Spicy Rib Eye Roast Recipes

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SEASONED RIBEYE ROAST



Seasoned Ribeye Roast image

This is a very special and savory way to prepare a boneless beef rib roast. Gravy made from the drippings is exceptional. You can also use a ribeye roast with excellent results. - Evelyn Gebhardt, Kasilof, Alaska

Provided by Taste of Home

Categories     Dinner

Time 1h40m

Yield 8 servings.

Number Of Ingredients 6

1-1/2 teaspoons lemon-pepper seasoning
1-1/2 teaspoons paprika
3/4 teaspoon garlic salt
1/2 teaspoon dried rosemary, crushed
1/4 teaspoon cayenne pepper
1 beef ribeye roast (3 to 4 pounds)

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.

Nutrition Facts : Calories 372 calories, Fat 27g fat (11g saturated fat), Cholesterol 100mg cholesterol, Sodium 321mg sodium, Carbohydrate 0 carbohydrate (0 sugars, Fiber 0 fiber), Protein 30g protein.

SPICY RIB EYE ROAST



Spicy Rib Eye Roast image

Make and share this Spicy Rib Eye Roast recipe from Food.com.

Provided by KittyKitty

Categories     Roast Beef

Time 10h15m

Yield 12-14 serving(s)

Number Of Ingredients 8

1 (6 lb) boneless rib-eye roast
1/3-1/2 cup fresh coarse ground black pepper or 1/3-1/2 cup cracked pepper
1/2 teaspoon ground cardamom
1 cup soy sauce
3/4 cup red wine vinegar
1 tablespoon tomato paste
1 teaspoon paprika
1/2 teaspoon garlic powder

Steps:

  • Trim excess fat from roast. Combine pepper and cardamom; pat onto roast.
  • Place roast in a large, shallow dish.
  • Combine soy sauce and next 4 ingredients, pour over roast. Cover and marinate 8 hours in fridge, turning occasionally.
  • Remove roast from marinade, discard marinade. Wrap roast in foil, and place in a shallow pan. Insert meat htermometer, making an opening so thermometer does not touch foil. Bake 325F for 2 hours or until thermometer reads 140F (rare) or 160F (medium).

Nutrition Facts : Calories 645.3, Fat 50.2, SaturatedFat 20.4, Cholesterol 154.2, Sodium 1479.6, Carbohydrate 3.7, Fiber 1.1, Sugar 0.6, Protein 42.7

RIB EYE ROAST



Rib Eye Roast image

"The" way to prepare a tasty (and expensive) ribeye roast -- from my mom's aunt. Works for her and works for me on the rare treat that we buy a ribeye roast. The roasts I use are usually 4-6 lbs, but here's an instance where size doesn't matter. I love this recipe because I can prepare it with great ease and convenience, all the while making the best tasting roast ever. For a dinner party, I may start the roast at 2 pm, then with all my extra time put effort into other dishes -- like twice-baked potatoes, salad, and dessert. I have a double oven, so I can prepare my other sides without the forbidden opening of the oven door. If you went to the great expense to buy a ribeye roast, make your roast this way. No butter -- no flour -- no garlic -- certainly no basting. Just follow the simple instructions. I think it's best at medium-rare -- that's pink in the middle but warm. You may use a meat thermometer if you like, but I've never needed to when following the instructions. If you have the "convection" setting on your oven, don't use it. Just use the conventional setting. If you must use the convection setting, you'll need to use a meat thermometer or adjust cooking times as convection will cook the meat faster. I learned the hard way -- conventional oven does a perfect job using the following instructions while convection will make it more medium-done.

Provided by AngieME

Categories     Roast Beef

Time 3h

Yield 1 awesome roast, 6-8 serving(s)

Number Of Ingredients 3

rib eye roast
salt
pepper

Steps:

  • Set ribeye roast at room temperature for 1 hour.
  • Season with salt & pepper.
  • Preheat oven to 375 deg F.
  • Fat-side up, place meat on rack in shallow roasting pan. Do not cover. Do not add water.
  • Cook for one hour.
  • Turn heat off. Let the meat just rest in the oven. (Do NOT open oven until you are ready to eat regardless of roast size or time in oven.).
  • Reheat oven to 375 & cook again for 30-40 minutes. Do not open the oven door until you are ready to serve.
  • If not done to your liking, repeat step 7.

