Bone In Standing Ribeye Roast Recipe with Red Wine Pan Sauce

Wine Recipes
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.

Get creative this holiday season by making this amazingly delicious Bone In Standing Ribeye Roast Recipe with Red Wine Pan Sauce!

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MORE GREAT BEEF RECIPES:
Classic Cheeseburger: http://bit.ly/2ygDjSK
Ribeye Don Vito: http://bit.ly/2sZaUv9
Flank Steak Jibarito Sandwich: http://bit.ly/2HTAFSl
Ribeye and Whiskey Cream Sauce: http://bit.ly/2sZrET6
Garlic and Herb Beef Tenderloin: http://bit.ly/2HRMicv
Chari Siu Skirt Steak: http://bit.ly/2HSeGv0

Bone In Standing Ribeye Roast Recipe with Red Wine Pan Sauce

Prep Time 15 minutes
Cook Time 1 hour 35 minutes
Total Time 1 hour 50 minutes
Servings 8
Author Chef Billy Parisi

Ingredients:

30 sprigs of fresh thyme
rosemary leaves from 2 sprigs
6 garlic cloves + 2 finely minced
½ peeled shallot + ½ finely minced
1/3 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

Instructions:

1. Preheat the oven to 475°.
2. 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.
3. 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.
4. 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.
5. 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.
6. Add the potatoes to the pan with the rib roast and cook for 20 minutes.
7. Remove the rib roast and potatoes form the pan and return the pan to a burner over medium-high heat.
8. 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.
9. 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.

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