Garlic & Herb Crusted Ribeye Roast with Horseradish Cream and Bacon Shallot Marmalade

This delicious ribeye roast is a crowd-pleasing pick for holiday meals and more. Sides of cool, zesty horseradish cream and savory bacon marmalade add unique flavor guests are sure to love.

Garlic & Herb Crusted Ribeye Roast with Horseradish Cream and Bacon Shallot Marmalade

3.69 from 22 votes
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Protein: Beef
Cut: Ribeye Roast
Diet: Gluten Free, Keto
Course: Main Course
Prep Time: 1 hour 30 minutes
Cook Time: 1 hour 30 minutes
Total Time: 3 hours
Servings: 6 people

Ingredients

  • 1 pkg ButcherBox Ribeye Roast

Garlic Herb Wet Rub

  • 2 Tbsp garlic minced
  • 3 Tbsp fresh rosemary finely chopped
  • ½ c parsley finely chopped
  • 2 Tbsp kosher salt
  • 1 tsp ground black pepper
  • ½ c avocado oil

Horseradish Cream

  • 1 c mayonnaise
  • 1 c plain greek yogurt
  • oz prepared horseradish
  • ½ tsp ground black pepper

Bacon Shallot Marmalde

  • 1 pkg ButcherBox Bacon diced
  • 1 lb shallots julienned
  • 1 c balsamic vinegar
  • ½ tsp kosher salt
  • ½ tsp ground black pepper

Instructions

  • 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.
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Emilie Abijanac

Emilie Abijanac is the Culinary Director for ButcherBox. She is a graduate of New England Culinary Institute with over 20 years of catering experience in Boston. Emilie was the Sous Chef for East Meets West Catering and has worked with Kate’s Table and La Fête.