Back to Recipes

Herb and Salt-Crusted Ribeye with Yorkshire Pudding and Two Sauces

Meredith Deeds

Servings

15 to 25

Prep Time

30 minutes

Cook Time

2 hours

Category

Beef Roast

James Beard nominated cookbook author Meredith Deeds shows how easy it is to prepare the extraordinary mammoth American Wagyu Gold Grade ribeye roll roast. Of course, a roast this lovely does merit some adornment. In this case, it’s served alongside a chive Yorkshire pudding, which can bake as the roast rests and two quick and easy sauces that are meant to highlight, not cover up the roast’s flavor.

Herb and Salt-Crusted Ribeye with Yorkshire Pudding and Two Sauces

Ingredients

    blank

    • 1 American Wagyu Gold® eye of ribeye roast

    • 1/4 cup kosher salt
    • 2 tablespoons finely chopped garlic
    • 1 tablespoon finely chopped thyme
    • 1 tablespoon coarsely ground black pepper

    blank

    • 2 cups whole milk
    • 4 eggs
    • 2 cups all-purpose flour
    • 2 tablespoons finely chopped chives
    • 1/4 cup beef drippings (from the ribeye roast)

    blank

    • 1 cup sour cream
    • 2 to 3 tablespoons prepared horseradish
    • 1 tablespoon fresh lemon juice
    • 2 tablespoons finely chopped chives, plus more for garnish
    • Salt and freshly ground black pepper to taste

    blank

    • 1 cup sour cream
    • 1 to 2 tablespoons finely chopped truffles (see note)
    • 1 tablespoon lemon juice
    • Salt and freshly ground black pepper

    Directions

      blank

      1. Place the eye of ribeye roast on a large rimmed baking sheet. In a small bowl, combine the salt, garlic, rosemary, thyme, and pepper. Rub the salt mix all over the roast.
      2. Chill, uncovered, in the refrigerator overnight.
      3. One hour before roasting, take roast out of the refrigerator and let stand, uncovered, at room temperature.
      4. Heat oven to 500°F.
      5. Roast the ribeye roll, uncovered, for 20 minutes.
      6. Reduce the heat to 300°F. and continue to cook, uncovered for another 40 to 50 minutes until an instant-read thermometer inserted in the middle of the roast reaches desired temperature, 120° for medium-rare. (see Note)
      7. Transfer the roast to a cutting board. Let the roast sit for 30 to 45 minutes before carving.

      blank

      1. Heat oven to 400°F.
      2. In a blender, combine the milk, eggs, flour and salt. Blend until smooth. Add the chives and blend briefly, just to combine.
      3. In a 12-cup muffin tin, pour a teaspoon of beef drippings in each cup. Fill the cups with the batter and place in the oven.
      4. Bake, without opening the oven, for 35 to 40 minutes or until the puddings are a deep, golden brown.

      blank

      1. Combine all ingredients in a small bowl.
      2. Keep refrigerated, covered, until ready to serve.
      3. Transfer to a serving bowl and garnish with more chopped chives.

      blank

      1. Combine all ingredients in a small bowl.
      2. Keep refrigerated, covered, until ready to serve.
      3. Transfer to a serving bowl and garnish with more chopped truffles if desired.