Charred Rib Eye Roast

Recipe by Navy CDR
READY IN: 9hrs




  • Place rosemary, garlic, peppercorns, and salt in processor and grind.
  • Add olive and pulse to a paste.
  • Place in refrigerator.
  • Coat entire roast with Dijon mustard. Set on dish or in very large plastic bag and sprinkle Worcestershire sauce over roast to ensure an even distribution.
  • Allow roast to absorb mustard flavor while resting in the refrigerator overnight. (min 6 hours).
  • Allow roast to reach room temperature.
  • Preheat oven to 375 degrees.
  • Sear on all sides to lock in juices.
  • spread herb paste on all surfaces except the rib area covered by the membrane. Place, rib side up, on a rack in a high side dish.
  • De glaze pan used to sear with merlot. Attempt to capture all of the bits.
  • Add water to the bottom of the dish to a depth of 1/2 inch.
  • Slowly pour pan juices over roast, ensuring you capture the bit on the meat and not "wash" away herb paste.
  • Roast until internal temperature reaches 135 degrees. (No basting is required but ensure that the fluids in the dish do not completely evaporate and don't consist of only grease.
  • Tent aluminum foil over meat on serving dish and allow to rest. Internal temp will continue to rise for a short time.
  • Again, de glaze roasting dish with Merlot and reduce to half the amount. (personal choice as the juices collected while resting are just as good.