How do you cook beef rib roast tenderly?

Answer 1

The procedure and recipe for preperation of a good to better Ribeye Steak includes:

• Start grill and bring to a high heat.
• Place a light coating of Kitchen Boquet and a light sprinkling of your preferred spices (Don't overdo it) on both sides of the room temperature steak. Sear on one side and place briefly into a cast iron skillet with 1/4 to 1/8 inch of unsalted butter and return to grill with the un-buttered Sid down. Sear. Turn to low. Butter. Return to grill with the first side down and a cross sear pattern for another minute. Re-dip in the skillet and repeat the process. Hint: Never use a fork, always tongs to avoid draining the natural juices.
• Hint: Never run back into the house. Guard the Grill. Each side of the steak will have been under flame for two minutes and with a 3/4 to one inch steak will serve at rare to medium rare.
• A perfect steak begins with a perfect chunk of Beef.
• Serve with a potato dish of your choice, asparagus with Hollandaise sauce and a decent burgundy. Bon Appetit.

Answer 2

Ingredients

• 4 large garlic cloves minced
• 1 tsp. thyme
• 1/2 tsp. freshly Answers.com freshly ground
• 1/4 tsp. ground red pepper
• 3 1/2 lb. bone-in beef rib roast tied with Answers.comstring*
• 1 medium onion minced
• 1/2 C. stewed tomatoes pureed
• 1/2 C. low-sodium beef broth
• 4 fluid oz. dry red wine
• 1 tsp. Worcestershire sauce
• 1 tsp. rosemary
• 2 medium bay leaf
• 1 C. mushroom sliced

Directions

To prepare roast, in small bowl, combine garlic, thyme and black and ground red peppers rosemary; set aside. Place roast onto work surface, bone-side down; with thin-bladed sharp knife, pierce roast several times, making 1 inch deep evenly spaced cuts on top side of roast. With fingertips, spread each cut open and stuff with 1/2 tsp. garlic mixture; seal cuts by smoothing with fingertips.Spread any remaining seasoning mixture over roast. Place roast into gallon-size seal able plastic bag; seal bag, squeezing out air. Refrigerate roast overnight. Remove roast from Answers.com; let stand 30 minutes. Preheat oven to 375 degrees. Spray rack in roasting pan with nonstick Answers.com. Place roast onto prepared rack, bone-side down and lay bay leaves on top of roast; roast 1-1 1/4 hours, until cooked through and meat thermometer inserted into center of roast not touching bone registers 140 degrees F for rare, 155 degrees F for medium.Transfer roast to cutting board; cover to keep warm. Meanwhile, to prepare sauce, spray large nonstick skillet with nonstick cooking spray; heat. Add onions; cook over medium heat, stirring frequently, 8-10 minutes, until onions are golden brown. Stir in tomatoes, broth, wine, and mushrooms; bring liquid to a boil. Cook, stirring constantly, 10 minutes, until mixture is reduced in volume to about 1 1/2 to 2 C.; stir in Worcestershire sauce. Carve beef into 8 equal portions; arrange on serving platter. Serve with sauce.

Answer 3

If you're really nervous about a ribeye roast, you could always cut it into steaks and cook it in a more familiar (and faster) way.

But if you want to cook it as a roast, that can be very good, too. Ribeye roast, unlike pot roast, is cooked faster at higher temperatures. It doesn't have the connective tissues that pot roast does that have to be broken down through low and slow heat. I've prepared it using two different methods, both of which are good, but its a matter of taste:

1. Cook the roast at 500 degrees for 30 minutes, then turn the oven temperature down to 400 degrees to cook for the rest of the time. Use a meat thermometer where the probe goes in the thick part of the meat, not touching the bone, a wire runs outside your oven to a monitor, which shows you the exact temperature of your meat at all times. Many models have an alarm that tells you when the roast is 10 degrees below the desired degree of doneness. At that point, you should remove the roast from the oven, cover it with tin foil, and allow it to rest for 15 or more minutes. The roast will continue to cook and reach the desired temperature while it rests.

2. The other is the Paula Deen method for standing rib roast. Standing rib roast is different, but I've used this method on ribeye roast as well. See the link below for Paula's recipe.

Answer 4

Take the meat out of the refrigerator and let it sit for about an hour. Rub it with oil, sprinkle the spice you prefer. Preheat the oven to 500, then put the roast in and set it down to 225. For medium rare the interior should be 132 degrees. Tent the meat under foil and let it sit for 20 to 30 minutes.

Answer 5

yes, the slower you cook it in a crock pot or oven with lower temperatures it melts in your mouth. add onions,carrots and potatoes if desired.