The feeling of friendship is like that of being comfortably filled with roast beef; love, like being enlivened with champagne. – Samuel Johnson
Well I have successfully done it. It wasn’t easy and the satisfaction was well worth all my time and effort and sweat and tears (no, no there were no tears). I successfully cooked an eye of rib roast in the oven to the most glorious cooking temperature imaginable. And on my first attempt! No, I’m not kidding you!
The beginning stages were marinating the meat. I chose a 1.5 pound roast which really wasn’t as expensive as I thought it would be. In a container I added Worcestershire sauce, vegetable oil, fresh ground black pepper, fresh ground seal salt, and fresh ground dried garlic. I put that and the meat in a Ziploc bag and back into the fridge, turning once to make sure all of the meat was saturated.
Once the marinating was finished, I did about a day and a half since that’s just what time allowed, it was time to cook.
I added the meat to the glass pan and added 3/4 cup of water to the bottom. I also cracked more pepper and garlic on top to create a crust-like feel to the meat.
The cooking procedure was easy after that. With a 500 degree oven, I cooked it for 14-15 minutes. Then without opening the oven I dropped the temperature down to 325 degrees and cooked the meat for 25 more minutes. My oven cooks fast I would say so I only did it for about 16 minutes per pound depending on the temperature you’re trying to achieve. I also used a meat thermometer at 25 minutes which read 140 degrees which is right around medium-medium rare. Any higher than 150 degrees on the meat thermometer and you might as well start over.
I think I did a pretty great job for my first attempt. It went a lot better than I had hoped so I’m happy with it! Try for yourself and see if you can stand not opening the oven! That was probably the hardest part for me! Ha!
Look at that glorious slab of meat! Yum! I know I enjoyed it! And I wish you all luck on your own roast!
Taylor, The Food Lover Gone Southern