RIB EYE ROAST COOK TIME RECIPES

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HERBED RIB ROAST RECIPE | EPICURIOUS



Herbed Rib Roast Recipe | Epicurious image

Provided by EPICURIOUS.COM

Total Time 11 hr

Cook Time 30 min

Yield Makes 8 servings

Number Of Ingredients 12

1 (7- to 8-lb) prime rib roast (sometimes called standing rib roast; 3 or 4 ribs)
1 tablespoon whole black peppercorns
2 bay leaves (not California)
1 tablespoon kosher salt
3 garlic cloves
1 teaspoon chopped fresh thyme
1 teaspoon chopped fresh rosemary
1 tablespoon olive oil
2 cups beef broth
1 small fresh rosemary sprig
1 small fresh thyme sprig
1 garlic clove, smashed

Steps:

  • Trim all but a thin layer of fat from roast. Grind peppercorns and bay leaves with salt to a powder in an electric coffee/spice grinder, then transfer to a mortar. Add garlic, thyme, and rosemary, then pound to a smooth paste with pestle. Stir in oil. Rub paste all over roast. Transfer roast to a rack set in a small flameproof roasting pan. Marinate, covered and chilled, at least 8 hours.
  • Let roast stand at room temperature 1 hour.
  • Preheat oven to 450°F.
  • Roast beef in middle of oven 20 minutes. Reduce temperature to 350°F and roast beef until a thermometer inserted into center of meat registers 110°F, 1 1/2 to 1 3/4 hours more. Transfer beef to a large platter and let stand, uncovered, 25 minutes. (Meat will continue to cook, reaching about 130°F for medium-rare.)
  • Skim fat from pan juices. Add broth, rosemary, thyme, and garlic and deglaze pan by simmering on top of stove over moderate heat, stirring and scraping up brown bits. Transfer to a small saucepan and add any juices that have collected on platter. Gently simmer 10 minutes. Skim fat and season jus with salt and pepper.
  • Put slices from roast and serve with jus.

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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