Beef Rib-Eye Roast With Potatoes, Mushrooms and Pan Gravy

25m
Prep Time
100m
Cook Time
2h 5m
Ready In


"Rib-eye roast is a whole cut of beef before it has been cut in to rib-eye steaks, follow the directions on this recipe and you will have a perfectl cooked roast. Plan well ahead the roast must be brought down to almost room temperature before cooking and this will take a few hours or more. Cooking time stated on this recipe is for a 4-pound roast and is only approximate, for a perfectly cooked roast a meat thermometer is required --- use not more than the stated amount of salt or it will draw out the juices form the meat when cooking "

Original is 8 servings

Nutritional

  • Serving Size: 1 (585.2 g)
  • Calories 1029.4
  • Total Fat - 35.6 g
  • Saturated Fat - 11.1 g
  • Cholesterol - 197.9 mg
  • Sodium - 445.9 mg
  • Total Carbohydrate - 104.2 g
  • Dietary Fiber - 0.4 g
  • Sugars - 2.2 g
  • Protein - 68.6 g
  • Calcium - 152.8 mg
  • Iron - 7.5 mg
  • Vitamin C - 92.8 mg
  • Thiamin - 0.6 mg

Step by Step Method

Step 1

Make slits in the roast and stuff it with garlic slices all over (you may do this the 24 hours in advance). Rub the roast all over with olive oil, then season with pepper (no salt as yet,using as much olive oil and pepper that you want). Place the roast in a shallow roasting pan, fat side up.

Step 2

Allow the beef to come down to almost room temperature (this will take about 2-1/2 hours). Season with seasoned salt just before cooking.

Step 3

Set oven to 350 degrees F. Pour 1/3 cup beef broth in the bottom of the pan. Insert a meat thermometer into the center of the roast.

Step 4

Cook the roast for 40 minutes. After the 40 minutes of cooking the roast, toss the potatoes in some oil and then add to the pan, stirring to coat with the meat juices, then season the potatoes with salt and pepper, continue to cook for about 20 minutes. After 20 minutes of cooking, add in the mushrooms to the pan, stirring to coat with the juices, and then continue to cook for another 40-50 minutes, depending on how you like your roast (your thermometer should read about 130F).

Step 5

Remove the roast to a cutting board, and transfer the potatoes and mushrooms to a platter.

Step 6

Pour the pan juices into a small saucepan and skim off any fat accumulated on top. Pour the 2 cans of beef broth into the pan juices and bring to a boil; lower heat and let simmer for 3 minutes.

Step 7

Mix together the soft butter and flour in a small cup, the add into the saucepan with the tomato paste; whisking gently to combine. Slice the beef and serve with gravy, mushrooms and potatoes.

Tips


No special items needed.

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