It’s freezing cold outside. The snow is falling lightly and swirling around with the frigid wind.
But–no matter–I’m excited because it’s a perfect day to fire up my oven and make this Perfect (But Kooky) Rib Eye Roast in my new favorite pot, the Dutch Oven.
If you’re just tuning in, I received a Dutch Oven from my sister this past Christmas and I’ve been experimenting with making everything. I’ve made Crusty Bread, Italian Crusty Bread, Lemon Chicken in a Pot, Chicken Noodle Soup, and also Garlic Roasted Red Potatoes.
Well today I am presenting a beautiful Rib Eye Roast, which my sister snagged for me at our local Shaw’s for an unbelievable price! This is a small Roast (just 2.5 lbs.) that on sale cost less than five dollars! So that makes this Roast easy to make, crazy delicious and an unbelievably frugal meal! Essentially the Home Chef Trifecta of meals!
But….(there’s always a “But” isn’t there?) the preparation of this Roast is just kind of Kooky to me, because it goes against my learning on how to prepare it. I got this recipe from my sister, Teresa, and when she was giving it to me I kept saying: “That can’t be right! Are you sure?” But she assured me it’s the correct way, so I’ve trusted her. I’m glad I did!
Only a few ingredients are needed for this one–including your wonderful Dutch Oven–so this is so simple, it doesn’t even really need a formal recipe card (which is good since I haven’t figured out how to do that on WP yet!).
Here’s a simple list of instructions:
- Allow your Rib Eye to come to room temperature by leaving it out for about a half hour before cooking
- Preheat your oven to 500 degrees
- Smear the meat with olive oil and then slather it on both sides with minced garlic
- Generously salt and pepper the meat and then lay it in the Dutch Oven
- When your oven is at temperature, put your UNCOVERED Dutch Oven in and set the timer for 7 minutes a pound. In my case, my Roast is almost exactly 2.5 lbs., so I set my timer to 18 minutes.
So here’s the Kooky part. DO NOT open your oven at any time during this process!
Just relax and trust me here.
Cook the uncovered roast for 7 minutes a pound and then either turn off your oven–if you have a good heat holding oven–or reduce the heat to about 275. RESIST opening the oven when you change the temperature! Set your timer for another 2 and a half hours in the off (or reduced) Oven.
Admittedly this was the hardest part for me! (I’m so impatient!)
Seriously DO NOT open your oven…even just to peek! The high temperature is basically searing the Roast’s outside and the low or off temperature cooks it through, so opening the oven defeats the purpose
After the two and a half hours, remove the Dutch Oven from the oven and allow it to rest for about ten to fifteen minutes.
When you slice it, you will not believe how succulent and tender this relatively inexpensive cut of meat is!
Wasn’t that simple? Doesn’t it look incredible?
It doesn’t get much better than this! Trust me on this one, folks. You won’t regret it!
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