COOKING BONELESS RIBEYE ROAST RECIPES

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SEASONED RIBEYE ROAST RECIPE: HOW TO MAKE IT



Seasoned Ribeye Roast Recipe: How to Make It image

This is a very special and savory way to prepare a boneless beef rib roast. Gravy made from the drippings is exceptional. You can also use a ribeye roast with excellent results. — Evelyn Gebhardt, Kasilof, Alaska

Provided by Taste of Home

Categories     Dinner

Total Time 01 hours 40 minutes

Prep Time 10 minutes

Cook Time 01 hours 30 minutes

Yield 8 servings.

Number Of Ingredients 6

1-1/2 teaspoons lemon-pepper seasoning
1-1/2 teaspoons paprika
3/4 teaspoon garlic salt
1/2 teaspoon dried rosemary, crushed
1/4 teaspoon cayenne pepper
1 beef ribeye roast (3 to 4 pounds)

Steps:

  • Preheat oven to 350°. Mix seasonings. Place roast on a rack in a roasting pan, fat side up; rub with seasonings., Roast, uncovered, until meat reaches desired doneness (for medium-rare, a thermometer should read 135°; medium, 140°), 1-1/2-2 hours. Remove from oven; tent with foil. Let stand 10 minutes before slicing.

Nutrition Facts : Calories 372 calories, FatContent 27g fat (11g saturated fat), CholesterolContent 100mg cholesterol, SodiumContent 321mg sodium, CarbohydrateContent 0 carbohydrate (0 sugars, FiberContent 0 fiber), ProteinContent 30g protein.

RIB EYE ROAST RECIPE | EPICURIOUS



Rib Eye Roast Recipe | Epicurious image

Be sure to cook the beef just to rare or medium-rare. This way, the meat won't overcook or dry out when you use the leftovers in the other recipes.

Provided by Sheila Lukins

Number Of Ingredients 3

1 boneless prime rib eye roast of beef, about 10 pounds after boning
Salt and coarsely ground black pepper, to taste

Steps:

  • 1. Preheat the oven to 350°F. Sprinkle the roast generously with salt and pepper, then place on a rack in a shallow roasting pan.
  • 2. Roast the meat for 2 hours and 20 minutes (or about 14 minutes per pound at 130°F on a meat thermometer) for rare meat. For medium-rare meat, roast until a meat thermometer reads 140°F-145°F. Remove from the oven and let rest for 15 minutes before carving enough meat for one dinner.

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