Featured Recipe
Roast Beef Ribeye Madeira Sauce
By Kate
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A hefty ribeye roast rubbed with aromatic spices and slow-roasted alongside root vegetables wrapped in foil. The resting phase in a cooling oven lets flavors deepen while juices redistribute. A rich Madeira and pickled green peppercorn sauce thickens to coat the beef. Blue cheese, toasted walnuts, fresh herbs dress the roasted vegetables for contrast. Timing relies on color and texture cues; adjust for oven quirks. Substitutions accommodate availability: sherry for Madeira, pecans for walnuts. Rustic, hands-on method rewarding patience and attention to heat retention and seasoning balances.
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Prep:
45 min
Cook:
Total:
Serves:
12 servings
beef
roast
French cuisine
holiday meals
Introduction
Big slab of ribeye. Sitting out to lose fridge chill makes cooking even. Coated in a spice mix grinding black pepper, salt, onion and garlic powders, a pinch nutmeg—none overpowering but sharp enough to build a crust. Tossed root veggies wrapped tight in foil, blistering in the heat, steam builds inside, softening edges while retaining bite. Cheese and nuts ready to scatter, adding creamy sharpness and crunch to earthy veggies. Sauce thickens slowly, bubbling, changing texture, final green peppercorn bursts against Madeira’s sweetness. Resting the roast in a cooling oven is key—let juice redistribute before slicing thin. Timing’s about feeling doneness not watching clock.
Ingredients
Vegetable parcels
- 10 small carrots peeled or not
- 10 small parsnips peeled
- 1 small rutabaga peeled, quartered
- 2 medium onions quartered
- 45 ml olive oil
- 50 g blue cheese diced optional
- 30 g walnuts toasted and roughly chopped
- 25 ml flat-leaf parsley chopped
- 25 ml chives chopped
- 12 ml all-purpose flour unbleached
- 8 ml cracked black pepper
- 8 ml salt
- 8 ml onion powder
- 4 ml garlic powder
- 1 ml ground nutmeg
- 1 ribeye roast about 3.5 kg (7.5 lb) 4-rib cut, room temperature 1 hour
- 50 g unsalted butter
- 30 g all-purpose flour unbleached
- 2 garlic cloves minced
- 900 ml beef stock
- 100 ml Madeira wine (sub sherry dry)
- 8 ml pickled green peppercorns drained
- 2 ml freshly ground black pepper
Ribeye roast
Madeira green peppercorn sauce
About the ingredients
Quantities adjusted slightly; always err on side of seasoning less than more, adjust to taste just before serving. Root veggies can vary size; cut consistently for even cooking. Blue cheese optional—adds punch but swap for goat cheese for milder form. Nuts toasted enough to release aroma, not charred. Use fresh herbs chopped last minute to keep brightness. Flour for rub is to help spices stick and develop crust; skimping will reduce surface texture. Butter and flour ratio critical in sauce; roux color dictates flavor base, golden—not pale, not burnt. Green peppercorns add vibrant texture and slight piquant note; drained well to avoid watery sauce. Stock should be rich; homemade or quality store-bought is fine.
Method
Vegetable parcels
- Preheat oven to 260°C (500°F), position rack center.
- Lay two large foil sheets overlapping. Pile carrots, parsnips, rutabaga, onions in center. Drizzle oil, season with salt and pepper. Seal tightly to trap steam. Set aside.
- Mix blue cheese, walnuts, parsley, chives in bowl. Refrigerate until plating.
- Combine flour, cracked pepper, salt, onion powder, garlic powder, nutmeg in bowl. Pat dry roast with paper towel; rub spice blend onto all surfaces. Don't skip drying—helps crust form.
- Line baking sheet with foil. Place roast fat side up (fat renders into meat). Roast initially 40 minutes alongside vegetable parcels. Expect hissing of juices and crackling; crust turning deep golden signals progress.
- Turn off oven. Leave roast and veggies inside, DO NOT open door. Rest 2 hours for heat to redistribute slowly; abrupt temperature loss ruins tenderness.
- Melt butter over medium-high heat in heavy pan. Add flour, garlic. Stir constantly about 4 minutes until roux is golden—too dark becomes grainy.
- Gradually whisk in beef stock to prevent lumps. Add Madeira, green peppercorns, black pepper. Bring to boil, reduce heat. Simmer stirring often until sauce coats spoon back smoothly, about 10-15 minutes. Keep warm.
- Remove roast. Run sharp chef's knife between bones to release meat cleanly. Slice thin against grain for tender bites.
- Open vegetable parcels, mound veggies on platter. Sprinkle cheese and toasted nuts immediately while hot—the cheese will soften without melting completely, adding bursts of flavor and texture.
- Serve beef atop or alongside vegetables; drizzle Madeira sauce generously.
- Rutabaga can be swapped for turnips or celeriac if needed.
- Use pecans or hazelnuts if walnuts not on hand. Toast nuts carefully to awaken aroma but avoid burning bitterness.
- Sherry replaces Madeira but reduce added salt as some sherries are saltier.
- If oven holds heat poorly, wrap roast in foil and towel during rest.
- Slow rest critical—skip it loses juices and makes chewier meat.
- Pearl or roasted shallots can be tossed with vegetables for subtle sweetness if blue cheese off.
- Keep garlic freshly minced for sauce; garlic powder for rub develops more background flavor.
- Adjust oven rack to top third if roast fat is thin to encourage better browning.
- Use instant-read thermometer if unsure: 55°C (130°F) for medium rare after resting.
- Vegetable cooking time judged by fork test—should pierce easily yet retain texture.
- Seal foil parcels tightly to keep steam inside; watch for holes punctured by fork to prevent drying.
Ribeye roast
Sauce
Serving
Substitutions and tips
Technique Tips
Preheat oven well to blast veggies and roast initially, forming crust and caramelization. Vegetable parcels limit cleanup; foil traps steam like mini ovens. Resting meat in closed oven avoids draughts losing heat slam shuts door will drop temp too much. Sauce requires patience; constantly whisk to avoid lumps, keep heat medium-low once boiling to thicken gradually. Slicing against grain yields tender bites; if unsure use tip of knife to test doneness—the meat should feel springy but not squishy. Cheese and nuts scattered last second release aroma and flavor warmed, not melted to oblivion. Keep sauce warm on lowest heat, stir occasionally to prevent skin forming. Use a heavy-bottomed pan for sauce to ensure even heat distribution. Finally, timing always a range; rely on sight, touch, aroma more than clocks.
Chef's Notes
- 💡 Use unsalted butter for sauce; controlled salt content. Always taste midway; adjust for rich flavor. Pay attention to texture; glossy, not too thick.
- 💡 Check for doneness with thermometer, 130°F for medium rare. Watch for juices running clear as a sign of readiness. Don’t skip resting—juices need time.
- 💡 Wrapping roast in foil during rest holds heat better if oven cools too fast. Helps tenderize meat further; think of it as a warm hug.
- 💡 If veggies aren’t cooking right, cut evenly for uniform roasting. Small size helps cook through, keep crisp. Don’t overcrowd pans.
- 💡 Garlic adds flavor, use fresh for sauce, powder works in rub. Better flavor layers—combine them for a robust profile. Always mince finely.
