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Garlic & Herb Crusted Ribeye Roast with Horseradish Cream and Bacon Shallot Marmalade

Emilie Abijanac

Emilie Abijanac

December 9, 2019
Garlic & Herb Crusted Ribeye Roast with Horseradish Cream and Bacon Shallot Marmalade on a plate
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3 hrs

Total

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6

Servings

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Beef

Protein

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All I Want is Steak Gift Box

All I Want is Steak Gift Box

ButcherBox

  • Ribeyes (2 x 10 oz steaks)
  • New York Strips (2 x 10 oz steaks)
  • Top Sirloin Steaks (4 x 6 oz steaks)
  • Filet Mignons (2 x 6 oz steaks)
For the true steak lover, this box is pure holiday joy. A premium lineup of grass-fed, high-flavor steaks that guarantees smiles, sizzling pans, and plates worth celebrating.
Our Sourcing Standards

Ingredients

  • 1 pkg ButcherBox Ribeye Roast

Garlic Herb Wet Rub

  • 2 Tbsp garlic

    minced

  • 3 Tbsp fresh rosemary

    finely chopped

  • ½ c parsley

    finely chopped

  • 2 Tbsp kosher salt

  • 1 tsp ground black pepper

  • ½ c avocado oil

Horseradish Cream

  • 1 c mayonnaise

  • 1 c plain greek yogurt

  • 2½ oz prepared horseradish

  • ½ tsp ground black pepper

Bacon Shallot Marmalde

  • 1 pkg ButcherBox Bacon

    diced

  • 1 lb shallots

    julienned

  • 1 c balsamic vinegar

  • ½ tsp kosher salt

  • ½ tsp ground black pepper

Step By Step

Instructions

1
Unwrap and fully dry ribeye roast with a paper towel. Place on a roasting rack inserted in a baking sheet. Let it come to room temperature, approximately 1 hour.
2
Preheat oven 400℉.
3
Combine garlic and herb wet rub in a bowl. Rub all over roast. Place roast back on roasting rack fat side up. Roast for 20 minutes.
4
After 20 minutes reduce oven temperture to 325°F. Continue to roast for an additional 40 minutes until internal temperature reads 120°. Remove from oven and let the roast rest for 15 minutes which will bring the end temperature to a perfect 125°F medium-rare.Chef Tip: Grass fed beef cooking temperatures are 10°F lower than grain feb beef. Remember even after you have removed the roast from the oven there is carryover cooking so remove roast when its 5° lower than desired end temperature.
5
Slice rested roast and serve with horseradish cream and bacon shallot marmalade.

Horseradish Cream

1
Combine all ingredients together and store in an air tight contain in the refrigerator until ready to serve.
2
This can be made 1-2 days in advance and will last 1 week in refrigerator.

Bacon Shallot Marmalade

1
Place diced bacon in a large sauté pan on medium low meat. Once some of the fat as been rendered out of the bacon add shallots and start caramelizing.
2
Occasionally stir shallots and bacon. Make sure to scrap any caramelization off the bottom on the sauté pan.
3
Sauté for 15 minutes until bacon is crisp and shallots are nicely caramelized.
4
Deglaze pan with balsamic vinegar and reduce until vinegar reduces to a syrup like consistency. Approximately 5 minutes.
5
This can be made 1-2 days in advance and will last 1 week in refrigerator.

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