Best Fireman Bobs Rib Eye Beef Roast With Roasted Recipes

EASY RIB EYE ROAST

Steps:

• Preheat an oven to 500 degrees F (260 degrees C).
• Beat butter and garlic together in a bowl. Poke several holes in roast with a sharp knife. Rub butter mixture all over roast and season meat with salt and black pepper. Place roast, fat-side up, in a roasting pan.
• Roast in the preheated oven for 20 minutes, reduce heat to 325 degrees F (165 degrees C), and continue cooking until roast is reddish-pink and juicy in the center, 1 1/2 to 2 hours. An instant-read thermometer inserted into the center should read 145 degrees F (63 degrees C).

THE PERFECT RIB EYE ROAST RECIPE

Steps:

• Gather ingredients.
• Place a large cast iron skillet in the center of the oven. Heat the oven to 500 F. Once the temperature reaches 500 F, let the skillet heat for 15 minutes. Meanwhile, in a small bowl, combine the pepper, salt, and garlic.
• Rub the mixture all over the roast. Truss the roast if it's uneven in places. Trussing makes the meat compact and uniform which helps it cook evenly.
• Carefully, with potholders or oven mitts, remove the skillet to heat-proof surface. Put the roast in the skillet, fat side up.
• Return the skillet to the oven and roast for 25 minutes. Reduce the heat to 325 F without opening the oven door. Continue to cook until a thermometer inserted in the center of the roast registers 115 F to 120 F for medium rare (125 F to 130 F after resting), or 125 F to 130 F for medium (135 F to 140 F after resting). This will take 1 to 1-1/2 hours.
• Remove from the oven, tent loosely with foil, and let the roast rest for 20 minutes. Remember that the roast's internal temperature will continue to rise by 5 to 10 degrees as it rests.
• Carve and serve.

BEEF RIBEYE ROAST (BONELESS PRIME RIB)

Steps:

• Preheat your oven to 425 degrees Fahrenheit.
• Place your beef ribeye roast in a large roasting pan on a rack. Using a rack makes for even cooking. If you don't have one, use a regular baking dish or cast iron pan. Be sure your roast is at room temperature (let it sit out at room temperature for about 1-2 hours before cooking).
• Combine the unsalted butter, salt, pepper, herbs and garlic in a small bowl until well combined.
• Pat the beef roast dry on all sides with some kitchen paper towel and rub the butter mixture all over the roast, making sure to coat all sides.
• Place the roast in the oven at 425 degrees and set the timer for 15 minutes.
• After 15 minutes, turn the oven temperature down to 350 degrees Fahrenheit and roast for about 50 minutes to 1 hour and 20 minutes. Check the internal temperature after about 50 minutes. Remove the roast as soon as the internal temperature reaches 120 degrees Fahrenheit (48 Celsius) for medium rare.
• Once you remove the roast from the oven, use the rack to remove the roast from the roasting pan and let it sit on a cutting board for about 15 minutes before slicing. Loosely tent some foil over the top to keep it warm.
• Place the roasting pan on the stovetop over medium heat and use a whisk to scrape any bits off the bottom of the pan. Feel free to skim the fat off the top of the beef drippings before placing it over the heat, but if you're making this recipe for a holiday dinner leaving the fat in the drippings will make the au jus nice and rich.
• Add the wine and Worcestershire sauce to the drippings and whisk them together.
• Add the flour to the beef stock and whisk to combine. Pour the stock mixture into the pan with the drippings and continue whisking the mixture, until it thickens just slightly.
• Taste, and season with salt and pepper to your tastes.
• Place a fine mesh strainer over a bowl and strain the au jus to remove any impurities.
• If you wish, add a tablespoon of butter to the strained au jus and stir it in to the sauce as it melts.
• Slice the beef ribeye roast into thick slices (a 6-pound roast should serve 6-8 people generously) and serve with the au jus gravy and your favourite side dishes.

FIREMAN BOB'S RIB EYE BEEF ROAST WITH ROASTED.....

Steps:

• 1. Pre-heat Oven to 195 degrees Create a " paste " with the 3 beef cubes and the oil. Rub this into the beef. Heat Large Iron skillet, place the beef roast fat side down. Once the fat has rendered and turned golden brown, turn to sear all sides.
• 2. Remove the beef from the skillet and place in a Dutch Oven, Return the skillet (with the beef fat) to the heat. Add the leeks to the skillet and cook until golden brown, remove and add to the Dutch Oven.
• 3. Repeat this for the parsnips, turnips, garlic and fennel. Add the shallots to the Dutch Oven. Place the celery on top of the beef. Add beef broth to Dutch Oven. Drizzle the fat from the skillet over the roast and vegetables, and cover the Dutch Oven and place in the Oven.
• 4. Cook for 4 hours at 195 degrees. Let the roast and vegetables rest for 10 minutes. Bring the juices to a boil for 2 minutes. Reduce the juices to thicken and pour over the roast and vegetables. Enjoy !

