Beef loin in the oven
Votes: 1
Time: 3 hours 15 minutes
Complexity: easily
Servings: 10
Complexity: easily
Servings: 10
Nutritional value per serving:
Calories 1179, total fat 103 G., saturated fats 42 G., proteins 59 G., carbohydrates 1 G., fiber 0 G., cholesterol 254 mg, sodium 1013 mg, sugar 0 G.
Calories 1179, total fat 103 G., saturated fats 42 G., proteins 59 G., carbohydrates 1 G., fiber 0 G., cholesterol 254 mg, sodium 1013 mg, sugar 0 G.
Roasting a large cut of beef rib eye may seem like a daunting task. But this recipe is easy if you have a meat thermometer. Insert it into the rib eye from the start, and you'll get a perfectly cooked roast, juicy on the inside and crispy on the outside. For incredible flavor, just add garlic, black pepper, thyme, and rosemary. The edges of the roast are always more cooked than the middle, so your guests are sure to choose a piece they like—some like it pink, others like it perfectly done. Rib eye rib eye looks impressive, but the bones make slicing difficult. To remove them in one piece, place the roast rib-side up and begin cutting downwards, following the curve of the bones.
The recipes use measuring containers with the following volumes:
1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.
1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.
Ingredients for the recipe:
- 1 beef loin on 4 bones (4-4.5 kg)
- 2 cloves garlic, thinly sliced
- 1 tbsp. black peppercorns
- 2 tablespoons fresh rosemary
- 2 tablespoons fresh thyme
- 2 tablespoons extra-virgin olive oil
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Cooking the dish according to the recipe:
- Position a rack in the lower third of the oven (move the other racks up to make room for the roast). Pat the loin dry with paper towels. Using a thin, sharp knife, make slits in the top and sides of the roast and between the ribs; stuff the slits with garlic slices, pushing them into the meat until they're hidden. Make 3-4 slits at a time to avoid losing track of them.
- Grind the peppercorns in a mini food processor or spice grinder. Add 2 tablespoons of salt, rosemary, and thyme and pulse until finely chopped. Transfer the mixture to a small bowl and add olive oil. Rub the spice mixture all over the meat. Place the roast bone-side down on a rack in a roasting pan and let it rest at room temperature for 30-60 minutes. Meanwhile, preheat the oven to 230°C (450°F).
- If using a meat thermometer, insert it into the thickest part of the loin, about halfway down. Place the roasting pan on the bottom rack of the oven and roast until the meat begins to brown and the fat begins to sizzle, about 20 minutes. Reduce the oven temperature to 325°F (160°C) and continue roasting until the internal temperature reaches 131°F (55°C), another 1 to 2 hours, basting thoroughly with the juices every 30 minutes.
- Transfer the rack of meat to a rimmed baking sheet or large cutting board and let rest for 30-40 minutes. Trim the bones in one piece, then slice the meat with a sharp carving knife.
Fried edges:
The edges of the roast will always be more done than the center, allowing you to offer a variety of cuts to suit your tastes. When you remove the roast from the oven, the internal temperature of the meat should be 131°F (55°C); this temperature will rise as the meat rests.
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