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.
THE PERFECT RIB EYE ROAST RECIPE
Steps:
- Gather ingredients.
- Place a large cast iron skillet in the center of the oven. Heat the oven to 500 F. Once the temperature reaches 500 F, let the skillet heat for 15 minutes. Meanwhile, in a small bowl, combine the pepper, salt, and garlic.
- Rub the mixture all over the roast. Truss the roast if it's uneven in places. Trussing makes the meat compact and uniform which helps it cook evenly.
- Carefully, with potholders or oven mitts, remove the skillet to heat-proof surface. Put the roast in the skillet, fat side up.
- Return the skillet to the oven and roast for 25 minutes. Reduce the heat to 325 F without opening the oven door. Continue to cook until a thermometer inserted in the center of the roast registers 115 F to 120 F for medium rare (125 F to 130 F after resting), or 125 F to 130 F for medium (135 F to 140 F after resting). This will take 1 to 1-1/2 hours.
- Remove from the oven, tent loosely with foil, and let the roast rest for 20 minutes. Remember that the roast's internal temperature will continue to rise by 5 to 10 degrees as it rests.
- Carve and serve.
Nutrition Facts : Calories 772 kcal, Carbohydrate 1 g, Cholesterol 221 mg, Fiber 0 g, Protein 71 g, SaturatedFat 24 g, Sodium 637 mg, Sugar 0 g, Fat 54 g, ServingSize 6 to 8 servings, UnsaturatedFat 0 g
DRY AGED PRIME RIB ROAST
Provided by Guy Fieri
Categories main-dish
Time P10DT3h20m
Yield 5 to 6 servings
Number Of Ingredients 20
Steps:
- For the roast:
- Remove roast from packaging, rinse well. Pat completely dry, wrap with 3 layers cheesecloth. Place on a rack on a sheet pan in back of refrigerator, fat side up. After 24 hours, remove, unwrap, discard cheesecloth and wrap with a fresh piece. Place back in refrigerator for 6 to 9 days undisturbed.
- Remove roast from refrigerator. Remove cheesecloth, cut away the fat and trim the ends and any discolored parts of roast.
- Preheat oven to 500 degrees F.
- Place roast on a rack in a large, heavy roasting pan.
- Special equipment: Space in back of refrigerator for up to 10 days .
- For the seasoning mixture:
- In a medium bowl, combine spices and mix well. Be sure to crush the larger spices well for a uniform rub. (You can use mortar and pestle or large wooden end of a pounding mallet in non-glass bowl.) Rub roast with olive oil, then rub with seasoning. Let rest for 20 to 30 minutes.
- Prepare vegetables, make a bed in the roasting pan with the vegetables and pour in the water. Be sure to check the liquid level in the pan occasionally and add additional water, if necessary. (You will need this liquid to make the au jus.) Place roast on top of vegetables and place in hot oven. Roast at 450 degrees F for 40 minutes.
- After 40 minutes, reduce heat to 275 degrees F and continue to roast for approximately 2 hours, or until internal temperature (stay away from the bone while checking temp) reaches 135 degrees F. Remove from oven, remove from roasting pan, loosely tent and allow to rest for 15 minutes while making the au jus.
- For the Au Jus:
- Strain drippings from roasting pan, skim fat from drippings. Place roasting pan over 2 burners, heat on medium high and add in drippings, stir to deglaze, add in wine and stock, reduce by 1/3, about 5 minutes on steady boil, stirring occasionally. Turn off heat, add in butter. Season, to taste, with salt and pepper. Strain once more into serving vessel.
SEASONED RIB ROAST
Gravy made from the drippings of this boneless beef rib roast is exceptional. You can also use a rib eye roast with excellent results.
Provided by bake_a_holic
Categories Very Low Carbs
Time 2h15m
Yield 6-8 serving(s)
Number Of Ingredients 6
Steps:
- In a small bowl, combine the seasonings; rub over roast. Place roast fat side up on a rack in a shallow roasting pan.
- Bake, uncovered, at 350 for 2-2 1/2 hours or until meat reaches desired doneness (for medium rare, a meat thermometer should read 145, medium, 160, well done, 170).
- Remove to a warm serving platter. Let stand for 10-15 minutes before carving.
Nutrition Facts : Calories 364.9, Fat 19, SaturatedFat 7.6, Cholesterol 133.8, Sodium 147.7, Carbohydrate 0.4, Fiber 0.3, Sugar 0.1, Protein 45.1
RIB-EYE STEAK RUB
Steps:
- Combine all ingredients, except oil, in a large bowl. While stirring, add olive till the mixture is a "slushy" consistency. Submerge steaks in mixture, rubbing it into the surface of the steaks. Marinate steaks in mixture for approximately 30 minutes. Preheat grill to 425 to 450 degrees F and place steaks on grill, flipping halfway through. To cook a 16-ounce steak to preferred doneness, cook for: rare, 2 to 3 minutes on each side, medium-rare, 4 to 5 minutes on each side and medium, 6 to 7 minutes on each side
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
ITALIAN RIB EYE
Boneless rib-eye with a flavorful Italian glaze.
Provided by Devan Robertson
Categories World Cuisine Recipes European Italian
Time 1h30m
Yield 3
Number Of Ingredients 10
Steps:
- Place the garlic, oregano, basil, parsley, rosemary, and salt into a mortar or small bowl, and mash into a coarse paste. Stir in the olive oil, balsamic vinegar, and white pepper until evenly blended. Scrape half of the mixture into a separate small bowl; set aside. Spread the remaining half of the herb mixture evenly over the steaks. Set aside to marinate for 1 hour.
- Preheat an outdoor grill for medium-high heat, and lightly oil the grate.
- Cook the steaks on the preheated grill for 7 minutes, then turn over, and coat with the reserved herb mixture. Continue cooking 7 minutes more for medium-well, or until your desired degree of doneness has been reached.
Nutrition Facts : Calories 1077.8 calories, Carbohydrate 5.7 g, Cholesterol 187.6 mg, Fat 93.9 g, Fiber 0.5 g, Protein 50.7 g, SaturatedFat 28.5 g, Sodium 2082.7 mg, Sugar 1.6 g
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
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