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

By: Meredith Deeds

A Memorable Meal Starts with an Unforgettable 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.

If you’re not serving a big crowd, simply cut the roast in half and store one half in your freezer for the next special occasion.

This recipe works equally well with any of our prime ribs and roasts.

 

 

Ingredients

Herb and Salt-Crusted Ribeye Roll Roast

  • 1 SRF Gold Label™ Wagyu Eye of Ribeye Roast Buy Now
  • 1/4 cup kosher salt
  • 2 tablespoons finely chopped garlic
  • 1 tablespoon finely chopped thyme
  • 1 tablespoon coarsely ground black pepper

Chive Yorkshire Pudding

  • 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)

Creamy Horseradish Sauce

  • 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

Creamy Truffle Sauce

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

Herb and Salt-Crusted Ribeye Roll Roast

Place the ribeye roll 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.
Chill, uncovered, in the refrigerator overnight.
One hour before roasting, take roast out of the refrigerator and let stand, uncovered, at room temperature.
Heat oven to 500°F.
Roast the ribeye roll, uncovered, for 20 minutes.
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)
Transfer the roast to a cutting board. Let the roast sit for 30 to 45 minutes before carving.
Note: It’s important to check the temperature of the meat regularly towards the end of the roasting time. This roast varies in size so your roasting time may be more or less. Remember, the roast will continue to cook after it’s out of the oven. Allowing the roast to rest gives time for the juices to redistribute throughout, ensuring it will be moist and juicy.  
PREFERENCE DESCRIPTION INTERNAL TEMP
Rare Red center, very cool 110°F
Medium Rare Red, warm center 120°F
Medium Pink throughout 130°F
Medium Well Pink center 140°F
Well No pink Not recommended
 

Chive Yorkshire Pudding

Heat oven to 400°F.
In a blender, combine the milk, eggs, flour and salt. Blend until smooth. Add the chives and blend briefly, just to combine.
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.
Bake, without opening the oven, for 35 to 40 minutes or until the puddings are a deep, golden brown.

Creamy Horseradish Sauce

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

Creamy Truffle Sauce

Combine all ingredients in a small bowl.
Keep refrigerated, covered, until ready to serve.
Transfer to a serving bowl and garnish with more chopped truffles if desired. Note: You can purchase chopped truffles in a jar, or truffle paste in a tube. Of course, you can buy fresh truffles and chop them yourself. Please note that each of these options have a different potency, so add a little and taste before you add more.