HOW TO COOK BEEF RIBEYE ROAST RECIPES

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SLOW ROASTED MOUTHWATERING TENDER ROAST BEEF | UMAMI



Slow Roasted Mouthwatering Tender Roast Beef | Umami image

This classic roast beef recipe uses fresh rosemary and garlic to create tender beef slow roasted in the oven that’s cooked to a perfect medium rare with a crisp crust that is so good every slice melts in your mouth.

Provided by Mark Hinds

Categories     Dinner    Main Course

Total Time 75 minutes

Prep Time 15 minutes

Cook Time 60 minutes

Yield 8

Number Of Ingredients 15

3 lb beef roast
3 tsp rosemary (minced)
3 cloves garlic (sliced into slivers)
3 tsp salt
1 tsp pepper
1 tsp smoked paprika
1 tsp Worcestershire sauce
1 tsp lemon juice
2 tsp olive oil
3 cups of stock (chicken or beef, recommed sodium free or low sodium stock)
2 cups liquid (combination of pan juices & additional stock)
1/4 cup flour
1/4 cup butter
1/2 tsp salt
1/2 tsp pepper

Steps:

  • Making the Roast
  • Making the Gravy

Nutrition Facts : Calories 291 kcal, CarbohydrateContent 4 g, ProteinContent 38 g, FatContent 12 g, SaturatedFatContent 5 g, CholesterolContent 113 mg, SodiumContent 1277 mg, FiberContent 1 g, SugarContent 1 g, ServingSize 1 serving

SLOW ROASTED MOUTHWATERING TENDER ROAST BEEF | UMAMI



Slow Roasted Mouthwatering Tender Roast Beef | Umami image

This classic roast beef recipe uses fresh rosemary and garlic to create tender beef slow roasted in the oven that’s cooked to a perfect medium rare with a crisp crust that is so good every slice melts in your mouth.

Provided by Mark Hinds

Categories     Dinner    Main Course

Total Time 75 minutes

Prep Time 15 minutes

Cook Time 60 minutes

Yield 8

Number Of Ingredients 15

3 lb beef roast
3 tsp rosemary (minced)
3 cloves garlic (sliced into slivers)
3 tsp salt
1 tsp pepper
1 tsp smoked paprika
1 tsp Worcestershire sauce
1 tsp lemon juice
2 tsp olive oil
3 cups of stock (chicken or beef, recommed sodium free or low sodium stock)
2 cups liquid (combination of pan juices & additional stock)
1/4 cup flour
1/4 cup butter
1/2 tsp salt
1/2 tsp pepper

Steps:

  • Making the Roast
  • Making the Gravy

Nutrition Facts : Calories 291 kcal, CarbohydrateContent 4 g, ProteinContent 38 g, FatContent 12 g, SaturatedFatContent 5 g, CholesterolContent 113 mg, SodiumContent 1277 mg, FiberContent 1 g, SugarContent 1 g, ServingSize 1 serving

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Want to learn how to cook rib roast? This standing rib roast recipe is practically foolproof. Treat your family to tender slices of standing rib roast or use the seasoning blend on a different beef roast for a hearty, delicious main dish. I love to prepare this recipe for special occasions. —Lucy Meyring, Walden, Colorado
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Reviews 5
Total Time 02 hours 20 minutes
Category Dinner
Calories 322 calories per serving
  • Preheat oven to 325°. In a small bowl, mix the first 5 ingredients. Place roast in a roasting pan, fat side up; rub with seasoning mixture., Roast 2-1/4 to 2-3/4 hours or until meat reaches desired doneness (for medium-rare, a thermometer should read 135°; medium, 140°; medium-well, 145°). Remove roast from oven; tent with foil. Let stand 15 minutes before carving., Meanwhile, pour drippings and loosened browned bits from roasting pan into a small saucepan. Skim fat. Add beef stock to drippings; bring to a boil. Serve with roast.
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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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  • If not done to your liking, repeat step 7.
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