{"id":1425,"date":"2013-12-27T02:21:07","date_gmt":"2013-12-26T18:21:07","guid":{"rendered":"http:\/\/www.marga.org\/foodblog\/?p=1425"},"modified":"2013-12-27T02:59:58","modified_gmt":"2013-12-26T18:59:58","slug":"perfect-ribeye-roast","status":"publish","type":"post","link":"https:\/\/www.marga.org\/foodblog\/2013\/12\/perfect-ribeye-roast\/","title":{"rendered":"Perfect Ribeye Roast"},"content":{"rendered":"<p>I&#8217;ve used this method for cooking ribeye roast (aka boneless Prime Rib) before, but as part of a <a href=\"http:\/\/www.marga.org\/food\/party\/xmas04\/roast.html\">bigger recipe.<\/a> I figured I&#8217;d include it all by itself for easier reference. It can be served by itself or with a sauce.<\/p>\n<p>These instructions are for a 6lb roast.\u00a0 If yours is larger, add some additional cooking time.\u00a0 This recipe takes a total of about 6 hours, but only about 5 minutes of actual active time.<\/p>\n<ul>\n<li>Ribeye Roast<\/li>\n<li>4-6 garlic cloves, pressed<\/li>\n<li>Kosher salt<\/li>\n<li>ground black pepper<\/li>\n<li>dried thyme<\/li>\n<\/ul>\n<p>About six hours before your serving time, remove the roast from the fridge, uncover, dry surfaces with a smooth towel, and allow to sit uncovered at room temperature for about 3 hours.\u00a0 This will dry the surface, giving it a good crust.<\/p>\n<p>About 3 1\/2 hours before serving time, preheat oven to 450F<\/p>\n<p>Rub the roast with the pressed garlic.\u00a0 Rub with kosher salt all over the surfaces. Sprinkle with black pepper and dried thyme. Put on a roasting pan and place in the oven. Cook for 20 minutes.\u00a0 Turn down the temperature to 300F and cook until it reaches an internal temperature of about 130 F for a bright red medium-rare roast, about 90 minutes. Alternatively, once it reaches 125F, turn oven to 425F and cook for a few more minutes until it gets to 130F.<\/p>\n<p>Remove from the oven. Tent with aluminum foil and let rest for 20 to 30 minutes before serving.\u00a0 Carve and serve.<\/p>\n<p><a href=\"https:\/\/www.marga.org\/foodblog\/2013\/12\/xmas-eve-menu-2013-back-to-the-past-with-an-international-flavor\/\">Marga&#8217;s 2013 Xmas Eve Menu<\/a><\/p>\n<p><a href=\"http:\/\/www.marga.org\/food\/all.html\">Marga&#8217;s Best Recipes<\/a><\/p>\n","protected":false},"excerpt":{"rendered":"<p>I&#8217;ve used this method for cooking ribeye roast (aka boneless Prime Rib) before, but as part of a bigger recipe. I figured I&#8217;d include it all by itself for easier reference. It can be served by itself or with a sauce. These instructions are for a 6lb roast.\u00a0 If yours is larger, add some additional [&hellip;]<\/p>\n","protected":false},"author":2,"featured_media":0,"comment_status":"open","ping_status":"closed","sticky":false,"template":"","format":"standard","meta":{"footnotes":""},"categories":[11],"tags":[92,308,309],"class_list":["post-1425","post","type-post","status-publish","format-standard","hentry","category-recipes","tag-beef","tag-main-dish","tag-ribeye","post-preview"],"_links":{"self":[{"href":"https:\/\/www.marga.org\/foodblog\/wp-json\/wp\/v2\/posts\/1425","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/www.marga.org\/foodblog\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/www.marga.org\/foodblog\/wp-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/www.marga.org\/foodblog\/wp-json\/wp\/v2\/users\/2"}],"replies":[{"embeddable":true,"href":"https:\/\/www.marga.org\/foodblog\/wp-json\/wp\/v2\/comments?post=1425"}],"version-history":[{"count":0,"href":"https:\/\/www.marga.org\/foodblog\/wp-json\/wp\/v2\/posts\/1425\/revisions"}],"wp:attachment":[{"href":"https:\/\/www.marga.org\/foodblog\/wp-json\/wp\/v2\/media?parent=1425"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/www.marga.org\/foodblog\/wp-json\/wp\/v2\/categories?post=1425"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/www.marga.org\/foodblog\/wp-json\/wp\/v2\/tags?post=1425"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}