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    Recipes — beef rib eye

    Beef Roast with Mushroom-Thyme Jus

    Prep Time

        •    Prep time: 25 minutes plus standing
        •    Cook time: 2 hours & 15 minutes
        •    Yield: Serves 10


    Ingredients

    For the Beef Roast:

        •    2 tbsps olive oil
        •    2-1/2 tsps kosher salt
        •    6 garlic cloves, chopped
        •    1 tsp fresh ground black pepper
        •    1 tbsp chopped fresh thyme leaves
        •    2 tbsps chopped fresh rosemary leaves
        •    1 (4 1/2 - 5 1/2 pound) beef rib eye roast or delmonico roast


    For the mushroom-thyme jus:

        •    1 tbsp cornstarch
        •    1/4 tsp kosher salt
        •    1 garlic cloves, chopped
        •    1/4 tsp fresh ground black pepper
        •    2 tsps chopped fresh thyme leaves
        •    2 cans (14 ounces each) less-sodium beef broth
        •    1 package (8 ounces) baby bella mushrooms, each cut in half


    Method

    1. Prepare Beef Roast: In small bowl, mix garlic, rosemary, oil, thyme, salt and pepper. Place roast fat side up in shallow roasting pan; rub with garlic mixture. Let stand 30 minutes. Meanwhile, preheat oven to 325°.

    2. Roast beef 2 to 2-1/2 hours or until internal temperature reaches 135°. Transfer roast to cutting board; loosely tent with aluminum foil. Let stand 15 minutes; internal temperature will rise to 145° upon standing for medium-rare.

    3. Meanwhile, prepare Mushroom-Thyme Jus: Drain excess fat from roasting pan; place pan with drippings over medium heat. Add mushrooms and cook 1 minute. Stir in garlic and thyme, and cook 1 minute. In cup, reserve 1 tablespoon broth. Stir remaining broth into pan and simmer 5 minutes. Whisk cornstarch into reserved broth and whisk mixture into pan. Heat to boiling; boil 1 minute. Stir in salt and pepper.

    4. Slice roast and serve with jus.



    This great family recipe is thanks to Price Chopper Recipes at https://pricechopperready.com/home/holiday-beef-roast-with-mushroom-thyme-jus/

    Garlic Roast Beef

    Gather the family around for #SundaySupper to enjoy this beautiful Garlic Roast Beef. With a crisp garlicky crust on the outside and juicy inside, this elegant meal is special enough for holidays!

    Prep Time

        •    Prep time: 15 minutes (Prepare the beef the day before you plan to roast it)
        •    Cook time: 1 hour
        •    Yield: Serves 6

    Ingredients

        •    1 tbsp olive oil
        •    1 1/2 tbsps freshly minced garlic
        •    1 tsp fresh thyme leaves, chopped
        •    1 tsp kosher salt
        •    1 tsp freshly cracked black pepper
        •    3 pound Certified Angus Beef Brand Eye of Round Roast
        •    1/4 cup red wine
        •    1 cup beef stock
        •    1 tsp fresh thyme leaves, chopped
        •    Kosher salt to taste
        •    Freshly cracked black pepper to taste


    Method

    1. Prepare the beef the day before you plan to roast it. Combine 1 tablespoon olive oil, with 1 1/2 tablespoons freshly minced garlic, 1 teaspoon freshly chopped thyme leaves, 1 teaspoon kosher salt, and 1 teaspoon freshly cracked black pepper. Rub all over roast. Wrap roast tightly in saran wrap and refrigerate overnight. I place the roast in a container in case of leaks.

    2. Remove the roast from the refrigerator about an hour before roasting to allow it come to room temperature. Bringing the roast to room temperature will ensure more even cooking throughout. Preheat the oven to 500°F when you are ready to roast the beef. When dry roasting like this, it is important to place the roast on a rack with the fat cap up as pictured below. There won't be a lot of pan juices with this lean roast, but elevating the roast on a rack allows air to flow all around for even cooking with a crispy outside. You can use a roasting pan with a rack or a 10-12" cast-iron skillet with a small rack as I did. I like to use the cast-iron skillet. It makes it easy to whip up the au jus and it's very easy to clean too. I like that!

    3. Place the roast in the preheated oven and cook for 15 minutes to develop a beautiful crust on the outside.

    4. After the first 15 minutes, turn the oven off completely and cook for 45 minutes for a 3lb roast cooked to 125°F. LEAVE THE OVEN DOOR CLOSED. If you open the oven door, you will lose heat and this will result in your roast not cooking thoroughly. After 45 minutes, check the temperature of the roast by inserting an instant-read thermometer in the center. It should read between 125° and 130°F. If you prefer your roast a little more cooked, I recommend blasting at 500°F for the first 15 minutes and then turning the oven off and leave the roast, undisturbed, for 18-20 minutes per pound. For a 3 pound roast cooked to mid-rare you would leave it in the oven for 54 minutes to an hour until your desired degree of doneness.

