RECIPE: Roast this holiday ribeye from Chef Nathan Guggenheimer

Forget the turkey. Chef Nathan Guggenheimer serves up this delicious ribeye roast—just in time for the holidays.


Holiday Ribeye Roast

His special rub Ingredients

  • ½ cup salt
  • ½ cup fresh rosemary
  • ¼ cup peppercorn medley
  • ½ cup Saskatchewan cold-pressed canola oil
  • ½ cup garlic fresh
  • 3 tbsp onion powder
  • 1 locally-raised, grass-fed Ribeye


Instructions

Pre-heat rotisserie to lowest heat setting. If you are using an oven, then set oven temp to 300 degrees Fahrenheit.

Take all ingredients and place into a food processor and mince until a paste is formed. If you don’t have a food processor, chop your rosemary and garlic very fine until almost a paste. Then mix in a bowl with ground pepper, onion powder, salt, and canola oil.

Get a large pan hot on the stove. Add canola oil to just cover the bottom of the pan-it should be hot enough that you see slight whisps of smoke rising up.

Place your rib roast into the pan, being careful not to splash yourself with the hot oil. Once that side of the meat is dark and caramelized, using thongs, turn it onto the next side and repeat until all sides are seared.

Place the roast onto a sheet tray. Let the roast rest for 5 minutes and then pour the rub onto your roast, massaging it all over until it is completely covered with the rub.

Place the seared and rubbed roast in your rotisserie furthest from the flame and let it cook until it reaches 100-110 degrees Fahrenheit in the center.

If you are using an oven to cook the roast, then place it on a sheet tray lined with a wire rack, cooking until it reaches the same temperature approximately 1.5 -2 hours, depending on the size of beef you have.

Let the rib rest on a rack for 30 mins before slicing and serving with local Saskatchewan vegetables.

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