Yield: 6 servings
|1.00||bone-in rib-eye roast -; (6 lbs)|
|1||salt; to taste|
|1||freshly-cracked black pepper; to taste|
|2.00 cup||vegetable oil|
|2.00||whole jalapeno peppers; minced|
|¼ cup||chopped garlic|
|½ cup||finely-chopped fresh cilantro|
Preheat the oven to 400 degrees. Season the roast with salt and pepper. In a large mixing bowl, whisk the olive oil, jalapenos, onions, garlic, and cilantro. Mix well. Season the mixture with salt and pepper. Place the roast, bone up, in a large roasting pan, pour the marinade over the roast, coating the entire roast completely.
Refrigerate the roast overnight. Remove the roast from the refrigerator and pour off the marinade. Place the pan in the oven and roast for 30 minutes. Turn the oven temperature down to 325 degrees.
Roast for about 2 hours for medium-rare. Remove the roast from the oven and allow to rest for 10 minutes before slicing. Slice the roast into individual steaks and serve. This recipe yields 6 to 8 servings.
Recipe Source: EMERIL LIVE with Emeril Lagasse From the TV FOOD NETWORK - (Show # EM-1B05 broadcast 04-19-1998) Downloaded from their Web-Site -
Formatted for MasterCook by Joe Comiskey, aka MR MAD - jpmd44a@... -or- MAD-SQUAD@...
Recipe by: Emeril Lagasse
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