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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 BEST RIBEYE ROAST RECIPE VIDEO
The Best Ribeye Roast Recipe - easy and delicious boneless ribeye roast with a crunchy crust and tons of juicy ribeye flavor with almost no work - this recipe is perfect for even beginner cooks!
Forget About Turkey And Make This Instead
Making a great rib roast is actually quite simple and especially when you follow this method.
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Worcestershire rib roast: (5 pounds rib roast)
2 tbsp rosemary salt (see recipe below)
1 tbsp fresh ground black pepper
enough Worcestershire sauce to cover the entire roast (about 1 1/2 tbsp)
1. Roast at 220 (104 celsius) until it hits 100 (38 celsius) internal temp
2. Roast at 500 (250 celsius) until it hits 120 (49 celsius) internal temp
3. rest for at least 20 minutes before slicing
Rib roast sauce:
2-3 beef bones
7 cups water
1 large onion in large chunks
2 medium carrots peeled and in large chunks
1 cup malbec or cabernet sauvignon red wine
1 tbsp balsamic vinegar
5 sprigs of stripped thyme leaves
2 tsp Worcestershire sauce
3 tbsp unsalted butter
salt and pepper to taste
Horseradish sauce:
1/3 cup mayo
1/4 cup sour cream
1/4 cup crème fraiche
1/4 cup prepared horseradish
2 tsp lemon juice
2 tsp W sauce
1 tsp white wine vinegar
2 tbsp chopped chives
Salt and pepper to taste
Rosemary salt recipe full batch:
1 cup kosher salt
14 sprigs of rosemary stripped
8 sprigs sage stripped
3-5 cloves of garlic (3 if they are big and 5 if small)
1 lemon zested
Rosemary salt recipe 1/2 batch:
1/2 cup kosher salt
7 sprigs of rosemary stripped
4 sprigs sage stripped
2 cloves garlic
1/2 lemon zested
Rosemary salt weighted recipe:
250 grams of kosher salt
8 grams of fresh sage leaves
16 grams fresh rosemary leaves
20 grams of fresh garlic
3 grams of fresh lemon zest
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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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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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Make The Perfect Prime Rib Every Time
Prime is always a crowd pleaser, but to get a perfect edge to edge consistently requires attention to detail. I share some tips to get the perfect edge to edge Prime Rib every time.
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AMAZING PRIME RIB | easy, no-fail standing rib roast recipe
Are you ready for the BEST Prime Rib recipe? This is a no-fail, meltingly tender and juicy, garlic-crusted prime rib that will have all your guests swooning. This standing beef rib roast is perfect for Christmas and the holidays, or any special occasion worthy of a little splurge.
Prime rib (also known as standing rib roast) is up there next to turkey in terms of intimidating recipes. It's a big chunk of meat! Adding to the intimidation is that prime rib is also super pricey. But if you've enjoyed a perfectly roasted prime rib, you also know that it's worth every penny for that beautiful, show-stopping piece of meat.
So let's jump to the good news - it's really easy to cook! Sure, you may find different cooking methods online, like a reverse sear, but I promise that if you stick with this simple, no-fail prime rib recipe you'll get raving accolades all around. You know my motto, simple and foolproof is best.
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► TIMESTAMPS:
00:00 Intro
00:40 Thaw prime rib
00:51 Choice vs prime grade of meat
01:19 Get your butcher to tie the bones back on
01:34 What size prime rib to buy
01:43 Equipment needed
02:12 Make garlic herb butter
03:20 Blot prime rib dry with paper towels
03:32 Slather prime rib with garlic herb butter
04:17 Roast prime rib in oven
05:16 Let prime rib rest
05:35 Make red wine au jus
06:07 Cut string, remove bones and slice prime rib
07:54 Plate prime rib with sides
08:15 Taste test
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