Low Slow Ribeye Roast Recipes

HOW TO SLOW COOK A RIBEYE ROAST IN THE OVEN

Steps:

• Thaw frozen bone-in ribeye roast in fridge. Remove from refrigerator and let it come to room temperature for an hour.
• Season generously all sides of ribeye roast with salt and pepper.
• Pre-heat oven at 450 degrees F. Sear bone-in ribeye roast for 20 minutes to brown and caramelize the surrounding area for a flavorful juicy meat.
• After 20 minutes, slow cook ribeye roast at 300 degrees F. Use a thermometer to check for doneness.
• For rare bone-in ribeye roast, cook for 3 hours with internal temperature of 120 degrees F.
• For medium to medium-well bone-in ribeye roast, cook for 4 hours. Internal temperature should reach between 135 - 145 degrees F.
• For well-done bone-in ribeye roast, after 4 hours cover the ribeye roast with a heavy duty foil. Continue baking for another 1 ½ to 2 hours, depending on how well-done you like it and internal temperature should reach 160 degrees F.
• Remove from oven and let it rest for 10 minutes. Cover ribeye roast with heavy duty foil, if not covered.
• This is ready to serve. If you prefer a crustier caramelize exterior place it on a cast iron or pan.
• Heat 3 tablespoons olive oil or butter with 2 tablespoons of ribeye dripping over medium to high heat. Sear or brown for a minute or two to caramelize meat.
• Serve with your favorite sauce and a side of veggies. Enjoy!

LOW AND SLOW RIB ROAST

Steps:

• Pat roast dry with paper towels and season very generously with salt and pepper or seasoning of choice and place uncovered in refrigerator one day before cooking.
• Remove roast from the refrigerator and let rest at room temperature at least 1 hour before cooking. Heat oven to 220°F.
• Place roast in a roasting pan on a rack and bake uncovered. Allow about 30 minutes per pound, more or less for preferred doneness (see temperature guide below), and begin checking temperature about halfway through expected cooking time. Remove from oven when the internal temperature 5-10° degrees lower than desired temperature, as it will continue to rise while roast rests.
• Remove from oven, tent loosely with foil, and let rest for at least 20 minutes or up to one hour.
• Just before serving, heat oven to 500°F. Return roast to oven, uncovered, for 10-15 minutes or until nicely browned.

LOW & SLOW RIBEYE ROAST

Steps:

• Combine thyme, rosemary, sage, garlic, salt, and pepper. Rub roast with herb mixture. Place roast, fat side up, on rack in roasting pan. Bake in 325 degree oven approximately 2 hours or until meat thermometer, inserted in middle of roast, read 140 degrees for rare; 160 degrees for medium; or 170 degrees for well done. Let stand 10 minutes before carving. While roast rests, discard fat and saute shallots. Deglase pan with wine. Reduce to syrup. swirl in butter.

SLOW-ROASTED BEEF

Steps:

• Pat roast dry with paper towels. Rub generously with salt (at least 1/4 cup) and pepper on all sides. Shake the roast gently, allowing any excess salt and pepper to fall off.
• Place a wire rack in a small rimmed baking sheet or lay 5 to 6 metal skewers across a large plate or baking sheet. Place roast on top of rack or skewers, making sure it is fully elevated above the bottom of the baking sheet. Place elevated roast on the bottom rack of your refrigerator, uncovered (or loosely covered with foil, if you are squeamish about raw meat), and let rest undisturbed for at least 24 hours and up to 48 hours.
• Transfer baking sheet with elevated roast directly from the refrigerator into a cold oven and set oven temperature to 225 degrees. Cook until the center of the roast reaches 120 degrees for rare, or 130 degrees for medium, as tested with a digital thermometer. Depending on the oven and the exact geometry of the roast, this will take 1 to 2 1/2 hours.
• Remove baking sheet with roast from oven and set on a trivet or on top of your stovetop. Let the roast rest on the baking sheet for at least 30 minutes.
• Heat vegetable oil in a large skillet (any heavy skillet without a nonstick coating will do) over high until lightly smoking. Sear roast, turning occasionally, until well browned on all sides, about 4 minutes total.
• Carve into thin slices with a sharp knife and serve what you'll eat today. When finished, carve remaining roast. Carefully lay fanned slices into zipper-lock freezer bags in layers no thicker than 1/2 inch. Squeeze out as much air as possible and stack sealed bags on an aluminum baking sheet. Place in freezer until completely frozen. Store frozen for up to 2 months.
• To thaw, place one bag of frozen sliced steak on an aluminum baking sheet at room temperature until defrosted, about 45 minutes. It is important to use an aluminum sheet, as the high thermal conductivity of aluminum greatly speeds up the thawing process. Use thawed sliced steak as desired.

REVERSE-SEAR PRIME RIB ROAST

Steps:

• Season roast generously with kosher salt. Cover loosely with plastic wrap and refrigerate, 8 hours to overnight.
• Remove roast from refrigerator and allow to come to room temperature, about 2 hours.
• Preheat oven to 200 degrees F (95 degrees C).
• Mix butter, rosemary, thyme, and black pepper together in a small bowl; spread butter mixture over roast. Place roast in a large roasting pan.
• Bake roast in the preheated oven until internal temperature reaches 115 degrees F (46 degrees C) for medium-rare, about 3 1/2 hours. Remove from oven and tent with aluminum foil; allow to rest, about 20 minutes.
• Increase oven temperature to 500 degrees F (260 degrees C). Uncover roast.
• Return roast to the oven and bake until well-browned, 6 to 10 minutes. Slice and serve.