Very simple cooking instructions for medium rare Ribeye Roast…
- Bring roast to around room temperature by leaving it out uncovered for at least 2 hours.
- Preheat oven to 525°
- Dice carrots, celery and onions and place in a roasting pan. Add something like ¾ of a 14 oz jar of quality beef broth or even bone broth, filling the pan to just below the roasting rack.
- Season Ribeye roast however you like it, with or without herbs, but salt and pepper should be used.
- Place the Ribeye Roast roast on a roasting rack in a roasting pan.
- Place the roasting pan inside the 525° oven.
- Cook at 525° for 5 minutes per pound (exp. 5lbs Ribeye Roast = 25 minutes), then turn the oven completely off, do not open the door to the oven and leave Ribeye roast in there for 1 hour with the oven off.
- Remove Ribeye roast and cover with foil for 5-10 minutes.
- Add juice run off to roasting pan with the other ingredients.
- To make the au jus sauce - Heat the vegetables, broth and roast drippings/run off on medium high heat for 3-4 minutes, adding salt and pepper as needed. Strain into bowl, pressing down on the remaining vegetables to squeeze out the juice and give it a good whisk.
- Serve Ribeye Roast with the au jus sauce.
bon appetit
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