RIB EYE ROAST AND OVEN-BROWNED VEGETABLES WITH EASY SAVORY SAUCE
I got this recipe out of the local newspaper years ago. The source for recipe was the Florida Beef Council. It has been really well-received whenever I have made it - everyone has loved it. I have done it in the regular oven and in the convection oven and it is great either way. The sauce is very good, but I usually buy a second jar of the brown gravy and heat that up for the ones that prefer a traditional gravy.
Provided by MA in Florida
Categories Yam/Sweet Potato
Time 1h15m
Yield 2 cups sauce, 8-10 serving(s)
Number Of Ingredients 14
Steps:
- Combine rosemary, garlic, dry mustard, salt, and pepper.
- Rub 1/2 of the mixture evenly over surface of beef roast.
- Add oil to the remaining herb mixture.
- Toss with the vegetables to coat evenly.
- Place roast, fat side up, on rack in shallow roasting pan.
- Insert meat thermometer in center of thickest part of roast.
- Arrange coated vegetables around roast.
- Do not add water and do not cover.
- Roast at 350° to desired degree of doneness (325°in convection oven).
- Cook vegetables 1 to 1 1/2 hours or until tender.
- (For roast, allow 20-22 minute per pound for rare or medium. Remove roast when meat thermometer registers 135 for rare, 155 for medium. Place roast on carving board. Return vegetables to oven if longer cooking is necessary. Tent roast with foil and let stand 15 minute before carving. Roast should continue to rise about 5° in temperature to 140° for rare, 160° for medium.).
- Meanwhile prepare sauce.
- Combine dry mustard and water in a small saucepan, stirring to dissolve mustard.
- Stir in brown gravy and currant jelly.
- Cook over medium heat about 5 minute or until bubbly and jelly is melted, stirring occasionally.
- Note:.
- This recipe provides 8 servings of vegetables athough a boneless rib eye roast will yield three 3 ounce servings of cooked meat so increase vegetables if serving more than eight.
DELICIOUS BRAISED SHORT RIBS WITH RED WINE GRAVY AND VEGETABLES
Since I make this without really measuring, I cannot really list the exact amounts that I use, the amounts stated are as close as it gets to what I use when I make this, as long as you do use a minimum of 2 cups red wine all other ingredients really don't have to be exact. I also use this to make shanks and pot roast. Since me family loves spicy, I always add in red pepper flakes, but that is optional. I serve this with hot cooked pasta. If you are making a pot roast with this recipe you will have to adjust the cooking time, coat the roast in seasoned flour and brown on all sides, then continue with the recipe as stated. The short ribs are cooked on top of the stove, but you also can cook it in the oven if desired. Add in some small fresh button mushrooms too!
Provided by Kittencalrecipezazz
Categories Meat
Time 2h
Yield 4 serving(s)
Number Of Ingredients 17
Steps:
- In a bowl mix together the flour with allspice, seasoning salt and black pepper.
- Coat the short ribs in the flour mixture to coat on all sides.
- Heat oil in a large pot or Dutch oven over medium-high heat.
- Add in the ribs and brown on all sides (this should take about 6-7 minutes).
- Transfer the ribs to a plate or bowl and reserve 2 tablespoons of the flour mix.
- Add in more oil to the pot if needed.
- Add in onions, carrots, celery and thyme; sauté for about 20-25 minutes, or until veggies begin to brown scraping the pot for any browned bits.
- Add in the fresh garlic the last 5 minutes of cooking.
- Return the ribs to the pot with any juices from the plate, arranging in a single layer if possible.
- Add in tomatoes and bay leaves.
- Add in broth, Worcestershire sauce and wine; bring to a boil.
- Reduce heat to medium-low, cover pot and simmer for about 1 hour.
- Uncover the pot, then simmer uncovered for about another 30 minutes, or until the meat is tender, skimming the accumulated fat from top occasionally.
- If desired, mix the reserved 2 tablespoons of flour with a small amount of cold water to make a paste, and add to the simmering sauce the last 10 minutes of cooking to thicken.
- Season with salt and pepper.
Nutrition Facts : Calories 2638, Fat 226.9, SaturatedFat 92.4, Cholesterol 430.9, Sodium 1093.1, Carbohydrate 35.3, Fiber 5.2, Sugar 10, Protein 88.1
SUNNY'S SMOTHERED RIB EYE STEAK
Provided by Sunny Anderson
Time 2h30m
Yield 4 servings
Number Of Ingredients 17
Steps:
- For the steaks: In a small bowl, combine the paprika, thyme, salt and a few grinds of black pepper. Sprinkle on both sides of the steaks and let rest at room temperature for up to 2 hours.
