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salt ; to taste
1 small onions ; diced
1/4 cup celery ; diced
5 pounds beef ; boneless ribeye
black pepper ; to taste
2 bay leaves
3 sprigs thyme
1 quart beef broth
Submitted by grillman
A roasted rib eye with au jus sauce.
Cal: 425 Fat: 18g Carbs: 2g Protein: 60g Fiber: 0g
Original recipe serves 8
½ 2x 3x Reset
Ingredients (serves 8)
Directions
Rub the beef with salt and pepper. Spray a roasting pan with non-stick spray and place the beef into it. Roast at 350F (175C) for 30 minutes. Lift the roast and add the vegetables and return to the oven, lowering the heat to 300F (150C). Cook to an internal temperature of 125-130F (50-55C). Remove from the pan and allow to rest for 20 minutes. While meat is resting, make the jus. Pour off any excess fat from the pan. Add the beef broth and reduce by half. Strain and skim off any excess fat. Season to taste with salt and pepper. Slice meat to desired thickness and pour some jus over it.
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