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 your
WFF Himalayan Pink Salt, to taste
¼ Cup Butter
Herb and Garlic Crust:
1/3 cup Mayonnaise
1 Tbsp. WFF Granulated Garlic
1 ½ cup Fresh White Bread, cut in small ¼” cubes
1/3 Cup Light Olive Oil
4 Fresh Garlic Cloves, minced
2 Tbsp. Fresh Thyme
2 Tbsp. Fresh Parsley
WFF Freshly Ground Black Peppercorns, to taste
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
