Best Method: 500 degree Boneless Prime Ribeye Roast

 

A perfectly cooked rib roast....with hardly any effort.

A perfectly cooked rib roast….with hardly any effort.

 

 

After removing about a half cup of the floating fat, you are left with the pan drippings.  Add about 2 cups of water  to loosen everything up.

 

 

Adding the flour, and reducing the gravy...it's getting darker.

Adding the flour, and reducing the gravy…it’s getting darker.

 

And, after a few minutes, you have a delicious and flavorful pan gravy that tastes like someone slaved over it all day!

And, after a few minutes, you have a delicious and flavorful pan gravy that tastes like someone slaved over it all day!

 

A fabulous feast: Rib Roast, mashed potatoes, green beans, corn maque choux, and creamed spinach...with a bonus treat of lobster tail with drawn butter.

A fabulous feast: Rib Roast, mashed potatoes, green beans, corn maque choux, and creamed spinach…with a bonus treat of lobster tail with drawn butter.

 

Best Method: Boneless Prime Rib Roast

(adapted from nytimes.com)

Yield: serves 6-8

  • 1 Prime Rib Roast , boneless– 3 to 5 pounds
  • Salt and pepper
  • A few tablsepoons of flour
  • Garlic cloves from one head of garlic

If the roast is frozen, let it thaw for 24 to 48 hours.  About 2 to 3 hours before baking, take it out of the fridge and let it sit at room temperature.

With a paring knife, make small slits in the roast and insert a garlic clove.  How much do you love garlic?  That’s how many cloves you can place in the roast, spreading them out.  Studding the roast with garlic cloves is optional, but the slow baking does allow the garlic to mellow.  And, it’s just yummy!

Preheat oven to 500 degrees Fahrenheit.  Sprinkle the flour over the roast, and rub the flour into the surface.  Sprinkle the top of the roast liberally with salt and pepper (to taste-about a teaspoon to a teaspoon and a half of kosher salt is probably good.)

For a medium-rare roast, bake the roast at 500 degrees for 5 minutes per pound.  Our roast was a 5 pound boneless Prime Rib roast, so it was cooked for 25 minutes at 500. For a medium roast, bake it at 500 degrees for 8 to 10 minutes per pound. At the end of the appropriate time, turn the oven off and DON’T open the door for 2 hours.

The result:  a beautifully browned and crusted roast on the surface, and meltingly tender meat in the center. I had done this years ago with an eye-of-round roast, which is notably lean and very easy to turn out tough, and it worked perfectly on that cut also.

Use the pan drippings to make an extremely flavorful gravy to grace the roast, and mashed potatoes, too!  To make the gravy, remove most of the grease (I removed about 2/3 of a cup, and left the rest in; this was about ½.)  To a cup of water or beef stock, add 2 to 3 tablespoons of flour and make a slurry out of the flour and water or stock.  Adding the flour this way helps to prevent lumps forming.  A little chopped parsley is also a nice addition, if you have some available.  Over a low burner, use a whisk to loosen up the stuck bits (this is where the good flavor is).  When the bits are loosened up, add the slurry and whisk constantly until the gravy is thickened; this should only take 2 minutes or so.  If it doesn’t thicken, add 1 more tablespoon of flour.  Taste for salt and pepper and adjust, if necessary. and serve over the roast and sides – mashed potatoes are really nice here!

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