Best Rib Eyes With Gravy And Vegetables 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.

BEEF RIB-EYE ROAST WITH POTATOES, MUSHROOMS AND PAN GRAVY

Steps:

• Make slits in the roast and stuff it with garlic slices all over (you may do this the24 hours in advance).
• Rub the roast all over with olive oil, then season with salt and pepper.
• Place the roast in a shallow roasting pan, fat side up.
• Allow the beef to come down to almost room temperature (this will take about 2-1/2 hours).
• Set oven to 350 degrees F.
• Pour 1/4-1/3 cup beef broth in the bottom of the pan.
• Insert a meat thermometer into the center of the roast.
• Cook the roast for 40 minutes.
• After the 40 minutes of cooking the roast, toss the potatoes in oil and then add to the pan, stirring to coat with the meat juices, then season the potatoes with salt and pepper, continue to cook for about 20 minutes.
• After 20 minutes of cooking, add in the mushrooms to the pan, stirring to coat with the juices, and then continue to cook for another 40-50 minutes, depending on how you like your roast (your thermometer should read about 130F).
• Remove the roast to a cutting board, and transfer the potatoes and mushrooms to a platter.
• Pour the pan juices into a small saucepan and skim off any fat accumulated on top.
• Pour the 2 cans of beef broth into the pan juices and bring to a boil; lower heat and let simmer for 3 minutes.
• Mix together the soft butter and flour in a small cup, the add into the saucepan with the tomato paste; whisking gently to combine.
• Slice the beef and serve with gravy, mushrooms and potatoes.
• Delicious!

RIB EYE STEAK AND VEGETABLES COOKED IN A CROCK POT-SLOW COOKER

Steps:

• Since your steaks are smaller than a roast , pre cook vegetables in microwave with some water to almost tender about 20 minutes , drain excess water. In crock pot put steaks and onion soup mix and a can of mushrooms. Whisk brown gravey and water in bowl. pour over steaks and soup mix add spices and gently mix. When vegetables are ready add to pot. Cover on high and cook. It takes around 1/12 hours for medium steak . Enjoy a very very tender steak !

ONE-PAN PRIME RIB & ROASTED VEGETABLES RECIPE - (3.8/5)

Steps:

• Using sharp knife, cut through roast fat cap in 1-inch crosshatch pattern, being careful not to cut into meat. Rub 2 tablespoons salt over entire roast and into crosshatch. Transfer to large plate and refrigerate, uncovered, for at least 24 hours or up to 96 hours. Adjust oven rack to lower-middle position and preheat oven to 250°F. Season roast with pepper and arrange, fat side up, on V-rack set in large roasting pan. Roast until meat registers 115°F for rare, 120°F for medium-rare, or 125°F for medium, 3 to 3 1/2 hours. Transfer V-rack with roast to carving board, tent loosely with aluminum foil, and let rest about 1 hour. Meanwhile, increase oven temperature to 425°F. Pour off all but 2 tablespoons fat from pan. (If there isn't enough fat in pan, add vegetable oil to equal 2 tablespoons.) Toss carrots, parsnips, Brussels sprouts, onion, thyme, 1 teaspoon salt and ½ teaspoon pepper with fat in pan. Roast vegetables, stirring halfway through roasting, until tender and browned, 45 to 50 minutes. Remove pan from oven and heat broiler. Carefully nestle V-rack with roast among vegetables in pan. Broil roast until fat cap is evenly browned, rotating pan as necessary, about 5 minutes. Transfer roast to carving board, carve meat from bones, and cut into ¾-inch-thick slices. Season vegetables with salt and pepper to taste. Serve roast with vegetables.

SMOKED RIB EYE WITH WHITE GRAVY, COLLARD GREENS AND GRITS SOUFFLE

Steps:

