Boneless Ribeye Roast

The Perfect Ribeye Roast

A Boneless Ribeye Roast is just the bulk of a Prime Rib with out ribs. So, what’s left? You got it, steak and it’s the easiest thing in the world to prepare. Olive Oil, Kosher Salt and Black Pepper is all you’re going to need to make a perfect roast but there’s a few other tricks up my sleeve you might consider before abandoning this article and just trying it out on your own, first.

Aged Ribeye Roast

If you’ve ever had an aged steak, you probably paid top dollar and it was worth every penny, right? Well, I can’t afford top dollar steaks but I want top dollar results. So, I picked up this little electric smoker to add some amazing flavor and texture to my roast. The results are tremendous. This tiny thing isn’t design to cook a roast this size but just a few hours of smoke makes a world of difference. The added flavor is unbelievable and it gives the outside of the Ribeye Roast a texture very similar to aged beef. Just look at the color difference, between the before and after pics, of the meat.

Ribeye Roast Sear

Most folks cook their Ribeye Roast twice at two different temperatures. A higher temp for a shorter period of time first, to get the color, and lower temp at length for the cooking of the entire roast. An alternative, however, is a quick pan sear. You only need a minute on each side and then you’re ready to roast in the oven, slow and low.

There are a few more ingredients that you might want to consider before putting it in the oven, though, especially around the holidays. Try adding some chopped garlic and some rosemary or thyme to the top of the roast and just spread it out evenly. Also, if you are cooking a Boneless Ribeye Roast, be sure use a roasting pan with a rack so the bottom doesn’t get soggy.

Here’s a recipe for my Prime Rib Standing Rib Roast.

Boneless Ribeye Roast Time & Temp

I cook my Ribeye Roast at a lower temperature, in my video tutorial, than what is shown here in the chart. It’s only a 25 degree difference but I believe in the slow and low method to achieve tender results. I also use a thermometer instead of guessing the amount of time. This way, hitting my core temp, I can ensure a perfect roast every time. So, it’s something that you might want to consider but here’s a chart for you none the less.

Boneless Ribeye Roast Ingredients:

1 Boneless Ribeye Roast
2 tbsp Olive Oil
Kosher Salt and Pepper, spread evenly

Bake at 325 degrees Fahrenheit until you reach your desired internal temperature. Follow the chart above for a perfect Ribeye Roast.

Leg of Lamb with Sweet Chili Glaze

Asian Style Leg of Lamb

This Leg of Lamb recipe is phenomenal and I’m not just saying that. It’s got all of the flare and Sweet flavor that any Lamb recipe should have. It’s succulent, tender and it’s got a nice caramelized glaze that just can’t be denied. Some could argue that it’s Asian influence makes this a Hawaiian recipe but I didn’t consult any Asian or Hawaiian recipes before I put this together. Though, I do have plenty of experience with the majority of these ingredients, the variety, I think will shock you.

4 to 6 lbs Leg of Lamb

The secret to a great leg of lamb lies in the combination of a balanced flavor with a tender, slow and low roast. How is this achieved? Well, I’ve learned that beef is generally more pleasant to eat because of the saturated fats. Lamb, however, has unsaturated fats that oxidize, giving it a stronger gamy taste that can tend to be a bit overwhelming. Mustard and Vinegar can be applied to neutralize the process and minimize the unpleasant taste. In this recipe, I’ve chosen to use Wasabi and it really does the trick. And, you don’t have to be afraid of using it either. Wasabi has a mixture of cabbages, horseradish and mustard that really evens out the flavor and there’s no unbearable heat either. In fact there is no spiciness left in the meat, whatsoever. And after the Sweet Chili Glaze caramelizes, you’ve got yourself one helluva Leg of Lamb!

Be sure to check out my Garlic Crusted Rack of Lamb, my Grilled Lamb chops with Pesto or my pan seared and baked Rack of Lamb with Aju.

Leg of Lamb with Sweet Chili Glaze Ingredients:

1 Leg of Lamb, 4-6 lbs.

4 Garlic Cloves
1.5 oz Wasabi Paste
1 tbsp Balsamic Vinegar
1 tbsp Honey
1/2 tsp Anchovy Paste

Glaze
2 tbsp Garlic Bean Sauce
2 tbsp Hoisin Sauce
4 tbsp Sweet Chili Sauce

Garnish
2 tbsp Toasted Sesame Seeds
2 tbsp Fresh Mint, chopped
1/4 cup Pineapple, diced
1/4 cup Mango, diced

Follow the instructions in the Leg of lamb with Sweet Chili Glaze video tutorial and I’ll show you exactly how to make this recipe.

Texas Style Beef Brisket with Rub Recipe

The Best Beef Brisket

This Texas Style Beef Brisket is a winner. It’s a one in a million recipe that’s just going to knock your socks off and impress anyone you’ve invited over for dinner or Football Sunday. It’s got just the right spice and it is balanced so beautifully. And, believe it or not, you don’t even need a smoker to pull this off, either. I show you how to make this Brisket in just 7 hours of roast time, in your oven no less, and you’re going to be absolutely amazed with the results because it’s juicy, tender and packed with more flavor than your pallet can handle.

If you’re cooking a full brisket and you’re interested in the Austin Texas style brisket CHECK THIS OUT!

Beef Brisket Bark

These days, It’s all about the “Bark!” A great Beef Brisket usually has that tender and juicy middle with a nice black bark tone to the outside. Well, in order to achieve that color, it has to be smoked. It’s just a natural part of the process but the problem is, I don’t own a smoker and a lot of you folks don’t either. So a great alternative is using Smoked Paprika in the rub. Doing that can help you achieve the same great taste but in a conventional oven. And the best part is you will get a fantastic red toned bark that looks phenomenal. So trust me when I say that this Texas Style Beef Brisket will win you and anyone over if you follow my instructions in the video below. I mean, just look at this Brisket SQUISH!

Also be sure to look into the two rib recipes I’ve included at the end of this video recipe. One of them is P.F. Chang’s Barbecue Spare Ribs and the other is a real simple Oven Roasted Rib recipe that will just blow your mind. Both are fall off the bone tender.

Beef Brisket with Rub Ingredients:

1 Beef Brisket, trimmed (8 to 12 lbs)

Brisket Rub
1/2 cup Smoked Paprika
2 tbsp Kosher Salt
2 tbsp Black Pepper
2 tbsp Sugar
1 tbsp Chili Powder
1 tbsp Cumin
1/2 tsp Garlic Powder
1/2 tsp Onion Powder

Bake at 220 degrees Fahrenheit for 6 1/2 to 7 hours. Internal Beef Brisket temp should be between 190 to 200 degrees Fahrenheit at your personal preference.