Slow Roasted Ribeye Roast

Name: Slow Roasted Ribeye Roast
Ingredients: 1 Beef Ribeye Roast bone-in (2-4 ribs, 6-8 lbs); 4 tablespoons kosher salt; 2 tablespoons black pepper, freshly ground; 2 tablespoons garlic powder; 2 tablespoons onion powder; 2 tablespoons canola oil; 1/2 cup horseradish root, freshly grated, or substitute 2 tablespoons prepared horseradish; 1 cup parsley, chopped finely; 1 tablespoon fresh mint, chiffonade (thinly sliced); 1 tablespoon garlic, minced; 1 lemon, zested; 32 ounces beef stock; 1 shallot, minced; 3 cloves garlic, chopped; 4-5 sprigs thyme; 1/2 lemon; Black pepper, freshly cracked

www.beefitswhatsfordinner.com

This roasted Ribeye Roast by Chef Ryan Clark is served with a horseradish gremolata and Beef jus.

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Ingredients

1 Beef Ribeye Roast bone-in (2-4 ribs, 6-8 lbs)
4 tablespoons kosher salt
2 tablespoons black pepper, freshly ground
2 tablespoons garlic powder
2 tablespoons onion powder
2 tablespoons canola oil
1/2 cup horseradish root, freshly grated, or substitute 2 tablespoons prepared horseradish
1 cup parsley, chopped finely
1 tablespoon fresh mint, chiffonade (thinly sliced)
1 tablespoon garlic, minced
1 lemon, zested
32 ounces beef stock
1 shallot, minced
3 cloves garlic, chopped
4-5 sprigs thyme
1/2 lemon
Black pepper, freshly cracked