Bone in beef ribeye roast with herbs
- Preparation 30 min
- Refrigeration 2 h
- Cooking 3 h
- Servings 6 to 8
- Freezing Absolutely
- 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
- 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.