Slow Cooked Ribeye Recipe 375

HOW TO SLOW COOK A RIBEYE ROAST IN THE OVEN

Steps:

• Thaw frozen bone-in ribeye roast in fridge. Remove from refrigerator and let it come to room temperature for an hour.
• Season generously all sides of ribeye roast with salt and pepper.
• Pre-heat oven at 450 degrees F. Sear bone-in ribeye roast for 20 minutes to brown and caramelize the surrounding area for a flavorful juicy meat.
• After 20 minutes, slow cook ribeye roast at 300 degrees F. Use a thermometer to check for doneness.
• For rare bone-in ribeye roast, cook for 3 hours with internal temperature of 120 degrees F.
• For medium to medium-well bone-in ribeye roast, cook for 4 hours. Internal temperature should reach between 135 - 145 degrees F.
• For well-done bone-in ribeye roast, after 4 hours cover the ribeye roast with a heavy duty foil. Continue baking for another 1 ½ to 2 hours, depending on how well-done you like it and internal temperature should reach 160 degrees F.
• Remove from oven and let it rest for 10 minutes. Cover ribeye roast with heavy duty foil, if not covered.
• This is ready to serve. If you prefer a crustier caramelize exterior place it on a cast iron or pan.
• Heat 3 tablespoons olive oil or butter with 2 tablespoons of ribeye dripping over medium to high heat. Sear or brown for a minute or two to caramelize meat.
• Serve with your favorite sauce and a side of veggies. Enjoy!

ROASTED BONE-IN RIB-EYE FOR TWO

Steps:

• Preheat the oven to 375 degrees F.
• Set a 10-inch saute pan over medium-high heat. Season the steak with the salt and pepper. Add the oil to the pan, and, once hot, place the steak, fat side down, in the hot pan. Sear the steak until well caramelized and most of the fat has rendered, about 5 minutes. Turn the steak over and sear for 5 minutes on each of the other 3 remaining sides. Once seared on all sides, place the steak on a small baking sheet and roast in the oven until an instant read thermometer inserted into its center registers 135 degrees F, about 1 hour.
• Remove the steak from the oven and allow to rest for 10 minutes before slicing in half, and slicing each half into strips that run across the grain. Serve with the Creamed Spinach and Potato Gratin.
• Preheat the oven to 400 degrees F. Lightly grease a 4-cup baking dish or ramekin with the butter and set aside.
• Place the spinach and enough water to cover the bottom of a large skillet or saute pan over medium heat, cover tightly, and cook, stirring occasionally, until completely wilted, 5 to 7 minutes. Drain in a colander and set aside.
• Bring the cream to a low boil in a medium saucepan. Remove from the heat. Whisk the cornstarch and milk in a small bowl until smooth to make a slurry. Add the slurry to the hot cream and return to medium heat, whisking until the mixture thickens and starts to boil, about 1 minute. Add the Parmesan, salt, and pepper and whisk until smooth. Add the cooked spinach and, stirring constantly with a wooden spoon, return to a boil, about 1 minute. Remove from the heat.
• Pour the spinach into the prepared baking dish, sprinkle the Cheddar evenly over the top, and bake until the cheese is melted, 5 to 6 minutes. Serve hot.
• Preheat the oven to 400 degrees F.
• In a mixing bowl, whisk the cream and yolks together. Whisk well. Season with salt and pepper. Butter a square baking dish. Lay a layer of the potatoes over the bottom of the pan. Season the layer with salt and pepper. Sprinkle with 1/8 of the cheese. Ladle 1 cup of the cream mixture over the cheese. Lay another layer of the potatoes over the cream mixture. Using your hands, firmly press the layers together. Repeat the above process with the remaining ingredients. Place a piece of parchment paper over the potatoes and cover with foil. Place in the oven and cook for 30 minutes. Remove the foil and continue to cook for 15 minutes, until golden brown and bubbly on the top. Remove from the oven and cool slightly before serving.

SLOW COOKED RIBEYE RECIPE - (3.7/5)

Steps:

• Season ribeye with salt, pepper and onion powder. Brown all sides of ribeye in a large skillet with 2 tablespoons of olive oil. Transfer ribeye to slow cooker with half of the potatoes and half of the onions covering the bottom. Place remaining potatoes and onions on top of ribeye. Combine water and soup mix in a small bowl, pour all over the top of the meat. Cover and cook on low for 6 to 8 hours (or cook on high for 3 to 4). Meat should be fork tender.

RIB EYE STEAK AND VEGETABLES COOKED IN A CROCK POT-SLOW COOKER

Steps:

• Since your steaks are smaller than a roast , pre cook vegetables in microwave with some water to almost tender about 20 minutes , drain excess water. In crock pot put steaks and onion soup mix and a can of mushrooms. Whisk brown gravey and water in bowl. pour over steaks and soup mix add spices and gently mix. When vegetables are ready add to pot. Cover on high and cook. It takes around 1/12 hours for medium steak . Enjoy a very very tender steak !