venly.
Place roast, fat side up, on rack in shallow roasting
Preheat an oven to 500 degrees F (260 degrees C).
Beat butter and garlic together in a bowl. Poke several holes in roast with a sharp knife. Rub butter mixture all over roast and season meat with salt and black pepper. Place roast, fat-side up, in a roasting pan.
Roast in the preheated oven for 20 minutes, reduce heat to 325 degrees F (165 degrees C), and continue cooking until roast is reddish-pink and juicy in the center, 1 1/2 to 2 hours. An instant-read thermometer inserted into the center should read 145 degrees F (63 degrees C).
Rub the rib eye all over with pepper and place it in a shallow
Slice beef rib eye roast or prime rib into approximately 2 1/2 to 3 inch long, 1 1/4 to 1 1/2 inch wide and 1/4 inch thick.
Roast sesame seeds in a frying pan by heating the pan on medium. When you hear 2-3 pops, remove from heat. Partially grind sesame seeds using mortar and pestle or coffee grinder.
Combine all ingredients in a bowl and marinate beef slices for 6-8 hours. Keep in the refrigerator.
Remove meat slices from the marinade and grill quickly on a medium heat, about 1 to 1 1/2 minutes per side to your own liking.
venly over surface of rib roast.
Place roast in preheated oven, fat side
ppercorns, and salt in processor and grind.
Combine first 8 ingredients, mixing well.
Place roast in a large shallow dish; pour wine mixture over roast.
Cover and marinate 8 hours in the refrigerator, turning occasionally.
Remove roast from marinade; discard marinade.
Place roast in a shallow pan; insert meat thermometer, making sure it does not touch fat.
Bake at 325 degrees for 2 hours or until thermometer registers 140 degrees (rare) or 160 degrees (medium).
Crush peppercorns in a bag using a rolling
Select a boned and rolled rib roast or a boneless rib eye roast.
Sprinkle with salt (garlic flavored optional) and cracked pepper.
Place fat side up on rack in shallow roasting pan. Insert meat thermometer into center of roast.
Do not add water. Roast uncovered in a slow oven (325\u00b0) to desired doneness.
Allow 30 to 32 minutes per pound for rare beef.
Allow 34 to 37 minutes per pound for medium; and 39 to 42 minutes per pound for well done.
Make slits in the roast and stuff it with
nto surface of beef roast. place roast on rack in shallow roasting pan
Trim excess fat from roast. Combine pepper and cardamom; pat onto roast.
Place roast in a large, shallow dish.
Combine soy sauce and next 4 ingredients, pour over roast. Cover and marinate 8 hours in fridge, turning occasionally.
Remove roast from marinade, discard marinade. Wrap roast in foil, and place in a shallow pan. Insert meat htermometer, making an opening so thermometer does not touch foil. Bake 325F for 2 hours or until thermometer reads 140F (rare) or 160F (medium).
nto the roast.
Place meat on a rack in a shallow
Combine all the spices in a bowl. Stir to evenly
mall clay bowl.
Drizzle in olive oil as you whisk
Preheat oven to 350 degrees.
Combine garlic, salt, pepper, and thyme. Press evenly into surface of roast.
Place a rack in a shallow roasting pan. Place roast on the rack. Don't add any water and don't cover.
Roast for 18 to 22 minutes per pound for rare to medium. Cook longer if not done to your preference.
Remove roast.
For the currant sauce, mix the last three ingredients together. Heat on stove top.
Heat oven to 350\u00b0.
Combine garlic, salt, pepper and rosemary; press evenly on roast.
Place on rack in shallow pan.
Insert meat thermometer so bulb is centered in thickest part.
Do not add water or cover.
Bake 18 to 22 minutes per pound.
Remove roast when thermometer reaches 140\u00b0.
Let stand 15 minutes for medium rare, 155\u00b0 for medium done.
Carve roast into slices.
Serve with sauce.
Preheat oven to 375\u00b0.
Combine garlic, salt, peppercorns and thyme in a small bowl.
Press evenly onto surface of meat.
Place roast in a shallow roasting pan.
Insert meat thermometer into thickest part of meat.
Roast for 18 minutes per pound for rare, 22 minutes per pound for medium or to desired doneness.
Let roast stand for 15 minutes before carving.
Set ribeye roast at room temperature for 1 hour.
Season with salt & pepper.
Preheat oven to 375 deg F.
Fat-side up, place meat on rack in shallow roasting pan. Do not cover. Do not add water.
Cook for one hour.
Turn heat off. Let the meat just rest in the oven. (Do NOT open oven until you are ready to eat regardless of roast size or time in oven.).
Reheat oven to 375 & cook again for 30-40 minutes. Do not open the oven door until you are ready to serve.
If not done to your liking, repeat step 7.
Combine all ingredients except for rib-eye steaks in a small bowl until paste forms.
Rub paste into steak and marinate in refrigerator for 1 hour.
Grill to desired doneness over hot fire.