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Beef Roast, Ribeye, Gravlaks Style (M)
Source: Gourmet, December, 1999
Serves: 12

3-1/2 pounds boneless beef rib eye roast, rolled and tied
1/4 cup kosher salt
3 tablespoons sugar
1 teaspoon coarsely ground pepper
1 cup chopped fresh dill

Pat beef dry with paper towels. Stir together salt, sugar and pepper; rub all over the beef. Pat the dill over the salt mixture and wrap the beef tightly in plastic wrap. Put in a small roasting pan and weight with a baking sheet topped with a 4 lb weight. Chill the beef for 18 hours.

Preheat the oven to 400°F.

Unwrap the beef and let stand at room temperature 30 minutes. Scrape the dill and salt mixture from the bottom and sides. Roast in the middle of the oven until a meat thermometer inserted 2" into the center registers 130 degrees for medium rare (about 1-1/4 hours). Let stand 5 minutes before carving.

Posted by Sheryl Donner

Nutritional Info Per Serving: 288 Calories (kcal); 21g Total Fat; (65% calories from fat); 21g Protein; 3g Carbohydrate; 77mg Cholesterol; 1946mg Sodium