RIB ROAST SAUCE RECIPES

Steps:

• Sprinkle salt over entire roast and wrap with plastic wrap. Refrigerate, 4 hours to 24 hours.
• Combine olive oil, black pepper, garlic powder, rosemary, thyme, onion powder, paprika, and cayenne pepper together in a bowl. Set aside for flavors to blend, at least 1 hour.
• Pour most of the oil mixture over the roast and massage into the top and sides of meat. Flip the roast and pour remaining oil mixture over roast and massage. Place roast on a plate and refrigerate, 1 hour to 12 hours.
• Preheat smoker to 225 degrees F (110 degrees C) to 230 degrees F (107 degrees C). Add hickory or pecan wood chips to smoker.
• Insert an oven-safe meat thermometer into the thickest part of roast. Place roast into the smoker and roast until internal temperature reaches 145 degrees F (63 degrees C), 3 to 3 1/2 hours.
• Preheat an oven to 500 degrees F (260 degrees C) to 550 degrees F (288 degrees C).
• Bake the roast in the preheated oven until crust is crunchy, produced a reverse sear, 15 to 20 minutes. Allow roast to rest 10 to 15 minutes before slicing.

Steps:

• Place garlic cloves in a food processor, and process until almost a paste, about 2 minutes, stopping to scrape down sides as needed. Add shallot, rosemary, thyme, chives, anchovies, 1 tablespoon of the salt, and 2 teaspoons of the pepper to food processor. Pulse until shallot is finely chopped, about 5 pulses. Add butter, and process until combined, about 1 minute, stopping to scrape down sides as needed. Transfer half of butter mixture to a sheet of parchment paper; gently roll and shape into a log; refrigerate at least 1 hour or up to 3 days. Let remaining butter mixture stand at room temperature up to 4 hours, or transfer to a bowl, cover, and refrigerate for up to 3 days; let come to room temperature before continuing.
• Season rib-eye roast evenly with remaining 1 tablespoon salt and 2 teaspoons black pepper. Using a spatula, spread butter mixture in bowl evenly over rib-eye roast, and transfer roast to a roasting pan fitted with a rack. Add 4 cups of the beef broth to roasting pan. Let stand at room temperature 1 hour.
• Preheat oven to 450°F. Roast rib roast in preheated oven until lightly browned, 15 to 20 minutes. Without opening oven door, reduce oven temperature to 325°F, and continue roasting until a thermometer inserted into thickest portion of roast registers 130°F, about 1 hour and 40 minutes to 2 hours, occasionally checking liquid level in the bottom of roasting pan, and adding remaining 2 cups broth as needed to maintain a depth of at least 1/4 inch. Transfer rib-eye roast to a cutting board and let rest for 15 minutes.
• Meanwhile, pour juices from roasting pan through a fine mesh strainer into a medium saucepan; discard solids. Bring to a simmer over low, skimming and discarding fat as it develops on the surface. Whisk together cornstarch and 3 tablespoons of simmering beef juices in a small bowl until smooth. Whisk cornstarch mixture into juices in saucepan, and continue simmering, whisking constantly, until sauce is thickened and coats back of a spoon, about 5 minutes. Remove saucepan from heat, and cover to keep warm.
• Slice rib-eye roast against the grain into 1- to 1 1/2-inch-thick slices, and arrange on plates. Top each slice evenly with gravy mixture, 1/2-inch-thick rounds of chilled reserved compound butter, thinly sliced chives, flaky sea salt, and 2 or 3 grinds of pepper; serve immediately.