HOW LONG DO YOU COOK A PORK RIBEYE ROAST RECIPES

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EASY RIB EYE ROAST RECIPE | ALLRECIPES



Easy Rib Eye Roast Recipe | Allrecipes image

I make this every time rib eyes are on sale. Easy and delicious; there are never any leftovers! We usually cook ours medium-rare!

Provided by Kendall Christine Hanson

Categories     Main Dishes    Roast Recipes

Total Time 1 hours 40 minutes

Prep Time 10 minutes

Cook Time 1 hours 30 minutes

Yield 8 servings

Number Of Ingredients 5

1 cup softened butter
6 cloves garlic, minced
1 (4 pound) bone-in rib-eye roast
sea salt to taste
cracked black pepper to taste

Steps:

  • Preheat an oven to 500 degrees F (260 degrees C).
  • Beat butter and garlic together in a bowl. Poke several holes in roast with a sharp knife. Rub butter mixture all over roast and season meat with salt and black pepper. Place roast, fat-side up, in a roasting pan.
  • Roast in the preheated oven for 20 minutes, reduce heat to 325 degrees F (165 degrees C), and continue cooking until roast is reddish-pink and juicy in the center, 1 1/2 to 2 hours. An instant-read thermometer inserted into the center should read 145 degrees F (63 degrees C).

Nutrition Facts : Calories 471.5 calories, CarbohydrateContent 1.3 g, CholesterolContent 185.9 mg, FatContent 39.7 g, FiberContent 0.3 g, ProteinContent 26.8 g, SaturatedFatContent 21 g, SodiumContent 256.7 mg

PORK RIBEYE ROAST WITH MUSHROOM GRAVY | RENEE'S KITCHEN ...



Pork Ribeye Roast with Mushroom Gravy | Renee's Kitchen ... image

Pork ribeye roast is seasoned and roasted to a perfect 145 degrees F then smothered in a mushroom and sherry gravy for a Sunday supper that can't be beat!

Provided by Renee Paj

Total Time 45 minutes

Prep Time 15 minutes

Cook Time 30 minutes

Number Of Ingredients 16

2 lb. pork ribeye roast
1 1/2 tsp. kosher salt
1/2 tsp. fresh ground black pepper
1/2 tsp. dried thyme leaves
1/2 tsp. rubbed sage
1/2 tsp. dried rosemary
1 tsp. garlic powder or granulated garlic
2 tsp. olive oil
3 TBSP. unsalted butter (divided)
1/4 cup finely diced shallot 
8 oz. sliced button mushrooms
1/2 tsp. dried thyme leaves
3 TBSP. dry sherry
3 TBSP. all purpose flour
2 cups chicken stock
salt and pepper, to taste

Steps:

  • Preheat oven to 425 degrees. Spray bottom of a small sheet pan. (I used a quarter sheet pan) with cooking spray. Set aside. 
  • In small bowl, combine seasonings for roast.  Coat roast on all sides with seasoning mixture. 
  • Heat a medium skillet over medium high heat. Add olive oil and brown roast on all sides (about 5 to 6 minutes). 
  • Remove roast to prepared sheet pan and roast in oven for 25 to 30 minutes, or until thermometer reads between 140 degrees and 145 degrees F. 
  • Remove roast from oven and tent with foil. Allow to rest for 10 minutes before slicing.
  • While roast is in oven, make the mushroom gravy. 
  • In same skillet you browned the roast in, on medium high heat, melt 2 TBSP. of the butter. 
  • Add in she shallots and stir. Cook for about 3 minutes or until shallots start to become translucent. 
  • Add in the mushrooms. Cook until mushrooms are soft and start to brown, about 6 minutes. 
  • Add in the sherry.  Cook for about a minute, then add in the remaining 1 TBSP. butter. Sprinkle in the flour. Stir and cook for 1 minute. 
  • Slowly, whisk in the chicken stock. Allow gravy to come to a boil and cook until thickened. Taste for salt and pepper, and add as needed. 
  • Serve mushroom gravy with pork roast.

Nutrition Facts : Calories 522.28, FatContent 36.22, SaturatedFatContent 15.33, CarbohydrateContent 17.63, FiberContent 1.45, SugarContent 2.16, ProteinContent 29.67, SodiumContent 672.25, CholesterolContent 107.37

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“The” way to prepare a tasty (and expensive) ribeye roast -- from my mom's aunt. Works for her and works for me on the rare treat that we buy a ribeye roast. The roasts I use are usually 4-6 lbs, but here's an instance where size doesn't matter. I love this recipe because I can prepare it with great ease and convenience, all the while making the best tasting roast ever. For a dinner party, I may start the roast at 2 pm, then with all my extra time put effort into other dishes -- like twice-baked potatoes, salad, and dessert. I have a double oven, so I can prepare my other sides without the forbidden opening of the oven door. If you went to the great expense to buy a ribeye roast, make your roast this way. No butter -- no flour -- no garlic -- certainly no basting. Just follow the simple instructions. I think it's best at medium-rare -- that's pink in the middle but warm. You may use a meat thermometer if you like, but I've never needed to when following the instructions. If you have the "convection" setting on your oven, don't use it. Just use the conventional setting. If you must use the convection setting, you'll need to use a meat thermometer or adjust cooking times as convection will cook the meat faster. I learned the hard way -- conventional oven does a perfect job using the following instructions while convection will make it more medium-done.
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