• Unwrap and fully dry ribeye roast with a paper towel. Place on a roasting rack inserted in a baking sheet. Let it come to room temperature, approximately 1 hour.
• Preheat oven 400℉.
• Combine garlic and herb wet rub in a bowl. Rub all over roast. Place roast back on roasting rack fat side up. Roast for 20 minutes.
• After 20 minutes reduce oven temperture to 325°F. Continue to roast for an additional 40 minutes until internal temperature reads 120°. Remove from oven and let the roast rest for 15 minutes which will bring the end temperature to a perfect 125°F medium-rare.

  Chef Tip: Grass fed beef cooking temperatures are 10°F lower than grain feb beef. Remember even after you have removed the roast from the oven there is carryover cooking so remove roast when its 5° lower than desired end temperature.
• Slice rested roast and serve with horseradish cream and bacon shallot marmalade.

Horseradish Cream

• Combine all ingredients together and store in an air tight contain in the refrigerator until ready to serve.
• This can be made 1-2 days in advance and will last 1 week in refrigerator.

Bacon Shallot Marmalade

• Place diced bacon in a large sauté pan on medium low meat. Once some of the fat as been rendered out of the bacon add shallots and start caramelizing.
• Occasionally stir shallots and bacon. Make sure to scrap any caramelization off the bottom on the sauté pan.
• Sauté for 15 minutes until bacon is crisp and shallots are nicely caramelized.
• Deglaze pan with balsamic vinegar and reduce until vinegar reduces to a syrup like consistency. Approximately 5 minutes.
• This can be made 1-2 days in advance and will last 1 week in refrigerator.