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ROAST BEEF INSPIRED BY ATTACK ON TITAN

Name: Roast Beef inspired by Attack on Titan
Yield: 5
Ingredients: ~4 lb boneless dry aged ribeye roast; kosher salt, as needed; 1/2 cup beef tallow, melted; freshly ground pepper, as needed; Mirepoix; bed of lettuce, for garnish

Picture for Roast Beef inspired by Attack on Titan

1,388,297 views Inspired by Attack on Titan, this roast beef is a hearty, savory dish fit for a soldier. Slow-roasted with garlic, rosemary, and thyme, it's paired with a rich pan gravy made from the beef drippings and a splash of red wine, perfect for fueling your next mission.

5 servings

original

metric

INGREDIENTS

~4 lb boneless dry aged ribeye roast

kosher salt, as needed

½ cup beef tallow, melted

freshly ground pepper, as needed

Mirepoix

bed of lettuce, for garnish

TOOLS

Chef's knife

cutting board

oven

fridge

cooling rack and baking sheet

meat thermometer

basting brush

DIRECTIONS

Cut a crosshatch pattern into the fat cap of the roast.

~4 lb boneless dry aged ribeye roast

Chef's knife

Coat the beef in a generous layer of kosher salt, then refrigerate the beef uncovered overnight.

kosher salt, as needed

freshly ground pepper, as needed

~4 lb boneless dry aged ribeye roast

fridge

The next day, preheat the oven to 325 °F with convection.

oven

Transfer the beef to a cooling rack placed inside of a rimmed baking sheet.

~4 lb boneless dry aged ribeye roast

cooling rack and baking sheet

Insert a probe thermometer into the thickest part of the beef.

~4 lb boneless dry aged ribeye roast

meat thermometer

Roast the beef for 1-2 hours, or until the internal temperature reaches 115 °F. Then remove the roast from the oven and brush it down with the rendered beef tallow from the bottom of the tray.

~4 lb boneless dry aged ribeye roast

oven

meat thermometer

cooling rack and baking sheet

basting brush

Increase the heat to 500 °F and cook for 5-10 minutes or until the beef is well-browned.

oven

Once the beef is done, remove it from the oven and allow it to rest for 20-30 minutes before slicing.

~4 lb boneless dry aged ribeye roast

Chef's knife

Serve hot!

Chef's knife

cutting board

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