Atruly indulgent dish, this ribeye roast recipe from Wild Fork has all the trimmings of a masterpiece. Wrapped in a delicate garlic and herb crust, its juices and natural flavors stay concentrated exactly where they should to make every bite feel like a homecoming. Spoil your taste buds with every bite.
Ingredients:
1 Wild Fork Boneless Beef Ribeye Roast, Thawed Wild Fork Black Peppercorns, to taste Wild Fork Coarse Sea Salt to Taste 1 Packet Wild Fork Beef Demi-Glace with Truffle Essence Wild Fork Himalayan Pink Salt, to taste 1/4 Cup Butter
Herb and Garlic Crust:
1/3 Cup Mayonnaise 1 Tbsp. Wild Fork Granulated Garlic 1 1/2 cup fresh white break, cut in small 1/4' cubes 1/3 Cup Light Olive Oil 4 Fresh Garlic Cloves, minced 2 Tbsp. Fresh Thyme 2 Tbsp. Fresh Parsley Wild Fork Ground Black Peppercorns, to taste
Cooking Directions:
1. Preheat oven to 400°F.
2. In a small bowl, mix mayonnaise and granulated garlic.
3. In another bowl, combine bread cubes, olive oil, WFF Granulated Garlic, fresh garlic and herbs. Season with salt and pepper.
4. In a large pan, heat butter over medium-high. Season roast with Himalayan Salt and Black Pepper. Sear on all sides until nicely browned.
Transfer to a roasting pan.
5. Spread mayonnaise mixture on top and sides of roast; press bread mixture on top and sides. Lower temperature to 350°F and cook for 40-45 minutes or an instant-read thermometer inserted in center reads 125°F-130°F* for medium rare.* Let rest 15 minutes before slicing.
6. In a small saucepan, heat demi-glace over medium low heat.
Add pan drippings and some water, blend with a whisk and serve on the side.
*USDA recommends cooking beef to a minimum internal temperature of 145°F.