The holiday season is in full effect, which means I’m dissing the turkey and saying yes to beef, just like in this Bone In Standing Ribeye Roast Recipe with Red Wine Pan Sauce! I say it in so many of my posts around this time of year, but I just can’t stand to eat another bite of turkey for the rest of the year following Thanksgiving. It’s not that I don’t like turkey it’s just that I ate it for Thanksgiving and Christmas for 25 years, so lately it’s been all about the bone in standing ribeye roast recpie and I couldn’t be happier. In addition, to be quite honest, I’m all for changing up Thanksgiving as well should you want to cook something up that doesn’t have wings.
When selecting your bone in ribeye roast, you should figure about 2 pounds per 1 bone. While you’ll lose a few ounces because of the bone, you’ll still be left with at least 24 ounces of beef left per bone which should definitely feed at least 2 people. So, in the end, a 4-bone rib roast should feed about 8 people just so you can get your calculations correct in case you were thinking it’s a bone per person. There are several different grades of meat as well, including prime, choice, grass fed, you name it there’s a cow for it. My personal thought is that rib roasts are expensive and your loading it up with herbs, garlic, salt and pepper, and slow cooking it, so no need to drop the bank on the most expensive cut of beef. Don’t get me wrong, you definitely can, but I just think for the normal every day palette that it’s probably not worth it.
I always promote trussing any protein before roasting it for long periods of time in the oven. This holds the cut of meat together and keeps all the juices inside and intact until you slice it. The next thing is of course rubbing it down with some herbs and garlic. It’s important to wash your herbs before using them. Just think to your own garden in the summer time when you pull out some fresh chives and there is some dirt on it? Same thing applies when buying fresh herbs, or any fresh produce, from the grocery store; It needs a rinse. I’m absolutely in LOVE with my Franke gooseneck faucet with hose extension. Honestly, I probably use the hose more than the actual faucet because I like to be able to move the water around as well as being able to maneuver it around the sink. Not only does it look incredible in our kitchen but it also works to perfection.
After your rib roast is trussed and rubbed down, then hit it in the oven and let it roast until golden brown and rare in the middle. Yes, I know rare seems to scare people, but for me I love leftovers and if you go past rare then chances are when you reheat it, you’re going to be well done which is no good. When cooking in the oven you want to first get a nice brown on the outside by cooking it at high temps before turning the heat down and letting it slow cook.
With about 25 minutes or so before the ribeye roast is done cooking, I tossed some potatoes around in some of the leftover herbs and garlic mixture and put them right in the pan with the rib roast and once the potatoes are done, so is the bone in ribeye roast. I can’t even begin to tell you how much we use the Franke Roller Mat. I use it for drying dishes, as colander to spray off fresh produce with, and most importantly as a hot pad to protect my countertops with. You want to remove the ribeye from the pan along with the potatoes and pop the pan onto the burner and cook some shallots and garlic. Just a little note here but if there is some burnt on herbs in the pan, just simply discard them before cooking. Deglaze the pan with wine, and feel free to take a little swig since cooking over the holiday can be stressful, and cook it until the wine is almost gone or “au sec.” Add in some beef stock, season it up , and pour a bit over the rib roast and you’ve got yourself one serious Christmas feast!
- 30 sprigs of fresh thyme
- rosemary leaves from 2 sprigs
- 6 garlic cloves + 2 finely minced
- ½ peeled shallot + ½ finely minced
- ⅓ cup of extra virgin olive oil
- 8-pound bone-in standing rib roast, trussed
- 2 pounds of assorted colored baby potatoes
- ½ cup of red wine, cabernet sauvignon
- 2 cups of beef stock
- 2 ounces of unsalted butter
- Kosher salt and fresh cracked pepper to taste
- Preheat the oven to 475°.
- Add the thyme, rosemary, 6 garlic cloves, ½ peeled shallot and olive oil to a food processor and pulse on high speed until it becomes like a paste.
- Add ¾ off the garlic and herb paste to the rib roast and apply it to all sides of the roast. Season the roast well on all sides with salt and pepper and place in a roasting pan.
- Bake at 475° for 25 minutes and then turn the heat down to 325° and cook for 70 minutes for a rare to medium rare internal temperature.
- With about 25 minutes left in the cooking process add the potatoes, the remaining garlic and herb paste, and salt and pepper to a large bowl and toss until coated.
- Add the potatoes to the pan with the rib roast and cook for 20 minutes.
- Remove the rib roast and potatoes form the pan and return the pan to a burner over medium-high heat.
- Add 2 finely minced cloves of garlic and ½ peeled and finely minced shallot to the pan and sauté for 2 to 3 minutes before deglazing with the red wine.
- Reduce the wine until it is almost gone and then add in the beef stock and cook for 3 to 4 minutes over high heat. Adjust seasonings with salt and pepper and finish with butter.