Ribeye Roast

[Not that Bob]

Damn thing cost me $50, so I want to do it right. Will probably do oven since the grill is on the fritz.

The butcher said 350 until internal temp is 165, then take it out, raise the temp to 500 and put it back in the oven for 15 minutes to make a crust on the outer layer. By the end of that time the inner temp should be 185 = medium rare.

Thoughts.

 

[GrahamCracker]

Good Eats with Alton Brown did a show about this the other day.

The Link

 

[Not that Bob]

Thanks for the link. Mine is ribeye, however, not bone in.

 

[GrahamCracker]

My bad.

 

[longhornbell]

Here is a good recipe:
1 1/2 tsp Kosher salt
1Tbsp extra virgin olive oil
3 cloves of garlic, minced

I always buy a roast with a "fat cap". Trim the fat cap but leave attached at one end. Combine all the above ingredients, coat roast, then place fat cap on top of coating.
Place on wire rack in foil lined roasting pan. Bake at 450 for 45 minutes, then reduce oven to 350. Bake 46 minutes or until meat thermometer inserted in thickest portion registers 145 degrees. This will be medium rare. (Longer for not so rare). Let roast stand for 20 minutes for easier carving.
If you start at a lower temp then increase, it makes the roast very dry.

 

[jimmyjazz]

In reply to:

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[TheTresLeches]

185 degrees = gray meat

 

[Not that Bob]

I pretty much used Longhornbell's instrux, except I couldn't get my damn oven to hold 450.

Worked out okay. Pulled it out at 142. It's difficult to do a roast when some want it raw, some want it pink, and some want it burned. 142 worked out okay as middle ground.

 

[numbereleven]

Making one right now, a five pounder per Barbara Kafka's instructions. She is the roasting master.

Coat with copious kosher salt and some black pepper. Snuggle garlic under the fat layer.

500 for 45 minutes.
375 for 3 minutes per pound.
450 for 15 minutes.

Rest 20 minutes. Serve.

Scary as hell putting a fifty dollar piece of beef in a 500 oven, but it comes out awesome every time.

 

[Not that Bob]

The only problem I had was that it smoked like crazy when the fat hit the roasting pan during the 450 period. Any solutions for that? Oh, also the fat cap curled up. Was I supposed to pin it down with toothpicks or skewers?

 

[numbereleven]

I've never skewered mine, don't know why it curled back on you. And yes, it smokes like hell at 450, even more at 500. I open a window and usually set off the smoke alarm at least once. Worth it.

 

[hullabelew]

My recipe called for the same thing in Number 11's post. As far as smoking up the kitchen, just drink enough and don't give a rat's ***. Mine was a 9 pounder and came out PERFECT! I made two sauces...one a horseradish based sauce and the other one I deglazed the pan with 2 cups of red wine and added back 1/4 cup of the juices. Both were great. The horseradish sauce was close to what Ina Garten (sp) does on the Food Network.

 

[1leggedduck]

I smoke and season everythjing, except a rib roast. At most, rub it with a little black pepper and tyme, and maybe a toe or two of fresh garlic, but nothing else. Preheat the oven to 500 and put the roast in on a rack inside a baking dish, and immediately turn it down to 325. 23 mins. per pound for med. rare.

 

[numbereleven]

Mine came out as good as ever, rare in the middle with a great salty crust. Yowsa.