Slow Roasted Ribeye Roast

Ingredients:

Ribeye Roast:

• 1 Beef Ribeye Roast Bone-in (2-4 ribs, 6-8 lbs) 
• 4 Tbsp Kosher Salt 
• 2 Tbsp Black Pepper, freshly ground 
• 2 Tbsp Garlic Powder
• 2 Tbsp Onion Powder 
• 2 Tbsp Canola Oil

Horseradish Gremolata

• 1/2 Cup Horseradish Root, freshly grated, or substitute 2 Tbsp prepared Horseradish
• 1 Cup Parsley, chopped finely 
• 1 Tbsp Fresh Mint, chiffonade (thinly sliced) 
• 1 Tbsp Garlic, minced 
• 1 Lemon, zested 

Beef Jus

• 32 Oz Beef Stock 
• 1 Shallot, minced 
• 3 Cloves Garlic, Chopped 
• 4-5 Sprigs Thyme
• 1/2 Lemon
• Black Pepper, freshly cracked

Cooking:

Ribeye Roast:

1. Heat oven to 350°F. Rub the Ribeye Roast with the oil and season evenly with the spices and salt.  
2. Place Roast, fat side up, in shallow roasting pan with a roasting rack. Insert ovenproof meat thermometer so tip is centered in thickest part of Beef, not resting in fat or touching bone.
3. Roast in 350°F oven for 2-1/4 to 2-1/2 hours for medium rare; 2-1/2 to 3 hours for medium doneness.
4. Remove Roast when meat thermometer registers 135°F for medium rare; 145°F  for medium. Roast will reach 145°F for medium rare after resting. 
5. Transfer to carving board; tent loosely with aluminum foil. Let stand 15 to 20 minutes.
6. Carve into slices; season with salt, as desired. Serve with horseradish gremolata and Beef jus.

Horseradish Gremolata

1. Using a fine Microplane, grate the horseradish into a mixing bowl. Add the remaining ingredients and fold together. Chill and reserve.

Beef Jus

1. After roasting the Beef, remove the rack and most of the fat from the pan. A little bit of fat along with the fond (caramelized bits left in the bottom of a pan after you've roasted the rib of beef) should be left in the pan.
2. Warm the pan and add the shallots and garlic and sauté 3-4 minutes until fragrant.
3. Add the herbs and Beef stock and bring to a simmer. Reduce by half and strain the sauce.
4. Season with the juice from 1/2 lemon and fresh cracked pepper. Reserve.

Nutrition:

Nutrition information per serving, 10 servings: 553 Calories; 32 g Total Fat (11.5 g Saturated Fat; 1.4 g Trans Fat; 2 g Polyunsaturated Fat; 15 g Monounsaturated Fat); 170 mg Cholesterol; 2648 mg Sodium; 7 g Total Carbohydrate; 1.3 g Dietary Fiber; 1.1 g Total Sugars; 0 g Added Sugars; 61 g Protein; 62.1 mg Calcium; 6.1 mg Iron; 924 mg Potassium; 0.2 mcg Vitamin D; 0.8 mg Riboflavin; 23.8 mg Niacin; 1.3 mg Vitamin B6; 4.8 mcg Vitamin B12; 423 mg Phosphorus; 13.5 mg Zinc; 61.2 mcg Selenium; 126.7 mg Choline