cooking a ribeye roast, whats a good recipe?

Question

i am cooking a 4 pound ribeye roast and am looking for an easy recipe. anyone have simple recipe?

Answer 1

Yes I do.
I used to make my own rubs until I came acrosss McCormick's Garlic & Herb seasoning. Now all I do is get my roast to room temp, dampen it with a little water and sprinkle on the seasoning and pat it into the meat.
I will omit how to roast I'm sure you know that already.

Enjoy.

Answer 2

Preheat the oven to 475 degrees Fahrenheit. Place the roast (since this is one of the finest ones available), in a greased roast pan. You can stuff garlic cloves throughout the roast, salt and pepper to taste.

Standing the roast up, put it in the preheated oven (without a cover) for 30-35 minutes so that it sears. After this time, reduce heat to 400 degrees and cook until it reaches the state you wish. I tend to add quartered cooking onions at this point into the roast pan. Do not cover.

Once it has reached the desired state (rare/medium rare/well done - you will need to use a fork and knife into the side of the roast to determine it's colour), remove and cover. Let it rest for 10-15 minutes before cutting. The roast will continue to cook even though it has been removed from the oven.

I hope this helps. Enjoy!!

Merry, merry.

Answer 3

This is fool proof. Allow roast to stand at room temperature for at least 1 hour. Preheat the oven to 375°F. Rub roast with House Seasoning; place roast on a rack in the pan with the rib side down and the fatty side up. Roast for 1 hour. Turn off oven. Leave roast in oven but do not open oven door for 3 hours. About 30 to 40 minutes before serving time, turn oven to 375°F and reheat the roast. Important: Do not remove roast or re-open the oven door from time roast is put in until ready to serve. Cover with foil and let stand for 15 minutes before cutting. Note: I learned from a chef a trick for satisfying everyone with prime rib. Cook it rare. If anyone wants it done medium, dip their slice in a pot of simmering au jus for 1 minute. I use this method every Christmas m,y family always makes sure we are not having anything else. Turkey is for Thanksgiving. Lol

Answer 4

Whole Roasted Ribeye Roast with a Three Potato and Goat Cheese Gratin



tablespoon butter
2 heads garlic, halved
1 quart heavy cream
Salt
Freshly ground white pepper
1/2 pound goat cheese, crumbled
1 pound baking potatoes, like russets, potatoes, peeled, and sliced 1/4-inch thick
1 pound sweet potatoes, peeled and sliced 1/4-inch thick
1 pound red potatoes, sliced 1/4-inch thick
8 to 10 pound rib-eye roast, bone in and trimmed
1/4 cup olive oil
Creole seasoning

Preheat the oven to 400 degrees F.
Grease a porcelain souffle dish with the butter.

In a sauce pot, bring the garlic and cream to a simmer. Season with salt and white pepper. Simmer for 15 minutes, or until the cream has reduced by 1/4 and has slightly thickened. Whisk in the cheese.

Season the potatoes with salt and white pepper. Layer the potatoes in the souffle dish, alternating the white potatoes, sweet potatoes and red potatoes. You should have a total of six layers. Remove the garlic from the cream and cheese mixture and pour over the potatoes. Cover the souffle dish with aluminum foil and place in the oven. Bake for 30 to 35 minutes. Remove the foil and continue cooking for 10 minutes, or until the top is golden brown. Cool the gratin for 10 minutes before serving.

Increase the oven temperature to 450 degrees F.

Season the roast with oil and Creole seasoning. Place in a roasting pan and put into the oven. Roast for 30 minutes. Reduce the heat to 400 degrees F. and continue to cook for 1 hour for medium rare. Remove from the oven and allow to rest for 10 minutes before serving.