Texas Ribeye with Horseradish Crust and Peppercorn Gravy

January 28, 2014

163

Ribeye is a part of of a Prime Rib with the bone and the fat trimmed. I find the most delicious rib eyes are cooked with the bone in and the fat still intact. Both the bone and the fat add flavor to the meat, and you can remove it later, after it's been cooked. When it comes to meat, there's nothing like a Texas Ribeye with a Horseradish Crust. And instead using a simple au jus for the sauce, a Peppercorn Gravy really spices things up.

5 pound rib roast, leave the bone in and the fat on (should have at least 3 rib bones).
3 ounces prepared horseradish (you can use fresh grated horseradish but I find it has less kick)
6 cloves of garlic, minced
2 tablespoons rosemary, chopped
4 ounces Himalayan sea salt (regular sea salt is also good)
3 ounces cracked black pepper
4 ounces extra virgin olive oil
2 tablespoons green or black peppercorns
3 ounces red wine (one you would drink)
16 ounces beef broth
2 tablespoons corn starch
3 ounces half and half

Preheat the oven to 500 degrees. Mix the horseradish, minced garlic, chopped rosemary, sea salt and olive oil together in a bowl to create a paste. Rub the paste all over the outside of the rib roast. Bake...
See the full directions on my site

Nutritions

Calories
490

Sodium
503mg
20% DV

Fat
22g
35% DV

Protein
54g
108% DV

Carbs
10g
3% DV

Fiber
5g
21% DV