* Exported from MasterCook *

                           Rib Eye Roast by Art

Recipe By :
Serving Size : 15 Preparation Time :0:00
Categories :

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
Dried Seasonings:
3/4 cup coarsely ground pepper 
2 tablespoons dried oregano
2 teaspoons garlic salt
2 teaspoons granulated garlic
2 teaspoons celery seed
2 teaspoons lemon pepper
2 tablespoons paprika
1 tablespoon onion powder
...
14 pound boneless rib-eye roast
4 cans beef broth
2 cups dry red wine

NOTE: WE DID NOT HAVE A BAKING PAN LARGE 
ENOUGH FOR THIS BEAST, SO I CUT IT IN HALF
AND COOKED IT IN TWO OVENS. BE CERTAIN WHEN 
YOU DO THIS TO CALCULATE THE COOKING TIME 
FOR HALF OF THE ORIGINAL WEIGHT. YES, I 
FORGOT TO DO THAT AND HAD TO REMOVE THEM 
FROM THE OVENS WHEN THEY HAD REACHED AN 
INTERNAL TEMPERATURE OF ABOUT 120F, AND 
IT WAS STILL 3 HOURS UNTIL DINNER. I WAS
ABLE TO COMBINE THE TWO ROASTS AT THAT TIME
(SINCE THEY HAD SHRUNK A LITTLE) AND TENTED
THEM LOOSELY WITH FOIL WRAP. LATER, ABOUT 45
MINUTES BEFORE SERVING TIME, I RETURNED THEM
TO THE OVEN AND FINISHED THEM TO ABOUT 130F.
THEN I LET THEM REST ON THE CUTTING BOARD FOR
ABOUT 20 MINUTES AND TO FINISH COOKING.

Remove from refrigerator about 1 hour before cooking to allow to come to room 
temperature. Combine the dried seasonings; rub over roast. Place on a rack
in a shallow baking pan, fat-side up, uncovered. Preheat oven to 450F.

Add beef broth and wine to the bottom of the pan. Do not pour down over the 
roast. Place pan in the hot oven for 20 minutes. Then reduce the temperature
to 325F and roast 25 - 30 minutes per pound. Use a meat thermometer to 
check doneness (for rare, a meat thermometer should read 135 - 140F; medium-
rare, 145F; medium, 160F; well-done, 170F -- final temperatures). 

Remove from oven and let rest on cutting board for 20 minutes, loosely tented 
with foil. Temperature will raise 5 - 10 degrees during this period.

Remove drippings from roasting pan, deglazing with more broth and wine if 
necessary. Place in a sauce pan and bring to a boil, reduce heat and let 
thicken slightly. Serve on the side.

NOTE: WE FOUND THAT THE PAN JUICES WERE TOO SPICY (PEPPERY) AND HAD TO BE 
CUT SUBSTANTIALLY WITH MORE CANNED BEEF BROTH.

Slice roast about 1/2 to 3/4 inch thick and serve while warm. A good 
horseradish sauce is excellent with this meat.

Contributed to the FareShare Gazette by Art; June 29, 2008
www.fareshare.net

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