ribeye roast in oven?

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seattlepitboss

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• Nov 15, 2009

• #1

In a few days I'm off to a remote retreat with 49 other guys. On Saturday night we generally roast ribeye roasts up in the oven. I'm looking for ways to add a little flavor. Don't get me wrong, a little s+p and a well roasted piece of rib roast is pretty good. I'm just wondering if there was something more I could do.

seattlepitboss

 

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• Nov 15, 2009

• #2

make garlic butter, cut slits and stuff the slits with the garlic butter

 

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PIT BOSS

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• Nov 15, 2009

• #3

Cut slits in it and push in whole or half cloves of garlic

 

BBQ Grail

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• Nov 15, 2009

• #4

Your could get one on of these. I think Res6cue is selling them or something like that.

http://baltimore.craigslist.org/hsh/1453829139.html

That being said, a good rib roast has plenty of flavor with just salt and pepper. How about a nice portabello balsamic reduction to go with the meat.

 

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• Nov 15, 2009

• #5

I inject a pureed mix of fresh garlic, rosemary, and evoo. I try to get it right at the edge of one of the center fat pockets.

 

Last edited: Nov 15, 2009

Norcoredneck

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• Nov 15, 2009

• #6

You mean the FEC won't give enough flavor?:biggrin:
CountryHB had posted a rib roast his buddy had speared a green onion and a sprig of rosemary through. Always wanted to try that.

 

Norcoredneck

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• Nov 15, 2009

• #7

 

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• Nov 15, 2009

• #8

Never before I see rib roast speared with rosemary. Neat idea. Anyone have any experience with this? Is there much goodie juice loss?

 

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MrJP1957

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• Nov 15, 2009

• #9

You could try liquid smoke.







OK someone had to say it.

 

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• Nov 15, 2009

• #10

I like to do a horseradish crust when I do prime rib.

 

BBQ Grail

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• Nov 15, 2009

• #11

MrJP1957 said:

You could try liquid smoke.
OK someone had to say it.

Click to expand...

Actually, NO it didn't have to be said.

 

landarc

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• Nov 15, 2009

• #12

I have done a lot of prime rib in an oven, just give it a liberal dose of medium coarse salt and medium grind pepper over a garlic slather. If I am feeling fancy, I put some dried herbs on. I layer onions under the roast. These can become part of the pan gravy later. Then sear at 450F for an hour, drop temps to 275F until done.