- In a large pan with straight sides, add the olive oil over medium-high heat. Add the steaks and sear on both sides until a deep golden color is on the bottom, 4 to 5 minutes. Flip and cook about 4 minutes more. Remove to a plate and cover with aluminum foil.
- For the gravy: Using kitchen twine, tie the thyme and rosemary together. In the same pan you seared the steaks in, add the herb bundle and the butter. Lower the heat to medium, melt the butter and then add the onions. Season with a pinch of salt and a grind or 2 of black pepper. Cook on medium heat until the onions are tender, about 5 minutes, and then add the garlic. When the garlic becomes fragrant, about 2 minutes, add the stone-ground mustard and beef stock. Stir to blend and then add the heavy cream. Taste and season with more salt, if needed, and raise the heat to a gentle simmer. Once the sauce has thickened to a gravy, lower the heat and stir in the sour cream. Add the reserved steaks back into the pan and bring to a simmer while spooning the sauce over the steaks. Cook this way until desired doneness; it should take only a minute more for medium-rare. Remove from the heat and allow to rest for 5 minutes before slicing. Place the slices on a serving plate and pour the gravy over the top.
SMOKED RIB EYE WITH WHITE GRAVY, COLLARD GREENS AND GRITS SOUFFLE
Steps:
- For the rib eyes: Preheat the oven to 200 degrees F. Line a sheet pan with wood chips, then top with a rack.
- Sprinkle all sides of the steaks liberally with salt and pepper. Place on the prepared rack, then tent with foil. Bake until the desired internal temperature, 115 degrees F for medium-rare, 1 1/2 to 2 hours.
- Heat a cast-iron skillet over medium-high heat. Pat the steaks dry, if needed. Rub the steaks with the oil on both sides, then sear the steaks on the first side for about 2 minutes. Flip the steaks and add the butter, thyme and garlic cloves to the skillet. Once the butter has melted, continue to cook the steaks, continuously basting with the melted butter, until seared on the second side, about 45 seconds. Sear the fat cap as well to crisp up, 30 seconds to 1 minute. Remove the steaks from the skillet and loosely cover with foil. Set aside.
- For the white gravy: Without wiping out the skillet, add the onions and garlic and cook in the drippings over medium heat, stirring occasionally, until translucent, about 5 minutes. Reduce the heat to low and add the flour. Cook, stirring constantly, until the mixture begins to lightly brown, about 5 minutes.
- In a small bowl, combine the broth, milk, Worcestershire, molasses, lemon zest, cayenne and thyme. Gradually add to the skillet, stirring constantly, until well incorporated. Bring the mixture to a boil and let cook, stirring, until the mixture thickens. Strain through a fine-mesh sieve and season to taste with salt. Serve with the Grits Souffle and Potlikker Greens.
- Preheat the oven to 425 degrees F. Butter eight 6-ounce ramekins.
- Bring the milk, grits, salt and 3 cups water to a boil, stirring occasionally, in a large saucepan over high heat. Reduce the heat to medium-low and continue boiling, stirring often, for 20 minutes. Add the butter and stir until melted. Reduce the heat to low and simmer, stirring occasionally, until the grits are soft, about 15 minutes more.
- Remove from the heat and cool for 5 minutes, stirring occasionally. Vigorously stir in the cheese and egg yolks. Cool to lukewarm, stirring occasionally, about 20 minutes. (The mixture needs to stay loose and not clump.) Gradually stir in another 1/2 cup water, as needed, to loosen up the grits.
- Whisk the egg whites in a large bowl until soft peaks form. Stir a third of the beaten whites into the grits mixture to loosen it. Fold in half of the remaining whites until incorporated, then fold in the remaining whites until only a few white streaks are left. Pour the mixture into the prepared ramekins and smooth the tops.
- Bake until puffed and golden brown, about 35 minutes. Immediately top with more Cheddar and the chives. Serve hot or warm.
- In a large pot, combine the turkey, red pepper flakes, garlic, onion and 2 quarts water. Bring to a boil over high heat, then reduce the heat to a simmer and cook for 30 minutes.
- Meanwhile, prepare the collards: Set aside 4 whole collard leaves. Working in batches on the remaining collards, hold the stems with one hand and the leaves with the other, folding up the leaves together like the wings on a butterfly. Pull the leaves down, leaving the stems clean. (If the leaves are really large, cut them down the center.) Working in batches, stack the leaves, then roll them like a cigar. Slice the rolls thinly.
- Add the sliced greens to the pot and simmer until tender, about 30 minutes. Season to taste with salt and pepper. Pull the meat from the turkey leg, then discard the bone and return the meat to the pot along with the vinegar.