FIREMAN BOB'S " STUFFED TO GILLS " RIB EYE ROAST

Steps:

• 1. For stuffing: Place bacon into a large Dutch Oven, cook over medium heat, stirring often, until bacon is browned but not crisp, about 8 minutes. Set aside to drain. Return pan to medium heat. Add celery, shallots, and garlic; cover and cook, stirring occasionally, until vegetables are soft, about 8 minutes. Stir in spinach and sour cream and simmer, stirring occasionally. Scrape mixture into a medium bowl. Stir breadcrumbs, scallions, sage, rosemary, fennel, parsley, red pepper flakes, nutmeg, and Parmesan cheese into stuffing mixture. Season to taste with salt and pepper. Stir in eggs. Place in refrigerator to cool.
• 2. For roast: Let meat stand at room temperature for 2 hours. Allow roast to " roll " out on the cutting board to prep for the stuffing. Season the roast generously with salt and pepper, rub with oil, and sprinkle with rosemary. Spread the stuffing mixture out on the meat creating an even thickness all over the meat. NOTE: If you end up with extra stuffing, just place in a pan and bake. Carefully roll the roast with stuffing mixture into a big roll, tie off the rolled raost with butcher twine with several " ties ". Place the " Roast " in a large Dutch Oven and cover with lid and place in your oven.
• 3. Roast beef for 20 minutes. Reduce heat to 250°F and continue roasting for 3 hours. center of roast at the 2 1/2 hour mark using a thermometer insert into the thickest part of roast, it will register 110°F to –115°F for rare and 120°F –125°F for medium-rare. Place the roast on a cutting board, place foil loosely on roast. Let rest for at least 10 minutes. Remove the twine. Serve with Crusty bread and a side of Garlic Mashed Potatoes.
• 4. ENJOY !!!!!

HERB-ROASTED BEEF RIB-EYE WITH ROASTED SHALLOTS

Steps:

• Season the steak rather liberally with kosher salt. Bring it to room temperature, about 1 hour outside of the fridge.
• Preheat the oven to 325 degrees F.
• Combine the paprika, cumin, mustard and a few turns of freshly cracked pepper in a small bowl. Season the steak with the rub.
• Heat the canola oil in a saute pan over high heat until smoking. Add the steak and sear on all sides, about 3 minutes per side. Add the butter, thyme, rosemary and garlic. Reduce the heat to medium low and baste the steak with the butter as it begins to brown, 2 to 3 minutes (without burning).
• Transfer the steak to a rack in a roasting pan and top with a few pieces of the herbs and garlic and 3 spoonfuls of the butter. Roast to an internal temperature of 120 degrees F for medium rare, 7 to 10 minutes. Allow the meat to rest for 15 minutes before slicing.
• Finish the sliced meat with a sprinkle of fleur de sel and a drizzle of aged balsamic and olive oil. Serve with the roasted shallots and a simple watercress salad if desired.
• Preheat the oven to 400 degrees F.
• Toss the shallots with the olive oil and thyme and season with salt and pepper. Lay the shallots on a baking sheet cut-side down. Roast until the shallots are very tender, about 25 minutes.
• Toss the shallots with the vinegar and additional olive oil.

ROASTED PRIME RIB BONES OR BEEF SHORT RIBS

Steps:

• Prepare and grease a casserole or baking pan (large enough to hold ribs and sauce).
• Season prime rib bones (baby back pork ribs if using) with seasoning salt, pepper and garlic powder.
• Place the ribs in the casserole dish, and bake uncovered in a 350 degree oven for about 45-50 minutes; drain any fat.
• In a bowl mix together the garlic, ketchup vineger, both sugars, chili powder, cayenne pepper and mustard powder; mix well to combine.
• Add in chopped onions; mix well.
• Pour the sauce over ribs, and mix with your hands to coat the ribs.
• Bake uncovered for about 1 - 1-1/2 hours or until the beef (or pork) ribs are tender (baste occasionally, and season sauce salt and pepper if desired).
• Delicious!

ROAST PRIME RIB OF BEEF

Steps:

• Have your butcher trim the short ribs from the roast. Place the meat in a dish and let it come to room temperature. Rub all sides with salt and pepper.
• Place the meat on a rack in a shallow roasting pan.
• Roast in a preheated 450 degree F oven for 25 minutes.
• Reduce the heat to 325 degree F and roast 2 hours longer for medium-rare. Transfer the roast to a heated platter.
• Cover loosely and let stand for 15 minutes before carving.
• For the Au Jus: Spoon off any excess fat from the roasting pan.
• Measure out 1/2 cup of the beef juices and reserve for the Yorkshire pudding.
• Pour the beef broth into the roasting pan.
• Bring to a simmer over moderately high heat, scraping up any brown bits clinging to the bottom and sides of the pan.
• Season with salt and pepper.
• Strain the roasting juices into a heated sauce boat and serve with the roast.

STANDING RIB ROAST WITH ROASTED GARLIC HERB BUTTER

Steps:

• Build a fire (wood or a combination of charcoal and wood) for indirect cooking by situating the coals on only one side of the grill, leaving the other side void.
• On a doubled square of aluminum foil, place the garlic cloves, thyme, rosemary, and oregano. Drizzle the olive oil over the ingredients. Wrap the foil tight and place over the void side of the grill. Cook the foil pouch for 45 minutes at 250°F.
• Remove the pouch from the cooker and open the foil. After cooling slightly, squeeze the garlic cloves from the husks into a small bowl. Mash the garlic and cooked herbs together, forming a paste. Stir in the softened butter and mix well. Spoon the mixture onto a sheet of plastic wrap and roll it into a small log. Refrigerate until firm, about 30 minutes, or up to 2 weeks.
• Cut small slits every 3/4 inch onto the top (the opposite side from the bones) of the rib roast. Slice the chilled garlic herb butter into pats and insert one into each slit, using the entire amount of butter. Season the rib roast evenly with the salt and pepper.
• Place the rib roast on the void side of the grill with the bone side down and cook over indirect heat for 2 to 3 hours, or until the internal temperature reaches 120 to 125°F for rare, 130 to 135°F for medium rare, or 140 to 145°F for medium. Let the roast rest under tented foil for 20 minutes and then slice between each bone into thick steaks.
• Cooking Method
• Indirect heat
• Suggested Wood
• Hickory, Oak