HOW TO COOK PORK RIBEYE RECIPES

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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

BROILED RIBEYE STEAK - HOW TO COOK MEAT



Broiled Ribeye Steak - How to Cook Meat image

The beef ribeye steak comes from the rib section of the beef cow. The rib section is closer to the neck, nestled right behind the chuck/shoulder area. This is also the section that gives us prime rib, rib roasts, some ribs, and, of course, rib steaks and ribeye steaks. To me, a ribeye steak is only a ribeye when it, at least partially, resembles an eye. If it doesn't, then it's just a rib steak. That thin band of heavily marbled meat is what makes rib steak so amazing. It is dark, juicy, and the most flavorful part of the rib section. When I used to cook entire rib roasts on the grill, I always gorged myself on that piece. In fact, I'll admit to occasionally refraining from serving it at all. Instead, I reserved it for those I thought would most enjoy it. I was always at the top of that list.

Provided by Nils Hoyum

Total Time 15 minutes

Prep Time 05 minutes

Cook Time 10 minutes

Yield 2

Number Of Ingredients 3

2 beef ribeye steaks
Sea salt
Black pepper

Steps:

  • Steps to Make Broiled Ribeye Steak
  • Tips & Tricks

Nutrition Facts : ServingSize 10 oz, Calories 385, FatContent 13 g, SaturatedFatContent 4 g, CholesterolContent 167 mg, SodiumContent 322 mg, CarbohydrateContent 0.0 g, FiberContent 0.0 g, SugarContent 0.0 g, ProteinContent 62 g

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