"Discover Cooking, Discuss Life."

Go Back   Discuss Cooking - Cooking Forums > Recipes & Ingredients > Beef, Pork, Lamb & Venison > Beef
Reply
 
Thread Tools Display Modes
 
Old 12-30-2007, 03:45 AM   #1
Assistant Cook
 
Join Date: Dec 2007
Posts: 4
Small Ribeye roast

Hi,

I'm gonna be roasting a 1kg(2.2lb) of boneless beef ribeye tomorrow, and I've never done it before. I usually broil my own steaks, so I do sorta know my way around the kitchen, but this one's a bit different. I tried googling for recipes for ribeye roasts, but they are often 4-6lbs or even larger, so I'm not sure the timing would be correct.

I don't have a cooking thermometer so I will have to go by time and temperature/setting. I have an oven that allows me to change the temperature(obviously), as well as the heating element(top, bottom, both), as well as circulation(I can turn on an internal fan to keep the air moving).

I intend to rub some herbs into the beef surface(black peppers, basil, paprika, garlic, salt-free all purpose seasoning, anything else I can find), maybe some soya sauce and wine, and let it sit in the fridge overnight, and just put it in a pre-heated oven. Problem is I'm not sure what settings, how hot, how long, and whether I should wrap it in a foil? Does anyone have any idea for a 1kg ribeye? I'm thinking of medium-rare to medium, and from the recipes I've seen online it seems like 300-350F for about an hour should be ok?


TIA!

__________________

__________________
galapogos is offline   Reply With Quote
Old 12-30-2007, 03:52 AM   #2
Senior Cook
 
Fincher's Avatar
 
Join Date: Dec 2007
Location: Toledo, Ontario, Canada
Posts: 110
buy a probe thermometer, why don't you have one?? you have an oven right? you have the rest of the tools. why don't you have a probe thermometer. ?

The time tables are only rough guides. you can never really temp a piece of meat with time only. the only true way to tell is with a probe thermometer.
__________________

__________________
All it needs is a little salt.... pepper.... mustard, catchup, sauce, flavour. -- Trapper
Fincher is offline   Reply With Quote
Old 12-30-2007, 06:08 AM   #3
Assistant Cook
 
Join Date: Dec 2007
Posts: 4
Never had a use for it until now. Been timing my meats and they've always turned out fine as long as I know how large/what type of meat. I've never tried such as big chunk before though, and this will likely be a very infrequent thing so might not be worth getting a probe just to use it once every few years.

Anyway, what about the rest of my questions?
__________________
galapogos is offline   Reply With Quote
Old 12-30-2007, 09:20 AM   #4
Assistant Cook
 
Join Date: Dec 2007
Location: Florida
Posts: 9
I would do it at 325 F for about 20 to 25 minutes per pound. I hope that helps.
__________________
kitch22 is offline   Reply With Quote
Old 12-30-2007, 11:05 AM   #5
Assistant Cook
 
Join Date: Dec 2007
Posts: 4
Thanks kitch
__________________
galapogos is offline   Reply With Quote
Old 12-30-2007, 11:07 AM   #6
Master Chef
 
Constance's Avatar
 
Join Date: Oct 2004
Location: Southern Illiniois
Posts: 8,175
Kitch is right on with her advice. As for seasoning, all you need to do is insert a few slivers of garlic into the meat (cut a slit in the meat with your knife and push the it in with your finger), and sprinkle the outside with a little salt and a good amount of coarse ground pepper on the outside. Save the extras for a cheaper cut of meat...you don't want to mask the excellent flavor of your rib eye roast.
__________________
We get by with a little help from our friends
Constance is offline   Reply With Quote
Old 12-30-2007, 12:35 PM   #7
Head Chef
 
Join Date: Jun 2007
Posts: 1,783
Quote:
Originally Posted by galapogos View Post
Hi,

I'm gonna be roasting a 1kg(2.2lb) of boneless beef ribeye tomorrow, and I've never done it before. I usually broil my own steaks, so I do sorta know my way around the kitchen, but this one's a bit different. I tried googling for recipes for ribeye roasts, but they are often 4-6lbs or even larger, so I'm not sure the timing would be correct.

I don't have a cooking thermometer so I will have to go by time and temperature/setting. I have an oven that allows me to change the temperature(obviously), as well as the heating element(top, bottom, both), as well as circulation(I can turn on an internal fan to keep the air moving).

I intend to rub some herbs into the beef surface(black peppers, basil, paprika, garlic, salt-free all purpose seasoning, anything else I can find), maybe some soya sauce and wine, and let it sit in the fridge overnight, and just put it in a pre-heated oven. Problem is I'm not sure what settings, how hot, how long, and whether I should wrap it in a foil? Does anyone have any idea for a 1kg ribeye? I'm thinking of medium-rare to medium, and from the recipes I've seen online it seems like 300-350F for about an hour should be ok?


TIA!
Since it is small, can you slice it in half or thirds & prepare on the stovetop - like Steak Diane & make oven-roasted potatoes? (I have a recipe for same, with sage-roasted fingerlings. If your interested, let me know - or there are several on the web.)

I probably would not marinate overnight. This recipe is for a larger roast, but the seasonings/rub & method might appeal to you.

Ribeye Roast & Oven-Browned Vegetables

Here is a Time Chart & different cooking methods, I hope will help.

Cookery Beef Time Chart
__________________
*amy* is offline   Reply With Quote
Old 12-31-2007, 03:18 AM   #8
Assistant Cook
 
Join Date: Dec 2007
Posts: 4
Thanks guys but the advice came a little late. I marinated it yesterday(different time zone) with the following ingredients
- ground pepper
- salt free all purpose seasoning
- ground basil
- ~4-5 tbsp of olive oil
- some soya sauce
I guess I'll put some garlic into the meat later before I cook...which will be less than an hour from now. Wish me luck!
__________________

__________________
galapogos is offline   Reply With Quote
Reply

Tags
None

Thread Tools
Display Modes

Posting Rules
You may not post new threads
You may not post replies
You may not post attachments
You may not edit your posts

BB code is On
Smilies are On
[IMG] code is On
HTML code is Off
Trackbacks are Off
Pingbacks are Off
Refbacks are Off



» Discuss Cooking on Facebook

Our Communities

Our communities encompass many different hobbies and interests, but each one is built on friendly, intelligent membership.

» More about our Communities

Automotive Communities

Our Automotive communities encompass many different makes and models. From U.S. domestics to European Saloons.

» More about our Automotive Communities

Marine Communities

Our Marine websites focus on Cruising and Sailing Vessels, including forums and the largest cruising Wiki project on the web today.

» More about our Marine Communities


Copyright 2002- Social Knowledge, LLC All Rights Reserved.

All times are GMT -5. The time now is 09:50 AM.


Powered by vBulletin® Version 3.8.8 Beta 4
Copyright ©2000 - 2016, Jelsoft Enterprises Ltd.