Happy Greek Easter, for all the Greek folks out there today. These are photos from last week's Easter that I wanted to share with you. One of the most elegant pieces of meat I've ever had the pleasure of devouring, and I mean... devouring... is a Beef Rib-Eye Roast. (It's up there along with Kat's Deli Beef Brisket). While I did not make this recipe (I wish I did), I do have the exact recipe posted below from the "Joy of Cooking." Its fairly simple, if you can be on the money with the oven temperature. The tricky part is taking it out right on time, especially if you like your meat temperature rare to medium rare. But other than that, its still the most succulent piece of meat you can have. Sometimes, you just need to sink your teeth into a different piece of meat besides a steak! Hope you all had a nice weekend as well. So happy the weather is warming up! Spring is in the air and I LOVE spring flowers! :)
Beef Rib-Eye Roast (High Heat Roasting Method)
Beef Rib-Eye Roast (High Heat Roasting Method)
This well-trimmed boneless rib-eye roast responds beautifully to high heat roasting, producing a nicely seared crust and tender slices of beef. You'll need 1 boneless rib-eye roast (about 4 1/2 pounds), well trimmed.
Position a rack in the center of the oven. Preheat the ovem to 425. Season liberally with salt and black pepper to taste. Place the roast fat side up on a rack in a roasting pan until an instant read thermometer reads 110 to 120 for rare, 120 to 125 for medium rare, or 130 to 135 for medium, 15-20 minutes per pound, (the temperature will rise about 10 degrees out of the oven. Remove the roast to a platter, cover loosely with aluminum foil, and let stand 15 to 30 minutes before carving.
The Antipasto - Oliva, Carciofo (Artichoke), Mozzarella
Baby Stuffed Bellas
Beef Rib-Eye Roast
A little Egg-Coloring :)
Love, Sandy.
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