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Recipes for Roasting Rib Eye in a Gastronomically Correct Way

Rib Eye Roast Recipe
Among the many beef cuts appreciated by people, the rib eye roast is exceptionally popular. And cooking it at home isn't difficult at all. You can experiment with different seasonings of your choice to enjoy this delicacy. Find some examples in the article below.
Tastessence Staff
Rib eye is basically the rib portion spanning from the 6th to the 12th rib in beef. This section makes for a very tender and delicious chunk of meat (composed of the Longissimus dorsi muscle) once cooked. Rib eye roasts are quite popular in the American countryside, and are called "rib eye steaks" there. In Australia and New Zealand, these steaks are known as Scotch Fillets. The boneless variant of rib eye can be expensive, so people mostly use a normal variant that has bones. Let us find out how to season and roast this delectable chunk of meat in the correct manner.
Roasting Rib Eye the Correct Way
Version 1
This is the most basic way to roast a rib eye with very basic ingredients. Now for a regular size of 6 servings, it takes around 1 hour and 5 minutes to prepare the roast.
Ingredients:
Raw Rib Meat
Rib eye roast, 6 lbs.
(well-trimmed)
Canola oil
Canola oil, 1 tbsp.
Pepper and Salt
Pepper, to taste (freshly ground)
Salt, to taste
First, preheat the oven to 350° F. Then place the rib eye portion bone side down on a shallow roasting pan and rub it with the oil. Using a bit of a pressure to rub the oil is recommended as the oil would enter the meat, resulting in more effective roasting. Coat the meat evenly with the pepper and the salt.
Seasoned ribeye
Pierce an oven-proof meat thermometer into the meat. Avoid the bone while doing so. Place the roasting pan into the oven and cook the meat in accordance with the degree to which you want it to be cooked. The following table will be of assistance in this regard.
Degree of
Doneness
Recommended
Temperature
Estimated Cooking
Time/Pound
(in Minutes)
Rare 140° F 18 to 20
Medium Rare 145° F 20 to 22
Medium 160° F 20 to 25
Medium Well 165° F 22 to 25
Well 170° F 22 to 25
Be very vigilant about the temperature displayed on the thermometer and start keeping an eye on it at least 15 minutes before the meat is expected to be ready.
Meat thermometer
Once it has reached your desired degree of doneness, let the meat sit unperturbed on the roasting pan for 15 - 30 minutes before slicing it up nice (and thin if you want).
Sliced roasted meat
Version 2
Now, commingling the following ingredients and caking a 4-pound boneless roast with it renders your dish rather flavorful.
Ingredients:
Lemon pepper seasoning
Lemon-pepper
seasoning, 1½ tsp.
Paprika on wooden spoon
Paprika, 1½ tsp.
Garlic salt
Garlic salt, ¾ tsp.
Cayenne pepper
Cayenne pepper, ½ tsp.
Dried Rosemary
Rosemary, ½ tsp.
(dried, crushed)
Procedure:
Just preheat the oven to 350° F, season the meat, cook to desired degree of doneness, let the meat sit for 15 minutes, and then slice it up good.
Version 3
Another fantastic variation for a 5.6-pound roast with bones is as follows.
Ingredients:
Kosher salt
Kosher salt, ¼ cup
Garlic paste
Garlic cloves, 6
(ground)
Pepper grinder
Pepper, to taste
Procedure:
Now, begin by preheating the oven to 500° F. Pour ¼ cup of water into a 12" cast iron skillet or a shallow roasting pan and place the meat in the pan fat side up. Commingle the salt and ground garlic well and coat the roast evenly with it. Mizzle pepper on the meat with the help of a pepper grinder and then get the meat cooking for 15 minutes. Then bring the temperature down to 325° F and cook the meat for another 1 hour and 52 minutes (20 minutes/pound). Your meat will be medium-rare to medium. Let the meat sit for 25 minutes and then slice it up for serving.
It is necessary to ensure that the temperature within the rib eye roast reaches at least 140° F as the microbes within the roast are killed by the heat. This temperature also ensures that every part of the meat is thoroughly cooked, as raw beef is very, very difficult to digest and may cause abdominal problems in case the meat is left raw in patches.
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