New Year's and Rib eye roast!
This past week was New Year's, which is a very important holiday for our family. We don't have a traditional meal planned, as I like to mix it up every year, so I was on the search for something spectacular to ring in the new year. I had been seeing a lot of prime rib roasts that people were doing for the holidays and I was thinking that I may give that a try as I have never cooked or had prime rib and have heard it is amazing. Then I saw a great deal on rib eye roasts, and as rib eye steaks happen to be my hubby's favorite cut of steak, I decided that was the perfect start to our New Year's meal. I always have to have a veggie in the meal and as we haven't had bacon brussels sprouts in a while (yes my family loves brussels sprouts!) I decided this would go nicely with the rib eye roast. Potatoes just go with any beef you are cooking so I knew I wanted to make some sort of potatoes too, but wanted to take it up a notch since I wanted a nice New Year's meal. After some thought I knew that Parmesan Au gratin potatoes would be the perfect finish to our meal. And I was right! The rib eye roast came out perfect and everyone thoroughly enjoyed this meal to ring in the New Year. This may just have to become our traditional meal. Make this the next time you are looking for a spectacular meal and your family will be sure to love it!
What's cooking in my kitchen this week:
Rib eye roast with bacon brussels sprouts and Parmesan Au gratin potatoes
Rib eye roast with bacon brussels sprouts and Parmesan Au gratin potatoes
What you'll need:
Rib eye roast
6-8 lbs rib eye roast
1-2 sprigs fresh thyme
1-2 sprigs fresh rosemary
4-5 cloves of garlic
2 sticks butter, room temperature
salt
ground black pepper
Bacon brussels sprouts
2-3 lbs brussels sprouts
6 slices bacon, cut up
2 Tbsp oil
salt
ground black pepper
Parmesan Au gratin potatoes
Rib eye roast
6-8 lbs rib eye roast
1-2 sprigs fresh thyme
1-2 sprigs fresh rosemary
4-5 cloves of garlic
2 sticks butter, room temperature
salt
ground black pepper
Bacon brussels sprouts
2-3 lbs brussels sprouts
6 slices bacon, cut up
2 Tbsp oil
salt
ground black pepper
Parmesan Au gratin potatoes
3 lbs potatoes
3 1/2 cup milk
1 1/4 cup Parmesan cheese
2 tsp salt
1 tsp ground black pepper
2 tsp garlic powder
1/8 tsp nutmeg
3 Tbsp butter
3 Tbsp flour
3 1/2 cup milk
1 1/4 cup Parmesan cheese
2 tsp salt
1 tsp ground black pepper
2 tsp garlic powder
1/8 tsp nutmeg
3 Tbsp butter
3 Tbsp flour
How to make it:
First, you'll need to get the fresh herbs and garlic ready to put on the roast. Mince up the garlic, take the rosemary off the woody stalk and chop up leaves, and remove thyme leaves from stem.
Put rib eye roast in roasting pan and season all sides with salt and ground black pepper.
Next, take the 2 sticks of butter and spread all over top of roast and then put garlic, rosemary, and thyme all over top of roast.
Now it is ready to go in the oven. The key to making this roast perfect is to put it in an extremely hot oven for just a bit to sear the outside of the meat and then turn it down to roast at a lower temperature. Put in 500° oven for 20 minutes, then turn down oven to 325° and roast 15 minutes per pound of meat. I had an 8 lb roast, so I roasted mine for 2 hours. Once done, remove from oven and let rest at least 20 minutes up to an hour, if covered.
Once you are ready to serve, cut roast along bones.
While the roast is cooking, get the brussels sprouts and potatoes ready to cook. For the brussels sprouts, remove the ends and the first few leaves, cut in half and place in bowl. Drizzle oil over brussels sprouts and season with salt and ground black pepper. Stir around and set to the side. Cut up bacon slices and pre-cook on stove, about 4-5 minutes - you don't want it all the way cooked, just started so it will crisp up nice in the oven. Add bacon to bowl with brussels sprouts and stir around. Place in baking dish and roast in 350° oven for about an hour, until fork tender.
