Slow Roasted Ribeye Roast
This roasted Ribeye Roast by Chef Ryan Clark is served with a horseradish gremolata and Beef jus.
Ingredients
- 1 Beef Ribeye Roast Bone-in (2-4 ribs, 6-8 lbs)
- 4 Tbsp Kosher Salt
- 2 Tbsp Black Pepper, freshly ground
- 2 Tbsp Garlic Powder
- 2 Tbsp Onion Powder
- 2 Tbsp Canola Oil
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