ROAST RIBEYE OF BEEF RECIPES

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ROAST BEEF RECIPES - BBC GOOD FOOD



Roast beef recipes - BBC Good Food image

Whether cooking topside, fillet, sirloin or ribeye, our roast beef recipes will help you achieve perfect results for a satisfying Sunday lunch.

Provided by Good Food team

Number Of Ingredients 1

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.

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SEASONED RIBEYE ROAST RECIPE: HOW TO MAKE IT
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
From tasteofhome.com
Reviews 4.5
Total Time 01 hours 40 minutes
Category Dinner
Calories 372 calories per serving
  • 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.
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For tender, juicy roast beef cook your next beef roast sous vide. This sous vide roast beef recipe makes a fantastic roast whether you're serving it for Sunday dinner or just want super delicious roast beef sandwiches. Use this recipe to make a perfectly medium-rare roast that’s juicy and tender on the inside with a beautifully seared crust on the outside
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  • The au jus is especially good when you're using the roast beef to make French Dip sandwiches.
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For tender, juicy roast beef cook your next beef roast sous vide. This sous vide roast beef recipe makes a fantastic roast whether you're serving it for Sunday dinner or just want super delicious roast beef sandwiches. Use this recipe to make a perfectly medium-rare roast that’s juicy and tender on the inside with a beautifully seared crust on the outside
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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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