I've got a 7 1/2 pound rib eye, what to do now?!
My Dad wants me to make a roast for a Thanksgiving party he is going to tomorrow!.
I've never made a roast!.
I have no idea how to cook it, what temp or for how long!. Any one have any recipes!? Thanks!
?Www@FoodAQ@Com
I've never made a roast!.
I have no idea how to cook it, what temp or for how long!. Any one have any recipes!? Thanks!
?Www@FoodAQ@Com
Answers:
Here is one that is very good!!! Everyone love this recipe!. Hope it helps!!
Rib Roast
INGREDIENTS
3 teaspoons grated fresh ginger root
1/3 cup orange marmalade
6 cloves garlic, minced
3 tablespoons soy sauce
2 tablespoons brown sugar
1/4 teaspoon hot pepper sauce
1 tablespoon mustard powder
1 cup beer
1 (8 pound) prime rib roast
1/4 cup olive oil
freshly ground black pepper
DIRECTIONS
Mix together the ginger, marmalade, garlic, soy sauce, brown sugar, hot sauce, and mustard!. Stir in the beer!. Prick holes all over the roast with a 2 pronged fork!. Pour marinade over roast!. Cover, and refrigerate for at least 2 hours, basting at least twice!.
Preheat oven to 400 degrees F (200 degrees C)!.
Place roast on a rack in a roasting pan!. Pour about 1 cup of marinade into the roasting pan, and discard remaining marinade!. Pour olive oil over roast, and season with freshly ground black pepper!. Insert a roasting thermometer into the middle of the roast, making sure that the thermometer does not touch any bone!. Cover roasting pan with aluminum foil, and seal edges tightly around pan!.
Cook roast for 1 hour in the preheated oven!. After the first hour, remove the aluminum foil!. Baste, reduce heat to 325 degrees F (165 degrees C), and continue roasting for 1 more hour!. The thermometer reading should be at least 140 degrees F (60 degrees C) for medium-rare, and 170 degrees F (76 degrees C) for well done!. Remove roasting pan from oven, place aluminum foil over roast, and let rest for about 30 minutes before slicing!.
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Rib Roast
INGREDIENTS
3 teaspoons grated fresh ginger root
1/3 cup orange marmalade
6 cloves garlic, minced
3 tablespoons soy sauce
2 tablespoons brown sugar
1/4 teaspoon hot pepper sauce
1 tablespoon mustard powder
1 cup beer
1 (8 pound) prime rib roast
1/4 cup olive oil
freshly ground black pepper
DIRECTIONS
Mix together the ginger, marmalade, garlic, soy sauce, brown sugar, hot sauce, and mustard!. Stir in the beer!. Prick holes all over the roast with a 2 pronged fork!. Pour marinade over roast!. Cover, and refrigerate for at least 2 hours, basting at least twice!.
Preheat oven to 400 degrees F (200 degrees C)!.
Place roast on a rack in a roasting pan!. Pour about 1 cup of marinade into the roasting pan, and discard remaining marinade!. Pour olive oil over roast, and season with freshly ground black pepper!. Insert a roasting thermometer into the middle of the roast, making sure that the thermometer does not touch any bone!. Cover roasting pan with aluminum foil, and seal edges tightly around pan!.
Cook roast for 1 hour in the preheated oven!. After the first hour, remove the aluminum foil!. Baste, reduce heat to 325 degrees F (165 degrees C), and continue roasting for 1 more hour!. The thermometer reading should be at least 140 degrees F (60 degrees C) for medium-rare, and 170 degrees F (76 degrees C) for well done!. Remove roasting pan from oven, place aluminum foil over roast, and let rest for about 30 minutes before slicing!.
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Let beef stand at room temperature for 2 hours!. Preheat oven to 350 degrees F!. Thoroughly dry the beef with a paper towel!. Combine seasoning ingredients in a small bowl; press mixture evenly onto all surfaces of the roast!. Place the roast, fat side up, on rack in shallow roasting pan!. Do not add any water or cover the roast (this will cause it to steam)!. Roast in a 350 degrees F oven 1-3/4 to 2 hours for medium rare; 2 to 2-1/2 hours for medium doneness!. To be sure, use your kitchen thermometer to register the temperature!. Remove the roast once it reaches 135 degrees F for medium rare or 150 degrees F for medium!. Note that the once removed from the oven, the temperature (in a roast of this size) will continue to rise about 10 degrees F to reach 145 degrees F for medium rare; 160 degrees F for medium!. Transfer to carving board, tent loosely with foil, and let stand for 15 minutes before carving!. This will allow temperature to reach equilibrium and help retain the juices in the beef before carving!.
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Thawed - season with salt, pepper, garlic (fresh preferred), place in roasting pan with some beef broth (about an inch in the bottom - keep an eye on it)!.
Bake at 250 about an hour to brown!. Use the juices to baste and add more broth if necessary!. Cover with foil or a lid, turn up to 350' about 2 more hours!. I usually only cook 3 lbs for my family, so I'm not positive on the time for one that big!. Cut in the middle to see if it's done!. If not, marinate more and cook longer!. Then slice for him to take it!.
If you throw in stalks of celery, chunks of potato, and carrots, they will add flavor!. Then you could keep a slice or two and have your own meal for dinner!.Www@FoodAQ@Com
Bake at 250 about an hour to brown!. Use the juices to baste and add more broth if necessary!. Cover with foil or a lid, turn up to 350' about 2 more hours!. I usually only cook 3 lbs for my family, so I'm not positive on the time for one that big!. Cut in the middle to see if it's done!. If not, marinate more and cook longer!. Then slice for him to take it!.
If you throw in stalks of celery, chunks of potato, and carrots, they will add flavor!. Then you could keep a slice or two and have your own meal for dinner!.Www@FoodAQ@Com