    5. When the roast is done to your liking, remove it from the skillet to a carving board for resting. Allow to rest for 15-20 minutes before slicing. Prepare the au jus in the same skillet by first deglazing the skillet with 1/4 cup red wine. Be sure to scrape any browned bits from the bottom of the skillet to incorporate with the wine. Bring the wine to a boil and add 1 cup beef stock. Simmer until the liquid in the skillet is reduced by 1/2 - about 10 minutes. Add 1 teaspoon fresh thyme leaves. Give the sauce a taste and add salt and pepper as needed. Serve with the sliced roast beef. TIP: When in doubt, it is best to under cook the roast slightly rather than overcook it. After it is sliced, you can always add the under cooked slices to the skillet with the au jus and cook to your desired temperature.

    6. Remove the string around the roast. Slice the roast as thinly as you can. A very sharp knife helps or you can even use an electric knife. Serve with the au jus and enjoy!



    This great family recipe is thanks to Yummly Recipes at https://www.yummly.com/recipe/Garlic-Roast-Beef-2253841#directions

    How to Cook The Perfect Bone-In Rib Eye Steak (OP Ribs)

    With a meat-loving husband and kids, there was no question that the choice of meat for our Christmas Day dinner this year had to be beef! A couple of months ago, we discovered the bone-in rib eye steak at the butchery section in the supermarket and this has since become our steak of choice to cook at home.

    Also known as OP rib, cowboy steak, it is a single rib cut from the centre of a full rib of beef. The beauty of this cut is that it is thick and chunky, it makes cooking it (to perfection) much easier for a homecook.  For two, we usually get an OP rib which is about 650g but for Christmas Day we cooked a 1.1kg rib for a family of four.

    Prep Time

        •    Prep time: 2 minutes
        •    Cook time: 15 minutes (for 650gm)
        •    Yield: Serves 2-3

    Ingredients

        •   650g bone-in rib eye steak (OP Rib / Côte de bœuf), about 1.5 inch thick
        •   Salt and freshly ground pepper
        •   Canola oil

    You need:

        •   Meat thermometer
        •   Grill pan

    Serve with:

        •   Roast potatoes / mash potatoes / fries
        •   Vegetables
        •   Dijon mustard
        •   Fleur de sel / Good-quality sea salt
        •   Gravy or sauce of your choice

    Method

    1. Preheat oven to 180°C (roast mode).
    2. Heat grill pan over medium high heat for 4 minutes, until it is very hot.
    3. Rub oil all over the steak, then season one side with generous amounts of salt and pepper. Place meat (seasoned side) and grill for 3 minutes.
    4. Season the top side and flip over, and grill for further 3 minutes. You can test the temperature before putting the steak into the oven, just to gauge roughly how long is needed in the oven. To test, insert the meat thermometer in the centre of the steak.

     

    A few tips for cooking the perfect bone-in rib eye steak:

    1. Make sure the meat is at room temperature before you start cooking. For such a huge slab of meat, remove from fridge at least two hours before to allow sufficient time to get to room temperature.
    2. After cleaning, pat it VERY dry with a kitchen towel.
    3. Rub the steak with some oil and season with generous amounts of salt and pepper - this is to get a nice crust on the steak.
    4. Before you start cooking, make sure you preheat the oven to 180°C (roast mode). Make sure your pan is lightly oiled and very hot before the steak hits the pan.
    5. The best way to test the doneness of such a thick cut is to use a meat thermometer. For medium rare, you should aim for 120°F to 125°F after the steak has been in the oven (test in the centre, thickest part). If it has reached this temperature, cover loosely with a foil to rest - you will find that after resting, the residual heat will further "cook" the meat and bring the temperature of the meat up to 130°F to 135°F, a perfect medium rare. Please refer to the below chart for perfect beef doneness.Remove from grill pan and place on a baking tray into the preheated oven until it has reached your desired doneness. For a 650g steak to be cooked to medium rare doneness, it usually requires about 7-8 minutes. Test doneness with a meat thermometer, between 120°F and 125°F is the temp you should aim for medium rare.
    6. Once it has reached your desired doneness, remove from oven and cover the steak loosely with foil to rest for 5 minutes. Do not cover too tightly or the meat will sweat. After resting, the meat temperature should be around 130°F to 135°F.
    7. Slice the steak tableside and serve with Dijon grain mustard or gravy, and some fleur de sel.

    NOTE: We usually get an OP rib which is around 1.5" thick, but it could get up to 2-2.5" thick, so adjust the cooking time accordingly until it reaches your preferred doneness / temperature.



    This great family recipe is thanks to GoodyFoodies.blogspot at http://goodyfoodies.blogspot.com/2014/01/recipe-how-to-cook-perfect-bone-in-rib.html