Ribeye Roast with Caramelized Onion Orange Butter

The centerpiece of your next dinner party, ribeye roasts are both impressive in size and deliciousness! Pairing it with a caramelized onion orange butter makes it that much more interesting – the caramelized onion adds depth and smoothness, while the orange adds a bright, piquant touch.

Ribeye Roast with Caramelized Onion Orange Butter

0 from 0 votes
Print
Course: Main Course
Cuisine: American
Protein: Beef
Cut: Ribeye Roast
Prep Time: 30 minutes
Cook Time: 3 hours
Total Time: 3 hours 30 minutes
Servings: 8 people

Ingredients

  • 1 pkg ButcherBox Ribeye Roast

Dry Rub

  • 2 tsp onion powder
  • 2 tsp garlic powder
  • 1 Tbsp smoked paprika
  • 2 tsp mustard powder
  • 1 tsp black pepper
  • 2 Tbsp kosher salt

Caramelized Onion Orange Butter

  • 1 medium onion sliced thin
  • 2 Tbsp balsamic vinegar
  • 8 oz grass-fed butter room temperature
  • 1 Tbsp orange zest
  • 1 Tbsp parsley chopped
  • ½ tsp black pepper
  • 1 tsp kosher salt

Instructions

  • Mix rub ingredients and rub all over Ribeye Roast. Place in fridge uncovered at least 1 hour or up to a day ahead.
  • Heat cast iron pan on low heat, melt 2 Tbsp butter and add sliced onions. Cook slowly until caramelized, then add balsamic vinegar and cook until liquid is gone. Cool completely.
  • Place caramelized onions, orange zest, parsley, salt and pepper in food processor and pulse until blended. Add remaining butter and pulse until smooth. Store refrigerated in airtight container until ready to use.
  • Take ribeye out of fridge 1 hour before roasting and set on wire rack on baking tray until it reaches room temperature.
  • Preheat oven to 250°F. Place ribeye in center of oven and cook until internal temperature is 110°F, about 2 - 2 ½ hours. Remove from oven and cover loosely with foil. It can rest outside of the oven for up to 2 hours.
  • Preheat oven to 450°F. Place ribeye back in oven and roast until internal temperature reaches 125°F, about 30 minutes. At this time take orange butter out of the refrigerator.
  • Let rest for at least 20 minutes before slicing. Serve with room temperature caramelized onion orange butter.
Share on Pinterest!Pin at @Butcher_Box!
Yankel Polak

Yankel Polak is the Head Chef at ButcherBox.