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How To make Holiday Beef Rib Eye Roast
Ingredients
4
pound
beef rib eye roast
2
each
garlic cloves,crushed
1
teaspoon
salt
1
teaspoon
pepper
1
teaspoon
thyme leaves
HOLIDAY CURRANT SAUCE:
1 1/2
teaspoon
dry mustard;dissolved in 1 tsp water
12
oz
beef gravy (jar)
1/4
cup
currant jelly
Directions:
Heat oven to 350 F. Combine garlic, salt pepper and thyme; press evenly into surface of roast. Place roast on rack in shallow roasting pan. Insert meat thermometer so bulb is centered in thickest part. Do not add water or cover.
Roast 18 to 22 minutes per pound for rare to medium.
Remove roast from oven when meat thermometer registers 135 F for rare, 155 F for medium. Let stand 15 minutes before carving.
(The temperature will continue to rise to 140 F for rare, 160 F for medium.)
In a small saucepan, combine sauce ingredients. Cook over medium heat 5 minutes or until bubbly, stirring occasionally. Carve roast into slices; serve with sauce.
How To make Holiday Beef Rib Eye Roast's Videos
The Perfect Prime Rib
Ready to be the host with the most? You need Chef Michael's perfect prime rib roast recipe. Starting with a four-bone Certified Angus Beef ® rib roast, the savory herbs and spices with a slow roast in the oven make for the next level on the classic recipe. Chef Michael shares some of his favorite tips for serving the best roast for your guests.
Link to full recipe:
Ingredients:
1 (8 to 10 pound) Certified Angus Beef ® prime rib (bone-in rib roast), 4-bone chuck-end preferred
1/4 cup (6 to 8 cloves) finely minced garlic
3 tablespoons sea salt
2 tablespoons Five Peppercorn Mélange
Butcher's twine
3 pounds baby potato blend
3 sprigs fresh thyme
2 sprigs fresh rosemary
2 sprigs fresh sage
~~ If it's not CERTIFIED, it's not the best. ~~
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how to make a PRIME RIB DINNER from START TO FINISH
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Learn how to make a perfect prime rib dinner from start to finish including au jus and horseradish cream. The perfect main course for your holiday gathering.
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Whole Smoked Ribeye Recipe
Smoked Ribeye Roast – How to smoke Prime Rib
#wholesmokedribeye #smokedprimerib #howtobbqright
Whole Smoked Ribeye Roast
WHAT MALCOM USED IN THIS RECIPE:
- Whole Ribeye from
- Killer Hogs TX Brisket Rub
- Thermoworks SmokeX4
- Red Handled Brisket Slicer Knife
A whole smoked ribeye is one of the finer things in life. You can’t beat good beef - seasoned with a heavy dose of corse salt and black pepper and brought up slow in wood smoke until it’s just a tad over rare. That makes my mouth water just writing it!
For this cook I bought a whole Certified Angus Beef brand ribeye roast from a local grocer. It was a bone-in ribeye but I didn’t let that stop me. First I trimmed the ribs off the roast saving them for a smoked au jus. Then I removed the tail fat and took all the sinew off the top exposing the meat below.
At this point it was ready for the salt and pepper crust. I drizzled a little olive oil over the top to help the seasoning stick and hit the whole thing on all sides with my TX Brisket Rub It’s a combination of corse salt and corse ground black pepper.
The next main star of the show is the smoke and for this cook I fired up my Outlaw pit. Josie was more than willing to cook this ribeye! I start with a bed of Royal Oak charcoal briquettes to create a good coal bed and then start adding seasoned splits of Post Oak wood. Once the pit comes up to 275°F the whole ribeye goes on the cooking grate.
This cook takes about 2.5 hours but anytime I’m cooking a costly piece of meat like ribeye I use a wired probe thermometer to monitor the internal temp. In fact for this cook I used 2 probes. One in the back half and one in the front half this way I knew that I wouldn’t overcook it. For this I broke out my Thermoworks Smoke X4 If you don’t have a multi-probe thermometer system I highly recommend it.
I set the alarm for 125°F and kept adding splits of post oak about every 30 minutes to maintain cooking temperature. Once the alarm sounded on the SmokeX4, I pulled the ribeye off the pit and tented it with foil. It needs to rest for 20-30 minutes before slicing. To serve I cut it into big 1” thick slices and served it with a smoked au jus I made using the rib bones. I shot a quick video on that so hit the link to check it out.
This whole smoked ribeye was absolutely delicious. The salt and pepper created a stunning crust on the outside and the post oak smoke gave the meat a smoked taste without overpowering it. I had every element I wanted in good beef - Salt, Smoke, and Beefy goodness!
Whole Smoked Ribeye Ingredients:
- 1 Whole Ribeye Roast 16-18lbs
- 1/4 cup Killer Hogs TX Rub
- 2-3 Tablespoons Olive Oil
Directions:
1. Prepare smoker for indirect cooking at 275°F using post oak wood for smoke flavor.
2. Remove whole ribeye roast from packaging and trim. (Remove excess fat and sinew)
3. Drizzle the outside of the whole ribeye with olive oil on all sides.
4. Season with TX Rub and place on the pit.
5. Insert a wired probe thermometer into center of roast and cook until internal temperature reaches 125°F about 2.5 hours total cook time.
6. Rest the whole ribeye for 20-30 minutes before slicing into desired thickness.
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Forget the Oven, This is How I Make a Prime Rib Now
Sink your teeth into this incredibly full-flavored smoked prime rib recipe seasoned to perfection and coated in garlic and herbs. You will be amazed at how delicious this meat's flavor is.
Smoked prime rib is a large boneless, or bone-in ribeye roast smoked at lower temperatures until the desired internal doneness is achieved. There are varying degrees of quality of the ribeye that you can consider when purchasing, such as choice, prime, aged, grass-fed, wagyu, etc. Prices will vary from around $15 to $100 per pound.
Since this is completely coated in seasonings and herbs and slow-cooked, it doesn’t make much sense to buy an overpriced piece of meat, so choice, prime or grass-fed, will work perfectly for this recipe.
PRINT OFF THIS RECIPE AT:
Ingredients for this recipe:
• 1/3 cup olive oil + 3 tablespoons
• 3 tablespoons finely minced fresh thyme
• 3 tablespoons finely minced fresh rosemary
• 3 tablespoons finely minced fresh parsley
• 15 finely grated cloves of garlic
• 8-pound boneless ribeye roast
• 1 ½ tablespoons sea salt
• 1 tablespoon black pepper
Three Delicious Sunday Roast Recipes | Gordon Ramsay
Here are three delicious Sunday Roast recipes for you to try. From Roast Beef to Duck to Chicken.
#GordonRamsay #Cooking #Food #Duck #Chicken #Beef
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Standing Rib Roast
#Shorts #StandingRibRoast #RibRoast #PrimeRib
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