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Ribeye Roast with Rosemary + Lemon + Garlic…

05 Jul

Attention LA Shoppers… VONS has a great deal for Ribeye Roasts this week… the bad boy below cost me a whopping $20…

PREHEAT oven to 350 degrees…

SEASON roast with chopped rosemary + lemon juice (save the lemon halves) + salt + pepper…

POKE side of roast with a sharp knife to make slits and stuff with cloves of garlic…

HEAT cast iron skillet on high heat for approx. 10 min. (or until you see smoke coming from the skillet)…

SEASON surface of roast with some sugar and olive oil prior to cooking (the sugar will help give it a nice color)…

SEAR for 1-2 minutes per side on all sides (or until you get a nice brown crust)…

REMOVE from skillet and let both the skillet and the roast to cool down to room temperature…

ADD sprigs of rosemary + lemon halves to skillet…

PLACE roast on top of the lemon and rosemary (bone side facing up) and bake in 350 degree oven for 1.5 hours for medium rare (5 lb. Roast is used here… approx. 17 minutes per lb)…

LET THE ROAST REST AT ROOM TEMPERATURE FOR AT LEAST 10 MINUTES BEFORE CARVING OR ELSE IT WILL “BLEED” ALL OF ITS JUICY GOODNESS OUT…

-Benson

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2 Comments

Posted by on July 5, 2011 in Chef Blau, Home Cooking

 

2 responses to “Ribeye Roast with Rosemary + Lemon + Garlic…

  1. Anonymous

    July 9, 2011 at 6:46 am

    looks tasty, but how’s about something for the non-carnivores.

     
    • snakvslau

      July 10, 2011 at 3:28 am

      next post. i promise. hahaha

       

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