Fireman Bobs Rib Eye Beef Roast With Roasted Recipes

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FIREMAN BOB'S RIB EYE BEEF ROAST WITH ROASTED.....



Fireman Bob's Rib Eye Beef Roast with Roasted..... image

Fireman Bob's Rib Eye Beef Roast with Roasted Fennel, Leeks, Parsnips and Turnips I gotta think of smaller titles!!!! LOLOLOL Hope You Enjoy....

Provided by Bob Cooney

Categories     Beef

Time 4h20m

Number Of Ingredients 12

4 lb rib eye beef roast
3 beef bullion cubes
3 Tbsp extra virgin olive oil
3 c beef stock
8 clove garlic - chopped fine
6 small leeks
6 small turnips, peeled and halved
6 small parsnips, peeled and halved
6 small potatoes, peeled and halved
6 large shallots, peeled and halved
1 bunch celery - cut into 2" pieces
4 Tbsp fennel seeds

Steps:

  • 1. Pre-heat Oven to 195 degrees Create a " paste " with the 3 beef cubes and the oil. Rub this into the beef. Heat Large Iron skillet, place the beef roast fat side down. Once the fat has rendered and turned golden brown, turn to sear all sides.
  • 2. Remove the beef from the skillet and place in a Dutch Oven, Return the skillet (with the beef fat) to the heat. Add the leeks to the skillet and cook until golden brown, remove and add to the Dutch Oven.
  • 3. Repeat this for the parsnips, turnips, garlic and fennel. Add the shallots to the Dutch Oven. Place the celery on top of the beef. Add beef broth to Dutch Oven. Drizzle the fat from the skillet over the roast and vegetables, and cover the Dutch Oven and place in the Oven.
  • 4. Cook for 4 hours at 195 degrees. Let the roast and vegetables rest for 10 minutes. Bring the juices to a boil for 2 minutes. Reduce the juices to thicken and pour over the roast and vegetables. Enjoy !

FIREMAN BOB'S " STUFFED TO GILLS " RIB EYE ROAST



Fireman Bob's

I was asked a few days ago by Sis, to " create " a new recipe for a " Stuffed Roast "... Here is my version of a great " Stuffed Roast " !!! I hope You all enjoy this tasty morsel of meat !!! Sincerely, Fireman Bob

Provided by Bob Cooney

Categories     Meat Appetizers

Time 3h55m

Number Of Ingredients 26

FOR THE STUFFING...
1 lb thick sliced applewood-smoked bacon - diced fine
1/2 lb italian sausage - your choice of " heat "
1/4 c horseradish
1/2 c celery - diced fine
1/2 c shallots - diced fine
6 large garlic cloves - diced fine
3 c spinach - cooked - squeezed dry - diced fine
1/2 c sour cream
2 c breadcrumbs made from day-old white bread
1 c scallions - diced fine
2 tsp fresh sage - diced fine
2 tsp fresh rosemary - diced fine
2 tsp fresh fennel - diced fine
2 tsp fresh parsely - diced fine
2 tsp crushed red pepper flakes - or to taste
2 tsp nutmeg - fresh grated
2 tsp course sea salt - or to taste
2 tsp fresh cracked black pepper - or to taste
3 large eggs - slightly beaten
1/2 c parmesan cheese - shredded
FOR THE ROAST
6 lb beef rib-eye roast - if you are not comfortable with " butterflying " the roast, have your " butcher " cut roast with 1/2 " thickness. it will " roll " out into a large slab of meat.
2 tsp each of course sea salt and fresh cracked black pepper generously season the roast
4 Tbsp olive oil
2 tsp caraway seeds

Steps:

  • 1. For stuffing: Place bacon into a large Dutch Oven, cook over medium heat, stirring often, until bacon is browned but not crisp, about 8 minutes. Set aside to drain. Return pan to medium heat. Add celery, shallots, and garlic; cover and cook, stirring occasionally, until vegetables are soft, about 8 minutes. Stir in spinach and sour cream and simmer, stirring occasionally. Scrape mixture into a medium bowl. Stir breadcrumbs, scallions, sage, rosemary, fennel, parsley, red pepper flakes, nutmeg, and Parmesan cheese into stuffing mixture. Season to taste with salt and pepper. Stir in eggs. Place in refrigerator to cool.
  • 2. For roast: Let meat stand at room temperature for 2 hours. Allow roast to " roll " out on the cutting board to prep for the stuffing. Season the roast generously with salt and pepper, rub with oil, and sprinkle with rosemary. Spread the stuffing mixture out on the meat creating an even thickness all over the meat. NOTE: If you end up with extra stuffing, just place in a pan and bake. Carefully roll the roast with stuffing mixture into a big roll, tie off the rolled raost with butcher twine with several " ties ". Place the " Roast " in a large Dutch Oven and cover with lid and place in your oven.
  • 3. Roast beef for 20 minutes. Reduce heat to 250°F and continue roasting for 3 hours. center of roast at the 2 1/2 hour mark using a thermometer insert into the thickest part of roast, it will register 110°F to –115°F for rare and 120°F –125°F for medium-rare. Place the roast on a cutting board, place foil loosely on roast. Let rest for at least 10 minutes. Remove the twine. Serve with Crusty bread and a side of Garlic Mashed Potatoes.
  • 4. ENJOY !!!!!

STANDING RIB ROAST WITH ROASTED GARLIC HERB BUTTER



Standing Rib Roast with Roasted Garlic Herb Butter image

Categories     Garlic     Side     Roast     Butter

Yield serves 6 to 9

Number Of Ingredients 10

Roasted Garlic Herb Butter
4 garlic cloves
1/4 teaspoon dried thyme
1/4 teaspoon dried rosemary
1/4 teaspoon oregano
1 tablespoon extra-virgin olive oil
1/4 cup butter, softened
2- to 3-bone rib roast with bones (approximately 4 to 5 pounds)
1 1/2 tablespoons kosher salt
1 1/2 teaspoons cracked black pepper

Steps:

  • Build a fire (wood or a combination of charcoal and wood) for indirect cooking by situating the coals on only one side of the grill, leaving the other side void.
  • On a doubled square of aluminum foil, place the garlic cloves, thyme, rosemary, and oregano. Drizzle the olive oil over the ingredients. Wrap the foil tight and place over the void side of the grill. Cook the foil pouch for 45 minutes at 250°F.
  • Remove the pouch from the cooker and open the foil. After cooling slightly, squeeze the garlic cloves from the husks into a small bowl. Mash the garlic and cooked herbs together, forming a paste. Stir in the softened butter and mix well. Spoon the mixture onto a sheet of plastic wrap and roll it into a small log. Refrigerate until firm, about 30 minutes, or up to 2 weeks.
  • Cut small slits every 3/4 inch onto the top (the opposite side from the bones) of the rib roast. Slice the chilled garlic herb butter into pats and insert one into each slit, using the entire amount of butter. Season the rib roast evenly with the salt and pepper.
  • Place the rib roast on the void side of the grill with the bone side down and cook over indirect heat for 2 to 3 hours, or until the internal temperature reaches 120 to 125°F for rare, 130 to 135°F for medium rare, or 140 to 145°F for medium. Let the roast rest under tented foil for 20 minutes and then slice between each bone into thick steaks.
  • Cooking Method
  • Indirect heat
  • Suggested Wood
  • Hickory, Oak

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