Perfect Ribeye Roast with Red Wine Blackberry Jus

Most of my recipes are fast and easy, but when I have time to devote to cooking like during the holidays, I love to slow things down. My husband doesn’t like turkey, so this year for Thanksgiving I made another roast, and it blew away all the previous roasts I’ve made. In the past I’ve used the standard method of searing it first, then roasting it at a lower temp for a few hours. This time I used the “reverse searing” method and OMG it made such a delicious, tender roast! I used a boneless, grass-fed ribeye roast, but this recipe will work for whatever roast you choose.

Since this is a fattier cut of meat, I recommend cooking this roast to medium, even if you prefer more rare meat. Cooking it longer allows the fat to render, making your roast even more flavorful and juicy.

I was thrilled with how the sauce came out too, and it really balances the richness of the roast. I enjoyed some leftover sauce on chicken the next day and I think it would be perfect with duck as well.

Serves 2 (for more servings, use 1 lb of beef per person), Prep time: 15-20 mins, Cooking time: ~4-5 hours

Tools needed: Roasting pan and rack, meat thermometer, saucepan

Ingredients

Ribeye Roast:

• 3 lb Grass-fed Ribeye Roast (this fed 2 of us and we wished we had more leftover!)

• 2 Tbsp Organic, Grass-fed Ghee

Seasoning Rub:

• 2 tsp Garlic Powder

• 2 tsp Dried/Rubbed Sage

• 2 tsp Dried Thyme

• 1/4 tsp Chili Flakes - I added a light dusting of chili flakes but you can omit this if you don’t want to add any heat.

• Coarse Sea or Kosher Salt

• Black Pepper, freshly ground

Blackberry Jus:

• 2 Cups Syrah or other full bodied red wine

• 4 Cups Organic, Grass-fed Beef Bone Broth or Stock

• 1.5 Cups Blackberries

• 2 tsp Butter

• 3 Tbsp Honey

• Sea Salt & Pepper to taste

Preparation

Ribeye Roast:

1. Season the meat with a generous amount of the sea salt and black pepper. If possible, Season it 1 day before cooking and place on a rack, uncovered in the fridge overnight.

2. Mix the dried herbs and optional chili flakes in a small bowl until well combined, then rub them over the entire roast.

3. On day of service, heat your oven to the lowest possible temperature setting. I used 150°F (66°C) but you may have to go higher since some ovens will not go below 250°F/121°C.

4. Place your roast with the fat cap up, on a V-shaped rack set in a large roasting pan, or on a wire rack set inside a sheet pan. Place in oven and cook until center of roast registers 130°F (49-52°C) on an instant-read thermometer for medium-rare, or 135°F (57°C) for medium to medium-well. In a 150°F oven, this will take around 5 to 6 hours; in a 250°F oven, this will take 3 to 4 hours. I have a convection oven and mine took about 5 hours at 150°F. If you use a bone-in roast, it may take longer.

5. While your roast is cooking, make the blackberry jus (see directions below).

6. When roast reached desired temperature, remove it from oven and tent it loosely with aluminum foil (avoid contact with the foil if possible or use parchment paper instead). Allow the roast to rest for at least 30 minutes and up to 1 1/2 hours. Meanwhile, preheat oven to 500-550°F (260 to 288°C).

7. Ten minutes before service, remove the foil or parchment and place the roast back in the hot oven, cooking until well-browned and crisp on the exterior, about 6 to 10 minutes. Remove from oven, carve, and serve immediately.

Blackberry Jus:

1. Pour the red wine into a medium stainless steel saucepan and simmer until reduced to 1/2 cup.

2. Add the beef bone broth or stock and reduce to 1-1.5 cups of total liquid.

3. Add blackberries and simmer until they start to break apart.

4. Turn of heat and add honey, stirring well.

5. Add salt and pepper to taste and stir in butter just before serving.

I hope you enjoy this recipe as much as we did! If you give it a try, please comment below and let me know how it turned out. Happy Holidays!