Best 3 Bone In Rib Eye Roast Recipes

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**Introducing the Bone-In Rib Eye Roast: A Culinary Symphony of Flavor and Texture**

The bone-in rib eye roast is a majestic cut of beef that reigns supreme in the culinary world, captivating taste buds with its exquisite marbling, exceptional flavor profile, and melt-in-your-mouth tenderness. This prized cut is meticulously carved from the rib section of the cow, where each bite promises an extraordinary symphony of flavors and textures.

Our curated collection of bone-in rib eye roast recipes offers a diverse array of culinary creations guaranteed to tantalize your taste buds and elevate your dining experience. From classic roasting techniques that showcase the inherent beauty of this cut to innovative culinary fusions that introduce unexpected flavor combinations, our recipes cater to every palate and skill level.

Whether you prefer a traditional approach with roasted vegetables and a rich demi-glace or desire an adventurous journey with an Asian-inspired marinade and a spicy dipping sauce, our recipes provide detailed instructions and helpful tips to ensure a perfect cooking experience.

Indulge in the timeless elegance of a perfect roast, savor the smoky allure of a grilled masterpiece, or embark on a culinary adventure with creative marinades and sauces. The bone-in rib eye roast is your canvas, and our recipes are the palette to paint a masterpiece that will linger in your memory long after the last bite.

Let's cook with our recipes!

SKILLET-ROASTED BONE-IN RIB-EYE



Skillet-Roasted Bone-In Rib-Eye image

Provided by Scott Conant

Categories     main-dish

Time 6h35m

Yield 4 to 6 servings

Number Of Ingredients 7

One 48-ounce, 2-bone, rib-eye steak
4 tablespoons extra-virgin olive oil, plus more for drizzling
5 sprigs fresh rosemary
3 cloves garlic, smashed
2 sprigs fresh thyme
Kosher salt
Flaked sea salt, for sprinkling

Steps:

  • Rub the steak all over with 1 tablespoon olive oil, 2 sprigs rosemary, 1 clove garlic and 1 sprig thyme. Cover and refrigerate for at least 4 hours and up to 8 hours.
  • Let the steak stand at room temperature for 1 hour before cooking.
  • Preheat the oven to 250 degrees F.
  • Heat a medium cast-iron pan over high heat. Season the steak all over with kosher salt. Add the remaining 3 tablespoons olive oil to the pan and immediately place the steak in the pan. Cook, undisturbed, until a nice dark crust forms, 3 to 4 minutes. Flip the steak over and sear the other side. Transfer the steak to a plate. Remove the pan from the heat and let cool slightly, about 3 minutes.
  • Put the remaining 3 sprigs rosemary, 2 cloves garlic and 1 sprig thyme into the pan and place the steak on top of the herbs. Transfer to the oven and cook, flipping the steak every 10 minutes, until an instant-read thermometer inserted into the thickest part of the steak reads 120 degrees F for medium rare, about 1 hour. Let rest for 15 minutes on a cutting board.
  • To carve, run your knife along the bone to cut away the meat. (Reserve the bone for plating.) Cut the steak at a 45-degree angle into 1/2-inch slices. Place the meat next to the bone on a large plate, sprinkle with sea salt and drizzle with olive oil.

ROASTED BONE-IN RIB-EYE FOR TWO



Roasted Bone-in Rib-Eye for Two image

Provided by Food Network

Categories     side-dish

Time 2h

Yield 2 servings

Number Of Ingredients 23

2 tablespoons kosher salt
1 1/2 teaspoons freshly ground black pepper
1 (48 to 52-ounce) bone-in rib-eye
1 tablespoon olive oil
Creamed Spinach, recipe follows
Potato Gratin, recipe follows
1 teaspoon unsalted butter
2 1/2 pounds fresh baby spinach, rinsed
1/2 cup water, or as needed
2 cups heavy cream
2 tablespoons cornstarch
1/4 cup milk
1/2 cup grated Parmigiano-Reggiano
1 teaspoon salt
1/4 teaspoon ground white pepper
1/2 packed cup grated sharp or medium Cheddar
1 quart heavy cream
6 egg yolks
Salt
White pepper
Butter, for dish
3 pounds Idaho potatoes, peeled and thinly sliced vertically
1 pound Gruyere, grated

Steps:

