Bone In Standing Ribeye Roast Recipe with Red Wine Pan Sauce



When selecting your bone in ribeye roast, you should figure about 2 pounds per 1 bone. While you’ll lose a few ounces because of the bone, you’ll still be left …

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About the Author: Chef Billy Parisi

6 Comments

  1. worked for me perfectly (with just a slightly shorter cooking time), thanks so much…and you can take the Red Wine Jus to the next level by adding some double cream, more unsalted butter and a few more dried herbs

  2. I love the slow-motion washing and drying of the herbs (probably THE most important step in roasting a ribeye). Good to see it slow for dramatic effect; cooking is all about the drama. Reminds me of all the good times I used to have watching paint dry when I was a kid. Looks like a decent recipe. I had to crack on the video production though.

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