I have never cooked a ribeye roast before so I am in search of a simple method using the oven. Anyone have any pointers? Thinking a basic salt/pepper rub and medium rare.
Need help! Ribeye Roas?
- Thread starter CZfool68
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Heres a simple recipe thats pretty good
Chunk up some fresh garlic, stab the roast with a knife and bury a few chunks in it.
Use a packet of Lipton Onion Soup mix for the rub.
Roast at 500 degrees for about 20 min. Reduce heat to 325, cover, and cook for about 1 1/2 hr.
Depending on how big it is, that should put you at the border of med rare and med.
Whatever recipe you end up using, enjoy
Chunk up some fresh garlic, stab the roast with a knife and bury a few chunks in it.
Use a packet of Lipton Onion Soup mix for the rub.
Roast at 500 degrees for about 20 min. Reduce heat to 325, cover, and cook for about 1 1/2 hr.
Depending on how big it is, that should put you at the border of med rare and med.
Whatever recipe you end up using, enjoy
Oh, yeah...fat side up in the pan, too loldraco88 said:Heres a simple recipe thats pretty good
Chunk up some fresh garlic, stab the roast with a knife and bury a few chunks in it.
Use a packet of Lipton Onion Soup mix for the rub.
Roast at 500 degrees for about 20 min. Reduce heat to 325, cover, and cook for about 1 1/2 hr.
Depending on how big it is, that should put you at the border of med rare and med.
Whatever recipe you end up using, enjoy
OP
Thanks. Think I have some garlic in the fridge. Not sure about the soup mix.draco88 said:Heres a simple recipe thats pretty good
Chunk up some fresh garlic, stab the roast with a knife and bury a few chunks in it.
Use a packet of Lipton Onion Soup mix for the rub.
Roast at 500 degrees for about 20 min. Reduce heat to 325, cover, and cook for about 1 1/2 hr.
Depending on how big it is, that should put you at the border of med rare and med.
Whatever recipe you end up using, enjoy
The rub is largely irrelevant...use whatever suits you guys tastes. Just use that general formula and it should be fine.draco88 said:Heres a simple recipe thats pretty good
Chunk up some fresh garlic, stab the roast with a knife and bury a few chunks in it.
Use a packet of Lipton Onion Soup mix for the rub.
Roast at 500 degrees for about 20 min. Reduce heat to 325, cover, and cook for about 1 1/2 hr.
Depending on how big it is, that should put you at the border of med rare and med.
Whatever recipe you end up using, enjoy
If it's in the fridge it ain't real garlic. What he means is to use the cloves to insert into the roast....
Red Cent
Happy to be here
Well, he gets that way. However, once in a while he is correct.
http://www.wikihow.com/Store-Fresh-Garlic
Co-incidentally, I have been looking at a bunch of oven roasted beef recipes. You will find recipes are like opinions.
Some advocate the 500 degree to start, some do not. I ain't done one yet, but I think the most important part is the final measurement. Instead of opening the oven door for a temp check, I bought a thermometer that will keep tabs on the internal temp as it cooks. Most all the recipes stress that bring the meat to room temperature first. Somewhere between 135-145 is medium rare but.......remove before that because the internal temp will continue to rise 10-12 degrees. And a ribeye roast should be cooked medium rare. Gets a little chewy after that unless you slice it real thin.
I have done some steaks in the oven and they have turned out to be delicious and tender. I have settled on one thing. Some ascribe to the searing of the meat first then put it in the oven. After watching a video of searing after the oven I did the same. much better meat. The presear will cause the first 1/4" or so to be over cooked.
http://www.wikihow.com/Store-Fresh-Garlic
Co-incidentally, I have been looking at a bunch of oven roasted beef recipes. You will find recipes are like opinions.
Some advocate the 500 degree to start, some do not. I ain't done one yet, but I think the most important part is the final measurement. Instead of opening the oven door for a temp check, I bought a thermometer that will keep tabs on the internal temp as it cooks. Most all the recipes stress that bring the meat to room temperature first. Somewhere between 135-145 is medium rare but.......remove before that because the internal temp will continue to rise 10-12 degrees. And a ribeye roast should be cooked medium rare. Gets a little chewy after that unless you slice it real thin.
I have done some steaks in the oven and they have turned out to be delicious and tender. I have settled on one thing. Some ascribe to the searing of the meat first then put it in the oven. After watching a video of searing after the oven I did the same. much better meat. The presear will cause the first 1/4" or so to be over cooked.
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OP
Well, when Czfool is in charge of the shopping and house some strange crap happens. I'd even bet there are some dishes in the wrong spot around here right now. But Mrs Fool is home so I am sure I'll hear all about it from her.Red Cent said:
OP
It came out nice. I cooked it at 375 for an hour. Turned the oven off for 3 hours. Then cooked at 375 for another hour. Came out really good. Pretty easy. I just salt and peppered it to keep it basic. Didn't want to scare off the kids.
OK, next time cook i on the grill, I do this right often, Rub it all over with salt, pepper, and garlic powder. Start the charcoal and let it good and hot then push it out to make a circle. Put the roast in the middle and leave it for 2.5 hours. That's it.
T
The Green Heron
Guest
Every cut you make is a potential moisture drain. It don't need to be "stuffed" with anything. If your meat needs stuffing you need a new butcher.
If you use a meat thermometer, make sure you have some clean 12 penny nails to plug the hole that is made.
If you use a meat thermometer, make sure you have some clean 12 penny nails to plug the hole that is made.
T
The Green Heron
Guest
You don't need much charcoal either. Never put charcoal directly under a rib roast.fuelpiper said:
T
The Green Heron
Guest
If you want it overdone.bigfelipe said:
T
The Green Heron
Guest
Pull it at 105deg.
T
The Green Heron
Guest
Eh.....When I have taken them off at 120 they were closer to medium.
i have been known to slice one off and put it back on the grill for the more persnickety shoe leather eaters.
i have been known to slice one off and put it back on the grill for the more persnickety shoe leather eaters.