Best 2 Easy Rib Eye Roast Recipes

When preparing a hearty meal that is both flavorful and satisfying, few dishes can compare to a perfectly cooked rib eye roast. This prime cut of beef, known for its rich marbling and tender texture, is a culinary delight that can easily become the star of any dinner table. However, navigating the world of rib eye roast recipes can be daunting, with countless variations and techniques vying for attention. Whether you prefer a classic approach or are eager to explore new flavor combinations, the journey to finding the perfect recipe can be both exciting and overwhelming. This comprehensive guide will lead you through the intricacies of rib eye roast cookery, providing you with the knowledge and inspiration to create a dish that will tantalize your taste buds and leave you craving more.

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

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

I got this recipe out of the local newspaper years ago. The source for recipe was the Florida Beef Council. It has been really well-received whenever I have made it - everyone has loved it. I have done it in the regular oven and in the convection oven and it is great either way. The sauce is very good, but I usually buy a second jar of the brown gravy and heat that up for the ones that prefer a traditional gravy.

Provided by MA in Florida

Categories Yam/Sweet Potato

Time 1h15m

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

Number Of Ingredients 14

Ingredients

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.

EASY RIB EYE ROAST

Easy Rib Eye Roast image

I make this every time rib eyes are on sale. Easy and delicious; there are never any leftovers! We usually cook ours medium-rare!

Provided by Kendall Christine Hanson

Categories Main Dish Recipes Roast Recipes

Time 1h40m

Yield 8

Number Of Ingredients 5

Ingredients

1 cup softened butter
6 cloves garlic, minced
1 (4 pound) bone-in rib-eye roast
sea salt to taste
cracked black pepper to taste

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).

Nutrition Facts : Calories 471.5 calories, Carbohydrate 1.3 g, Cholesterol 185.9 mg, Fat 39.7 g, Fiber 0.3 g, Protein 26.8 g, SaturatedFat 21 g, Sodium 256.7 mg

Tips:

Choose a well-marbled rib eye roast for maximum flavor and tenderness.
Pat the roast dry before cooking to help develop a crispy crust.
Season the roast generously with salt and pepper, or use a flavorful rub.
Sear the roast in a hot skillet or grill to create a flavorful crust.
Roast the beef at a low temperature to ensure even cooking and prevent overcooking.
Use a meat thermometer to ensure the roast reaches the desired doneness.
Let the roast rest for 10-15 minutes before slicing to allow the juices to redistribute.
Serve the roast with your favorite sides, such as mashed potatoes, roasted vegetables, or a salad.

Conclusion:

Rib eye roast is a delicious and versatile cut of beef that can be cooked in a variety of ways. Whether you're looking for a simple weeknight meal or a special occasion dinner, a rib eye roast is sure to please everyone at the table. With its rich flavor and tender texture, rib eye roast is a classic dish that will never go out of style.