Roast Boneless Rib Eye with Savvy Goose Smoked Grilling and Prime Cut Seasonings
Goose Tale
Among the most popular choices is a Prime Rib of Beef, or the boneless version of that same cut, a Boneless Rib Eye. Another excellent choice is a NY Strip Loin. This recipe works equally well for all three choices.
Because it’s not a meal you prepare often, and because it’s a rather expensive “spurge”, we’d like to share with you some important Holiday Roasting Tips and a simple recipe to go along with it.
Ingredients
Serves 4 to 6
1 – 5 to 6 lb. boneless rib eye roast (or NY strip loin)
As needed non-stick vegetable cooking spray.
¼ cup Savvy Goose Smoked Grilling Seasoning
¼ cup Prime Cut Seasoning
¼ cup vegetable oil
1 cup beef broth or beef stock
1 tablespoon cornstarch or arrowroot powder
1 tsp (optional) Kitchen Bouquet seasoning liquid
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- Choose a roast with just a small amount of fat covering which will keep the roast juicy and add flavor as it cooks.
- Pre-heat your oven to 325 F and have a roasting pan with a rack placed inside of it so that your roast will not be resting on the bottom of the pan. Alternately, a broiler pan with a slotted tray will also work.
- Pat the roast with paper towels to remove any excess meat juices then spray the entire roast with a vegetable spray.
- Mix together the 2 seasonings, then liberally sprinkle and pat down the spices over the entire piece of meat. Coating evenly.
- Add the vegetable oil to a large skillet or frying pan over medium high heat, then brown the roast on all sides.
- Place the browned roast into your roasting pan, then place it in the oven.
- If your roast is truly 5 to 6 lbs. you can expect it to be in the medium rare range of doneness in about 1 hour and 15 minutes. This means you’re removing the roast from the oven at about 130 F to 133 F and then, letting it carry-over cook another 8 to 10 degrees to 140 F to 142F or so, while it rests on your counter.
- We STRONGLY recommend you have an insta-read thermometer and check the internal temperature of the meat after 1 hour and then every 10 minutes afterwards.
- Review the recommended internal temperatures for doneness on the Roasting Tips guide.
- While the roast is resting, it will continue to offer some juices into the bottom of the roasting pan. While it is resting, have on hand your beef broth, (cold), mixed with 1 tablespoon of the cornstarch or arrowroot.
- Remove the roast to a serving platter then skim off any fat from the surface of the roasting pan’s juices.
- Add the broth mixture and stir with a whisk while dissolving any browned particles of drippings into the liquids over medium heat. Optionally, add a ½ teaspoon of the Kitchen Bouquet which will add an additional seasoning and also darken the jus.
- Bring the jus to a simmer and strain.
- Slice your roast into serving portions and serve with a 2 to 3 tablespoons of jus over the meat.
NOTES: We here at Savvy Goose, love BOTH of these seasoning blends for this boneless rib eye recipe. So much so, that we decided to have you use half of each mixed together. If, however, you prefer one over the over, just double its amount.
