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Whole Roasted Rib−Eye Roll
1
Bone−in rib−eye roast −; (6 lbs)
Salt; to taste
Freshly−cracked black pepper; to taste
2
2
1
1
1
Cup Vegetable oil
Whole Jalapeno peppers; minced
/4 Cup Chopped garlic
/2 Cup Finely−chopped fresh cilantro
/2 Fat; 0 Other Carbohydrates
Preheat the oven to 400 degrees. Season the roast with salt and pepper. In a
large mixing bowl, whisk the olive oil, jalapenos, onions, garlic, and
cilantro. Mix well. Season the mixture with salt and pepper. Place the
roast, bone up, in a large roasting pan, pour the marinade over the roast,
coating the entire roast completely. Refrigerate the roast overnight. Remove
the roast from the refrigerator and pour off the marinade. Place the pan in
the oven and roast for 30 minutes. Turn the oven temperature down to 325
degrees. Roast for about 2 hours for medium−rare. Remove the roast from the
oven and allow to rest for 10 minutes before slicing. Slice the roast into
individual steaks and serve. This recipe yields 6 to 8 servings.
Whole Roasted Rib−Eye Roll
664
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