Perfectly Roasted Rib Eye on the Bone: A Guide for Cooks and Food Lovers

Rib eye on the bone is a classic cut of meat that can elevate any dinner. Whether you are a seasoned chef or a novice in the kitchen, the perfectly roasted rib eye on the bone is a must-try for Meat Lovers' Day. In this guide, we will explore different methods to get the most out of this succulent cut, including the traditional and the innovative reverse sear technique.

Traditional Oven Roasting Method

For those who prefer a classic approach, let's start with the traditional oven roasting method. Preheat your oven to 450°F (230°C). In a small bowl, mix mustard with garlic, thyme, pepper, and 2 teaspoons of kosher salt. Whisk in the olive oil to create a flavorful coating.

Place the meat bone side down in a roasting pan and season it lightly with salt. Roast the meat in the lower third of the oven for 20 minutes. After this, reduce the temperature to 350°F (175°C). Brush the mustard coating all over the top and sides of the meat. Roast for about 1.5 to 2 hours, rotating the roasting pan 2 or 3 times to ensure even browning. Check the meat for doneness with an instant-read thermometer, aiming for 120°F (49°C) for medium-rare. Let the roast rest for 20 to 30 minutes before carving.

Reverse Sear Technique

Some may argue that the reverse sear technique yields a superior finish. This method involves cooking the meat at a low temperature first, then finishing it at a high temperature. Steve Timpson suggests starting at 225°F (110°C) and finishing at 500°F (260°C).

To begin, coat a frozen rib eye in mustard mixed with a bit of horseradish or a spiced mustard, then season it with salt and pepper. Place the meat in the oven on a very low setting, still frozen, and leave it for the entire day. The key to this method is to cook the meat slowly, achieving a rare to medium-rare texture. Once the desired internal temperature is reached (around 120°F, 49°C for medium-rare), remove the meat and allow it to rest.

For a 4.5-5 lb (2-2.3 kg) roast, preheat the oven to 500°F (260°C). Roast it for 25-30 minutes, then turn the oven off and leave the door closed for 2 hours to complete the cooking process. For a 11-12 lb (5-5.4 kg) roast, bake it for 55-60 minutes before turning the oven off and closing the door for another 2 hours.

Conclusion

Both methods, whether traditional or reverse sear, can lead to a deliciously roasted rib eye on the bone. The choice depends on personal preference and the time available. Experiment with both techniques to find the one that suits you best. Enjoy your perfectly roasted rib eye, whether served with Yorkshire pudding or on its own.

Keywords: rib eye roast, reverse sear, oven roasting, slow cooking, seasoned with mustard, rare medium-rare, internal temperature, rest time, cooking time, oven preheating, seasoning techniques.