I picked up an Angus Prime Ribeye Lip-on on Friday with the intention of grilling today. However, I decided on a garlic herb roasted ribeye instead.
Tonight’s menu consisted of Roasted ribeye, garlic mashed potatoes and roasted asparagus... a red wine to compliment the meal. For dessert I made chocolate mousse.
I started the oven at roast and 450 degrees.
I cut the ribeye in half. I will grill the steaks later this week.
I made a rub with 20 cloves of garlic, fresh rosemary, fresh thyme, black pepper, salt, balsamic vinegar and olive oil. I combined all the ingredients in a processor.
I placed the roast fat side up on a rack in a heavy roasting pan. I will leave in for 15 minutes at 450.
I will then reduce to 325 and roast for 1 and a half hours.
Dinner was a hit! There are no leftovers.