Ana’s South American-Inspired Beef Ribeye Roast infused with Brazilian Churrasco Salt and Spices

Ingredients

Rib Roast Rub:

• 1 Swift Beef Ribeye Roast
• 1/2 C of coarse Brazilian churrasco salt
• 1 tsp rainbow pepper
• 1 Tbsp dried parsley
• 5 cloves of fresh smashed garlic
• 1 tsp of chipotle chili pepper
• 2 tsp of onion powder
• 1 tsp of paprika powder
• 1 stick of butter

Pomegranate Chimichurri:

• 1/2 C olive oil
• 1-2 cloves garlic, finely minced
• 2 Tbsp red wine vinegar
• 1/2 C finely chopped parsley
• 3/4 tsp dried oregano
• 1 level teaspoon coarse salt and pepper, to taste
• 2-3 Tbsp pomegranate pearls
• 2 small red chilies, or 1 red chili, deseeded and finely chopped (about 1 Tbsp finely chopped chili)

Garlic Buttered Mashed Potatoes:

• 4-5 medium russet potatoes
• 1/2 C milk
• 1/4 C heavy whipping cream
• 2-3 garlic cloves, minced
• 1 Tbsp butter, plus 1/2 tbsp for topping
• ¼ tsp sea salt or kosher salt
• ⅛ tsp black pepper
• 1 Tbsp creme fraiche
• Fresh parsley or chives for sprinkling

Directions

For the Roast:

1. Allow the beef ribeye roast to come to room temperature for 1 hour. Leave the net on throughout preparation and roasting.
2. Rub dry with paper towels.
3. Apply Brazilian salt and rainbow pepper on outside of steak and wait another 15 minutes.
4. Preheat oven to 500°F.
5. Make a compound butter by mixing and incorporating smashed garlic and other spices until smooth.
6. Rub herb-garlic butter on roast.
7. Place roast in the center of the oven, uncovered, for 20 minutes at 500°F. This will form a flavorful sear that will seal off the roast.
8. Reduce temp to 375°F and finish steak in 1.5-2 hours or until internal temperature reaches 140°F. An internal thermometer is extremely important when roasting such large pieces of meat.
9. Let rest for at least 20 minutes.
10. Slice through and appreciate the delicious juices. Serve with pomegranate chimichurri and garlic butter mashed potatoes.

For the Potatoes:

1. Peel and boil potatoes until tender.
2. Drain and mash – I enjoy manually whipping till they reach the desired consistency, but feel free to use an immersion blender until creamy.
3. Mix ingredients in order, one by one, incorporating them well with the potato masher or wooden spoon, stirring vigorously until smooth.
4. Serve with a tbsp of butter on top and sprinkle with fresh parsley or chives.