Whole Side of Beef Ribeye Roast (Bone-In Strip Loin)

Name: Whole Side of Beef Ribeye Roast (Bone-In Strip Loin)
Cuisine: Israel
Ingredients: 1 × 20–30 kg Beef ribeye roast (whole bone-in strip loin); 4–5 kg Kosher salt; 2.5 kg Coarse black pepper; 40 sprigs Fresh rosemary; 30 sprigs Fresh thyme; 50 cloves (crushed) Garlic; 15 liters Olive oil; 5 kg Butter (for basting)

A recipe from Israel.

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Whole Side of Beef Ribeye Roast (Bone-In Strip Loin)

Nutrition (per serving)

1220Calories

105 gProtein

12 gCarbs

105 gFat

2 gSugar

2300 mgSalt

Ingredients

1 × 20–30 kg Beef ribeye roast (whole bone-in strip loin)
4–5 kg Kosher salt
2.5 kg Coarse black pepper
40 sprigs Fresh rosemary
30 sprigs Fresh thyme
50 cloves (crushed) Garlic
15 liters Olive oil
5 kg Butter (for basting)

Method

Day 1–3 (dry age/brine): Pat roast dry → coat heavily with salt & pepper. Place on rack in fridge uncovered 3 days to form pellicle and concentrate flavor.
Day 4 (season): Rub with olive oil, crushed garlic, rosemary & thyme. Let sit 4–6 hours at room temp.
Preheat multiple large ovens or rotisserie to 120°C (250°F).
Roast 8–12 hours, basting every 60–90 min with melted butter. Target 52–55°C (125–130°F) internal for rare–medium-rare.
Rest 90 min under foil tent → carve tableside with long slicing knife (theatrical presentation).
Serve with pan juices reduced into sauce, horseradish, tahini, multiple salads, and bread stations.