Rib-eye roast- 11/25/11
A delicious rib eye roast is the perfect cut of beef for any festive occasion. I had about 30 people coming for Thanksgiving dinner and beside the traditional roasted Turkey I am also serving a 10 pounds rib eye roast. A rib eye roast makes a delicious main course, but getting it just right can be a little intimidating the first time you attempt one. However, you can make a memorably delicious roast with a minimum of fuss. Remember to let the roast warm to room temperature for an hour or more and then rub the roast with the garlic/horseradish mixture and then put it in the oven for 2hours or more depending on the weigh of your roast. Invest in a thermometer and you are set!
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Some prefer the roast beef to be served "rare" or "pink", meaning that the center of the joint is cooked so that it retains a reddish color. Others prefer roast beef to be cooked medium or well done. I definitely like mine to be on the rare side but I overcooked the beef a tad to my liking but never the less the beef was perfectly seasoned and the pan juices were delicious!
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Close up look at rib eye roast.
Preparation work..
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1 beef rib eye about 9 pounds 5 garlic cloves 1/2 cup grated fresh or prepared horseradish 3 teaspoons sea salt 1/4 cup extra virgin olive oil 1 tablespoon ground black pepper |
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Put together the garlic, horseradish, salt and pepper in food processor. |
Turn the food processor until the garlic are chopped. |
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Add the olive oil and mix well. |
Spoon the garlic/horse radish mixture over the meat. |
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Massage the paste generously over the entire roast. Pre-heat the oven at 350 degrees and put it in the oven for about 2 hours. Here a quick guide:
RARE (140º F): 18 to 20 minutes per
pound |
Remove the roast from the oven and let it rest for at least 15 minutes. Slice the roast into sliced and serve. |
Filed as: Meat
