Holiday Beef Rib Eye Roast Food

HOLIDAY STANDING RIB ROAST

Steps:

• Remove any plastic wrap or butcher's paper from the roast. If any twine is tied around the roast (running in the direction of the ribs), leave it in place for now.
• Place the rib roast onto a rack set inside a half sheet pan, baking dish, etc. Airflow around the roast is key. Wrap in at least three layers of the cheesecloth, which will allow air flow while preventing the outer surface of the roast from hardening. Position the wrapped roast so that the ribs are facing downward and stash on the lower level of the refrigerator (set no lower than 34°F and no higher than 38°F) for 5 to 7 days. There's no need to change the cheesecloth during this time. Note: Although this isn't classical "dry aging," which involves a lot of complex enzymatic action, this drying will remove some of the moisture from the roast thus intensifying its flavor.
• When you're ready to cook, retrieve the roastYou can leave it on its rack and half sheet pan. from the refrigerator, remove and discard the cheesecloth, and rub roast with the oil. Remember to rub the bones with oil, as well. Once the roast is completely coated with oil, cover the roast with kosher salt, using about 2 teaspoons per bone, and the pepper. Let sit at room temperature for 1 hour.
• Place a probe thermometer into the center of the roast and set its alarm for 118°F. Set the roast on the lower middle rack in a cold oven and turn the oven to 250°F. Let roast until the meat hits its target temperature, about 3 hours for a 3-bone roast or up to about 4 hours for a 4-bone roast. (It is more important to keep an eye on the temperature than the time here; your times may vary depending on the exact weight and shape of the roast.)
• When the thermometer alarm goes off, remove the roast from the oven, transfer to a cutting board, cover with foil, and let rest while preparing the pudding. (The roast's internal temperature should rise up to around 130°F, then very slowly start to fall.) Pour off the drippings from the sheet pan into a heat-proof liquid measuring cup. Let the roast rest for 30 minutes. Hang on to the sheet pan and rack; you'll use it again later.
• After 30 minutes, return the roast to the rack and sheet pan, then return to the oven. Crank the oven upas high as it will go; ideally 550°F, but 500°F will also work, and cook until the exterior of the roast is browned, 10 to 15 minutes, depending on how hot you can get your oven to run.
• Return the roast to the board, carve, and serve with Yorkshire pudding. And no, you don't need to rest it again.

FOOLPROOF RIB ROAST

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.

EASY RIB EYE ROAST

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).

SUNDAY RIB ROAST

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.

HERB-ROASTED BEEF RIB-EYE WITH ROASTED SHALLOTS

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.