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

Which ever recipe you decide to use ; just remember that ribeye roast must not be cooked beyone medium rare or it will be tough and lose much of its flavor.

Answer 2

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 3

Ribeye Roast with Oven-Browned Vegetables

4-lbs well-trimmed boneless beef ribeye roast (small end)
2 T vegetable oil
3 medium baking potatoes, peeled and quartered
2 large sweet potatoes, peeled, halved, then quartered
4 small onions, halved

Seasoning:
2 T minced fresh rosemary
OR
2 tsp. dried rosemary, crushed
4 cloves garlic, crushed
1 tsp. salt
1 tsp. dry mustard
1 tsp. cracked black pepper

Serves 6-8

Heat oven to 350° F. In large bowl, combine seasoning ingredients; press half the seasoning evenly into surface of beef roast.

Add oil to remaining seasoning; add vegetablesand toss to coat. Set aside.

Place roast, fat side up, on rack in shallow roasting pan. Insert ovenproof meat thermometer so tip is centered in thickest part of beef, not resting in fat. Arrange vegetables around roast. Do not add water or cover.

Roast 1-3/4 hours for medium-rare; 2 hours for medium doneness.

Roast vegetables 1-1/2 hours or until tender.

Remove roast when meat thermometer registers 135° F for medium-rare, 150° F for medium. Let stand 15 minutes. Temperature will continue to rise to 145° F for medium-rare, 160° F for medium.) Carve into slices, serve with vegetables.

Answer 4

kosher salt, one garlic clove or a 1/4 tsp garlic powder. and pepper to taste. 350 degrees F for 2-3 hours, and let stand. use meat thermometer for temp check. skim off fat on top of drippings and discard. use milk and cornstartch to mix together in a glass. put drippings in a saucepan, heat to boil, slowly wisk in the glass contents= YOU HAVE A GREAT GRAVY!

cover the roast and put 1 cup of water in bottom of pan or enough to make it a 1/2 inch from bottom of pan worth of water.

Answer 5

roast for about 6 hrs at 170 it will be perfect rare to med rare all the way through ,200 if you want it med

Answer 6

Stuff it with garlic,marinate in orange juice for 3 hrs,salt and pepper to taste.