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I like this one
I got this off the web last year and it has been a hit on several ocasions. Do the math for your roast. Basically double the ingredients for your roast.
Container: heavy dutch oven or roasting pan.
Prep Time: 15 minutes
Cook Time: 1.5 hours for 3 lb roast (For 6.5lb roast = 3+ hours)
Ingredients
- 3 pounds rib-eye roast
- 1 tablespoon freshly ground black pepper, adjust to taste
- 1/2 teaspoon ground oregano
- 1 teaspoon salt
- 4 cloves fresh garlic, minced (reserved 1 for slicing)
Directions
Preheat oven to 425°F.
Blend together cracked pepper, dried oregano, salt, and minced garlic in a small bowl and rub on outside of roast. Pierce the roast with a sharp knife 4-5 times and place slivers of sliced fresh garlic in the slits.
Place the meat in a roasting pan and place in the hot oven for 10 minutes Then turn down to 300º and roast 30 minutes per pound. Use a meat thermometer to check doneness. 160 degrees is considered medium well done.
Remove from oven. Slice and serve while warm.
Cooking time will depend on if you like it slightly pink or bloody. 30min per pound gives it a nice pink 3/4 way through with a a red center and if you add an hour to the total it is still pink but the center is not totally bloody.. I like it to be very soft so what I do is make a alluminum foil tent over the roast until the last hour so it will get a nice brown exterior.
When it is finished cooking remove it for 30+ min to cool and then slice for your servings.
I take the renderings and make a gravy for the roast. Also it is great with Roasted babby red potatos that are cooked in the same pan.
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