- Bring a large saucepan of water to a boil and generously salt. Fill a large bowl with ice water. Add the reserved whole collard green leaves to the boiling water and boil until vibrant green, about 20 seconds. Remove with tongs, and immediately transfer to the ice water.
- Preheat the broiler and line a baking sheet with foil. Pat the whole leaves dry and lay on the prepared baking sheet. Lightly brush with the oil. Broil the leaves until lightly charred in spots, about 90 seconds. Stuff each leaf with collard greens and serve additional potlikker on the side in a ramekin.
PRIME RIB EYE STEAKS WITH SAVORY BEEF GRAVY
Impress your guests with this delicious rib eye steak topped with Progresso® panko bread crumbs and Parmesan cheese. Beef gravy made with Progresso® beef-flavored broth tops off this elegant entrée.
Provided by By Betty Crocker Kitchens
Categories Entree
Time 55m
Yield 6
Number Of Ingredients 11
Steps:
- Heat oven to 450°F. In 8-inch skillet, heat oil over medium-low heat. Add garlic to oil; cook 5 to 7 minutes, tossing only once, until golden brown. Drain garlic through strainer (reserve oil to brush on steaks); cool. In small bowl, mash cooled garlic roughly with a fork into a chunky paste. Add thyme to garlic paste, mashing until well blended yet still chunky. Stir in mustard; set aside.
- Heat 12-inch skillet over high heat until hot. Season steaks with salt and pepper; drizzle both sides of steaks with reserved oil. Add steaks to hot skillet, browning on both sides until crust forms. Place on cookie sheet; spread garlic-mustard mixture over tops of steaks.
- In medium bowl, toss together bread crumbs and Parmesan cheese. Top steaks generously with bread crumb mixture, spreading to edges. Bake uncovered 25 to 35 minutes or until instant-read thermometer inserted in center reads 135°F for medium-rare or 150°F for medium (temperature will continue to rise about 10°F upon standing).
- Meanwhile, make beef gravy. In same 12-inch skillet, cook flour and butter over medium heat 3 to 4 minutes, stirring constantly, just until a blonde roux forms. Stir in broth. Heat to boiling over high heat, stirring constantly. Reduce heat and simmer, stirring constantly, just until thickened.
- Allow steaks to rest a few minutes before slicing. Serve gravy over steaks. If desired, serve with mashed potatoes.
Nutrition Facts : Calories 770, Carbohydrate 18 g, Cholesterol 135 mg, Fat 1, Fiber 0 g, Protein 63 g, SaturatedFat 16 g, ServingSize 1 Serving, Sodium 1280 mg, Sugar 1 g, TransFat 1 g
RIB EYE STEAK AND VEGETABLES COOKED IN A CROCK POT-SLOW COOKER
Most people use the cheaper cuts of beeef ,but this is so good and tender I thought you might want to try !
Provided by chuckluna
Categories Steak
Time 1h10m
Yield 2 steaks and veggies, 2 serving(s)
Number Of Ingredients 10
Steps:
- Since your steaks are smaller than a roast , pre cook vegetables in microwave with some water to almost tender about 20 minutes , drain excess water. In crock pot put steaks and onion soup mix and a can of mushrooms. Whisk brown gravey and water in bowl. pour over steaks and soup mix add spices and gently mix. When vegetables are ready add to pot. Cover on high and cook. It takes around 1/12 hours for medium steak . Enjoy a very very tender steak !
RIB EYE WITH HORSERADISH BUTTER AND ROOT VEGETABLES
Don't go out for a great rib eye when you can make this meal, complete with veggies, in minutes. A little spicy horseradish cuts the richness of the steak.
Provided by Martha Stewart
Categories Food & Cooking Ingredients Meat & Poultry Beef Recipes
Time 25m
Number Of Ingredients 9
Steps:
- Heat broiler, with rack 8 inches from heat. On a rimmed baking sheet, toss celery root and carrots with oil and arrange in an even layer. Pat steaks dry and add to sheet; season vegetables and steaks with salt and pepper. Broil until vegetables are tender and steaks are browned, 8 to 10 minutes, flipping vegetables halfway through. Tent steaks with foil and let rest 10 minutes.
- Stir together butter, horseradish, and mustard; season with salt and pepper and spread on steaks. Sprinkle with chives to serve.
Nutrition Facts : Calories 694 g, Fat 46 g, Fiber 5 g, Protein 46 g, SaturatedFat 18 g
RIB EYES WITH GRAVY AND VEGETABLES
You can use any steaks you like or stew meat. I like making this with rib eye steaks. We all enjoy this. You can also use fresh veggies and gravy if you prefer.
