Best Rib Eye Roast Recipes

RIB EYE ROAST

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.

BEEF RIB-EYE ROAST WITH POTATOES, MUSHROOMS AND PAN GRAVY

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 OR RIB EYE ROAST

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.

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.

RIB EYE ROAST AND OVEN-BROWNED VEGETABLES WITH EASY SAVORY SAUCE

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.

ROLLED RIB-EYE ROAST

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.

HERBED RIB EYE ROAST WITH RED WINE GRAVY

Steps:

• Add all chopped ingredents to small clay bowl.
• Drizzle in olive oil as you whisk to form a paste.
• Score the fat side of the roast with a knife and smear the herb paste all over the top.
• Put roast into a pre-heated 350 degree oven for 18 - 20 minutes a pound.
• Red Wine Gravy.
• Remove cooked roast from roasting pan and put on cutting board with well to rest.
• Put roasting pan across two burners of cook top on medium low. (drain any excess grease first)
• When browned bits are nice and hot pour in about 3/4 cup of red wine. Use one you would drink, I used a $3.97 bottle of Lucky Duck Shiraz from Wal-Mart. It is cheap, but good.
• Deglaze the pan with a whisk and cook for several minutes until somewhat concentrated.
• Pour liquid through a sieve to catch any crunchy burned bits. To it pour in about 2 cups of beef or chicken stock. Set liquid aside.
• In a medium skillet over medium heat melt 2-3 tblspns butter. When it bubbles at about 1/4 cup of flour.
• Whisk together and cook about 1 minute.
• Slowly add the liquid from the deglazing until it is smooth and silky.
• Add black pepper and salt to taste.
• Serve with roast and MASHED POTATOES!

POOR MAN'S PRIME RIB, EYE OF ROUND ROAST RECIPE - (3.9/5)

Steps:

• Preheat oven to 500°F. Season roast with salt and pepper and place in a roasting pan or baking dish. Do not cover or add water. Place in preheated oven. Reduce the temperature to 475°F. Roast 21 minutes (seven minutes per pound) then turn off the oven and let the roast sit in the hot oven for 2 1/2 hours. Do not open the door at all during this time! Remove roast from the oven; the internal temperature should have reached at least 145°F. Carve into thin slices to serve.

BEEF RIB EYE ROAST WITH RED WINE MUSHROOM SAUCE

Steps:

• 1. About 1 1/2 hours before serving: sprinkle roast with 1/2 teaspoon salt and 1/4 teaspoon pepper.
• 2. Place boneless beef rib eye roast, fat side up, on rack in open roasting pan.
• 3. Insert meat thermometer so bulb is centered in thickest part, but not resting in fat.
• 4. Do not add water.
• 5. Do not cover.
• 6. Roast in 350 degree oven to desired degree of doneness.
• 7. Allow 18 to 20 minutes for rare; 20 to 22 minutes for medium.
• 8. About 15 minutes before serving, remove roast when meat thermometer registers 135 degrees for rare; 155 degrees for medium.
• 9. Tent with aluminum foil; allow roast to \"stand\" 15 minutes in warm place before carving.
• 10. Roast should continue to rise about 5 degrees in temperature to 140 degrees for rare, 160 degrees for medium.
• 11. While roast is standing, remove rack from roasting pan; skim fat.
• 12. Add onions to pan drippings; place roasting pan over medium high heat on top of range.
• 13. Cook onions, stirring occasionally, until tender, about 3 minutes.
• 14. Add wine; bring to boil; cook about 3 minutes or until thickened.
• 15. Combine cornstarch and remaining salt and pepper.
• 16. Gradually add beef broth to cornstarch mixture, stirring constantly; add to wine mixture in roasting pan.
• 17. Continue cooking.
• 18. Stir in mushrooms and parsley.
• 19. Pour into serving container.
• 20. Carve rib eye roast into thin slices.
• 21. Serve with red wine and mushroom sauce.

WINE-AND-HERB-MARINATED RIB EYE ROAST

Steps:

• 1. Place roast in a plastic bag set in a deep bowl. For marinade, in a mixing bowl combine wine, lemon juice, olive oil or cooking oil, pepper, rosemary, marjoram, Worcestershire sauce, mustard, and garlic salt. Pour marinade over roast. Seal bag. Marinate in the refrigerator for 6 to 24 hours, turning bag occasionally. 2. Remove roast from bag, reserving marinade. Place roast, fat side up, on a rack in a shallow roasting pan. Insert a meat thermometer. Roast in a 350 degree F oven for 1-1/4 to 2-1/4 hours for medium (160 degrees F) or 1-1/2 to 2-1/2 hours for well-done (170 degrees F), brushing with marinade occasionally. (Do not brush with marinade during the last 5 minutes of roasting.) Cover with foil and let stand 15 minutes before carving. Makes 8 to 10 servings.

