Beef Rib Eye Roast with Savory Sauce

Sorce	darkfunkel
Ingridients
Instructions	Preheat oven to 350°F (175°C). Combine garlic, salt, pepper, thyme and tarragon, stirring until a paste is formed. Spread evenly over surface of beef roast. Place roast, fat-side up, on rack in shallow roasting pan. Insert meat thermometer so bulb is centered in thickest part, not resting in fat. Do not add water. Do not cover. Roast to desired doneness: 18 to 20 minutes per pound for rare, 20 to 22 minutes per pound for medium. Remove roast from oven when meat thermometer registers 135°F (55°C) for rare or 155°F (65°C) for medium. Allow roast to stand 15 to 20 minutes before carving. Meanwhile, remove rack from roasting pan; drain fat. Add shallot to pan; cook and stir over medium heat 2 to 3 minutes. Add broth, tomato paste and sugar; stir until meat juices attached to pan are dissolved. Increase heat to medium-high and continue cooking until liquid is reduced to 3/4 cup. Carve roast across the grain into 1/4-inch thick slices.

Classic Prime Rib Roast

Sorce	MeniCha
Ingridients
Instructions	Preheat oven to 350°F. Combine garlic, thyme leaves and black pepper. Press evenly into surface of beef roast. Place roast, fat side up, on rack in shallow roasting pan. Do not add water or cover roast. Roast approximately 2 1/4 to 2 1/2 hours. Use instant read thermometer and remove when internal temperature reaches 135°F for medium rare or 150°F for medium. Tent loosely with foil and let stand 15 minutes prior to carving.

Cajun Prime Rib

Sorce	Creamy
Ingridients
Instructions	Place a rib roast in a large roasting pan. Remove any fat in one piece and reserve. Cut slits 1/2-inch deep in the meat so the spices will penetrate. Over the top of the meat sprinkle pepper, then garlic powder, and then salt, totally covering the garlic layer. Carefully arrange thinly sliced onions in an even layer on top of the salt so as not to disturb the seasoning. Refrigerate overnight. Place the fat piece back on top and bake the roast at 550*F until the fat is dark brown, about 35 minutes. Remove from the oven and cool slightly. Refrigerate until well chilled, about 3 hours. Remove the fat and discard. Scrape off the onions and as much of the seasonings as possible and discard. Then with a long knife, slice between the ribs into steaks. In a bowl combine salt, white pepper, fennel seed, pepper, dry mustard, and cayenne pepper. Sprinkle over the steaks and blacken in a heavy skillet over very high heat.

Cross Rib Roast

Sorce	Daikos
Ingridients
Instructions	In a skillet, brown chopped carrots, chopped celery, chopped onions, and chopped mushrooms in butter. Remove the vegetables and raise the heat to sear a rib roast on both sides (do not pierce when turning). Place the browned vegetables, black olives, and chopped tomatoes in a large kettle. Place the rib roast on top. Pour in beef broth, parsley, bay leaf, and red wine. Cover and place in a 300*F (150*C) oven for about 2 hours, or until the meat is tender. Remove the meat and vegetables to a warm platter the strain the juices through a coarse sieve, forcing through the vegetables, making a thick gravy.

Garlic Prime Rib

Sorce	Kinjiy Horoshiy
Ingridients
Instructions	Heat oven to 450°. Place roast in 13 x 9-inch baking pan. Cut 18 slits with tip of sharp knife through fat and into meat just large enough for garlic. Insert garlic piece into each slit. Place carrots, onions, parsley and bay leaves around roast; pour water over vegetables. Stir together thyme, pepper and salt in small bowl; sprinkle mixture over roast. Bake 30 minutes to brown outside of roast. Reduce oven temperature to 325°. Bake for 1 hour to 1 hour 15 minutes or until meat thermometer reaches 130°F. Let stand 10 minutes or until meat thermometer reaches 140°F.

Citrus Beef Ribbons

Sorce	CiskenThaDon
Ingridients
Instructions	Partially freeze sirloin steak then slice into 1/4-inch slices, then cut in half. Place in a bowl and cover with a marinade of beef broth, lime juice, grated ginger root, sugar, grated lime peel, and salt. Cover and refrigerate for 2 hours, turning the beef frequently. Drain, reserving the marinade. Thread the beef strips onto bamboo skewers that have been soaked for 30 minutes in cold water. Broil for 1 to 1 1/2 minutes per side; remove and keep warm. In a small skillet, reduce the marinade by boiling until slightly thickened. Pour the sauce over the beef and garnish with sliced lime.

Fiesta Beef Ribeye Steaks

Sorce	midship
Ingridients
Instructions	Sprinkle beef steaks with lime juice. Place steaks on grid over medium, ash-covered coals. Grill ribeye steaks, uncovered, 6 to 8 minutes (top loin steaks 10 to 12 minutes) for medium rare to medium doneness, turning occasionally. Top steaks with cheese. Serve with tortillas and salsa.

Caribbean-Style Steak

Sorce	tge_uk
Ingridients
Instructions	Combine steak sauce, brown sugar and lime juice in a small bowl; reserve 1 tablespoon for basting. Place steak in a glass dish and add marinade, turning to coat. Cover tightly and refrigerate overnight, turning occasionally. Preheat grill to medium heat. Remove steaks from marinade and place on grill. Cook for 14 to 20 minutes, or until cooked to your preference, turning once. Brush with reserved basting sauce during the last 2 minutes of cooking. Season steak with salt. Carve into thin slices to serve.

Cajun-Style Rib-Eye Steak

Sorce	kentarro
Ingridients
Instructions	Combine oil, sliced onion, garlic powder and 1 tablespoon black pepper in 13 x 9 x 2-inch glass baking dish. Add steaks to marinade, turning to coat. Spoon half of sliced onion evenly over steaks. Cover and refrigerate overnight. Prepare barbecue (medium-high heat) or preheat broiler. Remove steaks from marinade. Combine paprika, cayenne, salt, white pepper and 1/2 teaspoon black pepper in small bowl. Sprinkle each side of each steak with 1 teaspoon spice mixture. Grill or broil steaks until cooked through, about 8 minutes per side for medium-rare. Cut each steak in half. Divide steaks among plates; serve.

Savory Roasted Prime Rib

Sorce	MiyamotoFan
Ingridients
Instructions	Place roast in a roasting pan, ribs down. Combine garlic, olive oil, salt, pepper and thyme in a small bowl. Mix well. Spread mixture across the layer of fat on the roast and let sit at room temperature for 1 hour. Preheat oven to 500°F. Roast beef in the center of oven for 20 minutes. Decrease temperature to 325°F and continue roasting for 1 to 1 1/4 hours longer until a meat thermometer inserted into the center registers 145°F for medium rare. Allow to sit 10 to15 minutes before carving meat from the bone and slicing.