Cooking a perfect, juicy rib-eye roast at home is surprisingly simple. Rib Eye roast (also known as boneless prime rib) is hard to beat for a delicious meal. For the last several years, this has become our New Year's Eve tradition. This year, I tried a different method, and it was perfect.
After cooking prime rib several times, I can confidently say the following method is the most rewarding.
Ingredients:
- 4-6 lb boneless rib-eye roast (ours was 7 lbs.)
- olive oil, 2 tablespoons
- sea salt, 2 tablespoons
- coarse black pepper 2 tablespoons
- 2 sticks of butter, softened
- 4 cloves of garlic, minced
- Fresh Rosemary, chopped (2 tablespoons or more)
- 2 more tablespoons of black pepper
Instructions:
- Bring the meat to room temperature, remove the roast from the refrigerator 2 hours before cooking. This helps it to cook evenly.
- I coated the roast with garlic-infused olive oil and then seasoned it with salt and black pepper.
- I mixed the softened butter with minced garlic, black pepper, salt, and rosemary, then spread it over the roast before placing it in the oven.
- I preheated the oven to 500 degrees and placed the roast in the oven for 15 minutes. This develops a flavorful crust.
- After 15 minutes, I lowered the temperature to 325 degrees and cooked the roast until the internal temperature was 130 degrees.
- Removed it from the oven, covered with tin foil to let it rest for 30 minutes before slicing.
- For planning, you can figure about 15-20 minutes per lb. after the initial sear.
- Rare: 120-125 internal temp.
- Medium-rare: 130-135
- Medium: 140-145
You can find my other method for prime rib here: Slow Roasted Prime Rib.
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