Boneless Ribeye Roast Recipes

THE PERFECT RIB EYE ROAST RECIPE

Steps:

• Gather ingredients.
• Place a large cast iron skillet in the center of the oven. Heat the oven to 500 F. Once the temperature reaches 500 F, let the skillet heat for 15 minutes. Meanwhile, in a small bowl, combine the pepper, salt, and garlic.
• Rub the mixture all over the roast. Truss the roast if it's uneven in places. Trussing makes the meat compact and uniform which helps it cook evenly.
• Carefully, with potholders or oven mitts, remove the skillet to heat-proof surface. Put the roast in the skillet, fat side up.
• Return the skillet to the oven and roast for 25 minutes. Reduce the heat to 325 F without opening the oven door. Continue to cook until a thermometer inserted in the center of the roast registers 115 F to 120 F for medium rare (125 F to 130 F after resting), or 125 F to 130 F for medium (135 F to 140 F after resting). This will take 1 to 1-1/2 hours.
• Remove from the oven, tent loosely with foil, and let the roast rest for 20 minutes. Remember that the roast's internal temperature will continue to rise by 5 to 10 degrees as it rests.
• Carve and serve.

BONELESS RIB EYE

Steps:

• Preheat oven to 450 degrees F. Preheat a grill to high.
• To Prepare Steak:
• Combined all dry rub ingredients in a deep bowl, take steak and dredge in mixture, making sure dry rub covers entire steak. Then put steak on a hot grill about 4 minutes a side until slightly charred, at this point the steak will be rare. Put in oven to cook to desired temperature: 10 minutes for medium rare, 20 minutes for medium and 25 minutes for medium well.
• To assemble dish: Place steak on oval dish, topped steak with potatoes. Surround plate with chokes.
• Wash the potatoes well, then cut in quarters, and drop in boiling water for 15 minutes or until fork tender. Drain potatoes well. In a saute pan melt the butter. When bubbling add the potatoes. Season with salt and pepper, to taste. Start smashing potatoes with a back of a fork until potatoes gather in the pan. Finish potatoes by topping them with sour cream, green onions and bacon.
• Preheat the oil in a fryer or a deep pot to 350 degrees F. Take artichoke hearts out of can, drain well, and toss in flour. Pat the excess flour off the chokes, and drop hearts in fryer oil and fry for about 2 minutes. Remove to a paper towel lined plate. Season with salt and pepper.

EASY RIB EYE ROAST

Steps:

• Preheat an oven to 500 degrees F (260 degrees C).
• Beat butter and garlic together in a bowl. Poke several holes in roast with a sharp knife. Rub butter mixture all over roast and season meat with salt and black pepper. Place roast, fat-side up, in a roasting pan.
• Roast in the preheated oven for 20 minutes, reduce heat to 325 degrees F (165 degrees C), and continue cooking until roast is reddish-pink and juicy in the center, 1 1/2 to 2 hours. An instant-read thermometer inserted into the center should read 145 degrees F (63 degrees C).

BONELESS RIBEYE ROAST

Steps:

• Preheat Oven to 500 degrees F
• Mix butter garlic, herbs, salt, pepper in a small bowl until smooth
• Rub herb butter over roast and place in a roasting tray with rack
• Bake for 5 minutes per pound of meat
• Turn off heat and let roast sit in oven for 2 hours. Do not open oven so no heat is lost.
• Add flour, whisking till smooth, add beaf stock, constantly stirring and bringing sauce to a boil. Return roast to oven to keep warm
• Remove from heat and strain sauce into a gravy boat
• Carve into 3/4 inch slices and serve with potatoes and green beans and sauce.

SEASONED RIBEYE ROAST

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.

RIB EYE ROAST

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.

SLOW-COOKER PRIME RIB ROAST

Steps:

• In small bowl, mix softened butter, garlic, thyme, salt and pepper. Set aside.
• Spray 6-quart slow cooker insert with cooking spray. Pour beef-flavored broth into slow cooker. Rub beef roast all over with vegetable oil. Heat 12-inch skillet over medium-high heat. Cook 4 minutes on ribs side, then turn and cook 1 to 3 minutes each on other sides, until browned, holding roast upright in skillet with tongs if necessary.
• Transfer to slow cooker, ribs side down. Rub butter mixture on top and sides of roast. Cover and cook on Low heat setting 3 to 5 hours or until desired temperature in center. For medium-rare, cook 3 hours 30 minutes to 4 hours, or until meat thermometer inserted in center reads 135°F. For medium, cook 4 hours 30 minutes to 5 hours, or until meat thermometer inserted in center reads 145°F. Transfer roast to cutting board. Cover roast loosely with foil; let stand 30 minutes before carving. Cut into slices.
• Meanwhile, stir together Creamy Horseradish Sauce ingredients. Serve with roast.