Rib Eye Roast Recipe Using Beef Broth

By Kath Dedon

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People are often nervous almost roasting an expensive Rib Eye Roast. Although I've roasted many beef roasts, I acknowledge that I always research different means to do it every time. Even though information technology'southward actually very easy.

This time I settled on the method from "CAREBEARCOOKING" on nutrient.com. My 5.6 pound Choice Rib Heart Roast was approximately the same size as the one in the recipe (5 pounds). The simply alter I fabricated was to cut the kosher salt in half. The original recipe called for ½ cup of kosher common salt; I used ¼ cup and it was enough.

If you don't have a meat thermometer, only follow the timing for this recipe and your roast should plough out fine. This recipe for Perfect Rib Eye Roast is very simple, but information technology makes a fabulous special meal for family and friends.

Update eleven/27/2015:I roasted a 5.86 pound rib roast yesterday and it was admittedly perfect. Using the Maverick Redi-Chek thermometer that Byron gave me made information technology super like shooting fish in a barrel to know exactly when to remove the roast from the oven. (Thank you, Byron, for the great gift!)My goal was to pull it out of the oven when the temperature reached 120˚. Later on the 15 minutes at 500˚, it took another 1 hour and 45 minutes to finish roasting. It took 18 minutes per pound. (18 x five.86 = 105.48 minutes, or 1 hour and 45 minutes.) And so I'k happy to confirm – if y'all don't have a reliable meat thermometer, only do the math to figure out the timing for your roast and yous should have good results.

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Update 12/22/2017 – Timing for roasting a larger roast:

This week I roasted a x.75 pound (iv – rib)roast and idea it would take a bit longer than a five – 6 pound roast. I kept a close centre on the Maverick Redi-Chek thermometer and took it out as soon every bit it reached 120 degrees. It took 2 hours and 30 minutes to get to 120° later on initial 15 minutes at 500°. Then it was a total of two hours and 45 minutes in the oven. After well-nigh a 30 minute rest, it was beautifully rare.  That works out to be about xiv minutes per pound for the larger roast.

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Perfect Rib Middle Roast

(Adjusted from a recipe from CAREBEARCOOKING on food.com)

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A Rib Heart Roast is the same cutting as a "Prime Rib Roast"; it is but a Choice grade of meat instead of a Prime class. It's much less expensive than Prime beef, and it is what y'all'll discover at most markets.

The original recipe chosen for kosher salt which is what I use. For best results I recommend kosher salt.  If you use table table salt (Morton's Iodized Common salt, for example) cut the amount of common salt at least in one-half.

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(print the recipe)

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For a os-in roast, allow 1 – 1 ½ pounds per person. My five.6 pound roast served six, with just the meaty basic leftover.

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1 5-half-dozen pound rib eye roast (pick cut "prime" rib roast)

¼ cup kosher salt (or 2 tablespoons table table salt)

1 tablespoon garlic powder or vi garlic cloves, crushed

Pepper, generous corporeality

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1. Allow the roast to come to room temperature (allow 2 – three hours).

ii. Preheat the oven to 500˚.

three. Combine the salt and the garlic.

Common salt and crushed garlic cloves

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Common salt and garlic stirred together

4. Place the meat, os side down, in a shallow roasting pan. (I plant that my 12-inch bandage iron skillet was a perfect fit.)

v. Add almost 1/4 cup water to the pan.

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6. Rub the roast all over with the salt and garlic. Generously grind pepper over it.

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7. Roast the meat for 15 minutes.

viii. Do non open the oven, but afterward 15 minutes turn the oven temperature down to 325˚.

9. Continue to roast at 325˚ for nearly twenty minutes per pound. (1 60 minutes and 52 minutes for my 5.6 pound roast). This timing should produce a roast that's Medium-Rare to Medium.

Update 12/24/12:If yous like your roast a bit more than on the rare side, roast it for 18 minutes per pound.

Update 12/27/2013: If you lot have a meat thermometer, kickoff checking the roast15 minutesat least 30 minutes before you think information technology will be done. Continue roasting until it is done to your liking. If the roast has reached 95˚, the temperature will go up 8 – 10 degrees for each additional 10 minutes in the oven. (Tip from Molly Stevens in All Nigh Roasting)

Update 12/22/2017: For a 10 – 11 pound roast, roast it at 325˚for about 14 minutes per pound  after the initial 15 minutes at 500˚.

Rare:  125 – 130˚ (Accept the roast out of the oven when the temperature reaches 120˚. The temperature will continue to ascent a fleck every bit information technology rests.)

Medium:  135 – 140˚ (Have the roast out of the oven when the temperature reaches 130˚. The temperature volition continue to rise a bit as it rests.)

Well: 160 – 170˚(delight don't exercise this)

10. Allow the roast to sit down for 20 – thirty minutes earlier slicing.

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Source: https://inthekitchenwithkath.com/2011/12/22/perfect-rib-eye-roast/

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