The good folks of Whoville sure know how to put on a scrumptious Christmas feast, so who am I to argue? (I know... pretty lame, but it is the holiday season, so what harm will it do to indulge me a teeny bit?)
So, since it was just the Mr and me here to partake in the yuletide feast this year, we decided to forego the usual whole roasted beef tenderloin and opted for a small boneless beef rib roast instead. In my book, there's nothing at all "grinchy" about a classic Roast Beast dinner, especially when it's accompanied by Au Gratin Potatoes and Sauteed Green Beans with Shallots and Garlic.
OK, I get it. With all of the butter, cream and cheese in the potatoes and since the rib roast isn't exactly the most lean cut of beef, this is not a meal that you want to indulge in every day of the week, BUT, for a special occasion, you really can't beat it. A special dinner for New Year's Eve, perhaps?
I'll post the recipes for the potatoes and beans later.
Boneless Beef Rib Eye Roast
- 4 to 5 Lb Boneless Beef Rib Roast
- 6 Lg Garlic Cloves, peeled and cut in halves or quarters
- Olive Oil
- Kosher Salt and Fresh Ground Pepper
Remove the roast from the refrigerator at least an hour before cooking, to bring it closer to room temperature. This is important because when the meat (any meat) is too cold it simply won't cook evenly. Especially if you prefer your beef more medium or well done. (which, as you can see, we do not!)
Preheat your oven to 450 degrees F. Peel and halve or quarter your Garlic Cloves and with the tip of a sharp paring knife, make several small cuts about 3/4 of an inch deep, all around the roast. Take your pieces of Garlic and insert them into each slit, spacing them out evenly. Rub the meat with a couple of tablespoons of Olive Oil and season liberally with Salt and Black Pepper. (about 2 to 1, salt to pepper) Place the roast, fat side up, in a sturdy roasting pan or baking dish. You can use a rack, but it isn't necessary.
Put the meat in the oven, on the middle rack. After 15 minutes, turn down the temperature to 325 and continue to cook for about 13 minutes per pound or an internal temperature of 125 for medium rare or 15 minutes per pound or an internal temperature of 130 - 145 for medium to well done. (** see note below)
These temperatures may seem too low, but remember that there will be carry-over cooking time while the meat rests (which is mandatory if you want a juicy, tender piece of beef) that will raise the internal temperature by up to 5 degrees.
When you remove the roast from the oven, cover it with foil and allow it to rest for 10 to 15 minutes. Carve according to your taste and serve. Enjoy!!
** There are several methods of roasting both Bone-In and Boneless Rib Roasts out there. If you google either of these, you'll find dozens of methods that the different authors find work best for them.
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