Best Rib Eye Roast And Oven Browned Vegetables With Easy Savory Sauce Recipes

RIB EYE ROAST AND OVEN-BROWNED VEGETABLES WITH EASY SAVORY SAUCE

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.

CHARRED RIB EYE ROAST

Steps:

• Place rosemary, garlic, peppercorns, and salt in processor and grind.
• Add olive and pulse to a paste.
• Place in refrigerator.
• Coat entire roast with Dijon mustard. Set on dish or in very large plastic bag and sprinkle Worcestershire sauce over roast to ensure an even distribution.
• Allow roast to absorb mustard flavor while resting in the refrigerator overnight. (min 6 hours).
• Allow roast to reach room temperature.
• Preheat oven to 375 degrees.
• Sear on all sides to lock in juices.
• spread herb paste on all surfaces except the rib area covered by the membrane. Place, rib side up, on a rack in a high side dish.
• De glaze pan used to sear with merlot. Attempt to capture all of the bits.
• Add water to the bottom of the dish to a depth of 1/2 inch.
• Slowly pour pan juices over roast, ensuring you capture the bit on the meat and not "wash" away herb paste.
• Roast until internal temperature reaches 135 degrees. (No basting is required but ensure that the fluids in the dish do not completely evaporate and don't consist of only grease.
• Tent aluminum foil over meat on serving dish and allow to rest. Internal temp will continue to rise for a short time.
• Again, de glaze roasting dish with Merlot and reduce to half the amount. (personal choice as the juices collected while resting are just as good.

SUNDAY RIB ROAST

Steps:

• Two hours before roasting, remove the meat from the refrigerator and allow it to come to room temperature.
• Preheat the oven to 500 degrees F (see Cook's Note).
• Place the oven rack on the second lowest position.
• Place the roast in a pan large enough to hold it comfortably, bone-side down, and spread the top thickly with the salt and pepper. Roast the meat for 45 minutes. Without removing the meat from the oven, reduce the oven temperature to 325 degrees F and roast for another 30 minutes. Finally, increase the temperature to 450 degrees F and roast for another 15 to 30 minutes, until the internal temperature of the meat is 125 degrees F. (Be sure the thermometer is exactly in the center of the roast.) The total cooking time will be between 1 1/2 and 1 3/4 hours. Meanwhile, make the sauce.
• Remove the roast from the oven and transfer it to a cutting board. Cover it tightly with aluminum foil and allow the meat to rest for 20 minutes. Carve and serve with the sauce.
• Whisk together the mayonnaise, mustards, horseradish, sour cream, and salt in a small bowl.

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).

RIB EYE ROAST

Steps:

• Set ribeye roast at room temperature for 1 hour.
• Season with salt & pepper.
• Preheat oven to 375 deg F.
• Fat-side up, place meat on rack in shallow roasting pan. Do not cover. Do not add water.
• Cook for one hour.
• Turn heat off. Let the meat just rest in the oven. (Do NOT open oven until you are ready to eat regardless of roast size or time in oven.).
• Reheat oven to 375 & cook again for 30-40 minutes. Do not open the oven door until you are ready to serve.
• If not done to your liking, repeat step 7.