Rib Eye RoastFrom thepoint 6 years ago
- Dried Seasonings: shopping list
- 3/4 cup coarsely ground pepper shopping list
- 2 tablespoons dried oregano shopping list
- 2 teaspoons garlic salt shopping list
- 2 teaspoons granulated garlic shopping list
- 2 teaspoons celery seed shopping list
- 2 teaspoons lemon pepper shopping list
- 2 tablespoons paprika shopping list
- 1 tablespoon onion powder shopping list
- ... shopping list
- 14 pound boneless rib-eye roast shopping list
- 4 cans beef broth shopping list
- 2 cups dry red wine shopping list
How to make it
- NOTE: WE DID NOT HAVE A BAKING PAN LARGE ENOUGH FOR THIS BEAST, SO I CUT IT IN HALF AND COOKED IT IN TWO OVENS. BE CERTAIN WHEN YOU DO THIS TO CALCULATE THE COOKING TIME FOR HALF OF THE ORIGINAL WEIGHT. YES, I FORGOT TO DO THAT AND HAD TO REMOVE THEM FROM THE OVENS WHEN THEY HAD REACHED AN INTERNAL TEMPERATURE OF ABOUT 120F, AND IT WAS STILL 3 HOURS UNTIL DINNER. I WAS ABLE TO COMBINE THE TWO ROASTS AT THAT TIME (SINCE THEY HAD SHRUNK A LITTLE) AND TENTED THEM LOOSELY WITH FOIL WRAP. LATER, ABOUT 45 MINUTES BEFORE SERVING TIME, I RETURNED THEM TO THE OVEN AND FINISHED THEM TO ABOUT 130F. THEN I LET THEM REST ON THE CUTTING BOARD FOR ABOUT 20 MINUTES AND TO FINISH COOKING.
- Remove from refrigerator about 1 hour before cooking to allow to come to room temperature. Combine the dried seasonings; rub over roast. Place on a rack in a shallow baking pan, fat-side up, uncovered. Preheat oven to 450F.
- Add beef broth and wine to the bottom of the pan. Do not pour down over the roast. Place pan in the hot oven for 20 minutes. Then reduce the temperature to 325F and roast 25 - 30 minutes per pound. Use a meat thermometer to check doneness (for rare, a meat thermometer should read 135 - 140F; medium-rare, 145F; medium, 160F; well-done, 170F -- final temperatures).
- Remove from oven and let rest on cutting board for 20 minutes, loosely tented with foil. Temperature will raise 5 - 10 degrees during this period.
- Remove drippings from roasting pan, deglazing with more broth and wine if necessary. Place in a sauce pan and bring to a boil, reduce heat and let thicken slightly. Serve on the side.
- NOTE: WE FOUND THAT THE PAN JUICES WERE TOO SPICY (PEPPERY) AND HAD TO BE CUT SUBSTANTIALLY WITH MORE CANNED BEEF BROTH.
- Slice roast about 1/2 to 3/4 inch thick and serve while warm. A good horseradish sauce is excellent with this meat.
The Cookthepoint Hagerstown, MD
The Rating3 people
Wish I had been there. Sounds and looks delicious.
I do like mine with the bone-in but I would have suffered through it . ^5 from me.mystic_river1 in Bradenton loved it
This dude sounds delicious. Close to the way we do it but I love the idea of extra wine as a deglazer. You are right on about the cooking time and temperature. The size of the roast affects that greatly. Au Jus, that is a good technique too. Roa...moredugger in Crestwood (suburb Of Louisville) loved it
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