BONELESS BEEF RIB EYE ROAST RECIPES

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HERB-ROASTED BEEF RIB-EYE WITH ROASTED SHALLOTS - FOOD NETWORK



Herb-Roasted Beef Rib-eye with Roasted Shallots - Food Network image

Provided by Geoffrey Zakarian

Categories     main-dish

Total Time 2 hours 25 minutes

Cook Time 35 minutes

Yield 2 to 4 servings

Number Of Ingredients 19

One 2-inch-thick boneless rib-eye (1 1/2 pounds), tied with 2 pieces of twine to keep it together in a compact round shape
Kosher salt and freshly cracked black pepper
1 tablespoon ground paprika 
1/2 teaspoon ground cumin 
1/2 teaspoon dry mustard
2 tablespoons canola oil 
4 ounces (1 stick) unsalted butter 
10 sprigs fresh thyme 
4 sprigs fresh rosemary 
1/2 head garlic, cloves smashed 
Fleur de sel, for sprinkling
2 tablespoons aged balsamic vinegar 
Extra-virgin olive oil, for drizzling
Roasted Shallots, recipe follows
8 shallots, cut in half through the root, skins left on
2 tablespoons olive oil, plus more for finishing
1 teaspoon fresh thyme leaves 
Kosher salt and freshly cracked black pepper 
1 tablespoon balsamic vinegar 

Steps:

  • Season the steak rather liberally with kosher salt. Bring it to room temperature, about 1 hour outside of the fridge.
  • Preheat the oven to 325 degrees F.
  • Combine the paprika, cumin, mustard and a few turns of freshly cracked pepper in a small bowl. Season the steak with the rub.
  • Heat the canola oil in a saute pan over high heat until smoking. Add the steak and sear on all sides, about 3 minutes per side. Add the butter, thyme, rosemary and garlic. Reduce the heat to medium low and baste the steak with the butter as it begins to brown, 2 to 3 minutes (without burning).
  • Transfer the steak to a rack in a roasting pan and top with a few pieces of the herbs and garlic and 3 spoonfuls of the butter. Roast to an internal temperature of 120 degrees F for medium rare, 7 to 10 minutes. Allow the meat to rest for 15 minutes before slicing.
  • Finish the sliced meat with a sprinkle of fleur de sel and a drizzle of aged balsamic and olive oil. Serve with the roasted shallots and a simple watercress salad if desired.
  • Preheat the oven to 400 degrees F.
  • Toss the shallots with the olive oil and thyme and season with salt and pepper. Lay the shallots on a baking sheet cut-side down. Roast until the shallots are very tender, about 25 minutes.
  • Toss the shallots with the vinegar and additional olive oil.

PRIME RIB-EYE ROAST RECIPE - PILLSBURY.COM



Prime Rib-Eye Roast Recipe - Pillsbury.com image

Here's the beef! Guaranteed to satisfy any beef-eater!

Provided by Pillsbury Kitchens

Total Time 4 hours 0 minutes

Prep Time 10 minutes

Yield 8

Number Of Ingredients 7

1/4 cup dry red wine
2 tablespoons balsamic vinegar
1 tablespoon Worcestershire sauce
2 garlic cloves, minced
1 teaspoon salt
1/4 teaspoon coarse ground black pepper
1 (5 to 5 1/2-lb.) boneless beef rib-eye roast, small end

Steps:

  • In large resealable food storage plastic bag or 12x8-inch (2-quart) glass baking dish, combine all marinade ingredients; mix well. Add roast, turning to coat all sides. Seal bag or cover dish with plastic wrap. Refrigerate 1 to 8 hours, turning occasionally.
  • When ready to cook, heat oven to 350°F. Place roast, fat side up, on rack in roasting pan; discard marinade.
  • Bake at 350°F. For medium-rare doneness, bake 1 3/4 to 2 hours or until meat thermometer registers 135°F.; for medium doneness, bake 2 to 2 1/2 hours or until meat thermometer registers 150°F. Let roast stand 15 to 20 minutes before slicing.

Nutrition Facts : Calories 410 , CarbohydrateContent 1 g, CholesterolContent 150 mg, FiberContent 0 g, ProteinContent 57 g, SaturatedFatContent 7 g, ServingSize 1/8 of Recipe, SodiumContent 420 mg, SugarContent 0 g

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