I usually cook roasts on the bone because I like the way bones gently conduct heat into the meat. But when you slather a coating of chimichurri on a boneless rib roast, the result is the most heavenly crust you can imagine. Just keep an eye on the cooking time and the internal temperature. Since all ovens vary, the timings given below are just guidelines that you may need to adjust in your own oven.
1 boneless rib eye roast ca 1,3 till 2,5 kgs
2 cups Chimichurri
6 bay leaves
Heat a home oven (with the rack positioned in the lower third of the oven) to approximately 230 C.
Pat the meat dry with paper towels. Sprinkle with coarse salt and coat on all sides with half the chimichurri (reserve the rest for serving). Scatter the bay leaves over the meat. Place on a rack in a large roasting pan and roast for 20 minutes. Lower the heat to 180 C and roast for approximately 10 minutes per 1/2 for rare (50 C) or for 15 minutes per 1/2 kilo for medium.
If you have a meat thermometer please refer to the following table for the core temperature:
- Rare: 50 degrees
- Medium Rare: 53 degrees
- Medium: 57 degrees
- Well Done: 60 degrees
After reaching the core temperature, remove the meat from the oven, wrap it in aluminum foil and let it rest for 10 minutes. Now the meat is ready to serve. Slice it and serve it with the remaining Chimichurri. Good Appetite!
For our friends of low temperature cooking:
- Preheat the oven to 80 degrees
- Pan fry the meat briefly on all sides
- Brush the meat with Chimichuri and sprinkle with salt
- Place on a rack in a large roasting pan and cook for about one hour per one kilo or until the above core temperature is reached
PS: If you can use the program from the oven, please make sure that the target core temperature corresponds to the above values.