  • Preheat the oven to 375 degrees F.
  • Set a 10-inch saute pan over medium-high heat. Season the steak with the salt and pepper. Add the oil to the pan, and, once hot, place the steak, fat side down, in the hot pan. Sear the steak until well caramelized and most of the fat has rendered, about 5 minutes. Turn the steak over and sear for 5 minutes on each of the other 3 remaining sides. Once seared on all sides, place the steak on a small baking sheet and roast in the oven until an instant read thermometer inserted into its center registers 135 degrees F, about 1 hour.
  • Remove the steak from the oven and allow to rest for 10 minutes before slicing in half, and slicing each half into strips that run across the grain. Serve with the Creamed Spinach and Potato Gratin.
  • Preheat the oven to 400 degrees F. Lightly grease a 4-cup baking dish or ramekin with the butter and set aside.
  • Place the spinach and enough water to cover the bottom of a large skillet or saute pan over medium heat, cover tightly, and cook, stirring occasionally, until completely wilted, 5 to 7 minutes. Drain in a colander and set aside.
  • Bring the cream to a low boil in a medium saucepan. Remove from the heat. Whisk the cornstarch and milk in a small bowl until smooth to make a slurry. Add the slurry to the hot cream and return to medium heat, whisking until the mixture thickens and starts to boil, about 1 minute. Add the Parmesan, salt, and pepper and whisk until smooth. Add the cooked spinach and, stirring constantly with a wooden spoon, return to a boil, about 1 minute. Remove from the heat.
  • Pour the spinach into the prepared baking dish, sprinkle the Cheddar evenly over the top, and bake until the cheese is melted, 5 to 6 minutes. Serve hot.
  • Preheat the oven to 400 degrees F.
  • In a mixing bowl, whisk the cream and yolks together. Whisk well. Season with salt and pepper. Butter a square baking dish. Lay a layer of the potatoes over the bottom of the pan. Season the layer with salt and pepper. Sprinkle with 1/8 of the cheese. Ladle 1 cup of the cream mixture over the cheese. Lay another layer of the potatoes over the cream mixture. Using your hands, firmly press the layers together. Repeat the above process with the remaining ingredients. Place a piece of parchment paper over the potatoes and cover with foil. Place in the oven and cook for 30 minutes. Remove the foil and continue to cook for 15 minutes, until golden brown and bubbly on the top. Remove from the oven and cool slightly before serving.

FOOLPROOF RIB ROAST



Foolproof Rib Roast image

I was looking for an easy way to make our Christmas Rib Roast. It turned out PERFECT. Rib Roast can be expensive, so this is a total splurge or special occasion dish. Enjoy.

Provided by SALSIEPIE

Categories     100+ Everyday Cooking Recipes

Time 5h5m

Yield 6

Number Of Ingredients 4

1 (5 pound) standing beef rib roast
2 teaspoons salt
1 teaspoon ground black pepper
1 teaspoon garlic powder

Steps:

  • Allow roast to stand at room temperature for at least 1 hour.
  • Preheat the oven to 375 degrees F (190 degrees C). Combine the salt, pepper and garlic powder in a small cup. Place the roast on a rack in a roasting pan so that the fatty side is up and the rib side is on the bottom. Rub the seasoning onto the roast.
  • Roast for 1 hour in the preheated oven. Turn the oven off and leave the roast inside. Do not open the door. Leave it in there for 3 hours. 30 to 40 minutes before serving, turn the oven back on at 375 degrees F (190 degrees C) to reheat the roast. The internal temperature should be at least 145 degrees F (62 degrees C). Remove from the oven and let rest for 10 minutes before carving into servings.

Nutrition Facts : Calories 576.1 calories, Carbohydrate 0.6 g, Cholesterol 137.2 mg, Fat 46.2 g, Fiber 0.1 g, Protein 37 g, SaturatedFat 18.6 g, Sodium 879.6 mg, Sugar 0.1 g

Tips:

  • Choose a high-quality bone-in rib eye roast. Look for a roast that is well-marbled with fat and has a good amount of meat on it.
  • Preheat the oven to a high temperature before cooking the roast. This will help to create a nice crust on the roast.
  • Season the roast generously with salt and pepper before cooking. You can also add other spices and herbs, such as garlic, rosemary, or thyme.
  • Roast the rib eye roast for about 20 minutes per pound, or until the internal temperature reaches 135 degrees Fahrenheit for medium-rare.
  • Let the roast rest for at least 10 minutes before slicing and serving. This will help to keep the juices in the roast.

Conclusion:

Bone-in rib eye roast is a delicious and impressive dish that is perfect for a special occasion. By following the tips above, you can cook a perfect bone-in rib eye roast that will wow your guests. Serve the roast with your favorite sides, such as mashed potatoes, roasted vegetables, or a simple salad.

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