SMALL BONELESS RIBEYE ROAST RECIPE RECIPES

Steps:

• Preheat the oven to 450°. In a small bowl, mix the mustard with the garlic, thyme, pepper and 2 teaspoons of kosher salt. Whisk in the olive oil.
• Set the meat, bone side down, in a roasting pan and season it lightly with salt. Roast the meat in the lower third of the oven for 20 minutes.
• Remove the meat from the oven and reduce the temperature to 350°. Brush the mustard coating all over the top and sides of the meat and roast for about 1 1/2 hours longer, rotating the roasting pan 2 or 3 times for even browning. The meat is done when an instant-read thermometer inserted in the center of the roast at the thickest part registers 120° (for medium rare). Transfer the roast to a carving board, cover it loosely with foil and let rest for 20 to 30 minutes.
• Set the roast on its side and run a long, sharp knife between the bones and meat; remove the bones and set them aside. Turn the roast right side up. Carve the roast 1/4 to 1/2 inch thick and transfer the slices to warmed plates. Pour any carving juices over the meat and serve at once. For bone-gnawing carnivores, cut down between the rib bones and pass them on a plate.

Steps:

• Preheat oven to 425 degrees. Spray bottom of a small sheet pan. (I used a quarter sheet pan) with cooking spray. Set aside. 
• In small bowl, combine seasonings for roast.  Coat roast on all sides with seasoning mixture. 
• Heat a medium skillet over medium high heat. Add olive oil and brown roast on all sides (about 5 to 6 minutes). 
• Remove roast to prepared sheet pan and roast in oven for 25 to 30 minutes, or until thermometer reads between 140 degrees and 145 degrees F. 
• Remove roast from oven and tent with foil. Allow to rest for 10 minutes before slicing.
• While roast is in oven, make the mushroom gravy. 
• In same skillet you browned the roast in, on medium high heat, melt 2 TBSP. of the butter. 
• Add in she shallots and stir. Cook for about 3 minutes or until shallots start to become translucent. 
• Add in the mushrooms. Cook until mushrooms are soft and start to brown, about 6 minutes. 
• Add in the sherry.  Cook for about a minute, then add in the remaining 1 TBSP. butter. Sprinkle in the flour. Stir and cook for 1 minute. 
• Slowly, whisk in the chicken stock. Allow gravy to come to a boil and cook until thickened. Taste for salt and pepper, and add as needed. 
• Serve mushroom gravy with pork roast.