Prime Rib Eye Roast Recipe

Rib eye roast is that part of the beef that makes up the rib eye muscle portion that centers itself between the 6th and 12th ribs of the animal. It is also called the Delmonico Roast after the world-renowned steak restaurant in NYC, that cooks beef to perfection in a style that is unique and quintessential to their restaurant.

Beef is a much-loved meat worldwide and I don't know anyone who wouldn't do anything for a good portion of steak. These days beef eaters are willing to pay anything to have a meal worth devouring. The best part in preparing steak dishes is that you get to eat your meat just the way you like it, with you having to choose whether you want it rare, medium rare or well done.

Restaurants worldwide strive to make their beef dishes something that people will want to come back to and dig in, and now you can make it at home! If you'd like to have rib eye roast within the confines of your home, where you can kick back and relax with maybe a chilled beer or a glass of red wine, then you're in the right place.

Rib eye roast is not a meat which requires skill when preparing it, having ingredients that are easily attainable and interchangeable with whatever you think suits your palate best.

What You'll Need

• 5 pounds of rib eye roast
• 4 crushed cloves of garlic
• 2 tablespoons of unsalted butter
• 3 large red onions

• 1 cup of button mushrooms
• 1 cup of cilantro
• 1 teaspoon of black pepper
• 4 teaspoons of salt
• ½ cup of chili flakes

Method of Preparation
To keep your roast marinating overnight, combine together your crushed garlic, cilantro, black pepper and chili flakes and massage these into the defrosted meat the previous day. Pop this back into the refrigerator (not freezer) and then leave it standing the next day in the airtight bag for about an hour in room temperature.

Pre-heat your oven to 375°F and then take the roast out of the airtight bag and place it in a deep dish tray, lined with grease paper with the fat side up of the roast, sliding this into the oven timed for an hour. Once your time's up, turn the oven off and leave your roast inside without opening the mouth of the oven for 3 hours. Then crank the heat up again to 375°F, re-heating your rib eye roast for 30 minutes.

While the roast is being heated up again to further tenderize its insides, move on to making your sauce. In a non-stick pan, drop in the two tablespoons of butter, button mushrooms and roughly chopped red onions and sauté these on medium heat. Be sure to drop in a teaspoon of oil to avoid the butter from burning.

Once the onions start to brown, turn the gas off and empty the contents of your pan into a small bowl. Remove the tray from the oven holding your rib eye roast and place it to one side, letting the steam escape once the tray exits the oven.

Pour your sauce all over the roast, puncturing the meat to let it seep through its openings. Later when it isn't too hot to handle, you can slice these up and garnish with grated cheese. The rib eye roast takes four and a half hours to cook depending on how much meat you are trying to cook.

This recipe can be altered, with ingredients substituted and replaced with anything that you'd like to incorporate into your juicy steak. Be sure to look up more ways on how to prepare this much-loved meat, where you don't have to always count on a restaurant to give you a good steak. Hearty eating!