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Rib eye roast with herbs
2018-11-14
https://www.metro.ca/userfiles/image/recipes/roti-faux-filet-boeuf-fines-herbes-10957.jpg
PT2H30M
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In a bowl, combine the garlic, old style mustard, rosemary, thyme, olive oil, oregano, salt and pepper. Mix thoroughly to form a paste.Place the roast in a plate and coat with the herb mixture. Cover with plastic wrap and refrigerate for 2 hours. Remove from the fridge and rest at room temperature for 2 hours.Pre-heat the oven to 450°F.In a large roasting pan, add half the onions in the bottom and put the rack on top. Add the rest of the onions and place the roast on top. Pour the wine in the pan, then the water. There should be enough liquid to cover the bottom but not enough that it touches the roast.Cook in the oven for 50 minutes to 1 hour to get a nice crust. Rotate the pan 45 degrees halfway through cooking time.Reduce the heat to 350°F.Keep cooking for 90 minutes to 2 hours, or until the internal temperature reaches 130°F (for rare). Cover with aluminum if the top of the roast quickly becomes golden.Remove from the oven, place on a plate and cover with aluminum foil. Let rest for 15 minutes before slicing! Filter the cooking juices and serve with the meat.
6-8
5
2
5
5
bone-in rib eye roast (3,5 kg)
6 garlic cloves chopped
1/3 cup old style mustard
5 teaspoon fresh rosemary chopped
5 teaspoon fresh thyme chopped
5 teaspoon olive oil
3 teaspoon dried oregano
2 teaspoon crushed pepper
1 1/2 teaspoon salt
2 large yellow onions cut into large pieces
1 cup white wine
About 2 cups water
Rib eye roast with herbs
6-8
Main courses
2:30
Preparation
3:00
COOKING
5:30
TOTAL TIME
Ingredients
-
bone-in rib eye roast (3,5 kg)
-
6
garlic cloves chopped
-
1/3 cup
old style mustard
-
5 teaspoon
fresh rosemary chopped
-
5 teaspoon
fresh thyme chopped
-
5 teaspoon
olive oil
-
3 teaspoon
dried oregano
-
2 teaspoon
crushed pepper
-
1 1/2 teaspoon
salt
-
2
large yellow onions cut into large pieces
-
1 cup
white wine
-
About 2 cups
water
Preparation
In a bowl, combine the garlic, old style mustard, rosemary, thyme, olive oil, oregano, salt and pepper. Mix thoroughly to form a paste.
Place the roast in a plate and coat with the herb mixture. Cover with plastic wrap and refrigerate for 2 hours. Remove from the fridge and rest at room temperature for 2 hours.
Pre-heat the oven to 450°F.
In a large roasting pan, add half the onions in the bottom and put the rack on top. Add the rest of the onions and place the roast on top. Pour the wine in the pan, then the water. There should be enough liquid to cover the bottom but not enough that it touches the roast.
Cook in the oven for 50 minutes to 1 hour to get a nice crust. Rotate the pan 45 degrees halfway through cooking time.
Reduce the heat to 350°F.
Keep cooking for 90 minutes to 2 hours, or until the internal temperature reaches 130°F (for rare). Cover with aluminum if the top of the roast quickly becomes golden.
Remove from the oven, place on a plate and cover with aluminum foil. Let rest for 15 minutes before slicing! Filter the cooking juices and serve with the meat.
Legal Notice
Metro Richelieu inc. , its affiliated companies and affiliates are not responsible for any circumstance that should come up when using the suggested recipes. Each person using this site must check that each of the ingredients is allowed in his/her diet and is not part of his/her restricted foods.
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