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 & 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.

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.