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Ribeye roast in Israel

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africanmeat View Drop Down
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    Posted: 26 December 2013 at 09:59
I am in israel for the holidays .
as i got here my sister Ordered a roast beef . and a roastbeef  for my sister is not easy .
she likes a nice crust , moist , and almost well done . medium well to well .(one in every family)
the cut is Rib eye .
rub with olive oil with crush garlic,
hot Paprika , black pepper , Mustard powder, salt, brown sugar .
wrap with plastic wrap and let it rest for 24 hours .
in to a pre heat oven 350f for an 45 minutes  turn of the heat and leave for 20 Minutes .
now i let  it  rest for 30 minutes . it came out great as she likes it .









Merry Christmas All
Ahron
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AK1 View Drop Down
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Post Options Post Options   Thanks (0) Thanks(0)   Quote AK1 Quote  Post ReplyReply Direct Link To This Post Posted: 26 December 2013 at 10:54
Looks delicious. 

Have a Merry Christmas as well.
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gonefishin View Drop Down
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Post Options Post Options   Thanks (0) Thanks(0)   Quote gonefishin Quote  Post ReplyReply Direct Link To This Post Posted: 26 December 2013 at 14:32
   Looks delicious, you did one fine job!

  Happy Holidays!
Enjoy The Food!
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Post Options Post Options   Thanks (0) Thanks(0)   Quote MarkR Quote  Post ReplyReply Direct Link To This Post Posted: 27 December 2013 at 11:22
A little too done for me but like you said "there is one in every family". Nice work Ahron crust looks grea!
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Post Options Post Options   Thanks (0) Thanks(0)   Quote Hoser Quote  Post ReplyReply Direct Link To This Post Posted: 28 December 2013 at 03:51
That crust looks phenomenal Ahron...too bad you can't educate your sister's palate a bit.Wink

I believe I will try your crusting method the next time I do a nice sirloin roast.
Go ahead...play with your food!
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Post Options Post Options   Thanks (0) Thanks(0)   Quote HistoricFoodie Quote  Post ReplyReply Direct Link To This Post Posted: 28 December 2013 at 09:32
Y'all think that's overdone, Mark? Lemme introduce you to my brother.

You know the finger trick for judging the doneness of steak? Lightly touch your thumb to your index finger. Then press the ball at the base of your thumb. That's the feel of a rare steak. Middle finger is medium. Ring finger is well done.

Now if you touch your pinkie, my brother will tell you the steak is almost cooked at that point.

Of course, he floods it with ketchup then, to make it moist.

I assure you, I am not making this up.
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gonefishin View Drop Down
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Post Options Post Options   Thanks (0) Thanks(0)   Quote gonefishin Quote  Post ReplyReply Direct Link To This Post Posted: 29 December 2013 at 13:06
   Yeah, we all have to work within the confines of our guest...to some degree.  At work, there's a guy who loves his steaks practically as dry as jerky.  I'll bring his meat to a proper well done...which is further than I like...but still not too bad.  He's responsible for cooking it any further than that.  In a work setting...well, this works.  

  Again...the roast looks delicious!
Enjoy The Food!
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Post Options Post Options   Thanks (0) Thanks(0)   Quote africanmeat Quote  Post ReplyReply Direct Link To This Post Posted: 29 December 2013 at 14:12
Thanks guys .
it was very moist and Disappeared in 2 days.

Ahron
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Post Options Post Options   Thanks (0) Thanks(0)   Quote TasunkaWitko Quote  Post ReplyReply Direct Link To This Post Posted: 29 December 2013 at 18:34
It looks beautiful to me, Ahron - great job on a wonderful crust and a very nice roast!

Up until a couple of years ago, I preferred medium-well, but I have been trying them at medium lately and liking them. Thing is, if done right, even a "well-done" steak or roast can be great!
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Post Options Post Options   Thanks (0) Thanks(0)   Quote africanmeat Quote  Post ReplyReply Direct Link To This Post Posted: 30 December 2013 at 00:03
Originally posted by TasunkaWitko TasunkaWitko wrote:

It looks beautiful to me, Ahron - great job on a wonderful crust and a very nice roast!

Up until a couple of years ago, I preferred medium-well, but I have been trying them at medium lately and liking them. Thing is, if done right, even a "well-done" steak or roast can be great!


Ahron
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Post Options Post Options   Thanks (0) Thanks(0)   Quote Margi Cintrano Quote  Post ReplyReply Direct Link To This Post Posted: 30 December 2013 at 01:03

Ahron,

Firstly, your black pepper and spiced encrusted rib roast pictorial is exceptional ! And thank you for posting.


I have wanted to mention to you, that I have had the honor of meeting one of the most incredible Chefs, from Tel Aviv, who was considered by The New York Times to be the Top Chef of Israel, Chef Meir Adoni.

I thought of you, when interviewing him.

I shall provide the details in a separate post in the Library and where you can read the Interview and the link.


May the New Year bring good health, success and fulfilment,

Santé .. Bonne Année ...

Margaux.
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Post Options Post Options   Thanks (0) Thanks(0)   Quote africanmeat Quote  Post ReplyReply Direct Link To This Post Posted: 30 December 2013 at 05:21
Originally posted by Margi Cintrano Margi Cintrano wrote:


Ahron,

Firstly, your black pepper and spiced encrusted rib roast pictorial is exceptional ! And thank you for posting.


I have wanted to mention to you, that I have had the honor of meeting one of the most incredible Chefs, from Tel Aviv, who was considered by The New York Times to be the Top Chef of Israel, Chef Meir Adoni.

I thought of you, when interviewing him.

I shall provide the details in a separate post in the Library and where you can read the Interview and the link.


May the New Year bring good health, success and fulfilment,

Santé .. Bonne Année ...

Margaux.

Thanks . and the best wishes to you and to your family 
Ahron
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Post Options Post Options   Thanks (0) Thanks(0)   Quote Margi Cintrano Quote  Post ReplyReply Direct Link To This Post Posted: 30 December 2013 at 09:48


Thank you Ahron and all my best.
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Post Options Post Options   Thanks (0) Thanks(0)   Quote Percebes Quote  Post ReplyReply Direct Link To This Post Posted: 15 March 2016 at 17:00
This looks beautiful. I live with a med well roast lover. She would approve.
I am a little bewildered as to how such a beautiful crust was developed in only 45 minutes at 350F.
Perhaps the picture deceives me in regards to the size of the roast.

I live at some altitude and I would be nowhere near this result in 45 minutes at 350F

I am a wine enthusiast. The more wine I drink, the more enthusiastic I become.
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