Reverse-Seared Ribeye Roast

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Reverse-Seared Ribeye Roast

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Equipment

Wire rack, Rimmed baking sheet, Instant-read thermometer, Aluminum foil

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YIELD:

6-12 servings

ACTIVE COOKING TIME:

15 minutes

TOTAL TIME:

1 to 4 days

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Section 1: Ingredients

Ribeye Roast

• 1 ribeye roast (boneless), 3 to 12 pounds (1.3 to 5.4kg)

• Kosher salt, to taste

• Freshly ground black pepper, to taste

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Section 2: Directions

Ribeye Roast

Adapted from J. Kenji Lopez's Recipe

1. Preheat oven to lowest possible temperature setting, 170°F (66°C) for my oven (Note: some ovens cannot hold a temperature below 250°F/121°C.)

2. Season roast generously with kosher salt and freshly ground pepper. Place roast, with fat cap up on a wire rack set in a rimmed baking sheet at least the day before in your fridge uncovered, or up to four days before roasting.

3. Place in oven and cook until centre of roast registers 120-125°F (49-52°C) on an instant-read thermometer for rare, 130°F (54°C) for medium-rare, or 135°F (57°C) for medium to medium-well. In a 150°F-170°F oven, this will take around 5 ½-6 ½ hours. In a 250°F oven, this will take 3 ½-4 hours.

4. Remove roast from oven and tent loosely with aluminum foil. Place in a warm spot in the kitchen and allow to rest for at least 30 minutes and up to 1 ½ hours. Meanwhile, preheat oven to highest possible temperature setting, 500-550°F (260-288°C).

5. 10 minutes before guests are ready to be served, remove foil, place roast back in hot oven, and cook until well-browned and crisp on the exterior, 6 to 10 minutes. Remove from oven, carve, and serve immediately.

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Serving Suggestions

• Eat with mashed potatoes and gravy made from the roast beef drippings

• No matter how tempting it is, this recipe is to share. I made it for our annual, family Christmas feasts.

Storage and Leftovers

1. Place roast, ­uncovered, on wire rack set in rimmed baking sheet. Place sheet on middle rack in 250°F oven.

2. Roast until meat registers 120°F (1 to 1 ½ hours depending on the roast). Pat surface dry with paper towels.

3. Sear roast on all sides in oiled, hot skillet, 1 to 1½ minutes per side. (Do not sear cut ends.)

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Have any questions? Comment down below!