Slow Roasted Ribeye recipe from The Foodie’s Beer Book: The Art of Pairing and Cooking With Beer For Any Occasion
This recipe was designed to pair with Pliny the Elder IPA from Russian River Brewing Company, however any IPA of your choice will also work in the recipe. If your enjoy this recipe and would like more you can purchase The Foodie’s Beer book at any Barnes & Noble or by clicking here to buy it off Amazon ($19.10)
Slow Roasted Ribeye
(Designed to make with and pair with Pliny The Elder by Russian River Brewing Company.)
This is a nice and easy way to prepare a juicy steak: marinated and then roasted in the oven.
(Serves 4 people)
2 pounds boneless ribeye
1 cup olive oil
1 cup IPA beer (They recommend Pliny The Elder by Russian River Brewing Co.)
1/2 cup dry mustard
1 teaspoon kosher salt
1 teaspoon pepper
Combine the beer, dry mustard, salt and pepper in a blender until all combined. With the blender on medium speed, stream the oil into the blender until the marinade is homogenous. Rub the marinade all over the ribeye, wrap with plastic and marinate for a minimum of two hours and a maximum of two days.
When ready to cook, remove the plastic wrap and wrap the meat in aluminum foil. Bake the ribeye in a 325-degree oven for about 30 to 40 minutes or until it reaches the desired temperature. We recommend medium-rare which will measure at 135 degrees. Let your ribeye rest for about 10 minutes before slicing.