Standing Rib Roast Recipe

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  Beef Ribeye, Boneless(1814g)
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  1 ½ tablespoons kosher salt
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  1 teaspoon ground black pepper
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  Mustard, Dijon(45g)

  Dijon mustard — Grey Poupon or store brand. Spicier than yellow mustard.

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  Garlic(15g)
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  Olive oil(30g)

  Regular (not extra-virgin) olive oil for high-heat cooking. EVOO for dressings.

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  Lemon Juice, Fresh(30g)
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  Rosemary, Fresh(60g)
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  Yellow Onion

Instructions

1. 1Pat the ribeye steaks dry with paper towels. Mince the fresh garlic, chop the fresh rosemary, slice the onion into thick rings, and juice the fresh lemon into a small bowl.
2. 2In a medium bowl, whisk together the Dijon mustard, minced garlic, olive oil, fresh lemon juice, and chopped rosemary until combined. Rub the mustard mixture evenly over all sides of the ribeye steaks.
3. 3Heat a large cast-iron skillet over medium-high heat for 2–3 minutes until very hot. Place the sliced onion in the pan, then set the coated ribeye steaks on top of the onions. Sear the steaks for 4–5 minutes per side over medium-high heat until deeply browned, about 8–10 minutes total.
4. 4Reduce heat to medium and continue cooking the steaks for 6–8 minutes over medium heat, checking internal temperature with an instant-read thermometer inserted into the thickest part without touching bone. Cook until the internal temperature reaches 125°F for medium-rare (the meat should still show pink inside).
5. 5Remove the skillet from heat. Transfer the steaks to a cutting board, tent loosely with foil, and let rest for 10 minutes while residual heat continues cooking the interior.
6. 6Divide the cooked ribeye steaks and caramelized onions evenly into 4 airtight containers while still warm. Drizzle the pan juices from the skillet over each portion.
7. 7Cover containers and refrigerate until ready to serve. Reheat gently in a skillet over low heat or in a 300°F oven for 5 minutes until warmed through.