1-boneless rib-eye roast (3-4lbs)
2 Tbsp. olive oil
1 Tbsp. kosher salt
2 Tbsp. freshly-ground pepper
-Let roast warm up to room temperature on the counter.
-Preheat oven to 375 degrees
-Put roast in roasting pan, rub with olive oil, salt and pepper
-Now cooking time will vary (for a boneless rib-eye, 1.5 hours - 2hrs at 350). I did the following, 15 minutes at 375, 1hr15 at 350, then 10 minutes at 375 (it came out a perfect medium-rare
. Meat thermometer stuck into the thickest part of the roast should register about 135-140 for rare, 155 for medium.
-Take roast out, allow to sit for 30-1hr (remember it keeps cooking when you take it out, tent foil over it to keep it nice and warm)
For a lovely red wine gravy do the following:
-Pour a little fat off the drippings, pour rest into a bowl
-Deglaze your roasting pan-dish by putting on stove-top, cranking the temp up to medium-high
- add red wine to the pan and scrape...
-once you've scraped most of those yummy bits up... pour it all into your drippings.
-whisk in a Tbsp. of flour and serve!
Now - while the roast is going, whip-up the Yorkshire Pudding batter.
Yorkshire Puddings (source: The Best New Recipe from America's Test Kitchen)
1.5 cups of milk at room temperature
3 eggs at room temperature
1.5 cups of all-purpose flour
3/4 teaspoon table salt.
3 Tbsp. beef drippings
-Whisk together milk and eggs until combined in one bowl
- Whisk together flour and salt together in another
- Add flour mixture to milk mixture, whisk until just combined (you can let this sit out at room temperature for 1-3 hrs if needed)
- After you take the roast out of the oven, raise temperature of oven to 450, close oven door. Take 1 Tbsp. drippings and whisk quickly into batter.
- divide remaining 2 Tbsp. (1/2 tsp at a time) between 12 regular sized muffin cups
- working quickly fill each cup 2/3 full of batter
- bake at 450 for 20 minutes, 350 for 10 minutes (all without opening the door)
- when done, prick each muffin with a toothpick so they don't fall and serve right away!
I served this all with a lovely Pinot Noir (Angelina, yum yummy!) and the following as a side (as a note, the spinach dish, it doesn't make much, JUST enough for 4 people I would say)
Creamed Spinach au Gratin (source: Cooking Light)
* 1 (10-ounce) bag fresh spinach
* Cooking spray
* 2/3 cup chopped onion
* 1/4 cup tub-style light cream cheese
* 1/2 teaspoon dried oregano
* 1/4 teaspoon salt
* 1/4 teaspoon pepper
* 1 cup (1/4-inch-thick) sliced tomato
* 1/4 cup dry breadcrumbs
* 2 tablespoons finely grated fresh Parmesan cheese
Preheat oven to 375°.
Remove large stems from spinach. Tear spinach into 1-inch pieces; place in a colander. Rinse spinach under cold water; drain. Set aside.
Place a large Dutch oven coated with cooking spray over medium heat until hot. Add onion; sauté 3 minutes. Add spinach; cover and cook 2 minutes or until spinach wilts. Add cream cheese, oregano, salt, and pepper. Uncover and cook an additional minute or until cream cheese melts. Spoon spinach mixture into a 1-quart gratin dish or shallow casserole coated with cooking spray. Arrange tomato slices in a single layer on top of spinach,and sprinkle with breadcrumbs and Parmesan cheese. Bake at 375° for 30 minutes or until golden brown.