|Roasts (Master Chefs)|
|by Janeen Sarlin|
This volume is part of a series which brings together 24 chefs and cookery writers to present ten of their favourite recipes.
Results 1 - 10 of 35 for rib eye roast
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In small bowl, ... until smooth. Place rib eye roast, fat side ... Partly cooked potatoes can be arranged in roast drippings to finish cooking and brown.
Trim excess fat ... until done, 20-25 minutes. Bigger roasts can be cut in half or roasted wrapped in foil at 300 degrees for 2 hours. Loosen foil and brown.
Preheat oven to ... into surface of roast. Place roast ... water or cover. Roast 18 to 22 minutes per pound for rare to medium. Remove roast. Serving Size: 8
Combine 1/2 teaspoon ... and pepper. Moisten roast with water and ... remaining fine herbs and 2/3 cup water. Bring this to boil and strain. Serve with beef.
Rub the roast with salt, pepper ... Palm Salad on Bibb Lettuce with Oil and Vinegar Dressing laced with Tarragon, and served with Baked Alaska for dessert.
Combine thyme, rosemary, ... and pepper. Rub roast with herb mixture. ... degrees for well done. Let stand 10 minutes before carving. Makes 10 servings.
Put on open ... 30 minutes before roast gets done, pour ... the gravy. Once roast gets done, pour juices in pan and add Kitchen Bouquet to make good gravy.
Trim excess fat ... of palm. Place roast in large plastic ... thickened with 1 1/2 tablespoons cornstarch mixed with 1/4 cup cold water. Serves 8 to 10.
Trim fat from ... shallow roasting pan. Roast at 350 degrees ... Marinate liquid may also be added for flavor. Simmer for 2 minutes. Serve with roast. Serves 6.
Herbed Mushrooms: In ... 4 ingredients. Place roast on rack in ... roast is done, brush roast with remaining mustard mixture. Serve with Herb Mushrooms.
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