Best Spicy Rib Eye Roast Recipes

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.

SPICY SMOKED PRIME RIB

Steps:

• Rub entire rib roast with rub mix.
• Smoke roast over indirect heat for 3-4 hours at 200-250 degrees or until meat thermometer reads 140 degrees (for medium rare) or longer if you prefer your meat more done.
• 3/4 way thru cooking you can sprinkle meat with crushed rosemary leaves if desired.

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.

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).

EASY PRIME RIB OR RIB EYE ROAST

Steps:

• Crush peppercorns in a bag using a rolling pin, or use the whirry thing to crush them up. A bullet blender is my favorite little whirry thing, but any food processor or spice/coffee grinder will work. Chop the rosemary and thyme. Mix salt, pepper, rosemary and thyme to blend. The salt and pepper are necessary, the other spices are optional. Don't be afraid to change the mixture to suit your personal taste. Less is more with added spices.
• Roll the roast in the spice mixture to coat completely. Use more pepper and salt if needed to coat completely.
• Wrap in aluminum foil, place on a baking sheet and refrigerate overnight or for at least 12 hours. I did 18 hours, the time is approximate. In my research, I also found that covering the roast while it marinates is negotiable.
• Remove from refrigerator and let sit unwrapped on the counter for at least 30 minutes before cooking. This allows for more even cooking and is necessary.
• Preheat oven or roaster to 200 degrees Fahrenheit. Heat the roasting rack during this time. My turkey rack was perfect.
• Cook uncovered on a roasting rack for 25 minutes per pound for medium rare to a temperature of 125 to 130. 30 minutes for a firm medium at 135-140 degrees. Any higher temperature will produce a grey, well done interior, not a good thing. No peeking! Check the temperature with an instant read digital thermometer (cheap, quick and accurate) inserted to the center of the roast an hour before time is up, then maybe one more time a half hour later. The temperature is most important for a great roast, not the cooking time.
• Tent loosely with aluminum foil and let rest for at least 30 minutes. This is your variable time, it can rest up to 2 hours, about an hour is optimal. This step is critical as the juices inside the meat are distributed and absorbed while resting. If cut at this time, the juices will drain, the meat will be exceptionally dry and lose a lot of flavor.
• Preheat oven to 500 degrees. 450 works almost as well if you are cooking something else at the same time. Roast for 8-10 minutes to brown the top. This step is only to brown the top, not for additional cooking and will not affect the interior temperature of the roast.
• It is possible to slice immediately without losing the juices. Either slice at the table or just before serving.

SEASONED RIBEYE ROAST

Steps:

• Preheat oven to 350°. Mix seasonings. Place roast on a rack in a roasting pan, fat side up; rub with seasonings., Roast, uncovered, until meat reaches desired doneness (for medium-rare, a thermometer should read 135°; medium, 140°), 1-1/2-2 hours. Remove from oven; tent with foil. Let stand 10 minutes before slicing.

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.

RIB EYE ROAST

Steps:

• 1. Preheat the oven to 350°F. Sprinkle the roast generously with salt and pepper, then place on a rack in a shallow roasting pan.
• 2. Roast the meat for 2 hours and 20 minutes (or about 14 minutes per pound at 130°F on a meat thermometer) for rare meat. For medium-rare meat, roast until a meat thermometer reads 140°F-145°F. Remove from the oven and let rest for 15 minutes before carving enough meat for one dinner.

SPICY RIB EYE ROAST

Steps:

• Trim excess fat from roast. Combine pepper and cardamom; pat onto roast.
• Place roast in a large, shallow dish.
• Combine soy sauce and next 4 ingredients, pour over roast. Cover and marinate 8 hours in fridge, turning occasionally.
• Remove roast from marinade, discard marinade. Wrap roast in foil, and place in a shallow pan. Insert meat htermometer, making an opening so thermometer does not touch foil. Bake 325F for 2 hours or until thermometer reads 140F (rare) or 160F (medium).