Whole Boneless Rib-eye with Sides
Photo Courtesy of: OmahaSteaks.com
- 1 whole boneless rib eye (12 to 15 pounds)
- Olive oil
- 1/4 cup good quality peppercorns (such as Telicherry)
- 5 sprigs fresh thyme
- 3 sprigs fresh rosemary
- 1/2 cup kosher (we recommend using Himalayan or Mediterranean rock or sea salt. DO NOT USE your normal iodized kitchen salt!)
- 1/2 cup minced garlic
- 1 large butternut squash, (1 1/2 to 2 pounds) halved, seeded and peeled
- 3 large Yukon gold potatoes (1 1/2 pounds), scrubbed
- 1-2 bunches baby beets, (red & gold if possible,) scrubbed and tops trimmed
- 1 medium red onion
- 2 large parsnips (about 8 ounces)
- 1 head Broccoli cut and peeled if necessary, tough ends removed
- 3 large carrots peeled and cut into 1-2 inch pieces
- 1 head garlic, cloves separated, and peeled (about 16)
- 2 tablespoons extra-virgin olive oil, plus more for drizzling
- 1 1/2 teaspoons kosher salt
- Freshly ground black pepper
Preheat the oven to 500 degrees F. Cut the rib eye in half (roast halves separately for more controlled/even cooking).
Heat some oil in a large skillet over high heat. Sear both rib eye halves until a nice dark golden color, 2 to 3 minutes per side.
Place the peppercorns into a bag and crush with a rolling pin. Shred the leaves from the thyme and rosemary sprigs. Mix the salt with the crushed peppercorns, rosemary leaves, thyme leaves and garlic. Pour olive oil over the rib eye and pour on the rub mix.
Pat slightly to get it to stick to the meat. Roast for 20 minutes, then reduce the heat to 275 degrees F and roast until a meat thermometer registers 125 for rare/medium-rare, about 20 more minutes (the roast will continue to cook slightly after removing from the oven). Remove from the oven and let rest for 15 to 20 minutes before slicing.
Place 2 baking sheets in the oven and preheat to 425 degrees F. Cut all the vegetables into 1 1/2-inch pieces. Cut the onions through the base core to keep some of the layers in chunky pieces. Toss all the vegetables with garlic, olive oil and salt in large bowl. Season generously with pepper.
Carefully remove the heated baking sheets from the oven, brush or drizzle with olive oil. Divide the vegetables evenly between the 2 pans, spreading them out to assure they don’t steam while roasting. Roast the vegetables until tender and golden brown, stirring occasionally, about 45 minutes to 1 hour.
Pair this dish with the 2012 Meyer Family Cellars Cabernet Sauvignon (750ml) – $44.99
“The 2012 is a good old American Cabernet that is polished and elegant. The aromas spring to life with ripe plum and blackberries jumping out of the glass. Once open for a few minutes, we start to see the telltale American Oak vanilla along with hints of caramel and pepper. Two years in oak have softened the palate, making this a very approachable Oakville red wine. As with previous vintages we get hints of cardamom and other savory characters. Unlike previous vintages, this wine does not seem to need extra bottle aging to settle down. The ’12 seems surprisingly drinkable for such a young cabernet, making it extremely enjoyable at the moment and an appropriate accompaniment to your next steak.100% Cabernet Sauvignon. 13.7% ABV.
Courtesy of: Richard and Bella