RECIPE FOR PORK RIBEYE ROAST RECIPES

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HERBED PORK RIBEYE ROAST WITH CAULIFLOWER RECIPE | MYRECIPES



Herbed Pork Ribeye Roast with Cauliflower Recipe | MyRecipes image

Put something amazing on the table – like this herb-rubbed pork ribeye roast paired with roasted cauliflower, shallots and crispy bacon, then drizzled with creamy Chardonnay-butter sauce. 

Provided by MyRecipes

Total Time 1 hours 40 minutes

Prep Time 10 minutes

Cook Time 1 hours 30 minutes

Yield Serves 8

Number Of Ingredients 13

1 8-rib pork ribeye roast, (rack of pork), frenched
4 teaspoons dried thyme, or 1/4 cup fresh thyme, chopped
1?½ teaspoons salt
1?½ teaspoons pepper
8 cups cauliflower florets, (about 1 large head)
4 shallots, sliced
3 slices bacon, cut crosswise into 1/4-inch slices
Chardonnay Butter Sauce
1 cup Chardonnay, or other dry white wine or apple juice
? cup heavy cream
2 shallots, finely diced
6 tablespoons cold unsalted butter, (3/4 stick) cut into 10 or 12 pieces
Salt and pepper

Steps:

  • Preheat the oven to 375 degrees F. Arrange one oven rack in the lower third of the oven and one in the upper third. In a small bowl, combine thyme, salt and pepper. Set 2 teaspoons of herb mixture aside (or 5 teaspoons if using fresh thyme), then sprinkle remaining mixture over all sides of the pork. Place pork fat side up in a shallow roasting pan, and then place pan on the lower rack in the oven; roast until the internal temperature reaches between 145 degrees F (medium rare) to 160 degrees F. (medium), 1 1/2 to 1 3/4 hours. About 30 minutes before pork is done, in a large bowl, combine cauliflower, sliced shallots and reserved herb mixture. Transfer to a rimmed baking sheet and scatter bacon on top. Place baking sheet on the upper rack in the oven, and roast until cauliflower is tender and bacon is browned, about 40 minutes.
  • Meanwhile, make the Chardonnay Butter Sauce: In a medium saucepan over medium-high heat, combine wine, cream and diced shallots and bring to a boil. Cook; stirring occasionally, until reduced to 2/3 cup, about 10 minutes (adjust heat to avoid boiling over). Remove from heat and whisk in butter, 2 or 3 pieces at a time, waiting until the pieces are melted before adding more. Add salt and pepper to taste. Cover to keep warm, set aside.
  • Remove the roast from oven and let rest 10 minutes (the cauliflower will continue cooking; it should be done about when the roast is finished resting).
  • Slice the roast between the rib bones. Serve drizzled with the pan juices, and with the cauliflower and sauce on the side.

Nutrition Facts : Calories 350 calories, CarbohydrateContent 90 g, CholesterolContent 90 mg, FatContent 22 g, FiberContent 3 g, ProteinContent 23 g, SaturatedFatContent 11 g, SodiumContent 620 mg

EASY RIB EYE ROAST RECIPE | ALLRECIPES



Easy Rib Eye Roast Recipe | Allrecipes image

I make this every time rib eyes are on sale. Easy and delicious; there are never any leftovers! We usually cook ours medium-rare!

Provided by Kendall Christine Hanson

Categories     Main Dishes    Roast Recipes

Total Time 1 hours 40 minutes

Prep Time 10 minutes

Cook Time 1 hours 30 minutes

Yield 8 servings

Number Of Ingredients 5

1 cup softened butter
6 cloves garlic, minced
1 (4 pound) bone-in rib-eye roast
sea salt to taste
cracked black pepper to taste

Steps:

  • Preheat an oven to 500 degrees F (260 degrees C).
  • Beat butter and garlic together in a bowl. Poke several holes in roast with a sharp knife. Rub butter mixture all over roast and season meat with salt and black pepper. Place roast, fat-side up, in a roasting pan.
  • Roast in the preheated oven for 20 minutes, reduce heat to 325 degrees F (165 degrees C), and continue cooking until roast is reddish-pink and juicy in the center, 1 1/2 to 2 hours. An instant-read thermometer inserted into the center should read 145 degrees F (63 degrees C).

Nutrition Facts : Calories 471.5 calories, CarbohydrateContent 1.3 g, CholesterolContent 185.9 mg, FatContent 39.7 g, FiberContent 0.3 g, ProteinContent 26.8 g, SaturatedFatContent 21 g, SodiumContent 256.7 mg

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