Christmas Ribeye Roast with Red Wine Pan Sauce
This holiday season, bring elegance and flavor to your table with The Ribeye Club’s Ribeye On The Bone. This adaptation of a classic recipe features our premium bone-in ribeye roast, slow-cooked to perfection and paired with a decadent red wine pan sauce. With its tender, juicy meat and bold flavors, this dish will be the centerpiece of your Christmas feast.
Ingredients:
For the Ribeye Roast:
- 1 Ribeye On The Bone (2 – 2.5kg)
- 3 tbsp olive oil
- 4 garlic cloves, minced
- 2 tbsp fresh rosemary, chopped
- 2 tbsp fresh thyme, chopped
- 1 tbsp coarse sea salt
- 1 tbsp freshly cracked black pepper
For the Red Wine Pan Sauce:
- Pan drippings from the ribeye roast
- 1 cup dry red wine
- 1 cup beef stock
- 1 shallot, finely diced
- 2 tbsp unsalted butter, cubed
- 1 tsp fresh thyme leaves
- Salt and pepper to taste
Instructions:
- Prepare the Ribeye Roast
Bring to Room Temperature: Remove the ribeye from the fridge at least 1 hour before cooking. This ensures even cooking.
Season the Roast: Mix olive oil, garlic, rosemary, thyme, salt, and pepper to create a flavorful paste. Rub this mixture generously over the ribeye, making sure to coat all sides. - Roast the Ribeye
Preheat the Oven: Set your oven to 450°F (230°C).
Sear at High Heat: Place the ribeye bone-side down on a wire rack in a roasting pan. Roast for 25-30 minutes to develop a golden crust.
Lower the Heat: Reduce the oven to 325°F (160°C) and continue roasting for 1.5-2 hours, or until the internal temperature reaches: 120°F (49°C) for rare. 130°F (54°C) for medium-rare.
Rest the Roast: Remove the ribeye from the oven, tent it loosely with foil, and let it rest for 20-30 minutes. - Make the Red Wine Pan Sauce
Deglaze the Pan: Place the roasting pan with drippings over medium heat on the stovetop. Add the shallots and sauté for 2-3 minutes.
Add Red Wine: Pour in the red wine, scraping up any browned bits from the pan. Simmer until the liquid reduces by half.
Finish the Sauce: Stir in beef stock and thyme. Let it simmer for 5-7 minutes. Whisk in the butter to create a velvety sauce and season with salt and pepper to taste. - Slice and Serve
Carve the ribeye into thick, juicy slices, showcasing the beautiful marbling and golden crust.
Drizzle the red wine pan sauce over each slice and serve alongside your favorite holiday sides, such as roasted vegetables or creamy mashed potatoes.
Why Choose Ribeye On The Bone?
At The Ribeye Club, our Ribeye On The Bone is dry-aged to perfection, delivering unparalleled tenderness and a bold, rich flavor. The bone enhances the roast’s juiciness, making it the ultimate choice for your festive celebrations.
Merry Christmas from The Ribeye Club!
From all of us at The Ribeye Club, we wish you a joyous holiday season filled with laughter, love, and delicious meals. May your table be full, your hearts be warm, and your Christmas unforgettable. 🎄🎁
