VENISON RIBEYE RECIPES

Slow roasting is one of the best ways to roast beef. The low temperature of the oven brings up the internal temperature slowly so that the whole roast cooks evenly across its entirety. The result is a piece of meat that is exactly how you like it, from the crust to the center. The only problem with slow roasting is it's slow, taking 4–5 hours depending on the size of the roast (buy rib roast here). Slow-cooked roasts are a commitment. But if you are willing to devote the time, you will be rewarded. The problem with faster roasting procedures is that you only get a small center chunk that is done the way you like it. Not that the surrounding area isn't delicious, but let's face it--unless you cooked the center rare, the rest is overcooked. I recommend you set aside some time and try this recipe. You're worth the wait.

Provided by Nils Hoyum

Total Time 4 hours 30 minutes

Prep Time 10 minutes

Cook Time 4 hours 20 minutes

Yield 10

Number Of Ingredients 4

• Ingredients

Nutrition Facts : ServingSize 4 oz, Calories 224, FatContent 8 g, SaturatedFatContent 3 g, CholesterolContent 66 mg, SodiumContent 253 mg, CarbohydrateContent 0.0 g, FiberContent 0.0 g, SugarContent 0.0 g, ProteinContent 36 g