Recipe:Ribeye Roast with Garlic and Herb Crust
and Truffle Demi-Glace
- Prep Time: 20 minutes
- Cook Time: 1 hour
A truly indulgent dish, this ribeye roast has all the trimmings of a masterpiece: wrapped in a delicate garlic and herb crust, its juices and natural flavors stay concentrated exactly where they should to make every bite feel like a homecoming. Spoil yourself further with a drizzling of our Truffle Demi-Glace. Serves 8 - .
Ingredients
-
BLACK ANGUS BEEF RIBEYE ROAST, thawed
4.75 LbsQty 4.75 Lbs$55.01 -
Himalayan Pink Salt
1 bottleQty To taste$6.48 -
Crushed Black Peppercorns
1 bottleQty To taste$5.78 -
Butter
Qty ¼ Cup -
Herb and Garlic Crust:
-
Mayonnaise
Qty 1/3 cup -
Granulated Garlic
1 bottleQty 1 Tbsp.$3.98 -
Fresh White Bread, cut in small ¼” cubes
Qty 1 ½ cup -
Light Olive Oil
Qty 1/3 Cup -
Fresh Garlic Cloves, minced
Qty 4 cloves -
Fresh Thyme
Qty 2 Tbsp. -
Fresh Parsley
Qty 2 Tbsp. -
Coarse Sea Salt, to taste
Qty To taste -
Freshly Ground Black Peppercorns, to taste
1 bottleQty To taste$5.78 -
Beef Demi-Glace with Truffle Essence
0.75 LBQty 1 pouch$4.48
Cooking
Instructions
- Preheat oven to 400°F.
- In a small bowl, mix mayonnaise and granulated garlic.
- In another bowl, combine bread cubes, olive oil, WFF Granulated Garlic, fresh garlic, and herbs. Season with salt and pepper.
- In a large pan, heat butter over medium-high. Season roast with Himalayan Salt and Black Pepper. Sear on all sides until nicely browned. Transfer to a roasting pan.
- Spread mayonnaise mixture on top and sides of roast; press bread mixture on top and sides. Lower temperature to 350°F and cook for 40-45 minutes or an instant-read thermometer inserted in center reads 125°F-130°F for medium rare.* Let rest 15 minutes before slicing.
- In a small saucepan, heat demi-glace over medium low heat. Add pan drippings and some water, blend with a whisk and serve on the side.
*USDA recommends cooking beef to a minimum internal temperature of 145°F.
