Oven Roasted Standing Rib Roast
Nothing says holiday feast quite like a perfectly cooked bone-in ribeye roast. Whether it’s the centerpiece of your Christmas dinner or a special weekend gathering, this roast delivers a show-stopping presentation and unmatched flavor. With its tender, juicy interior and a beautifully caramelized crust, it’s a dish that embodies comfort, celebration, and a touch of culinary elegance.
This recipe combines the simplicity of traditional seasoning with the transformative power of a dry brine, allowing the natural flavors of the ribeye to shine. The low-and-slow cooking method ensures the meat is evenly cooked, while a final blast under the broiler creates a perfectly golden and crispy fat cap. And don’t worry, the rib bones—carefully tied back onto the roast—serve both as a flavor booster and a rustic finishing touch.
Whether you’re carving this at the holiday table or enjoying it with family and friends on a cozy weekend, this ribeye roast is sure to leave a lasting impression.
Man That’s Cooking
Ingredients
- 7 pound bone in rib eye roast
- 2 tsp kosher salt
- 2 tsp black pepper
- 2 tsp garlic powder
- 2 tsp fresh rosemary
Directions
First, use a chef’s knife and remove the rib bones by cutting along the bones to separate them from the roast. Set the rib bone plate aside on a cooling rack over a cookie sheet.
Next, carefully and lightly shave off any hard fat from the fat cap and remove any surface silver skin. This is an optional step as most roasts will be cleaned up by the butcher. But if you do trim, leave at least 1/4 inch of fat cap on the top of the roast.
Next, carefully slice a cross hatch pattern in the fat cap by only slicing the fat and not the meat.
Next generously apply kosher salt on all sides of the roast and the separated rib bones. Place the roast with the rib bones on the cooling rack which allows for airflow underneath the roast. Place this in the refrigerator for at least 24 hours and up to 4 days. This will dry brine the roast adding flavor to the meat while also tenderizing it.
After at least 24 hours of dry brine, remove the rib roast from the refrigerator and pre-heat a 12 inch cast iron skillet on medium heat until it reaches between 475 and 500 F. Using tongs and or cotton liner with nitrile gloves, hold the roast into the skillet and brown each side for 2 – 4 minutes. Be aware of any smoke detectors nearby that may alert from the smoke of this step.
After searing the roast, apply garlic powder, black pepper, and finely minced fresh rosemary to all sides of the roast.
Place the roast back on top of the rib bone plate. Using butcher twine, tie the rib plate back in place with a loop between each rib bone.
Place the roast back on the cooling rack sheet pan, then place the temp probe into the center of the roast and set the alarm for 125F. Place the roast in an oven preheated to 200 F and cook roughly 4 to 5 hours until the alarm signals, or roughly 39 minutes per pound.
Remove the roast from the oven and lightly tent it with aluminum foil. Allow the roast to rest for 30 to 50 minutes.
Turn on the oven broiler on high or at least 450 F. Place the roast back in the oven for 5 minutes allowing the fat cap to darken.
Cut the butcher twine to remove the rib bones, then slice the roast to your desired thickness.
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Mississippi Pot Roast
Mississippi Pot Roast
Get ready for a meal that brings comfort, ease, and incredible flavor to your dinner table—Mississippi Pot Roast made in the slow cooker or crock pot. This recipe has become a Southern classic for good reason: it transforms a humble chuck roast into a rich, tender, and savory masterpiece, slow-cooked to perfection. With just a handful of simple ingredients like ranch seasoning, brown gravy mix, and the zing of pepperoncini peppers, it’s no wonder why this dish has become a household favorite for busy families and potluck gatherings alike.
What makes Mississippi Pot Roast stand out is the unique combination of flavors. The ranch seasoning adds a creamy, herbaceous touch, while the brown gravy mix brings in savory depth. The pepperoncini peppers and their juice provide a tangy, slightly spicy kick that pairs perfectly with the melt-in-your-mouth chuck roast. To tie it all together, a generous portion of unsalted butter enriches the entire dish, creating an irresistible sauce you’ll want to spoon over everything.
Perhaps the best part of this recipe is its simplicity. The crock pot slow cooker does all the work for you—just toss in your ingredients, set it, and forget it. It’s a great recipe for busy weekdays, or whenever you want to enjoy a hearty, flavorful meal without a lot of fuss.
Man That’s Cooking
Ingredients
- 3 pounds chuck roast
- 1 medium yellow onion
- 1 1 oz packet of ranch seasoning
- 1 0.88 oz packet of brown gravy mix
- 6 pepperoncini peppers
- 1/2 cup unsalted butter
- 1/2 cup pepperoncini pepper juice
- 1/4 teaspoon kosher salt
- 1/4 teaspoon black pepper
Directions
Peel and slice the yellow onion into rings or half-moons. Place the onion slices evenly in the bottom of your crock pot to act as a bed for the roast.
