Lavender, rosemary, thyme, and garlic are all part of this beautiful ribeye roast. The paste of herbs and garlic are rubbed on hours before putting this cut of meat into the oven. It is a great centerpiece for your table. It is festive and goes well with side dishes of sautéd mushrooms, green beans, and grains. I like using plenty of herbs for this dish. One heaping cup mixed herbs, chopped. Usually, one bunch of each herb is enough. If you have leftover herbs set them at the bottom of a parchment-lined roasting pan.
Recipe (serves 8):
4-5# Rib Eye Roast bone in/detached
1 bunch each of lavender, rosemary (stems reserved) and thyme
1 whole garlic, husk removed and processed or minced
1 tbsp Coarse pepper
1 tbsp Coarse sea salt
2 tbsp Olive Oil
1 c broth (beef or vegetable)
Kitchen string
Directions:
Prep herbs by washing and pat dry. Take herbs off the coarse stems and chop/mince or use a mini processor. Chop/mince garlic.
Bring out roast and remove the bone (set bone back after herb infusion).
Rub roast with olive oil.
Pat on garlic and herbs generously on the roast and add salt and pepper. Secure the bone with kitchen string.
Place roast in a ziplock bag or plastic to marinate. I like this process overnight but okay for 2-3 hours prior to roasting.
Preheat oven at 400• and prepare parchment-lined roasting pan or Dutch oven. Place remaining herbs and broth in pan secure the kitchen string around the roast and lay the roast fat side up for 20 minutes. Then reduce temp to 325• and cook until meat is reddish-pink and juicy. About 75 minutes. Check after 1 hour. Set aside to cool till ready to serve.
This looks amazing!
It is! Did you try the recipe?