Ribeye roast is a tender cut of beef from the upper ribs of the cow. It's marbled with fat, which makes for a juicy melt-in-the-mouth texture. Overcooking the roast to a well-done state is a waste of money. If you don't like medium -- pink in the middle of the joint -- or rare -- red in the middle -- then choose a cut which requires a longer cooking time, such as rump or brisket, which will be cheaper as well. A boneless ribeye roast with a herbed crust is a festive dish for a dinner party or special occasion.
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Things you need
- 125 ml (1/2 cup) parsley
- 3 Cloves garlic
- 6 Spring onions
- 5 ml (1 tsp) lemon peel
- 15 ml (1 tbsp) lemon juice
- Cutting board
- Roasting pan
- Meat thermometer
- 250 ml (1 cup) red wine
Chop the parsley, garlic, spring onions -- white and light green parts only -- and lemon peel finely. Combine with freshly ground pepper. Add the lemon juice.
Take the roast out of the fridge one hour before you need to start roasting. It should be close to room temperature. Sprinkle the herb mixture in the bottom of the pan where the roast will be sitting. Put the roast, fat side up in a metal baking pan on top of the herbs. Pat the herb mix all over the roast, pressing it into the meat. Some of it will fall off, but that's OK.
Preheat the oven to 260 degrees C (500F). Put the roast in the middle of the oven. Reduce the heat immediately to 180 degrees C (350F). Roast in the oven until done to the desired degree. Estimate 36 to 40 minutes per kilogram for medium rare, so a 2.25 kg (5 lb) roast would take around 1 1/2 hours.
Poke the meat thermometer into the roast 20 minutes before the estimated time is up. Since the roast is boneless you don't have to worry about hitting the bone with the thermometer which would give a false reading. Medium rare is 63 degrees C (145F), medium is 70 degrees C (160F) and well done 77 degrees C (170F). When the reading is within 10 degrees of the desired temperature remove the boneless ribeye roast from the oven. Place on a meat salver or plate. The roast will continue to cook from the residual heat. Let the roast rest for 15 minutes before serving.
Pour 125 ml (1/2 cup) of good red wine into the pan while you're waiting for the roast. Scrape the bottom of the pan to get all the browned bits into the wine. Use a spatula to combine the bits and herbs into the wine. Transfer the mixture to a saucepan. Add the rest of the wine and heat until boiling. Most of the alcohol will evaporate leaving just the flavour of the wine. Remove from the heat and stir in two 1.25 cm (1/2 inch) knobs of butter. The butter thickens the sauce. Serve as a dipping sauce, or dribble the sauce over the roast slices.
Tips and warnings
- If all you can find are standing ribeye roasts, have the butcher cut the meat away from the bone.
- Roasts go from medium to well done quickly. It's better to check the roast earlier than later.
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