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Ribeye Roast/Compound Butter Rub Recipe

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This recipe for Ribeye Roast/Compound Butter Rub, by , is from The Savage Family Cookbook , one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!

Contributor:  
Contributor:  
Tamara Thomas

Category:
Category:

Ingredients:  
Ingredients:  
Ribeye Roast
Compound Butter Rub
cup salted butter, softened
1 cup creamed horseradish
⅓ to cup garlic cloves, roasted
3 T minced fresh rosemary
2 T Dijon mustard
2 tsp. sea salt
Fresh ground black pepper, to taste

Directions:
Directions:
Ribeye Roast
Remove the roast from the refrigerator at least 3 hours before it's to go into the oven. Salt the roast all over and then keep it wrapped. When you're ready to apply the rub, remove the wrap, place the roast on a roasting pan and use paper towels to blot off the moisture that the salt helped release. Salt and pepper the roast on all sides.
Compound Butter Rub
Blend all ingredients into a paste and rub all around the roast, finishing with the roast being placed fat side up on the roasting pan.
Preheat oven to 450. The roast will cook at 450, then the temp will be dropped to 325 without opening the door, then the oven will be shut off for 50 minutes to an hour, again without opening the oven. I cook a boneless roast for 3 minutes per pound at 450 (3 per minute for bone-in) and 10 minutes per pound at 325 (10 per minute for bone-in).
After putting the 6 pound roast in the oven, I set the timer for 22 minutes. When it went off, I dropped the temperature to 325 WITHOUT opening the door and reset the timer for 66 minutes. After the timer went off again, I shut off the oven WITHOUT opening the door and let the meat rest/finish cooking for up to an hour.

 

 

 

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