Rosemary Pepper Ribeye Roast Au Jus Recipe
Rosemary Pepper Ribeye Roast Au Jus recipe from Kitchen Basics. A show-stopping ribeye roast made even better with au jus, a savory sauce made with roast drippi
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Ingredients
- 1 (4 lb.) boneless ribeye roast, trimmed and tied with butcher's twine
- 4 cups Kitchen Basics® Original Beef Stock, divided
- 4 cloves garlic, lightly smashed
- 4 large rosemary sprigs
- Kosher salt and coarsely ground black pepper
- 2 Tbsp. unsalted butter
- 3 medium shallots, peeled and sliced thinly (1/2 cup)
- 1 tsp. Dijon mustard
- 1 tsp. Worcestershire sauce
- 1 tsp. apple cider vinegar
- Flat-leaf parsley, optional
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