Directions

Homework: 24 Hours Before Cooking ⌛

1. Remove the ribeye roast from the packaging and pat it dry with paper towels. 

2. Generously season all sides with a Steak Seasoning, salt, and pepper. 

3. Place the ribeye on a plate or tray and refrigerate, uncovered, for at least 24 hours (up to 3 days). This helps dry out the exterior for a better sear. 

Homework: 4 Hours Before Cooking ⌛

1. Remove the ribeye roast from the fridge and allow it to temper on the countertop for 1 hour. 

2. Preheat the oven to 250F. 

3. Once the ribeye has tempered, coat it with 2 tablespoons of oil and place it on the rack inside your roasting pan. 

4. Transfer to the oven and roast for 2 to 3 hours, or until the internal temperature reaches 130°F for medium-rare. 

5. If the roast reaches temperature before class, remove it from the oven and let it rest on the countertop. 

Preparation 🥒

1. Ensure the ribeye has reached an internal temperature of 130°F. 

2. Turn the oven temperature up to 550°F to prepare for the final sear. 
   Prepare the Horseradish Cream 

3. In a mixing bowl, combine the sour cream, Dijon mustard, and horseradish. 

4. Add a few drops of Worcestershire sauce and season with Balinese Truffle Salt. 

5. Slice the chives and sprinkle on top for serving.

Make the Au Jus 🥣

1. Remove the ribeye from the roasting pan and place the pan over medium heat. 

2. Deglaze the pan with ½ cup of red wine, scraping up the fond. 

3. Transfer the wine and fond to a bowl and reserve. 

4. Return the ribeye to the roasting pan.

Create the Roux 🥣

1. Heat a medium pot over medium-low heat and melt 2 tablespoons of butter. 

2. Add 2 tablespoons of flour to form a roux, cooking for 3-5 minutes. 

3. Stir in the reserved wine mixture and cook until the alcohol evaporates, and the sauce thickens.

Simmer the Au Jus 🥣

1. Add the broth to the pot, bring to a boil, then reduce the heat to a low simmer. 

2. Season with Worcestershire sauce, Balinese Truffle Salt, black pepper, and a pinch of a Rancher’s or your preferred steak seasoning. 

3. Allow the sauce to simmer for 15 minutes, stirring occasionally, until slightly thickened. 

How to Cook ‍🍳

1. Once the oven has reached 550°F, place the ribeye roast back into the oven. 

2. Roast for 10-12 minutes, or until the exterior is browned and crispy. This will give the ribeye a flavorful crust while keeping the inside tender and juicy. 

3. While the ribeye is searing, strain the au jus through a mesh strainer into a new pot. 

4. Cover and keep warm on the stove until ready to serve. 

5. Remove the ribeye from the oven and allow it to rest for 15-20 minutes before slicing. 

6. If you rested the ribeye before searing, reduce the final rest time to about 10 minutes 

7. Carve the ribeye roast and serve with warm au jus and horseradish cream. Pair with your favorite sides and enjoy this perfectly cooked, elegant roast!