peel the thick layer of fat off the braising liquid and discard. In the same pan you used the day before, heat the olive oil and butter. Brown the potatoes, mushrooms, and the rest of the onions, add the ribs and the braising liquid. Cover and simmer for 15 minutes. Add the carrots, celery, broccoli, parsley, the rest of the garlic, and Brussels sprouts. Cover and simmer another 15 minutes.
• Serve the ribs in bowls with plenty of vegetables, the braising liquid, and a fresh baguette.

Steps:

• Using sharp knife, cut through roast fat cap in 1-inch crosshatch pattern, being careful not to cut into meat. Rub 2 tablespoons salt over entire roast and into crosshatch. Transfer to large plate and refrigerate, uncovered, for at least 24 hours or up to 96 hours. Adjust oven rack to lower-middle position and preheat oven to 250°F. Season roast with pepper and arrange, fat side up, on V-rack set in large roasting pan. Roast until meat registers 115°F for rare, 120°F for medium-rare, or 125°F for medium, 3 to 3 1/2 hours. Transfer V-rack with roast to carving board, tent loosely with aluminum foil, and let rest about 1 hour. Meanwhile, increase oven temperature to 425°F. Pour off all but 2 tablespoons fat from pan. (If there isn't enough fat in pan, add vegetable oil to equal 2 tablespoons.) Toss carrots, parsnips, Brussels sprouts, onion, thyme, 1 teaspoon salt and ½ teaspoon pepper with fat in pan. Roast vegetables, stirring halfway through roasting, until tender and browned, 45 to 50 minutes. Remove pan from oven and heat broiler. Carefully nestle V-rack with roast among vegetables in pan. Broil roast until fat cap is evenly browned, rotating pan as necessary, about 5 minutes. Transfer roast to carving board, carve meat from bones, and cut into ¾-inch-thick slices. Season vegetables with salt and pepper to taste. Serve roast with vegetables.

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.