• For the rib eyes: Preheat the oven to 200 degrees F. Line a sheet pan with wood chips, then top with a rack.
• Sprinkle all sides of the steaks liberally with salt and pepper. Place on the prepared rack, then tent with foil. Bake until the desired internal temperature, 115 degrees F for medium-rare, 1 1/2 to 2 hours.
• Heat a cast-iron skillet over medium-high heat. Pat the steaks dry, if needed. Rub the steaks with the oil on both sides, then sear the steaks on the first side for about 2 minutes. Flip the steaks and add the butter, thyme and garlic cloves to the skillet. Once the butter has melted, continue to cook the steaks, continuously basting with the melted butter, until seared on the second side, about 45 seconds. Sear the fat cap as well to crisp up, 30 seconds to 1 minute. Remove the steaks from the skillet and loosely cover with foil. Set aside.
• For the white gravy: Without wiping out the skillet, add the onions and garlic and cook in the drippings over medium heat, stirring occasionally, until translucent, about 5 minutes. Reduce the heat to low and add the flour. Cook, stirring constantly, until the mixture begins to lightly brown, about 5 minutes.
• In a small bowl, combine the broth, milk, Worcestershire, molasses, lemon zest, cayenne and thyme. Gradually add to the skillet, stirring constantly, until well incorporated. Bring the mixture to a boil and let cook, stirring, until the mixture thickens. Strain through a fine-mesh sieve and season to taste with salt. Serve with the Grits Souffle and Potlikker Greens.
• Preheat the oven to 425 degrees F. Butter eight 6-ounce ramekins.
• Bring the milk, grits, salt and 3 cups water to a boil, stirring occasionally, in a large saucepan over high heat. Reduce the heat to medium-low and continue boiling, stirring often, for 20 minutes. Add the butter and stir until melted. Reduce the heat to low and simmer, stirring occasionally, until the grits are soft, about 15 minutes more.
• Remove from the heat and cool for 5 minutes, stirring occasionally. Vigorously stir in the cheese and egg yolks. Cool to lukewarm, stirring occasionally, about 20 minutes. (The mixture needs to stay loose and not clump.) Gradually stir in another 1/2 cup water, as needed, to loosen up the grits.
• Whisk the egg whites in a large bowl until soft peaks form. Stir a third of the beaten whites into the grits mixture to loosen it. Fold in half of the remaining whites until incorporated, then fold in the remaining whites until only a few white streaks are left. Pour the mixture into the prepared ramekins and smooth the tops.
• Bake until puffed and golden brown, about 35 minutes. Immediately top with more Cheddar and the chives. Serve hot or warm.
• In a large pot, combine the turkey, red pepper flakes, garlic, onion and 2 quarts water. Bring to a boil over high heat, then reduce the heat to a simmer and cook for 30 minutes.
• Meanwhile, prepare the collards: Set aside 4 whole collard leaves. Working in batches on the remaining collards, hold the stems with one hand and the leaves with the other, folding up the leaves together like the wings on a butterfly. Pull the leaves down, leaving the stems clean. (If the leaves are really large, cut them down the center.) Working in batches, stack the leaves, then roll them like a cigar. Slice the rolls thinly.
• Add the sliced greens to the pot and simmer until tender, about 30 minutes. Season to taste with salt and pepper. Pull the meat from the turkey leg, then discard the bone and return the meat to the pot along with the vinegar.
• Bring a large saucepan of water to a boil and generously salt. Fill a large bowl with ice water. Add the reserved whole collard green leaves to the boiling water and boil until vibrant green, about 20 seconds. Remove with tongs, and immediately transfer to the ice water.
• Preheat the broiler and line a baking sheet with foil. Pat the whole leaves dry and lay on the prepared baking sheet. Lightly brush with the oil. Broil the leaves until lightly charred in spots, about 90 seconds. Stuff each leaf with collard greens and serve additional potlikker on the side in a ramekin.

PRIME RIB EYE STEAKS WITH SAVORY BEEF GRAVY

Steps:

• Heat oven to 450°F. In 8-inch skillet, heat oil over medium-low heat. Add garlic to oil; cook 5 to 7 minutes, tossing only once, until golden brown. Drain garlic through strainer (reserve oil to brush on steaks); cool. In small bowl, mash cooled garlic roughly with a fork into a chunky paste. Add thyme to garlic paste, mashing until well blended yet still chunky. Stir in mustard; set aside.
• Heat 12-inch skillet over high heat until hot. Season steaks with salt and pepper; drizzle both sides of steaks with reserved oil. Add steaks to hot skillet, browning on both sides until crust forms. Place on cookie sheet; spread garlic-mustard mixture over tops of steaks.
• In medium bowl, toss together bread crumbs and Parmesan cheese. Top steaks generously with bread crumb mixture, spreading to edges. Bake uncovered 25 to 35 minutes or until instant-read thermometer inserted in center reads 135°F for medium-rare or 150°F for medium (temperature will continue to rise about 10°F upon standing).
• Meanwhile, make beef gravy. In same 12-inch skillet, cook flour and butter over medium heat 3 to 4 minutes, stirring constantly, just until a blonde roux forms. Stir in broth. Heat to boiling over high heat, stirring constantly. Reduce heat and simmer, stirring constantly, just until thickened.
• Allow steaks to rest a few minutes before slicing. Serve gravy over steaks. If desired, serve with mashed potatoes.

HERBED RIB EYE ROAST WITH RED WINE GRAVY

Steps:

• Add all chopped ingredents to small clay bowl.
• Drizzle in olive oil as you whisk to form a paste.
• Score the fat side of the roast with a knife and smear the herb paste all over the top.
• Put roast into a pre-heated 350 degree oven for 18 - 20 minutes a pound.
• Red Wine Gravy.
• Remove cooked roast from roasting pan and put on cutting board with well to rest.
• Put roasting pan across two burners of cook top on medium low. (drain any excess grease first)
• When browned bits are nice and hot pour in about 3/4 cup of red wine. Use one you would drink, I used a $3.97 bottle of Lucky Duck Shiraz from Wal-Mart. It is cheap, but good.
• Deglaze the pan with a whisk and cook for several minutes until somewhat concentrated.
• Pour liquid through a sieve to catch any crunchy burned bits. To it pour in about 2 cups of beef or chicken stock. Set liquid aside.
• In a medium skillet over medium heat melt 2-3 tblspns butter. When it bubbles at about 1/4 cup of flour.
• Whisk together and cook about 1 minute.
• Slowly add the liquid from the deglazing until it is smooth and silky.
• Add black pepper and salt to taste.
• Serve with roast and MASHED POTATOES!