For the potatoes, no need to peel the skins just make sure to scrub all the dirt off them, then slice very thin. Once potatoes are all sliced, arrange in baking dish in layers making sure to season with salt and ground black pepper on each layer - this will ensure all the potatoes have flavor.
Next, you need to make the cheese sauce. Make sure milk is warmed before starting. Place butter in pot over medium heat and melt. Add flour and whisk. Cook for 2-3 minutes until mixture is golden. Add warm milk and stir around. Add the salt, ground black pepper, garlic powder, and nutmeg - I know this sounds strange, but this is secret ingredient to making fantastic cheese sauces.
Continue to cook, whisking the entire time, for another 5-8 minutes until sauce starts to thicken. Add Parmesan cheese a little at a time, making sure it is all melted before adding more. Once all the cheese has been added and sauce is thickened, pour over potatoes in baking dish. Bake at 350°, for about an hour and a half, until potatoes are fork tender.
Once everything is cooked and meat is rested, plate and enjoy!
Hope everyone has a fantastic and prosperous year!
First, you'll need to get the fresh herbs and garlic ready to put on the roast. Mince up the garlic, take the rosemary off the woody stalk and chop up leaves, and remove thyme leaves from stem.
Put rib eye roast in roasting pan and season all sides with salt and ground black pepper.
Next, take the 2 sticks of butter and spread all over top of roast and then put garlic, rosemary, and thyme all over top of roast.
Now it is ready to go in the oven. The key to making this roast perfect is to put it in an extremely hot oven for just a bit to sear the outside of the meat and then turn it down to roast at a lower temperature. Put in 500° oven for 20 minutes, then turn down oven to 325° and roast 15 minutes per pound of meat. I had an 8 lb roast, so I roasted mine for 2 hours. Once done, remove from oven and let rest at least 20 minutes up to an hour, if covered.
Once you are ready to serve, cut roast along bones.
While the roast is cooking, get the brussels sprouts and potatoes ready to cook. For the brussels sprouts, remove the ends and the first few leaves, cut in half and place in bowl. Drizzle oil over brussels sprouts and season with salt and ground black pepper. Stir around and set to the side. Cut up bacon slices and pre-cook on stove, about 4-5 minutes - you don't want it all the way cooked, just started so it will crisp up nice in the oven. Add bacon to bowl with brussels sprouts and stir around. Place in baking dish and roast in 350° oven for about an hour, until fork tender.
For the potatoes, no need to peel the skins just make sure to scrub all the dirt off them, then slice very thin. Once potatoes are all sliced, arrange in baking dish in layers making sure to season with salt and ground black pepper on each layer - this will ensure all the potatoes have flavor.
Next, you need to make the cheese sauce. Make sure milk is warmed before starting. Place butter in pot over medium heat and melt. Add flour and whisk. Cook for 2-3 minutes until mixture is golden. Add warm milk and stir around. Add the salt, ground black pepper, garlic powder, and nutmeg - I know this sounds strange, but this is secret ingredient to making fantastic cheese sauces.
Continue to cook, whisking the entire time, for another 5-8 minutes until sauce starts to thicken. Add Parmesan cheese a little at a time, making sure it is all melted before adding more. Once all the cheese has been added and sauce is thickened, pour over potatoes in baking dish. Bake at 350°, for about an hour and a half, until potatoes are fork tender.
Once everything is cooked and meat is rested, plate and enjoy!
Hope everyone has a fantastic and prosperous year!
Did you know?
On this day in 1905, actor Sterling Holloway was born. He was also the voice of Winnie The Pooh, the honey loving bear in Disney's animated version.
On this day in 1905, actor Sterling Holloway was born. He was also the voice of Winnie The Pooh, the honey loving bear in Disney's animated version.
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