Last Updated on March 6, 2020
Try making a roast with this reverse-sear method that lets you enjoy time with your guests. You’ll slow-roast the meat at a low temperature, then just before dinner, finish the cooking process in a hot oven to give a delicious brown crust.
Super Easy Ribeye Roast With Roasted Mushrooms and EggplantPrint
- 1 pkg ButcherBox Ribeye Roast
- 3 Tbsp kosher salt
- 2 Tbsp garlic powder
- 2 Tbsp onion powder
- 2 Tbsp paprika
- 2 Tbsp olive oil
- 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
- 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!
Yankel Polak is the Head Chef at ButcherBox.