Tuesday, December 27, 2011

Rib-Eye Roast

6 pounds of rib-eye, perfectly roasted. Need I say more? No. Here we go...

Rib-Eye Roast


1 6 lb. boneless rib-eye roast
1/2 c. olive oil
4 cloves of garlic
4 green onions coarsely chopped
2 T. coarsely chopped flat leaf parsley
2 T. coarsely chopped rosemary
zest of 1 lemon
1/2 T. red pepper flakes
1 t. salt
1 t. fresh ground pepper
2 large carrots cut into large chunks
1 med. onion cut into large chunks
16 oz of beef or vegetable broth
8 oz of water


In a food processor add the garlic cloves, green onion, parsley, rosemary, lemon zest, red pepper flakes, salt and pepper
Process until combined, set aside

In a greased 9 by 12 pan add the beef or veg broth, water and pile the carrots and onion to sit under the roast

Rub the marinade on all sides of the roast, place on top of the carrots and onion, cover and let marinade for at least 12 hours


heat oven to 450•

Let the roast sit out at room temp while waiting for the oven to heat

Place the roast uncovered in the preheated 450• oven for 30 min

After 30 min reduce the temp to 325• and cook for an additional hour to hour and a half for med-rare to medium. 135• med-rare, 145• medium, 155• medium well.
After removing from the oven place the roast on a cutting board and let it sit for 20 minutes before carving. Meanwhile, remove the vegetable chunks from the roasting pan and reserve the au jus to serve on the side
Slice and serve!

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