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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 - .


Serving Size

    4.75 Lbs
    Qty 4.75 Lbs
  • Himalayan Pink Salt

    1 bottle
    Qty To taste
  • Crushed Black Peppercorns

    1 bottle
    Qty To taste
  • Butter

    Qty ¼ Cup
  • Herb and Garlic Crust:

  • Mayonnaise

    Qty 1/3 cup
  • Granulated Garlic

    1 bottle
    Qty 1 Tbsp.
  • 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 bottle
    Qty To taste
  • Beef Demi-Glace with Truffle Essence

    0.75 LB
    Qty 1 pouch


  1. Preheat oven to 400°F.
  2. In a small bowl, mix mayonnaise and granulated garlic.
  3. In another bowl, combine bread cubes, olive oil, WFF Granulated Garlic, fresh garlic, and herbs. Season with salt and pepper.
  4. 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.
  5. 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.
  6. 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.

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