Reverse Sear Ribeye(Prime rib) Roast!

Ingredients

• 2.5 kg Beef Roast (trimmed, skin left on, cross‑cut on fat)
• 1.5 Tbsp Whole Black Peppercorns (crushed)
• 2 Tbsp Flake Sea Salt (coarse)
• 4 sprigs Fresh Thyme (plus extra for vegetables)
• 4 sprigs Fresh Rosemary (plus extra for vegetables)
• 4 pcs Garlic Cloves (peeled, minced for meat seasoning)
• 2 Tbsp Unsalted Butter (softened, for wrapping meat)
• 3 Tbsp Olive Oil (extra‑virgin, for vegetables)
• 2 pcs Parsnips (cut into large chunks)
• 3 pcs Shallots (peeled, quartered)
• 2 pcs Carrots (cut into large chunks)
• 1 pcs Fennel Bulb (cut into large wedges)
• 8 pcs Garlic Cloves (with skin) (whole, for roasting with vegetables)
• 12 pcs Small Potatoes (halved if large, tossed with oil and herbs)
• 1 tsp Sweet or Smoked Paprika (generous amount for potatoes)
• 3 Tbsp Unsalted Butter (for gravy, 50 g)
• 2 Tbsp All‑Purpose Flour (for roux)
• 500 ml Beef Stock (low‑sodium)
• 2 Tbsp Worcestershire Sauce (1 Tbsp for gravy, 1 Tbsp for glaze)
• 1 Tbsp Dijon Mustard (for glaze)
• 1 tsp Brown Sugar (for glaze)
• to taste Ground Black Pepper (for gravy and vegetables)

Instructions

1. Prepare the Beef

   Trim any tough parts and the skin on top of the roast, then make cross‑cuts on the fat. Season all sides with crushed peppercorns, flaked salt, minced garlic, fresh thyme and rosemary, and rub softened butter over the surface. Wrap tightly in three sheets of parchment paper and place on a baking sheet.

   Time: PT15M

2. Slow Roast the Beef

   Preheat the oven to 212°F (100°C) with no fan. Insert a meat thermometer into the thickest part of the roast and roast for 1.5 hours, or until the internal temperature reaches 133°F (56°C).

   Time: PT1H30M

   Temperature: 212°F

3. Rest the Roast

   Remove the roast from the oven, keep it wrapped, and let it rest for 25–30 minutes. This allows the juices to redistribute.

   Time: PT30M

4. Prepare Vegetables

   While the meat rests, cut parsnips, carrots, fennel, and potatoes into large chunks. Quarter the shallots and leave the 7‑8 garlic cloves whole with skin. Toss all vegetables with olive oil, salt, pepper, fresh thyme, and a generous pinch of sweet or smoked paprika.

   Time: PT15M

5. Roast Vegetables

   Increase the oven temperature to 375°F (190°C) with the fan on. Spread the seasoned vegetables on a baking sheet and roast for about 35 minutes, or until tender and lightly caramelized.

   Time: PT35M

   Temperature: 375°F

6. Make the Gravy

   Unwrap the beef and set aside the herbs and garlic for later. Reserve the pan juices. In a saucepan melt 3 Tbsp butter, whisk in 2 Tbsp flour and cook on low for 1 minute. Gradually whisk in 500 ml beef stock, add the roast juices, a pinch of black pepper, and 1 Tbsp Worcestershire sauce. Simmer on low for 3‑4 minutes until slightly thickened.

   Time: PT10M

   Temperature: low heat

7. Prepare the Mustard Glaze

   In a small bowl combine 1 Tbsp Dijon mustard, 1 Tbsp Worcestershire sauce, and 1 tsp brown sugar. Mix until smooth.

   Time: PT2M

8. Glaze and Finish the Roast

   Brush the rested roast generously with the mustard glaze. Increase the oven to 500°F (260°C) with the fan on and roast for 10‑12 minutes, or until a deep crust forms. No additional resting is needed.

   Time: PT12M

   Temperature: 500°F

9. Slice and Serve

   Transfer the roast to a cutting board, slice against the grain, and serve alongside the roasted vegetables and gravy.

   Time: PT5M

Nutrition Facts

Calories

500

Protein

35 g

Carbohydrates

30 g

Fat

20 g

Fiber

5 g