BEEF RIB EYE ROAST
4 lb beef rib eye roast
3 closes garlic, crushed
1 T salt
1T cracked black pepper
1 T dried thyme leaves
Heat the oven to 350 degrees. Combine garlic, salt, pepper, and thyme.
Press evenly into surface of roast. Place roast on rack in roasting pan.
Roast 18 to 22 minutes per pound for rare to medium. Remove the roast
from oven when meat thermometer register 135 degrees for rare,
155 degrees for medium. Let stand 15 minutes before carving.
(The temperature will continue to rise to 140ºF for rare, 160ºF for medium.)
4 lb beef rib eye roast
3 closes garlic, crushed
1 T salt
1T cracked black pepper
1 T dried thyme leaves
Heat the oven to 350 degrees. Combine garlic, salt, pepper, and thyme.
Press evenly into surface of roast. Place roast on rack in roasting pan.
Roast 18 to 22 minutes per pound for rare to medium. Remove the roast
from oven when meat thermometer register 135 degrees for rare,
155 degrees for medium. Let stand 15 minutes before carving.
(The temperature will continue to rise to 140ºF for rare, 160ºF for medium.)
RIB ROAST OF BEEF AND WILD MUSHROOMS
BEEF
1 tsp pepper
2 cloves garlic, minced
1 ± 9 lbs rib roast of beef
1 oz dried wild mushrooms, any kind
2 cups warm water
1 cup beef broth
2 leeks, white parts only, washed, finely chopped
2 T butter
¾ lb fresh wild mushrooms, any kind, trimmed, cleaned, sliced
1 tsp dried rosemary leaves
2 T fresh parsley, chopped
4 plum tomatoes, finely chopped
salt and pepper to taste
Soak the dried mushrooms in the warm water until they are soft about 15 minutes. Squeeze liquid from mushrooms. Rinse well. Strain the soaking liquid. Combine the strained soaking liquid and the beef broth in a saucepan, place over high heat and reduce to 1 cup. Sauté the leeks in butter. Add fresh wild mushrooms, white mushrooms, soaked wild mushrooms, rosemary and parsley. Add the tomatoes and the reduced soaking liquid. Season with salt and pepper, and simmer for 5 minutes. Set aside.
Preheat oven to 475ºF. Mix together salt, pepper and garlic, Rub into the surface of the beef. Place the beef in a roasting pan, with fat side up. Roast for 1 hour. Reduce the oven temperature
to 400ºF and continue roasting for about 1½ hours. A thermometer inserted in the center of the
meat will register 130ºF for medium-rare or 140ºF for medium. Remove beef from the oven.
Allow it to rest 20 minutes before slicing. Serve the meat with mushroom sauce.
ROAST BEEF TENDERLOIN WITH HORSERADISH-CHIVE SAUCE
2 3 lb beef tenderloins
2 T dried rosemary, crumbled
3 T cracked black pepper
2 T granulated garlic
¼ cup soy sauce
¼ cup unsalted butter, softened
HORSERADISH CHIVE SAUCE
1½ cups sour cream
½ cups chopped fresh chives
¼ cup prepared horseradish
Fresh ground pepper
About the Author: Gregory Heal
Went to college at Eastern Illinois University. Graduated from Disney College Program in Orlando, FL. Attended Culinary school at Johnson & Wales University in Providence, RI. Graduated with honors from Parkland College in Champaign, IL with a degree in Restaurant Management; a member of the National Deans List and Phi Theta Kappa. He has worked for various restaurants and hotels, including Levy Restaurants and America's Convention Center, Cracker Barrel, Marriot, Renaissance, Renaissance Grand Hotel, Thelma Keller Convention Center, Fat City Saloon, Pie-Full Delight, Walt Disney World and his own, Grilling and Go Catering.
He has published two cookbooks, "Give Thanks, a Collection of Heartland Recipes," and "Harvest Time, Favorite Fall Foods." They are available through Lulu.com.
Currently working on a Grilling and BBQ book, developing resources for Heartland Cooking and Living, and Catering at Grilling to Go Catering!
