Ribeye roast help

[Kyobanim]

I have a 6.5 lb ribeye roast I have to cook for Christmas diner. This is the first one I've done.

HELP!

Anyone have a good recipe? Instructions?

[Team Sergeant]

Originally Posted by Kyobanim

I have a 6.5 lb ribeye roast I have to cook for Christmas diner. This is the first one I've done.

HELP!

Anyone have a good recipe? Instructions?

Easy as pie...... is yours bone in or boneless?

How would you like that done?

I'm doing the same thing for XMAS and it will not be my first one...

And do you have a good meat thermometer?

[SF_BHT]

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.

[Team Sergeant]

K,

"Standing Rib Roast" recipes is what you're looking for and then check the ingredients closely , if you or the wife do not like some of the ingredients move onto another Standing Rib Roast recipe.

Also, before you do the cooking plan your sauces, such as au jus and horseradish etc.

A good basic Standing Rib Roast reading can be found here:
http://www.whatscookingamerica.net/B...icPrimeRib.htm



This is the recipe I'll probably be using on Xmas......




Standing Rib Roast Recipe courtesy Emeril Lagasse, 2004

Show: The Essence of EmerilEpisode: Christmas


Ingredients
2 heads roasted garlic
3 1/2 teaspoons salt
1 1/2 teaspoon freshly ground black pepper
1 tablespoon finely chopped fresh rosemary leaves
1 tablespoon finely chopped fresh thyme leaves
1 standing rib roast of beef (about 6 1/2 pounds), fat trimmed in 1 strip and reserved
1 1/2 cups red wine, plus 1 more cup if making au jus, optional
1/2 cup beef stock, plus 2 more cups if making au jus, optional
Directions
Preheat the oven to 450 degrees F.

Separate the heads of roasted garlic into cloves and squeeze the roasted garlic out of the peels. Place the garlic in a small bowl and mash with the back of a fork until mostly smooth. Add 1 teaspoon salt, 1/2 teaspoon pepper, the rosemary and thyme, and stir to blend. Pat this mixture evenly over the top and sides of the roast. Place the trimmed strip of fat over the garlic-herb mixture and tie with kitchen string in several places to secure the fat onto the top of the roast.

Season the roast all over with the remaining 2 1/2 teaspoons salt and 1 teaspoon of pepper. Place the roast in a roasting pan and add 1 1/2 cups red wine and 1/2 cup beef stock to the bottom of the pan. Roast for 20 minutes. Reduce the heat to 350 degrees F and continue to roast to the desired degree of doneness, about 18 minutes per pound for rare and 22 minutes per pound for medium. Let stand at least 5 minutes before carving. De-fat the pan juices and serve alongside the beef.

If making au jus, place the roasting pan on the stove burners over medium-high heat. Add 1 cup red wine and scrape the browned bits on the bottom of the pan with a wooden spoon. Add 2 cups beef stock and season with salt and pepper. Continue to cook until the wine is reduced by half, about 5 minutes. Strain the sauce through a sieve to remove the solids before serving. De-grease, if necessary.


http://www.foodnetwork.com/recipes/e...ipe/index.html

[x SF med]

Kyo-
The recipe in the NY Times Cookbook is a really good one.
The Joy of Cooking i (Pre 1990 version) is good
Mastering The Art of French Cooking (yup Julia Child, the OSS chick...) has a great recipe.

I Use the High Heat Method -
Preheat oven to 475-500*
Prep roast (bone in) by rubbing the room temp roast with a good roast meat seasoning or a mix of salt, fresh ground black pepper and paprika
Put prepped roast on rack in a baking/roasting pan
Put in oven - reduce heat to 325-350* after 5-15 minutes ( I use about 7-10 minutes)
Cook for 18-22 minutes per pound depending on your definition of Med Rare.
Temp at Center of roast without hitting bone should be in the 150-160* range.
Allow to 'rest' for 20-30 minutes before carving/serving

ALWAYS USE A GOOD MEAT THERMOMETER!

TS-
I guess I'm just a 'purist' I like the flavor of the beef wthout all the extras...

[alright4u]

Originally Posted by x SF med

Kyo-
The recipe in the NY Times Cookbook is a really good one.
The Joy of Cooking i (Pre 1990 version) is good
Mastering The Art of French Cooking (yup Julia Child, the OSS chick...) has a great recipe.

I Use the High Heat Method -
Preheat oven to 475-500*
Prep roast (bone in) by rubbing the room temp roast with a good roast meat seasoning or a mix of salt, fresh ground black pepper and paprika
Put prepped roast on rack in a baking/roasting pan
Put in oven - reduce heat to 325-350* after 5-15 minutes ( I use about 7-10 minutes)
Cook for 18-22 minutes per pound depending on your definition of Med Rare.
Temp at Center of roast without hitting bone should be in the 150-160* range.
Allow to 'rest' for 20-30 minutes before carving/serving

ALWAYS USE A GOOD MEAT THERMOMETER!

TS-
I guess I'm just a 'purist' I like the flavor of the beef wthout all the extras...

This is more like my way of cooking it. You need that high heat initially to sear in the juice. I turn the oven down after 10 minutes. Use a bay leaf or two. Worchesshire, garlic. basil or whatever you like. 18 -20 minutes max per LB for rare.

