Working on a marathon event a few weeks back, I have 50# of ribeye roast to cook. I'm busy with baking and Cleo's on salads and sides. 2,000 meals is feeling like a lot. I call in Malika, a talented French Algerian chef whom I know makes a fabulous ribeye. I've known Malika since the beginning as she is a friend of Benoit's. Both, native French speakers, punctuate the air with elegance and style. And, if that ribeye had legs, it would strut across any Dior runway showing off a delicate Dijon mustard coat rolled in fresh herbs.
The event is moving at such a fast clip all my food photos are blurred. I have step-by-step photos without final food shots. All four giant roasts make their way to the carving station without posing for photos. I decide to make the roast at home for the website. My kitchen manager back-of-the-head eyeballs watched Malika prep the meat. She explained how she was going to cook the roast at the hotel. I think I've got it.
Last week, purchasing a smaller roast, I stare at the price tag and wonder if I can still trade it for my first born given she's lived away from home for ten years. $53.00 ~ wowzers! Adding fresh herbs to the cart and a jar of Dijon mustard, I consider if there is a market for a "Labor Intensive Meals for Just Over $100" cookbook. That said, I'm eager to give it a try.
Prepping the roast, it is actually simple to do. Washing the herbs, I realize how much I love to cook, love to try new things. Pulling the roast from the oven, the kitchen is alive with aromas of herbs and beef. It's gorgeous. Voila! - my college French returns as I strut from kitchen to table.
|Number of servings:||4 pound roast with ribs, about 6 - 8|
|Skill Level:||2 (1 Easy - 5 Hard)|
|Estimated POINT value:|
- 4# ribeye roast with bone
- 8 cloves of garlic
- 1/4 cup fresh finely chopped parsley + extra for roasting
- 2 tablespoons fresh finely chopped rosemary + extra for roasting
- 2 tablespoons fresh finely chopped thyme + extra for roasting
- 1/4 cup Dijon style mustard (enough for a thin coat over top of roast)
- freshly ground black pepper
Wash and chop the herbs. You can add as much as you want of your favorites. Just leave enough to create a bed to sit the roast on during cooking.
With a very sharp knife, partially slice the ribs away from the roast. Don't cut all the through as we want to keep the bone attached at the edge.
Poke slits into the top of the roast and push the whole garlic cloves into the slits.
Slather the top of the roast with the mustard. We just want to put a coat on that will hold the herbs.
Gently pat the chopped herbs onto the the mustard coating. Lift the roast away from the ribs and tuck in the remaining herbs.
Place the roast into the roasting pan. Bake at 325' until cooked. I prefer medium rare roast, so I cook to 135'.
Remove from the oven when cooked and let rest about 10 minutes. Transfer to a serving platter and serve. Or, slice and put onto a platter.
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