Bone in beef ribeye roast with herbs

Name: Bone in beef ribeye roast with herbs
Prep time: 30 min
Cook time: 3 h
Yield: 6 to 8
Cuisine: Québécoise
Ingredients: 1 bone in beef ribeye roast (3.5 kg); 6 garlic cloves, finely chopped; 1/3 cup old mustard; 5 teaspoons fresh finely chopped rosemary; 5 teaspoons fresh finely chopped thyme; 5 teaspoons olive oil; 3 teaspoons dried oregano; 2 teaspoons ground pepper; 1 1/2 teaspoon salt; 2 large yellow onions, cut into large chunks; 1 cup white wine

Preparation 30 min
Refrigeration 2 h
Cooking 3 h
Servings 6 to 8
Freezing Absolutely

This bone in beef ribeye roast with herbs will make you fall down of your chair. Freshly prepared by Metro’s master butcher, this recipe will make you fall in love with this piece of meat. The cut is expensive so choose your guests well!

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Ingredients

1 bone in beef ribeye roast (3.5 kg)
6 garlic cloves, finely chopped
1/3 cup old mustard
5 teaspoons fresh finely chopped rosemary
5 teaspoons fresh finely chopped thyme
5 teaspoons olive oil
3 teaspoons dried oregano
2 teaspoons ground pepper
1 1/2 teaspoon salt
2 large yellow onions, cut into large chunks
1 cup white wine

About 2 cups water

Preparation

In a bowl, add the garlic, the old mustard, the rosemary, the thyme, the olive oil, the oregano, the pepper and the salt. Mix well to form a paste.
Place the roast on a plate and spread the spice mixture all over it. Cover with plastic wrap and reserve in the fridge for 2 hours. Take the roast out of the fridge and let it rest for 2 hours.
Preheat the oven to 450 F.
In a large roasting pan, place half of the onions in the bottom and place the grill on top. Add the rest of the onions and place the roast on top. Pour the white wine in the bottom followed by the water. There must be enough water to cover the bottom without the liquid touching the roast.
Place in the oven and cook for 50 minutes to 1 hour to obtain a nice crust on the top. Rotate 180 degrees halfway through cooking.
Lower the heat to 350 F.
Continue cooking for 1h30 to 2 hours, or until the internal cooking in the center is 130 F, which will give a rare cooking. Cover with aluminum if the top of the roast turns golden quickly. Add water in the bottom if needed.
Remove from the oven, place on a plate and cover with aluminum foil. Let stand for 15 minutes before cutting! Filter the cooking juices and serve with the meat.

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Our sommeliers suggest

Château Larose-Trintaudon 2010

Ah Bordeaux... have I already told you how much these wines fill me with happiness? It does not matter, here is another of these precious nectars which I conjure you to buy at the box. And what is this little hidden treasure? We're talking about Château Larose-Trintaudon at $ 26.65... the magnificent 2010 vintage! The first fragrances are leather, cedar and raspberry. The palate is ripe, soft tannins and a final my friends ... phew! It lasts, it lasts... See the product

BOUTEFEU, MICROBRASSERIE DU LAC ST-JEAN, 5.1%

With notes of caramel, walnut, toasted and slightly herbaceous, the Boutefeu will recall the aromas that it will bring to the meat. The grilled and caramel beer will melt with the earthy aromas of the herbs. Its slight bitterness and residual sugar will please the notes of slightly caramelized meat. A beer for the dish and one for the chef! See the product

*Pairings are suggestions. If you can't find the exact product, substitute for the same type of beer or varietal blend from the same region. Feel free to ask a consultant for help!

Our sommeliers suggest

Château Larose-Trintaudon 2010

BOUTEFEU, MICROBRASSERIE DU LAC ST-JEAN, 5.1%

*Pairings are suggestions. If you can't find the exact product, substitute for the same type of beer or varietal blend from the same region. Feel free to ask a consultant for help!

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