Provided by bmcnichol
Categories One Dish Meal
Time 2h10m
Yield 4 serving(s)
Number Of Ingredients 6
Steps:
- If you like you can brown your steaks but I normally don't do that.
- Mix onion soup and beef gravy.
- In a dutch oven put steaks and top with gravy mixture .
- Add pepper to taste.
- Cook steaks for about two hours. I cook with a lid on.
- When the steaks are done, take them out of the gravy mixture and put the diced potatoes and carrots in the gravy.
- Cook until vegetables are done, about ten minutes.
Nutrition Facts : Calories 358.7, Fat 4.7, SaturatedFat 2.1, Cholesterol 5.1, Sodium 1818.3, Carbohydrate 69.5, Fiber 11.5, Sugar 12.1, Protein 13.1
More about "rib eyes with gravy and vegetables recipes"
FALL OFF THE BONE BRAISED BEEF SHORT RIBS IN RED-EYE GRAVY
From anaffairfromtheheart.com
VEGETABLES AND GRAVY - BUDGET BYTES
From budgetbytes.com
10 BEST BEEF RIB RIB EYE ROAST RECIPES | YUMMLY
From yummly.com
OUR 15 MOST GRAVY-RICH RECIPES | ALLRECIPES
From allrecipes.com
HERBED RIB EYE ROAST WITH RED WINE GRAVY RECIPE - FOOD NEWS
From foodnewsnews.com
ROASTED RIB-EYE AND VEGETABLES RECIPE | THRIFTYFUN
From thriftyfun.com
RIBEYE & ROASTED GARLIC VEGETABLES | REYNOLDS BRANDS
From reynoldsbrands.com
STEAKS WITH MUSHROOM GRAVY - CAFE DELITES
From cafedelites.com
HOW TO COOK A RIBEYE ROAST WITH VEGGIES IN THE OVEN
From oureverydaylife.com
RIB EYE ROAST WITH BLACK GARLIC-RED WINE GRAVY RECIPE
From foodandwine.com
CHICKEN-FRIED RIBS WITH RED EYE GRAVY RECIPE - FOOD NEWS
From foodnewsnews.com
STEAKHOUSE-STYLE RIB EYES RECIPE - MARY-FRANCES HECK | FOOD
From foodandwine.com
RIB EYES WITH GRAVY AND VEGETABLES - PLAIN.RECIPES
From plain.recipes
PRIME RIB ROAST WITH VEGETABLES | GIANGI'S KITCHEN
From giangiskitchen.com
RIB-EYE ROAST WITH HORSERADISH GRAVY - FOOD24
From food24.com
STANDING RIB ROAST WITH PAN GRAVY RECIPE - THE SPRUCE EATS
From thespruceeats.com
BEST PAN SEARED BISON RIB-EYE WITH PAN GRAVY AND BAKED …
From foodnetwork.ca
BISON RIB EYE WITH BOURGUIGNON TRIMMINGS, JERKY AND GRAVY
From muawiyah90.blogspot.com
GLAZED RIB EYE STEAK WITH VICHY VEGETABLES - THE STAFF CANTEEN
From thestaffcanteen.com
RECIPES, DINNERS AND EASY MEAL IDEAS | FOOD NETWORK
From foodnetwork.com
BONE-IN RIB EYE STEAK WITH OVEN ROASTED CARROTS - GIANGI'S KITCHEN
From giangiskitchen.com
VEAL RIB EYE WITH GRILLED VEGETABLES AND BLACK GARLIC GRAVY
From unileverfoodsolutions.co.id
BEST RECIPE FOR RE=IB EYE STEAK GRAVY ': OPTIMAL RESOLUTION LIST ...
From recipeschoice.com
10 BEST PRIME RIB ROAST WITH VEGETABLES RECIPES | YUMMLY
From yummly.com
RIB EYE WITH PESTO AND VEGETABLES RECIPE | EAT SMARTER USA
From eatsmarter.com
FOR BEGINNERS HOW TO COOK RIB EYE STEAK WITH GRAVY HOMEMADE …
From youtube.com
RECIPES, VIDEOS, FOOD & TRAVEL SHOWS | TASTEMADE
From tastemade.com
BRAISED SHORT RIBS WITH RED WINE GRAVY AND VEGETABLES RECIPE
From recipezazz.com
ROASTED RIB EYE WITH CARAMELISED ONION GRAVY - THE NEFF KITCHEN
From theneffkitchen.com.au
Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »
#time-to-make #course #main-ingredient #preparation #main-dish #beef #vegetables #easy #kid-friendly #dietary #one-dish-meal #meat #steak #carrots #4-hours-or-less
You'll also love