How to Make a Simple Rib-eye Roast?

Answer 1

If you want to prepare the king of roasts for a special occasion, it's hard to do better than a rib-eye roast. From the beef loin, sub-cuts of the rib-eye roast are the tenderloin, New York strip and sirloin. When prepared together in a roast cut, they can serve a crowd in style. Because rib-eye is naturally well-marbled (containing small veins or pockets of flavorful fat throughout) even a novice cook can prepare it expertly the first time. It can also feed a crowd with a minimum of effort or fuss. If you don't grill but like the idea of preparing a superior cut of beef for a gathering of family or guests, try a rib-eye roast. It can be pricy, but it's worth every penny.

We like a roasting method that uses lots of herbs. It is a two-step process, but both are simple. Here are some general guidelines that will help you with prep:

• The USDA rates beef for quality by evaluating how well it's marbled. Both "USDA Prime" and "USDA Choice" rated meats are excellent quality. Prefer them, especially when choosing meats for special meals.
• Bring the meat to room temperature, or leave thick cuts at room temperature for at least 30 minutes. You can safely leave refrigerated ingredients on your countertop for up to two hours without fear of temperature related contamination. (The one exception to this rule is high summer when the temperatures indoors are in the upper 80s or higher.) Although there is some disagreement, the conventional wisdom is that chilled meat will contract when hitting a hot surface, rendering it less tender. Ideally, most beef roasts and steaks should reach a temperature around 70 degrees F before cooking.
• Use a meat thermometer. When roasting meat, relying solely of cooking time to determine doneness can result in a main dish that's tough or undercooked. Sometimes even the cleanliness of your oven will affect cooking time. For beef roast, prefer a final temperature of around 140 degrees F for tenderness, moisture and good flavor.
• Remove the roast from the oven a few degrees below your final preferred temperature because the meat will continue to cook for a few minutes on your countertop.
• Allow meat to rest for 10 to 15 minutes. This allows the juices to redistribute and will result in a more flavorful and juicy roast.
• Avoid piercing meat before or during cooking. Those little holes look innocent, but they'll allow valuable juices to escape.

Rib-eye Roast with Herbs

Ingredients

2 1/2 to 3 pound beef rib-eye roast (Have your butcher trim the fat.)

1/2 cup fine ground bread crumbs (You can certainly use prepared, seasoned breadcrumbs.)

1/4 teaspoon rosemary (dried)

1/4 teaspoon thyme (dried)

1/4 teaspoon marjoram (dried)

1/4 teaspoon parsley (dried)

1/4 teaspoon paprika

2 cloves of garlic, (minced)

2 tablespoons olive oil

2 tablespoons sour cream

2 tablespoons horseradish

Salt and freshly ground pepper (Prefer sea salt. The additional minerals will add flavor.)

2 tablespoons peanut oil (or other high temp oil)

Instructions

1. Combine breadcrumbs, rosemary, thyme, marjoram, parsley, paprika, garlic and olive oil in a small bowl. Stir and set aside.
2. In a separate bowl, combine sour cream, horseradish, salt and pepper. Stir.
3. In a large skillet, heat peanut oil and sear the roast on all sides. This will produce spatters, so be careful. This is an important step as it will help seal in the juice and promote even heating, so make sure to sear the entire surface of the roast.
4. Let the roast cool for about 10 minutes.
5. Brush the roast with the sour cream mixture, and place it in a large roasting pan.
6. Sprinkle and pat the breadcrumb mixture over the sour cream, which will act as a kind of glue.
7. Cook in a 400 degree F oven for approximately 40 minutes.

This recipe serves 6