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
Kosher Salt
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!