22 minutes will be medium rare or more done. Get a Joy of Cooking cook book,

The roast should have occasional basting. You can put in baked potatoes and onions etc later. Sounfs like you cook my favorite food. I just love prime rib AKA standing rib roasts. Use the spices you like. No salt until later on as it will dry out the meat. Hope the marbling is great.

[Penn]

Ideally, meat is chosen which has little connective tissue and is well marbleized with saturated fat. This type of meat is extremely expensive.

It should be remembered that, contrary to popular wisdom, searing does not seal in the juices. On the contrary, searing accelerates the loss of juices. It is of primary importance to remember that the longer and hotter meat is cooked the more juice will be lost, and the tougher and drier the end result.

In meat cookery, gentle methods always give superior results in every way to aggressive ones.

That said, chefs tend to sear roast for the color and then roast btw 325 & 350^F in a large roasting pan with a mirepoix. We also tend to rotate the roast and we almost always base the roast as it cooks.
Herbs, Thyme, Rosemary, tarragon, garlic

[alright4u]

Originally Posted by Penn

Ideally, meat is chosen which has little connective tissue and is well marbleized with saturated fat. This type of meat is extremely expensive.

It should be remembered that, contrary to popular wisdom, searing does not seal in the juices. On the contrary, searing accelerates the loss of juices. It is of primary importance to remember that the longer and hotter meat is cooked the more juice will be lost, and the tougher and drier the end result.

In meat cookery, gentle methods always give superior results in every way to aggressive ones.

That said, chefs tend to sear roast for the color and then roast btw 325 & 350^F in a large roasting pan with a mirepoix. We also tend to rotate the roast and we almost always base the roast as it cooks.
Herbs, Thyme, Rosemary, tarragon, garlic

Makes sense. Medium rare will not be over 130-135 degrees IMHO.

[mffjm8509]

Chef Penn is likely to chastise me but......

We normally select an aged boneless rib roast and season with salt, pepper, garlic and a few herbs out of our garden and then roast to medium rare/rare on our rotisserie and serve it up with garlic mashed potatoes... no secrets, no tricks....just "set it and forget it"

This year, we'll have a 6# roast and there are only 3 of us. We'll be at Keystone, Colorado skiing. If you're a QP and you're in Summit county, we should have plenty so PM me to coordinate a link up.

r/mp

[Penn]

mffjm8509...now THATS COOKING...makes me wanta get on a plane an ff to Summit County CO

[SF_BHT]

Originally Posted by mffjm8509

Chef Penn is likely to chastise me but......

We normally select an aged boneless rib roast and season with salt, pepper, garlic and a few herbs out of our garden and then roast to medium rare/rare on our rotisserie and serve it up with garlic mashed potatoes... no secrets, no tricks....just "set it and forget it"

This year, we'll have a 6# roast and there are only 3 of us. We'll be at Keystone, Colorado skiing. If you're a QP and you're in Summit county, we should have plenty so PM me to coordinate a link up.

r/mp

Looks like the KISS method. Keep It Simple and Ski

[Kyobanim]

Originally Posted by mffjm8509

Chef Penn is likely to chastise me but......

We normally select an aged boneless rib roast and season with salt, pepper, garlic and a few herbs out of our garden and then roast to medium rare/rare on our rotisserie and serve it up with garlic mashed potatoes... no secrets, no tricks....just "set it and forget it"
r/mp

I forgot all about the rotisserie. That's a grand idea.

[vsvo]

I did a bone-in ribeye roast for Christmas and will be doing another one for New Year's day for the in-laws. Local grocery store had them on sale for $5.99/lb so I hope I can find the same deal this week. I rub it two hours before it goes in the oven, since I use salt, and as mentioned, salt pulls moisture out of the meat (check out Chef Joël Robuchon's comments in this article). It happens right before your eyes, because by the time the roast goes in the oven, what had been a dry rub is now wet. I use a simple rub of salt, black pepper, paprika, onion powder, dried thyme, dried basil, MSG, and chopped garlic. I also use SF_BHT's slivers of garlic in the slits technique, although now I prefer to just slit the fat areas, and not too much in the meat. Sear in the oven at 500 deg. F. for about 10 minutes, although Chef Penn's comments give me pause. Reduce heat and cook with a foil covering until desired meat temperature. Rest the meat on the rack to get more drippings in the pan.

I make gravy out of the pan drippings by adding to the pan half a stick of butter, about a cup of red wine, and one can of chicken stock. After that has reduced for a bit, thicken by first dissolving about a tablespoon of corn starch in about a cup of cold water. Add the mixture to the pan over high heat and stir until it thickens to the desired consistency. Strain the gravy before serving.

I make mashed potatoes by peeling and cutting potatoes (red or Idaho) into quarters and boiling them until they are soft. Drain thoroughly and mash with a whisk while stirring in butter, heavy whipping cream and a bit of salt. Add the butter and cream slowly until you get the taste and consistency you like.

[mark46th]

I coat mine with Kosher salt then use the high heat method. I roast it in the oven for about an hour at 400 degrees then turn the heat down to 200 degrees for two hours, then back up to 400 degrees until it hits about 135 for medium rare. Pull it out of the oven and let it sit for about 30 minutes before serving. It should be between 140-145 by then...