Heat 1-2 tablespoons of olive oil or beef tallow in a 10-12 inch cast iron skillet over medium heat. Meanwhile, pat the chuck roast dry with paper towels to remove excess moisture, then generously season both sides with kosher salt and black pepper.
Once the skillet is hot, add the chuck roast. Sear each side of the roast for about 3-5 minutes or until each side is browned and forms a crust. This helps to lock in flavor and adds richness to the final dish.
Carefully place the seared chuck roast on top of the onions in the crock pot. The onions will provide moisture and flavor as the roast slow cooks.
Evenly sprinkle the ranch seasoning packet over the top of the roast, followed by the brown gravy mix. Make sure the entire top is covered for maximum flavor.
Pour ½ cup of the pepperoncini pepper juice directly over the seasoned roast. Then, place the 6 whole pepperoncini peppers around the edges of the roast, nestling them alongside the meat. This will add a subtle tang and mild heat to the dish.
Place the stick of butter (½ cup) directly on top of the roast. The butter will melt and create a rich, flavorful sauce as the roast cooks.
Cover the crock pot with the lid. Set it to cook on low heat for 8 hours. As it cooks, the roast will become tender and flavorful, and the onions and pepperoncini juice will provide enough moisture without needing additional liquids.
After 8 hours, the roast should be incredibly tender and easily pulled apart with a fork. Serve it alongside mashed potatoes, rice, or crusty bread, and spoon some of the rich sauce over everything.
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Dutch Oven Pot Roast
Dutch Oven Pot Roast
There’s nothing quite like the comforting aroma of a slow-cooked pot roast simmering away in a Dutch oven, filling the home with warmth and anticipation. This Dutch Oven Pot Roast recipe takes a humble chuck roast and elevates it to perfection with a medley of fresh vegetables, herbs, and rich, flavorful broth. Using a classic combination of carrots, celery, onions, garlic, and Yukon gold potatoes, each bite is packed with layers of hearty goodness.
The chuck roast is seared to lock in its juices, then gently braised with fresh thyme, rosemary, and a savory mix of beef broth, Worcestershire sauce, tomato paste, and a splash of red wine. The slow-cooking process allows the meat to become tender and fall-apart delicious while the vegetables soak up the rich flavors of the broth.
The red wine adds a touch of sophistication and depth, while the cornstarch thickens the broth into a luscious gravy. Whether you’re gathering with family for Sunday dinner or preparing a special meal for guests, this Dutch Oven Pot Roast is a crowd-pleaser that brings comfort to the table.
Man That’s Cooking
Ingredients
- 3 pounds chuck roast
- 6 carrots
- 3 stalks of celery
- 2 yellow onions
- 3 garlic cloves
- 1 pound Yukon gold or baby gold potatoes
- 3 sprigs fresh thyme
- 3 sprigs fresh rosemary
- 2 cups beef broth
- 1 tbsp worcestershire sauce
- 1 tbsp tomato paste
- 1 tsp kosher salt
- 1 tsp black pepper
- 2 tbsp olive oil
- 1/3 cup red wine cab
- 1 tbsp cornstarch
Directions
Slice the onions and celery into strips, then mince the garlic. Chop the carrots into bite-sized pieces and halve the Yukon gold potatoes. Pat the chuck roast dry with paper towels and season generously with salt and black pepper on all sides.
Preheat your oven to 300°F.
Heat a 6-quart (or larger) Dutch oven over medium-high heat. Add 2 tablespoons of olive oil and heat until shimmering. Place the seasoned chuck roast into the hot oil and sear each side for about 5 minutes, until a deep brown crust forms. Once browned, remove the roast from the pot and set aside on a plate.
Reduce the heat to medium and add the sliced onions and celery to the Dutch oven. Stir frequently and cook for around 10 minutes, or until the onions become translucent and begin to brown. Add the minced garlic and cook for an additional minute, stirring frequently to avoid burning.
Pour in the red wine and Worcestershire sauce, using a wooden spoon to scrape up any browned bits from the bottom of the pot. Stir in the beef broth and tomato paste until fully incorporated. Add the sprigs of fresh thyme and rosemary, bringing the mixture to a simmer.
Place the seared chuck roast back into the Dutch oven, ensuring that it is nestled into the broth. Pour in any juices that have accumulated on the plate. Cover the Dutch oven with a lid and transfer it to the preheated oven.
Braise the roast in the oven for 1 ½ hours. Then, add the chopped carrots and halved potatoes to the Dutch oven, arranging them around the roast. Cover and return to the oven to cook for an additional 2 ½ hours, or until the meat is fork-tender.
