Marinated Rib Eye Roast Recipes

ROLLED RIB-EYE ROAST

Steps:

• Preheat oven to 400 degrees. Using a serrated knife, slice off top quarter of garlic, exposing as many cloves as possible. Place garlic, cut-side up, on a piece of parchment-lined foil. Drizzle with 2 tablespoons oil, wrap tightly, and roast until cloves are tender, about 40 minutes. Let stand until cool enough to handle.
• Squeeze garlic to push out cloves; transfer to the bowl of a food processor. Add parsley, sage, vinegar, and remaining 2 tablespoons oil. Process until smooth. Season with salt and pepper.
• Arrange roast on a large cutting board, fat-side down, with short end toward you. Holding a long, sharp knife parallel to (and about 1 inch above) cutting board, make a shallow cut along length of roast, stopping about 1 inch from edge. Open roast to the side, and continue slicing until about 1 inch from next edge. Open to same side again, and continue slicing until roast is completely flat. Season meat all over with salt and pepper. Spread all but 2 tablespoons of garlic-herb mixture over meat. Roll meat up, starting from left side. (Fat cap should end up on top of roast.) Tie at 2-inch intervals with kitchen twine. Rub outside with remaining garlic-herb mixture. Let stand at room temperature 1 hour (or refrigerate, covered with plastic, overnight; bring to room temperature before cooking).
• Preheat oven to 400 degrees. Place meat on a rack in a roasting pan and roast, rotating pan once, until meat is golden brown, 40 minutes. Reduce heat to 300 degrees and continue roasting until a thermometer inserted in thickest part reads 125 degrees, 50 to 60 minutes. Let rest at least 30 minutes before slicing.

THE PERFECT RIB EYE MARINADE

Steps:

• In a shallow, nonreactive dish, mix red wine vinegar, Worcestershire sauce, garlic, onion, and pepper. Place steaks in the mixture. Cover, and marinate 1 hour in the refrigerator.
• Preheat an outdoor grill for high heat, and lightly oil grate.
• Grill steaks on the prepared grill 5 to 7 minutes per side, to desired doneness. Discard remaining marinade.

MARINATED RIB-EYES

Steps:

• Season the steaks with the garlic powder, onion powder, salt, and pepper, and set aside.
• Pour the Worcestershire sauce and brown sugar into a large resealable plastic bag, seal, and shake to mix. Pour half of the marinade into another large resealable bag. Place two steaks in each bag, and turn to coat. Squeeze out excess air, and seal the bags. Refrigerate for at least 1 hour.
• Preheat grill for high heat. Drain the marinade from the steaks into a small saucepan, and bring to a boil; boil for several minutes.
• Brush grill grate with oil. Grill steaks 7 minutes per side, to desired doneness. Baste often with the boiled marinade during the final 5 minutes of cook time.

DIJON-WINE MARINATED RIB ROAST

Steps:

• Place roast in a large heavy-duty, zip-top plastic bag. Combine wine and remaining ingredients; pour over roast. Seal bag; marinate in refrigerator 8 hours, turning bag occasionally.
• Remove roast from marinade, discarding marinade. Place roast on a rack in a shallow roasting pan. Insert meat thermometer, making sure it does not touch fat.
• Bake at 350° for 1 hour and 15 minutes or until meat thermometer registers 145° (medium-rare) or 160° (medium). Let stand 10 minutes before slicing.
• Note: Rib-eye roasts are also packaged as rib roasts.
• Christmas with Southern Living 1995, Oxmoor House.

MARINATED RIB-EYE ROAST

Steps:

• Combine first 8 ingredients, mixing well.
• Place roast in a large shallow dish; pour wine mixture over roast.
• Cover and marinate 8 hours in the refrigerator, turning occasionally.
• Remove roast from marinade; discard marinade.
• Place roast in a shallow pan; insert meat thermometer, making sure it does not touch fat.
• Bake at 325 degrees for 2 hours or until thermometer registers 140 degrees (rare) or 160 degrees (medium).

PAN-FRIED RIB-EYE STEAK

Steps:

• Up to 8 hrs before cooking, pat the steaks dry with kitchen paper and season with salt and pepper. Heat the oil over a high flame in a heavy-based frying pan that will comfortably fit both steaks. When the oil is shimmering, turn the heat down to medium-high and add the butter. Once it's sizzling, carefully lay the steaks in the pan, tucking the garlic and herbs in at the sides.
• Stand over the steaks with a pair of tongs, searing and turning them every 30 seconds to 1 min so they get a nice brown crust. As a rough guide, each steak will take 4 mins in total for rare, 5-6 mins in total for medium and 8-10 mins for well done. If you have a digital cooking thermometer, the temperatures you're looking for in middle of the steak are 50C for rare, 60C for medium and 70C for well done. Leave the steaks to rest for at least 5 mins. While the steaks are resting, you can make a classic red wine sauce to go with them.

PERFECT PRIME RIB ROAST

Steps:

• In a small bowl, combine the first four ingredients; rub half over the roast. Place roast in a large resealable plastic bag; seal and refrigerate overnight, turning often. Cover and refrigerate remaining marinade., Drain and discard marinade. Place roast fat side up in a large roasting pan; pour reserved marinade over roast. Tent with foil. Bake at 350° for 1 hour. Uncover and bake 1-1/2 hours longer or until meat reaches desired doneness (for medium-rare, a thermometer should read 135°; medium, 140°; medium-well, 145°). Let stand for 15 minutes before slicing.

WINE-AND-HERB-MARINATED RIB EYE ROAST

Steps:

• 1. Place roast in a plastic bag set in a deep bowl. For marinade, in a mixing bowl combine wine, lemon juice, olive oil or cooking oil, pepper, rosemary, marjoram, Worcestershire sauce, mustard, and garlic salt. Pour marinade over roast. Seal bag. Marinate in the refrigerator for 6 to 24 hours, turning bag occasionally. 2. Remove roast from bag, reserving marinade. Place roast, fat side up, on a rack in a shallow roasting pan. Insert a meat thermometer. Roast in a 350 degree F oven for 1-1/4 to 2-1/4 hours for medium (160 degrees F) or 1-1/2 to 2-1/2 hours for well-done (170 degrees F), brushing with marinade occasionally. (Do not brush with marinade during the last 5 minutes of roasting.) Cover with foil and let stand 15 minutes before carving. Makes 8 to 10 servings.