Nutrition Facts :

EASY PRIME RIB OR RIB EYE ROAST



Easy Prime Rib or Rib Eye Roast image

This recipe is a combination of Ree Drummond's preparation and research of the reverse sear method. It is the easiest and most foolproof recipe for a roast and the technique works for pork as well. Play with the spices, but remember, simpler is better because the taste of the beef needs to be the star. I use my counter top roaster and it works great. Very little drippings will come from this roast, so plan on a separate gravy or Au Jus recipe (out of a package is fine). I panicked when my first 10 lb roast came out at 138 degrees after 5 hours. It was pink all the way through, juicy and perfect medium. I like rare to medium rare beef, so I try to roast this to about 125 degrees. The roast will gain 5-10 degrees while it rests. It does not need to be rested after the final step which only browns the outside and does not heat or affect the inside of the roast at all.

Provided by Bay Haven Inn

Categories     Meat

Time 17h

Yield 10 pounds, 15 serving(s)

Number Of Ingredients 5

10 lbs rib eye roast or 10 lbs prime rib roast
1 cup kosher salt
1/2 cup peppercorn
4 sprigs fresh rosemary, to taste
6 sprigs fresh thyme, to taste

Steps:

  • Crush peppercorns in a bag using a rolling pin, or use the whirry thing to crush them up. A bullet blender is my favorite little whirry thing, but any food processor or spice/coffee grinder will work. Chop the rosemary and thyme. Mix salt, pepper, rosemary and thyme to blend. The salt and pepper are necessary, the other spices are optional. Don't be afraid to change the mixture to suit your personal taste. Less is more with added spices.
  • Roll the roast in the spice mixture to coat completely. Use more pepper and salt if needed to coat completely.
  • Wrap in aluminum foil, place on a baking sheet and refrigerate overnight or for at least 12 hours. I did 18 hours, the time is approximate. In my research, I also found that covering the roast while it marinates is negotiable.
  • Remove from refrigerator and let sit unwrapped on the counter for at least 30 minutes before cooking. This allows for more even cooking and is necessary.
  • Preheat oven or roaster to 200 degrees Fahrenheit. Heat the roasting rack during this time. My turkey rack was perfect.
  • Cook uncovered on a roasting rack for 25 minutes per pound for medium rare to a temperature of 125 to 130. 30 minutes for a firm medium at 135-140 degrees. Any higher temperature will produce a grey, well done interior, not a good thing. No peeking! Check the temperature with an instant read digital thermometer (cheap, quick and accurate) inserted to the center of the roast an hour before time is up, then maybe one more time a half hour later. The temperature is most important for a great roast, not the cooking time.
  • Tent loosely with aluminum foil and let rest for at least 30 minutes. This is your variable time, it can rest up to 2 hours, about an hour is optimal. This step is critical as the juices inside the meat are distributed and absorbed while resting. If cut at this time, the juices will drain, the meat will be exceptionally dry and lose a lot of flavor.
  • Preheat oven to 500 degrees. 450 works almost as well if you are cooking something else at the same time. Roast for 8-10 minutes to brown the top. This step is only to brown the top, not for additional cooking and will not affect the interior temperature of the roast.
  • It is possible to slice immediately without losing the juices. Either slice at the table or just before serving.

Nutrition Facts : Calories 389.6, Fat 13.3, SaturatedFat 5.2, Cholesterol 193.5, Sodium 7769.6, Carbohydrate 3.3, Fiber 1.2, Protein 65.3

EASY RIB EYE ROAST



Easy Rib Eye Roast image

I make this every time rib eyes are on sale. Easy and delicious; there are never any leftovers! We usually cook ours medium-rare!

Provided by Kendall Christine Hanson

Categories     Main Dish Recipes     Roast Recipes

Time 1h40m

Yield 8

Number Of Ingredients 5

1 cup softened butter
6 cloves garlic, minced
1 (4 pound) bone-in rib-eye roast
sea salt to taste
cracked black pepper to taste

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).

Nutrition Facts : Calories 471.5 calories, Carbohydrate 1.3 g, Cholesterol 185.9 mg, Fat 39.7 g, Fiber 0.3 g, Protein 26.8 g, SaturatedFat 21 g, Sodium 256.7 mg

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