Ingredients:
- 1 U.S. beef Ribeye Roast Bone-In (2 to 4 ribs), small end, chine (back) bone removed (2.7kg to 3.6kg)
- Salt
- Chopped fresh parsley (optional)
- Goat cheese Mashed Potatoes (recipe follows)
Seasoning:
- 3 tbsp freshly grated orange peel
- 2 tbsp finely chopped fresh thyme
- 1 tbsp finely chopped garlic
- 1 tbsp coarse grind black pepper
Chocolate Sauce:
- 3 tbsp butter
- ¾ cup finely chopped shallots
- 1½ tsp finely chopped fresh thyme
- 1¼ cups vinegar
- 1 can (397 to 411 grams) beef broth
- ¾ cup whipping cream
- 1 tbsp soy sauce
- 21g bittersweet chocolate, finely chopped
- Salt and ground black pepper
Preparation:
1. Heat oven to 177°C. Combine seasoning ingredients; press evenly onto all surfaces of beef roast.
2. Place roast, fat side up, in shallow roasting pan. Insert ovenproof meat thermometer so tip is centered in thickest part of beef, not resting in fat or touching bone. Do not add water or cover. Roast in 177°C oven 2¼ to 2½ hours for medium rare; 2½ to 3 hours for medium doneness.
3. Meanwhile prepare Chocolate-Port Sauce. Melt butter in large nonstick skillet over medium heat. Add shallots and thyme; cook and stir 4 to 6 minutes or until shallots are lightly browned. Add vinegar; cook 5 to 7 minutes or until reduced by one half, stirring occasionally. Add broth; bring to a boil. Reduce heat to medium; cook 15 to 17 minutes or until reduced by one half, stirring occasionally. Stir in cream and soy sauce; cook 3 to 5 minutes or until slightly thickened, stirring frequently. Remove from heat. Add chocolate; stir until melted. Season with salt and pepper, as desired. Keep warm.
4. About 45 minutes before serving, prepare Goat Cheese Mashed Potatoes.
5. Remove roast when meat thermometer registers 57°C for medium rare; 63°C for medium. Transfer roast to carving board; tent loosely with aluminum foil. Let stand 15 to 20 minutes. (Temperature will continue to rise to reach 63°C for medium rare; 71°C for medium.)
6. Carve roast into slices; season with salt, as desired. Serve with sauce and mashed potatoes. Garnish with parsley, if desired.
Goat Cheese Mashed Potatoes: Peel 1.6kg all-purpose potatoes and cut into 5cm pieces. Place potatoes in stockpot and add enough water to cover potatoes; add salt as desired. Bring water to a boil. Reduce heat; cover and cook 25 to 30 minutes or until potatoes are tender. Drain well. Mash potatoes with 1½ cups milk, 170g softened goat cheese and 2 tbsp butter in large bowl with electric mixer until smooth. Season with 1½ tsp salt and pepper, as desired. Keep warm.