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Recipes for Ribeye Roast?

post #1 of 8
Thread Starter 
Our local supermarket is having a hecka-sale on Angus Ribeye Roasts - $4.49/lb! So we're getting one for Sunday. We both know how it should come out...we know that's what Prime Rib comes from...we know we want it medium to medium rare (I'm OK with even rarer ). But that's where our knowledge ends. Neither of us have ever cooked one!

I told Earl I would ask here because you guys know everything.

Any good recipes???
post #2 of 8
I use cook mine in packaged Au Jus mix. I just follow recipe to make Au Jus (just add water and boil) and pour it over the roast in the crock pot or bean pot. It turns out delicious, though we like ours well done, so my cooking time would be far too long for you.
post #3 of 8
I make a rub with mustard and garlic that's pretty good. I don't measure anything cuz I eyeball it.

I think I worked out the details on here for someone once. Let me see if can find the post/thread.

Found it:

At the request of Kiwideus, here is one of my "takes" on a wet rub for roasts.

I gave this to BuzbyJLC10. She used it on a pork tenderloin to rave reviews.

OK - this is my best guess for proportions:

1 tbp minced garlic (I buy the stuff in the jar)
2 tbp dijon mustard -either regular or "country (grainy)"
1/4 c. olive oil
1 tsp crushed up dried rosemary
1/2 tsp dried oregano
1/2 tsp cumin
1/2 tsp coriander

1 tsp salt (I don't do this -I cook low salt. But you can add it in.)
3-4 cranks of a black pepper mill (1/2 to 1 tsp est.)

Mix all the ingredients together in a bowl and spread liberally on the piece of meat you are cooking. This would be very good on beef or pork.

Optional: sprinkle Panko (Japanese bread crumbs) or regular non-seasoned crumbs on top of the meat and press in. Drizzle a little more olive oil on top to make a crust. (This is good for a lean cut of meat like pork tenderloin.)

Roast as you would normally for the cut of meat.

ETA: obviously these measurements are just guidelines. If you want less garlic, that's fine. If you don't like one or the other spices, ok. I also put this on lamb and when I do I concentrate on the crushed rosemary.


I love chili rubbed ribeyes. Use good chili powder as a base and make it hotter if you want... or add in extra cumin, which I usually do. Or smoked paprika. And/or Oregano. Pat it on as a dry dub. Let the meat sit for about 30 min for the spices to work their way in. Then roast. Simple and deelish!!

20-30 MIN A POUND. Check any good cookbook or online. Use a meat thermometer to gauge where the meat is -- take it out when it is 10 degrees below where you want it to be for med/rare, etc. And let the meat rest. It will continue to cook and will get itself pretty much to the next stage of "doneness." Also allows the juices to go back into the meat cuz cooking pushes that to the surface. So good to wait before cutting it. at least 20 min.

Is it boneless or bone in? Boneless will cook a little faster. Again, check online or a good cookbook for timing, temp etc.

And ...... what time is dinner?
post #4 of 8
Oh I swear by Addie's recipe - it is heavenly!
post #5 of 8
Originally Posted by Kiwideus View Post
Oh I swear by Addie's recipe - it is heavenly!
Thank you!!! We like it too. Does wonders for pork loin!!!
post #6 of 8
Sunday dinner at Heidi's!!! What time should we arrive?
post #7 of 8
I roast my rib roasts in a salt crust. It works GREAT and keeps all the juice inside so it doesn't dry out. I rub mine with a little pepper and garlic (but you can use any rub you want), then mix up about 2 cups of kosher salt with just enough water to make it stick together when you squeeze it. Take the salt slush and completely pack the roast in it. Then stick the roast saltball in the oven and roast it. When the meat is done, take it out and let it rest a bit still inside the now hardened salt crust. Then remove the salt crust and toss it out. It sounds weird, but I swear it works every time. It totally keeps the meat from drying out.
post #8 of 8
Thread Starter 
So many good ideas! We're not shopping until tomorrow morning so any more ideas/recipes/rubs would be great!

Bryan, I'm not sure what time dinner will be...but since Cincinnati is over a 24 hour should probably leave mid-morning tomorrow!
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