Rib eye steak is one of the tastiest - and most expensive - cuts of meat you can buy, making it a great dish for any special occasion. The secret to preparing a rib roast well is to cook it at a low temperature, then finish with a browning to obtain a crispy crust with a juicy pink interior. The icing on the cake, a delicious sauce made from the cooking liquids of the meat itself. Go to step 1 to get started.
Ingrediants
- Rib roast, 450 gr on the bone
- Salt and pepper
- Spice mix for barbecue if you want to use
- Flour and cream for the gravy
Steps
Method 1 of 3: Part 1: Buying and Preparing the Meat
Step 1. Calculate the amount of meat you will need
A bone-in rib roast will require around 450g per serving, so plan to buy that amount of meat for each adult invitee you will be serving. Each guest will eventually receive about 170 gr. You certainly don't want to skimp, and the leftovers will be delicious, so maybe order an additional serving or two.
Step 2. Order a rib roast
The rib roast is a fairly rare cut of meat, as butchers may have to sacrifice the more common cuts of meat to get a large roast. So plan ahead and ask your butcher to cut you a rib the size you will need for a certain date. When you go to buy it, this should be very firm, with a thick covering of fat, deep red flesh and supple to the touch.
- You should be able to order rib steak at your supermarket's meat counter, but you could also try a local butcher.
- This roast is much more expensive than any other cut of meat. If you indulge in a rib eye steak, you will need to make sure you buy high-quality, certified quality meat.
- You can also consider the option of buying dried meat or grass-fed animals, which, in both cases, will allow you to get great results.
Step 3. Remove the bones from the roast
You can do it at home, or ask your butcher to do it for you. Removing the bones from the roast and then tying them back to it with string will make the roast easier to slice once cooked.
- Run a sharp knife between the top edge of the bones and the meat. Make the cut carefully. You can leave the bottom attached if you wish.
- Wrap a piece of kitchen string under the bones and around the meat, tying it tightly.
Step 4. Refrigerate the meat up to 3 hours before cooking
If you've purchased a less expensive cut of meat, you may want to flavor it with the barbecue spice mix, and then refrigerate it overnight so that the flavors blend with the meat. If you have purchased certified quality meat, dried or from grass-fed animals, there is no need to season it with spices; you can cook your roast as soon as you get home from the butcher.
Method 2 of 3: Part 2: Flavor and Cook the Roast
Step 1. Season the roast and bring it to room temperature
In order for the meat to cook evenly, it must be removed from the refrigerator and brought to room temperature about 3 hours before you start cooking. Season it on both sides with salt and pepper. Arrange it on a large plate and cover it with cling film, placing it on the kitchen counter.
Step 2. Place the roast on a baking sheet
Make sure that the part with the fat is on top. In this way the liquids dripping from the fat will allow the meat to become good and juicy as it cooks. The pan you will be using should only be slightly larger than the roast.
You will need a meat thermometer to check the internal temperature of the roast. If you have one that needs to be inserted into the meat before cooking, insert it immediately, making sure that the tip does not touch the bone
Step 3. Preheat the oven to 90 ° C
Cook the roast at a low temperature and slowly, so that the correct internal temperature is reached without overcooking the meat; the result will be a tender and appetizing interior. Don't worry, the final step of searing the meat will bring out the crunchy crust that the rib steak is famous for.
Step 4. Roast the meat to desired doneness
When the internal temperature reaches 46-49 ° C, the meat will be cooked rare. If you prefer medium, wait until it reaches 51 to 54 ° C. Cooking time depends on the size and shape of your roast, but as a general rule it should be around 15 minutes every 450g. Check the thermometer often to make sure you don't overcook the meat.
When checking the temperature, make sure the thermometer is not touching bone, fat, or baking sheet
Step 5. Remove the roast from the oven when it has reached the desired temperature
Let it sit for 15 to 20 minutes while you heat the oven to a higher temperature to brown the meat. After this rest period, there will be no need to do it again before serving.
Method 3 of 3: Part 3: Finish Cooking
Step 1. Heat the oven to 290 ° C
At this temperature, the meat will take on a perfect browning without overcooking inside.
Step 2. Return the meat to the oven to brown the top
Leave the meat in the oven for 8-10 minutes, or until a brown, crispy crust forms. Once satisfied with the crust, remove the roast and prepare to cut it. Don't overcook the meat and don't let it burn.
Step 3. Cut the roast
Place the roast on a cutting board. Cut and remove the string that binds the bones to the meat and remove the bones. Cut the roast into slices about 0.5 or 1 cm thick, perpendicular to the grain, using a very sharp knife.
Step 4. Make gravy with cooking liquids
In a saucepan, heat up to 2 tablespoons of cooking liquids. Add 2 of the flour and blend until the sauce has thickened. Add the rest of the cooking liquids and enough cream to make 1 or 2 cups of liquid, depending on how many people you need to serve. Season the sauce with salt and pepper.
Beer, broth or water can be used instead of cream
Step 5. Serve the roast
Ask the guests what cooking they want for their meat. The meat closest to the edge will be more cooked than that of the middle slices. Put the gravy on a plate that will be passed between the diners. This meal is excellent with Cream of Spinach, Yorkshire Pudding and fresh salad.
