Since we are only going to be 7 for Christmas dinner this year I purchased a 10lb boneless Rib Eye Roast. My son wanted me to pick up the 14 pounder. He loves leftovers; I think he will have PLENTY of leftovers.
I had to recently replace my leave in meat thermometer as the one I had was possessed; it worked perfectly fine the first 2 or 3 years. but the last couple it would beep whenever it felt like it; it wouldn’t let me choose the temperature I wanted, It shut off whenever it felt like it. Completely useless! I have no idea why it took me so long but I finally after Thanksgiving this year chucked it in the trash. I did pick up another leave in; while I do have an instant meat thermometer and I use it fairly often; when I have a house full of people and many side disehes that i am working on. There are so many distractions, I tend to not pay attention to the oven as I should. I have to have a leave in or I will surely overcook something and that would be a tragedy. Not really a tragedy but I feel really bad serving people dried out overcooked meat. And to be perfectly honest, I hate eating them.
I do tend to cook everything to medium or medium rare; for those who like it cooked longer, I almost always make a gravy or an au jus and I just take a few slices of whatever and put them in the gravy so I can cook them to their liking. It also helps flavor the gravy even more. So win win in my book.
A few weeks ago my husband wanted a roast so I thought it would be a good time to test what I was thinking of doing for Christmas. While at the time my local market only had bone in and I was not planning on buying bone in for the big day. It all works out in the end. It was funny I thought it was taking forever to cook and since my last thermometer was possessed I was a little worried. But alas it came out prefectly!
Cooked at 350′ uncovered
3 lb Rib Eye Roast
6 cloves of garlic peeled and chopped
3-4 sprigs of fresh Thyme chopped
3-4 Tbs Olive Oil
Fresh Cracked Black Pepper
I took the 6 cloves of garlic and some Kosher salt and made a paste by smearing them together over and over again with the edge of my knife until they made a nice paste. I added some olive oil, fresh thyme and Kosher Salt and Fresh cracked Black Pepper. I smeared this yummy concoction all over the beef and placed it in my cast iron fry pan and into the oven. It was very flavorful and had a wonderful crust it was cooked to medium rare perfection. My new leave in timer worked perfectly!
I wish you all a very Happy Holiday Season!
4 thoughts on “Christmas Boneless Rib Eye Roast Beef”
Looks so delicious Donna! Have you every considered premaking weeely meals for those who don’t have time to cook or just don’t want to? Merry Christmas to you and your family!
Thanks Jen! I do have some ideas that I use when we have too many things going on during the week. My favorite it cooking a roaster chicken or two on Sunday. We eat one for Sunday dinner and the other I remove all the meat and use them in various ways. I make a soup or stock from the carcass, I tend to put the dark meat in the soup as the breast can sometimes dry out. I Take the breast and slice it onto a ceasar salad, or cook up some rice and veggies for another dinner. I will come up with some ideas and recipes for next weeks blog; thanks for the idea! Merry Christmas to you and your family!!!
Jen I totally mis-read your comment! I have not thought about doing that! Who knows where this takes me and maybe it will turn into an option! I have also been asked to do cooking classes in others homes. I am keeping a log of all the requests and questions. Thanks for commenting and sorry I misunderstood! Happy New Year! Donna
No prob, Donna. I enjoy reading your blog! Stay safe with this crazy snow and happy new year!