Bone in rib eye roast, as the names suggests is a roasted beef steak dish. The steak is cut from the tender rib primal area of the animal with the rib bone attached. However, in the US, rib eye steak refers to rib steak without a bone and it is known by other names such as Delmonico steak, Beauty steak, Spencer steak or Entrecote market steak (when it is without the bone). This cut of the beef is rich in flavor and is very juicy when cooked, especially when roasted or grilled. Slow roasting brings out the flavor of the meat, which goes very well with sautéed or grilled vegetables. This roasted rib eye is generally served as a main dish with vegetables and herbed mustard sauce or a tangy steak sauce.
Black pepper and salt are the only ingredients that go into adding flavor to the bone in rib eye roast. Most people prefer kosher salt for this roast. Vegetables such as carrots, rutabagas, onion and turnip are cooked along with the rib eye. Ideally, the thickness of the steak should be about 1 ½ inches.
Method of Preparation
Vegetables are tossed in a little olive oil and seasoned with salt and pepper. These vegetables are roasted along with seasoned rib eye (rubbed with olive oil, salt and pepper), till they are well done and turn golden brown. When the bone in rib eye roast is medium rare, it is taken out of the oven and sliced cross-wise and served with the roasted vegetables and mustard sauce.
The steak can also be seared on stove top, in a pan or on a cast iron grill. It tastes the same as roasted in the oven.
Bone in rib eye roast is generally served with creamed spinach and potato au gratin or garlic flavored mashed potato.
Bone in rib eye roast is a rich source of calories. A single serving of rib eye (16 oz.) contains about 1179 calories, about 290 mg of cholesterol and 74 g of protein. However, this cut of meat does not contain any carbohydrates or dietary fiber. Fat content is quite high, about 94 g of which 38 g is saturated fat, which is not healthy. The meat is also rich in sodium (about 240 mg), calcium (about 4%) and iron (about 45%). Because, cholesterol and fat are on the higher side in a 16 oz. steak, it is best advised to consume a smaller sized steak, which is otherwise rich in protein and minerals.
The right cut of meat for bone in rib eye roast is from the smaller end of the rib that is closer to the short loin. The muscle is larger here and the meat is well marbled (due to fat pockets), which is ideal for the purpose of roasting.