+
Home Cooking

Ribeye Roast Conundrum

armchairshrink | Dec 24, 201802:35 AM     4

So for Christmas Day I'm cooking a 5 lb, boneless Ribeye Roast. My plan was to use Kenji Lopez-Alt's recipe from the Food-Lab, maybe modified slightly, where you cook the roast on low heat until it reaches the desired temp, rest it, then put it back in an extremely hot oven to sear the outside.

There are two problems. The first is that I live in Germany and have a piddly IKEA oven that doesn't go much over 450 f, and the temps required for this recipe are 500 or higher.

The second is, I'm also making Yorkshire puddings and a sauce to accompany the roast, and want those drippings, but Kenji says his method will eliminate drippings.

I'm tempted to just sear the roast and then cook at a low temp, aka the "common wisdom". What do you guys think?

Want to stay up to date with this post? Sign Up Now ›

Invite a friend to chime in on this discussion.

Email a Friend

More from Chowhound

The 10 Best Direct-to-Consumer Cookware Brands of 2019
Shop

The 10 Best Direct-to-Consumer Cookware Brands of 2019

by Camryn Rabideau | Welcome to Cookware Week! We're sharing our favorite cookware sets, accessories, and kitchen appliances...

8 Egregious Cookware Sins You Don't Realize You're Committing
Guides

8 Egregious Cookware Sins You Don't Realize You're Committing

by Camryn Rabideau | Welcome to Cookware Week! We're sharing our favorite cookware sets, accessories, and kitchen appliances...

11 Organization Tips from The Home Edit to Get Your Kitchen in Shape for Fall
Explainers

11 Organization Tips from The Home Edit to Get Your Kitchen in Shape for Fall

by Simone Paget | These organization tips from The Home Edit will help you get your house in shape for fall (and keep...

Essential Meal Prep Staples to Keep in Rotation
Guides

Essential Meal Prep Staples to Keep in Rotation

by Maryse Chevriere | Meal prep can seem daunting, but it’s worth a little extra effort. Here are some of the best meal...

Get fresh food news delivered to your inbox

Sign up for our newsletter to receive the latest tips, tricks, recipes and more, sent twice a week.