FIREMAN BOB'S " STUFFED TO GILLS " RIB EYE ROAST

Steps:

• 1. For stuffing: Place bacon into a large Dutch Oven, cook over medium heat, stirring often, until bacon is browned but not crisp, about 8 minutes. Set aside to drain. Return pan to medium heat. Add celery, shallots, and garlic; cover and cook, stirring occasionally, until vegetables are soft, about 8 minutes. Stir in spinach and sour cream and simmer, stirring occasionally. Scrape mixture into a medium bowl. Stir breadcrumbs, scallions, sage, rosemary, fennel, parsley, red pepper flakes, nutmeg, and Parmesan cheese into stuffing mixture. Season to taste with salt and pepper. Stir in eggs. Place in refrigerator to cool.
• 2. For roast: Let meat stand at room temperature for 2 hours. Allow roast to " roll " out on the cutting board to prep for the stuffing. Season the roast generously with salt and pepper, rub with oil, and sprinkle with rosemary. Spread the stuffing mixture out on the meat creating an even thickness all over the meat. NOTE: If you end up with extra stuffing, just place in a pan and bake. Carefully roll the roast with stuffing mixture into a big roll, tie off the rolled raost with butcher twine with several " ties ". Place the " Roast " in a large Dutch Oven and cover with lid and place in your oven.
• 3. Roast beef for 20 minutes. Reduce heat to 250°F and continue roasting for 3 hours. center of roast at the 2 1/2 hour mark using a thermometer insert into the thickest part of roast, it will register 110°F to –115°F for rare and 120°F –125°F for medium-rare. Place the roast on a cutting board, place foil loosely on roast. Let rest for at least 10 minutes. Remove the twine. Serve with Crusty bread and a side of Garlic Mashed Potatoes.
• 4. ENJOY !!!!!

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).

HERBED BEEF RIB EYE ROAST WITH RED POTATOES

Steps:

• heat oven to 350 degrees. combine garlic, salt, pepper and rosemary; press into surface of beef roast. place roast on rack in shallow roasting pan. insert meat thermometer until bulb is centered in thickest part. do not add water or cover. roast 2 1/4 to 2 1/2 hours for medium rare to medium. remove roast when meat thermometer registers 140 degrees for medium rare, 155 degrees for medium. let roast stand 20 minutes. temperature will continue to rise about 5 degrees; 145 degrees for medium rare, 160 degrees for medium.
• add potatoes after first 1 1/2 of cooking.
• for sauce: in small saucepan, combine sauce ingredients. cook over medium heat 5 minutes or until bubbly, stirring occasionally.
• carve roast into slices; serve with potatoes and sauce. makes 8-10 servings.

MARINATED RIB-EYE ROAST

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).

ROAST PEPPERED RIB EYE OF BEEF

Steps:

• Trim fat from roast.
• Combine pepper and cardamom.
• Rub all over beef and press in with heel of hand.
• Prepare marinade.
• Combine tomato paste, garlic powder, and paprika.
• Slowly add soy sauce, blending well.
• Slowly add vinegar.
• Place roast in large plastic zipper bag or oven bag.
• Pour marinade into bag and seal closed.
• Refrigerate at least 24 hours, turning occasionally.
• Remove meat from marinade and let stand at room temperature about 2 hours.
• Preheat oven to 300°F.
• Wrap tightly in foil or use an oven bag.
• Place in shallow pan and roast for 1 to 1 1/2 hours for medium rare. After 1 hour, begin testing with a meat thermometer inserted to the center of the roast. Remove when thermometer reads 120. Do not over cook! Roast will continue to cook while standing, and the end pieces will be more done than the center. Reserve about 1 cup of marinade for au jus.
• Remove meat from bag and let rest covered with foil about 15 to 20 minutes before carving. Reserve drippings.
• Meanwhile, prepare au jus:.
• Strain drippings and skim off fat.
• Bring 1 cup of drippings, 1 cup of water, and 1/2 to 1 cup of marinade to a boil. Reduce to desired strength.
• Carve roast and serve au jus.

HORSERADISH AND PARSLEY STUFFED RIB-EYE ROAST

Steps:

• Combine anchovies, garlic, parsley, horseradish, oil, red pepper flakes, and nutmeg in a small bowl; season with salt and pepper. Set 2 tablespoons of mixture aside.
• Place rib-eye roast, fat side down, on a cutting board with a short end toward you. Holding a sharp slicing knife about 1" above cutting board, make a shallow cut along the entire length of a long side of roast. Continue cutting deeper into the roast, lifting and unfurling meat with your free hand, until it can lie flat. Season both sides with salt and pepper.
• Spread parsley mixture over roast and roll up so fat cap is on top; tie at 1" intervals with kitchen twine. Rub outside of roast with reserved parsley mixture and wrap tightly in plastic wrap. Chill at least 8 hours and up to 1 day. Let roast sit at room temperature 1 hour to help it roast evenly.
• Preheat oven to 400°. Place meat on a rack set inside a roasting pan and roast, rotating once, until fat is golden brown and starting to render, 40-50 minutes. Reduce temperature to 300° and continue to roast until an instant-read thermometer inserted into the thickest part registers 125° for medium-rare, 1-1 1/2 hours longer. Transfer to a cutting board; let rest at least 30 minutes before slicing.

