Boneless Rib Roast (or uncut ribeye) - 3-4 pounds - serving about 1 pound per person
2 Tbsp. Canola Oil
1 tsp. salt
2 tsp. garlic powder
1 tsp. cracked black pepper
1 box rock salt (may also say ice cream salt)
Don't trim fat from the roast - leave it on until serving to keep in moist and juicy.
Don't confuse your beef cuts - there are lots of roasts in the grocery store. The Rib Roast comes from the more tender rib region - Eye of Round comes from the same area as round steak and is not as tender.
You should not need to tie this roast as it's already cut in one piece.
When you plan your menu - plan about 1 pound per person for generous serving.
Always cook with the fat side up
In the grocery store - a good cut like Certified Angus Beef guarantees a more consistant finish. Also, can look for Choice grade or better.
Don't roast in the oven on a too high temperature - you'd rather cook low and slow to keep it juicy and even. Otherwise, you'll roast completely on the outside and could risk leaving it underdone on the inside.
Heat 2 Tbsp. oil in large skillet. Sear the rib roast on all sides (top, bottom and all sides) to brown and retain juices.
Season with your preferred house seasoning - above uses salt, garlic powder and black pepper.
Generously coat the Rib Roast in rock salt, and place on a roasting rack.
Roast slowly in a 225 degree oven - this helps keep the meat tender and juicy. For medium rare, you'll want to cook to an initial internal temperature of between 118-120 degrees. For a 4 pound roast, this will take about 2 ½ hours.
Remove from oven, and remove rock salt coating from the roast. Let the roast rest for at least 15 minutes so the juices may settle into the meat.
Slice to preferred thickness.
Serve with creamy horseradish (recipe below)
Creamy Horseradish Sauce
1 c. whipping cream
½ c. sour cream
¼ c. horseradish
1 tsp. Tabasco
Salt and pepper to taste.
Whip cream to medium peaks. Fold in sour cream and horseradish. Stir in Tabasco, salt and pepper. Serve immediately.
Brussels Sprouts Hash
2 Tablespoon Olive Oil
2 each Sliced Bacon - diced into ½ inch pieces
1 large White Onions - sliced ¼ inch
2 cups Julienne Carrots
4 cups Brussel Sprouts - cleaned/cut and in half
1 tsp Kosher Salt
½ tsp Pepper
¼ cup Toasted Pecans - crushed once by hand
Place Olive Oil, Bacon, Onions and Carrots in sauté pan and cook on medium heat till they begin to caramelize.
Add Brussels Sprouts and cook till begin to brown and get charred in spots, remove from fire taste for seasoning and toss with toasted Pecans.
WTTG FOX 5 & myfoxdc
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