Chef Ron Lock method for High Heat method. simplyrecipes.com for standard roasting method. Estimate 12 oz. per person serving.
- 8-9 lb – bone-in Standing Ribeye roast
- 1 instant-read meat thermometer
- 4 cloves – garlic, diced
- 1 stick – butter, melted
- 3 TBSP – Emeril Lagasse ESSENCE creole spice mix
- 6 TBSP – Kosher Salt, coarse granules
- Emeril Lagase ESSENCE Creole Spice Mix Ingredients
- 2 1/2 tsp – paprika
- 2 tsp – salt
- 2 tsp – garlic powder
- 1 tsp – black pepper
- 1 tsp – onion powder
- 1 tsp – cayenne pepper
- 1 tsp – dried oregano
- 1 tsp – dried thyme
- High Roast Method:
- Preheat the oven to 500°F. Rare and medium-rare meat – Calculate roast weight at 5 minutes per pound for roast time + 1 minute ( ex. 8.7lb x 5 min = 43.5 minutes; use 45 minutes). Add 2 minutes of roasting time for every beef temperature higher – well done would require an additional 8 minutes for an 8-9 lb roast.
- Place roast in a baking pan bone side down. Add garlic and Emeril spice mix to melted butter and stir. Spoon mixture over top of roast to cover. Pour Kosher Salt evenly over the top of the roast.
- Important – after putting roast in oven, do NOT open oven again until finished. Place roast (uncovered) in 500°F. Set timer for calculated time at roast weight. After time is finished, Turn the oven OFF and leave roast in oven for 2 Hours – set timer again.
- After 2 hours, pull the roast from the oven and check with meat thermometer to verify temperature at 120°F (rare to medium rare). Let roast rest for 10 minutes before cutting. Start cutting into roast as soon as desired temperature is reached.
| Beef Roast Cooking Temperatures | ||
| Rare | 120 to 125 degrees F | center is bright red, pinkish toward the exterior portion |
| Medium Rare | 130 to 135 degrees F | center is very pink, slightly brown toward the exterior portion |
| Medium | 140 to 145 degrees F | center is light pink, outer portion is brown |
| Medium Well | 150 to 155 degrees F | not pink |
| Well Done | 160 degrees F and above | meat is uniformly brown throughout |
- Traditional Roasting Method:
- Rub salt over complete roast up to 3 hours before roasting. Preheat the oven to 500°F.
- Pat the roast dry with paper towels to remove moisture. Place roast in a baking pan bone side down. Add garlic and Emeril spice mix to melted butter and stir. Spoon mixture over top of roast to cover. Pour Kosher Salt evenly over the top of the roast.
- Brown the roast at 500°F for 15 minutes.
- Reduce the oven temperature to 325°F. To calculate total cooking time, allow 10 minutes per pound before checking with instant-read thermometer. A flatter roast will cook more quickly than a taller roast.
- Check the temperature of the roast at the 3/4 calculated time to ensure roast is not cooking too fast. If the roast is cooking too fast, lower the oven temperature to 200°F to slow the cooking. Roast in the oven until the instant-read thermometer (in the thickest part of the meat) registers 115°F for rare, 120°F for medium rare, and 125°F for medium.
- Once the roast has reached the expected temperature, remove it from the oven and place it on a carving board.Let it rest for 15-30 minutes before carving. The internal temperature will continue to rise while the roast is resting.