Tag Archives: Rib Eye Roast

Christmas Boneless Rib Eye Roast Beef

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.

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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!

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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!

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I wish you all a very Happy Holiday Season!