Best Bone In Rib Eye With Wasabi Sour Cream Recipes

Rib Eye Roast and Oven-Browned Vegetables With Easy Savory Sauce image

Provided by MA in Florida

Time 1h15m

Yield 2 cups sauce, 8-10 serving(s)

Number Of Ingredients 14

4 lbs boneless beef rib eye roast (small end)
2 tablespoons fresh rosemary, minced or 2 teaspoons dried rosemary, crushed
4 garlic cloves, crushed
1 teaspoon dry mustard
1 teaspoon salt
1 teaspoon black pepper, grated
2 tablespoons vegetable oil
3 baking potatoes, peeled and quartered
4 onions, peeled and cut in half (small)
2 sweet potatoes, peeled, halved and cut into quarters (large)
1 1/2 teaspoons dry mustard
1 (12 ounce) jar prepared beef gravy
1 teaspoon water
1/4 cup currant jelly

Steps:

Combine rosemary, garlic, dry mustard, salt, and pepper.
Rub 1/2 of the mixture evenly over surface of beef roast.
Add oil to the remaining herb mixture.
Toss with the vegetables to coat evenly.
Place roast, fat side up, on rack in shallow roasting pan.
Insert meat thermometer in center of thickest part of roast.
Arrange coated vegetables around roast.
Do not add water and do not cover.
Roast at 350° to desired degree of doneness (325°in convection oven).
Cook vegetables 1 to 1 1/2 hours or until tender.
(For roast, allow 20-22 minute per pound for rare or medium. Remove roast when meat thermometer registers 135 for rare, 155 for medium. Place roast on carving board. Return vegetables to oven if longer cooking is necessary. Tent roast with foil and let stand 15 minute before carving. Roast should continue to rise about 5° in temperature to 140° for rare, 160° for medium.).
Meanwhile prepare sauce.
Combine dry mustard and water in a small saucepan, stirring to dissolve mustard.
Stir in brown gravy and currant jelly.
Cook over medium heat about 5 minute or until bubbly and jelly is melted, stirring occasionally.
Note:.
This recipe provides 8 servings of vegetables athough a boneless rib eye roast will yield three 3 ounce servings of cooked meat so increase vegetables if serving more than eight.

Bone-In Rib-Eye With Wasabi Sour Cream image

Provided by Lynn Dine

Time 25m

Number Of Ingredients 9

1/2 cup sour cream
2 tablespoons prepared wasabi
1/2 cup garlic-soy sauce marinade (recipe follows)
2 rib-eye steaks, each about 1 pound and about 1 inch thick
GARLIC-SOY SAUCE MARINADE
1/2 cup soy sauce
8 cloves garlic, grated
1/4 cup olive oil
2 teaspoons freshly ground black pepper

Steps:

1. To make the wasabi sauce, mix the sour cream and wasabi in a bowl; set aside.
2. For the Garlic-Soy Sauce Marinade: Whisk together the soy sauce, garlic, olive oil and black pepper in a small bowl. This marinade can keep in the refrigerator for up to 2 weeks. Just mix again before using it.
3. Pour the marinade into a baking dish. Lay the steaks in the marinade, and flip them 4 times to generously coat all over. Marinate the steaks for 10 minutes.
4. Preheat a grill with a hot zone and a medium zone. Grill the steaks, covered, about 8 minutes for medium-rare this way: Start on hot heat for 1 minute, then shift the steaks to medium heat. After about 3 minutes, juices will begin to appear on top of the steaks. Turn and repeat the two-zone grilling on the other side. When the steaks are ready, they'll be browned and juicy on the surface, and the bone will stick out a bit, as the meat around it has shrunk. Let the steaks rest for about 3 minutes before serving with the wasabi sauce.