Beazell's Cook Book

Dijon & Herb Crusted Ribeye Roast by Amy Sosa

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Bone-in Rib Eye Roast (plan on serving two persons per rib)
Stone ground Dijon Mustard
Herbs de Provence (see footnote*)
Rosemary
Beazell's Cajun Seasoning
Kosher salt
Fresh cracked black pepper

For the best outcome, you will want to have a meat thermometer so that you can get the roast to the degree of rare, medium rare or otherwise.

Preheat the oven to 450 degrees.

Remove the roast from the refrigerator and allow to come to room temperature which should be at least 15 minutes and even longer for larger roasts. This is very important so don't skip this step or your cooking times will be off.

Combine enough Dijon, Herbs de Provence, Rosemary and Beazell's to make a thick paste enough to cover the entire outside of the roast. Place the roast in a heavy pan with the bones side down. Cover liberally with your Dijon and herb wet rub. Season with the Kosher salt and cracked black pepper. Be generous with both.

Place the roast uncovered in the preheated oven and cook for 15 minutes, then reduce the heat to 325 degrees.

Cooking times to reach 120 degrees internal temp. for rare (approximate):
4-5 lbs. - 60 to 70 minutes
7-8.5 lbs. - 1 1/2 to 1 3/4 hours
9-10.5 lbs. - 1 3/4 to 2 1/4 hours
11-13.5 lbs. - 2 1/4 to 2 3/4 hours

Or you can base your cooking time based on your desired degree of done by going by internal temperature:

Rare - 120 -125 degrees
Medium Rare - 130 - 135 degrees
Medium - 140 - 145 degrees
Medium Well - 150 - 155 degrees
Well - 160 degrees or above

Once your roast has reached the internal temp you choose, remove it from the oven and allow it to rest for approximately 15 to 20 minutes prior to slicing. This is important to keep the juices in the meat when cutting it.

Move to a cutting board and slice into portions and serve immediately.

* Herbs de Provence - These mixtures typically contain savory, marjoram, rosemary, thyme, oregano and, for the American market, lavender leaves, and other herbs, though lavender was not used in traditional southern French cooking. You can certainly create your own blend of herbs of your liking if you do not have Herbs de Provence available.

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