Betsy's No Garlic French Onion Ribeye Roast

By Betsy Vail 10/19/2018

Ingredients:
Meat:

• 1 ribeye roast (3 – 7 lbs.)

Rub

• ½ c butter, softened
• 2 tsp onion powder
• 1 tsp salt
• ¼ tsp thyme

French Onion Au Jus Sauce:

• 4 onions, sliced
• 1 qt. beef broth 
• 1¾ c sherry
• 3 Tbs organic flour, heaping
• 2 bay leaves
• ½ c butter
• ¼ tsp leaf thyme
• 2½ tsp salt (to taste)
• ¼ tsp black pepper (to taste)

Directions:

1. I’ve found the most reliable way to cook beef is by temperature instead of time per pound. For this reason, I invested in a digital thermometer that measures the internal temperature of the meat while displaying the temperature remotely. This way, I can tell the doneness of the meat without having to open the oven door.
2. Allow the ribeye to sit at room temperature for about 2-3 hours. Trim excess fat to ¼ inch if needed or desired. Pat dry with clean paper towels. 
3. In a small mixing bowl, combine all the Rub ingredients, then smear evenly over every surface of the roast. 
4. Melt ½ c of butter in a large pot over medium heat. Add the onions, bay leaves, thyme, and salt and pepper and cook until the onions are very soft and caramelized, about 25 minutes. Add the sherry, bring to a boil, reduce the heat and simmer until the wine has evaporated and the onions are nearly dry, about 5 minutes. Discard the bay leaves. Dust the onions with the flour and give them a stir. Turn the heat down to medium low so the flour doesn't burn, and cook for 10 minutes to cook out the raw flour taste. Now add the beef broth, bring the sauce back to a simmer, and cook for 10 minutes. 
5. Preheat the oven to 500 F. 
6. Place the roast, fat-side-up, in a roasting pan. Pour the sauce into the roasting pan, and be sure to spoon onions over the meat. Insert the thermometer probe into the thickest part of the roast. If your roast has bones, be sure the probe does not touch the bones. 
7. Roast the meat for 15 minutes to give it a nice browning. 
8. Reduce the temperature to 200 F and continue to roast the meat until the internal temperature reaches the desired level of doneness. I like the meat to be pink on the inside, so I aim for 140 - 145 F internal meat temperature. Note: the meat will continue to cook once the meat is removed from the oven, so remove the meat from the oven about 5 degrees short of your desired internal temperature. For example, if the desired doneness is 145 F, remove the roast from the oven when the internal meat temperature reaches 140 F. 
9. Remove the roast from the oven and allow to rest at room temperature for about 20 minutes. 
10. Using a sharp carving knife, slice the roast against the grain into slices that are about ½ inch thick. 
11. Spoon some au jus sauce from the roasting pan onto the sliced beef and enjoy thoroughly! What a delight! 

Creative Considerations:

• Slice the beef into deli thin slices. Layer the slices onto a hoagie roll and top with Gruyere cheese. Roast the sandwich until the cheese melts. Dip the sandwich into the French onion as jus sauce. YUM! 

Yum