REVERSE SEAR RIB-EYE ROAST WITH FENNEL AND ROSEMARY

Steps:

• Working in 2 batches, scatter rosemary over a paper towel-lined plate. Top with another sheet of paper towel and microwave on high 1 minute. Check rosemary and continue to microwave in 20-second intervals, until dry and crisp. Grind rosemary in spice mill or with mortar and pestle to a powder. Transfer to a small bowl and mix in fennel pollen.
• Place roast, fat side down, on a cutting board with a long side facing you. Using a sharp slicing knife and long strokes, cut roast into two 3-bone roasts. French rib bones 1 1/2" from tip of bones, if desired. Score fat cap in a crosshatch pattern, spacing cuts 1" apart. Rub roasts all over with garlic, then coat with rosemary mixture. Season generously with salt and pepper. Place, fat cap up, on a rack, set inside a roasting pan. Chill, uncovered, at least 8 hours and up to 1 day.
• Let roasts sit at room temperature 2 hours for even roasting.
• Place a rack in lower third of oven; preheat to 225°F. Roast meat, rotating pan once, until an instant-read thermometer inserted into the thickest part of roasts registers 125°F for medium-rare, or 130°F for medium, 3 ½-4 hours. Remove from oven, tent with foil, and let rest 30 minutes.
• Meanwhile, cook bacon in a small saucepan over medium heat, stirring occasionally, until brown and crisp, 8-10 minutes. Using a slotted spoon, transfer bacon to a small bowl; reserve for another use (it's the fat you're after). Add butter pieces to drippings in pan and cook, stirring often, until mixture foams, then browns, 5-8 minutes. Strain into a medium nonreactive bowl. Immediately stir in shallot; let cool (butter will have set up but will still be soft). Using an electric mixer on medium-high, add room-temperature butter to bacon fat mixture and beat until light and fluffy. Mix in chives and vinegar; season bacon butter with salt. Chill, stirring occasionally, at least 20 minutes (butter should be a little more firm but still light and fluffy).
• Move rack to upper third of oven; increase oven temperature to 500°F. Roast meat until deep brown and exterior is crisp, 8-10 minutes. Serve rib-eye roast with bacon butter.
• Do Ahead
• Bacon butter mixture (without chives and vinegar) can be made 3 days ahead. Cover and keep chilled. Let soften slightly before adding chives and vinegar.

HOLIDAY BEEF RIB EYE ROAST

Steps:

• Preheat oven to 350 degrees.
• Combine garlic, salt, pepper, and thyme. Press evenly into surface of roast.
• Place a rack in a shallow roasting pan. Place roast on the rack. Don't add any water and don't cover.
• Roast for 18 to 22 minutes per pound for rare to medium. Cook longer if not done to your preference.
• Remove roast.
• For the currant sauce, mix the last three ingredients together. Heat on stove top.

CHARRED RIB EYE ROAST

Steps:

• Place rosemary, garlic, peppercorns, and salt in processor and grind.
• Add olive and pulse to a paste.
• Place in refrigerator.
• Coat entire roast with Dijon mustard. Set on dish or in very large plastic bag and sprinkle Worcestershire sauce over roast to ensure an even distribution.
• Allow roast to absorb mustard flavor while resting in the refrigerator overnight. (min 6 hours).
• Allow roast to reach room temperature.
• Preheat oven to 375 degrees.
• Sear on all sides to lock in juices.
• spread herb paste on all surfaces except the rib area covered by the membrane. Place, rib side up, on a rack in a high side dish.
• De glaze pan used to sear with merlot. Attempt to capture all of the bits.
• Add water to the bottom of the dish to a depth of 1/2 inch.
• Slowly pour pan juices over roast, ensuring you capture the bit on the meat and not "wash" away herb paste.
• Roast until internal temperature reaches 135 degrees. (No basting is required but ensure that the fluids in the dish do not completely evaporate and don't consist of only grease.
• Tent aluminum foil over meat on serving dish and allow to rest. Internal temp will continue to rise for a short time.
• Again, de glaze roasting dish with Merlot and reduce to half the amount. (personal choice as the juices collected while resting are just as good.

RIB-EYE ROAST WITH CHIANTI PAN VEGETABLES AND BALSAMIC GLAZE

Steps:

• Combine vinegar, wine, and sugar in heavy large saucepan. Bring to boil over medium heat, stirring to dissolve sugar. Boil until syrupy and reduced to 3/4 cup, about 25 minutes. Remove from heat. (Balsamic glaze can be made 1 day ahead. Cover and let stand at room temperature.)
• Position 1 rack in center and 1 rack in bottom third of oven; preheat to 325°F. Toss potatoes, carrots, and onions with oil in large bowl to coat. Scatter vegetables on large rimmed baking sheet. Sprinkle with salt and pepper. Place on lower rack and roast 35 minutes, stirring occasionally.
• Set meat on rack set in roasting pan. Sprinkle with salt and pepper. Place on center rack and roast until thermometer inserted into center registers 125°F; continue roasting vegetables until tender, about 1 hour 40 minutes. Transfer meat to cutting board; tent with foil. Let stand 10 minutes. Mix parsley into vegetables.
• Cut meat into 1/2-inch-thick slices. Divide meat slices and vegetables among 8 plates. Drizzle lightly with balsamic glaze and serve.