Super Easy Ribeye Roast With Roasted Mushrooms and Eggplant

  • PREP: 20min

  • COOK: 2h 30min

  • SERVES: 8

  • PREP: 20min

  • COOK: 2h 30min

  • SERVES: 8

  • Beef

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.

Ingredients (17):

  • Beef Rub
  • 1 ButcherBox Ribeye Roast
  • 3 Tbsp kosher salt
  • 2 Tbsp garlic powder
  • 2 Tbsp onion powder
  • 2 Tbsp paprika
  • 2 Tbsp olive oil
  • Roasted Mushrooms and Eggplant
  • 2 lbs mushrooms, assorted variety, cut into similar size pieces
  • 4 Japanese eggplants, halved lengthwise
  • 6 garlic cloves, minced
  • 2 shallots, minced
  • 3 Tbsp fresh thyme, chopped
  • 3 Tbsp fresh parsley, chopped
  • 4 Tbsp extra virgin olive oilq
  • 2 Tbsp sherry vinegar (or red wine vinegar)
  • salt and pepper to taste

Directions:

  1. Mix all ribeye rub ingredients and rub all over Ribeye Roast. Refrigerate on lowest shelf uncovered overnight. Remove from fridge 1 hr before roasting.
  2. Preheat oven to 250°F. Roast ribeye until meat thermometer inserted into thickest part reads 115°F. Remove from oven and let rest for at least 20 min. The ribeye can sit out up to 2 hrs or be refrigerated until Step 7. If refrigerating, make sure to bring the ribeye back to room temperature before reheating.
  3. Preheat oven to 425°F.
  4. Mix all ingredients for the roasted vegetables except for the vinegar, then spread the vegetables evenly on sheet pans in a single layer.
  5. Roast vegetables in oven until lightly browned. Eggplant should be tender and mushrooms should shrink to half their original size.
  6. Remove vegetables from oven, sprinkle with vinegar and set aside.
  7. Place ribeye back in oven and roast an additional 15 min, until internal temperature is 125°F and top is browned and crisp.
  8. Let ribeye rest for at least 20 min before carving. Happy Eating!

Happy Eating!

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