Pork ribeye is not only a delicious and flavorful cut of meat, but it also has several health benefits. It is a great source of protein, which is essential for building and repairing muscle tissue, and it also contains several essential vitamins and minerals, such as vitamin B12, zinc, and selenium.
In addition to its nutritional benefits, pork ribeye is also versatile and easy to prepare. Whether you choose to grill, broil, or pan-sear it, this cut of meat is sure to impress your taste buds with its juicy and tender texture.
Interestingly, pork ribeye has a long history and has been enjoyed as a culinary delicacy for centuries. It is often referred to as the “Butcher’s Cut” because butchers would keep it for themselves rather than selling it to customers. It wasn’t until more recently that this cut of meat became widely available to the public.
So why not try something new and indulge in a delicious and nutritious pork ribeye tonight? With just a few simple ingredients and cooking techniques, you can create a mouthwatering meal that is sure to satisfy your cravings and provide numerous health benefits.
Pork Ribeye Roast
- roasting pan
- meat thermometer
- large skillet
- Cutting board
- measuring cup
- 4-5 pound boneless pork ribeye roast
- Salt and pepper
- 2 cloves garlic, minced
- 2 tablespoons olive oil
- 1/2 cup chicken broth
- 1/2 cup dry white wine
- Preheat your oven to 350°F (175°C).
- Season the pork ribeye roast with salt and pepper, and rub minced garlic over the surface of the meat.
- Heat 2 tablespoons of olive oil in a large skillet over medium-high heat. Sear the pork ribeye roast on all sides until browned, about 2-3 minutes per side
- Transfer the seared pork ribeye roast to a roasting pan or baking dish, and add 1/2 cup of chicken broth and 1/2 cup of dry white wine to the pan.
- Cover the pan tightly with foil and roast the pork ribeye for about 1 hour and 30 minutes, or until the internal temperature of the meat reaches 145°F (63°C).
- Remove the pork ribeye roast from the oven and let it rest for 10-15 minutes before slicing and serving.
- If desired, you can strain the pan juices and use them to make a delicious pan sauce to serve alongside the pork ribeye roast.