Once done, remove the Dutch oven from the oven and transfer the chuck roast and vegetables to a serving dish. Cover the dish with foil to keep everything warm.
Place the Dutch oven on a medium-low burner. In a small bowl, create a slurry by combining 1 tablespoon of cornstarch with 1 tablespoon of cold water. Stir the slurry into the remaining juices in the Dutch oven. Cook, stirring continuously, until the liquid thickens into a gravy (about 3-5 minutes). If the gravy doesn’t thicken, repeat the slurry process until the desired consistency is reached.
Slice the chuck roast or you can break it apart with tongs and coat it with the gravy in the dutch oven. Serve it alongside the carrots, celery, and potatoes. Drizzle with the gravy and enjoy!
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Sous Vide Tri-tip
Sous Vide Tri-tip
Experience the perfect fusion of precision cooking and smoky, fire-kissed flavor with our Sous Vide Tri-Tip. This recipe takes full advantage of the sous vide method, ensuring a perfectly tender and juicy tri-tip, which is then finished on a charcoal grill for that unbeatable, savory crust.
We start by seasoning the tri-tip simply but effectively, using just salt, pepper, and garlic to enhance the natural flavor of this flavorful cut of beef. The tri-tip is then sealed and submerged in the sous vide bath, where it slowly cooks at a precise temperature for six hours. This gentle cooking process breaks down the meat’s fibers, resulting in a tri-tip that’s incredibly tender and evenly cooked from edge to edge.
Once the sous vide process is complete, the tri-tip is quickly shocked in an ice water bath to halt the cooking and reduce the temperature. This step ensures that the tri-tip can be stored in the refrigerator until you’re ready to finish it on the grill, making it an ideal make-ahead option for any gathering.
When it’s time to serve, the tri-tip is brought to life once more with a thick coating of BBQ rub, adding a final layer of flavor and spice. It’s then seared over a hot charcoal grill, where the intense heat creates a beautiful crust on the outside, locking in the juices and enhancing the smoky, char-grilled essence. The combination of the sous vide’s precision and the grill’s raw power results in a tri-tip that’s both succulent and bursting with flavor.
Whether you’re hosting a barbecue or simply enjoying a weekend cookout, this Sous Vide Tri-Tip offers the best of both worlds—a dish that’s as tender and juicy as it is smoky and flavorful. Get ready to wow your guests with a steakhouse-quality tri-tip that’s perfectly cooked every time.
Man That’s Cooking
Ingredients
- 2.5 – 3.5lb tri-tip
- 1 tsp kosher salt
- 1 tsp black pepper
- 1 tsp garlic powder
Directions
Pat the tri-tip dry with paper towels. Generously season all sides of the tri-tip with kosher salt, freshly ground black pepper, and garlic powder. Rub the seasoning into the meat to ensure even coverage.
Fill a large pot or container with water and attach your sous vide immersion circulator. Set the temperature to 131°F (55°C) for medium-rare, or adjust according to your preferred level of doneness.
Place the seasoned tri-tip in a vacuum-sealable bag or a resealable freezer bag using the water displacement method. If using a vacuum sealer, seal the bag, ensuring there are no air pockets. If using a resealable bag, lower the bag into the water bath slowly until all air is out, then seal. Submerge the sealed tri-tip in the water bath, making sure it’s fully covered by water. Cook the tri-tip for 6 hours.
About 10 minutes before the sous vide process is complete, prepare an ice water bath in a large bowl or container. The bath should be cold enough to quickly chill the tri-tip and stop the cooking process.
After 6 hours, remove the tri-tip from the water bath. Immediately submerge the sealed tri-tip in the ice water bath to cool it down and stop the cooking process. Allow it to chill for 20 minutes and add more ice if needed.
Once cooled, remove the tri-tip from the ice water bath. You can either proceed to the searing step or refrigerate the tri-tip for up to 7 days until you’re ready to finish it on the grill.
When ready to sear, set up your charcoal grill for high, direct heat. Allow the grill to get very hot, with the coals glowing red and covered with white ash. You want the grill grates to be hot enough to create a good sear.
While the grill is heating, remove the tri-tip from the bag and pat it dry with paper towels. Generously coat all sides of the tri-tip with your preferred BBQ rub, pressing it into the meat to create a thick, flavorful crust.
Place the tri-tip directly over the hot coals. Sear each side for about 2 – 4 minutes, or until a deep, caramelized crust forms. Use tongs to turn the tri-tip, ensuring all sides are evenly seared.
Once the tri-tip is seared to your liking, remove it from the grill and let it rest for 5-10 minutes to allow the juices to redistribute. Slice the tri-tip against the grain into thin slices.
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