Ribeye Beef Roast - KCTV5
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Ribeye Beef Roast
Total recipe time: 2 and 1/4 to 3 hours; Makes 6-8 servings
Courtesy of Chef Jim Tinkham
Ingredients:
1 beef ribeye roast (4 to 6 lb)
1 TBSP Montreal Steak seasoning per pound
1 bunch of fresh rosemary sprigs
Instructions:
Prepare Horseradish Cream Sauce, if desired. Carve roast; season with salt. Serve with sauce.
Copyright 2012 KCTV (Meredith Corp.) All rights reserved
Ribeye Beef Roast
Total recipe time: 2 and 1/4 to 3 hours; Makes 6-8 servings
Ingredients:
1 beef ribeye roast (4 to 6 lb)
1 TBSP Montreal Steak seasoning per pound
1 bunch of fresh rosemary sprigs
Instructions:
1. Heat oven 350°F. Rub 1 TBSP of Montreal Steak seasoning per pound of beef roast onto surface of roast, or approximately 4 to 6 TBSP of seasoning for a 4 to 6 lb roast. Rub several sprigs of fresh rosemary on roast.
2. Place roast, fat side up, on rack in shallow roasting pan. Insert ovenproof meat thermometer so tip is centered in thickest part of beef, not resting in fat. Do not add water or cover. Roast in 350°F oven 1-3/4 to 2 hours for medium rare; 2 to 2-1/2 hours for medium doneness.
3. Remove roast when meat thermometer registers 135°F for medium rare; 150°F for medium.
4. Let stand 15 minutes. (Temperature will rise to 145°F for medium rare; 160°F for medium.)
Prepare Horseradish Cream Sauce, if desired. Carve roast; season with salt. Serve with sauce.
Copyright 2012 KCTV (Meredith Corp.) All rights reserved
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