Super Easy Ribeye Roast With Roasted Mushrooms and Eggplant

The host’s dilemma – “How do I serve my guests incredible meat (eg. our impressive 4lb Ribeye Roast) while also spending time with them?” Reverse-searing is the answer. Cook your roast at a low temperature to just about rare. Let it rest… then rest some more! Right before dinner, crank up your oven to high heat (425°F) and put the roast in for about 15 min. Boom! You have a winning medium-rare roast with a delicious brown crust. Best of all? It doesn’t leave you stranded in the kitchen all night.

Super Easy Ribeye Roast With Roasted Mushrooms and Eggplant

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Course: Main Course
Cuisine: American
Protein: Beef
Cut: Ribeye Roast
Prep Time: 20 minutes
Cook Time: 2 hours 30 minutes
Total Time: 2 hours 50 minutes
Servings: 8 people

Ingredients

  • 1 pkg ButcherBox Ribeye Roast

Rub

  • 3 Tbsp kosher salt
  • 2 Tbsp garlic powder
  • 2 Tbsp onion powder
  • 2 Tbsp paprika
  • 2 Tbsp olive oil

Roasted Vegetables

  • 2 lbs mushrooms assorted variety, cut into similar size pieces
  • 4 Japanese eggplants halved lengthwise
  • 6 cloves garlic minced
  • 2 shallots minced
  • 3 Tbsp fresh thyme chopped
  • 3 Tbsp fresh parsley chopped
  • 4 Tbsp olive oil extra virgin
  • 2 Tbsp sherry vinegar (or red wine vinegar)
  • salt to taste
  • black pepper to taste

Instructions

  • Mix all ribeye rub ingredients and rub all over Ribeye Roast. Refrigerate on lowest shelf uncovered overnight. Remove from fridge 1 hour before roasting.
  • Preheat oven to 250°F. Roast ribeye until meat thermometer inserted into thickest part reads 115°F. After the vegetables have roasted, the ribeye will go back in the oven at 425°F for 15 minutes, until internal temperature is 125℉ and top is browned and crisp.
  • Let ribeye rest for at least 20 minutes before carving.
  • Preheat oven to 425°F.
  • Mix all ingredients for the roasted vegetables except for the vinegar, then spread the vegetables evenly on sheet pans in a single layer.
  • Roast vegetables in oven until lightly browned approximately 10-15 minutes. Eggplant should be tender and mushrooms should shrink to half their original size.  
  • Remove vegetables from oven, sprinkle with vinegar while vegetables are hot.  Transfer to a serving dish.  Serve with sliced ribeye roast.  Enjoy!
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Yankel Polak

Yankel Polak is the Head Chef at ButcherBox.