When selecting your bone in ribeye roast, you should figure about 2 pounds per 1 bone. While you’ll lose a few ounces because of the bone, you’ll still be left with at least 24 ounces of beef ...

Remove from pan and let rest. Discard fat. Add sauce to pan and scrap up any fond and juices. Add additional stock if the sauce is too thick. Slice steaks into 1/4-inch slices. Spoon over sauce.

SAUTEED MUSHROOMS: Heat butter in saute pan used for cooking the steaks. Add white wine, garlic and soy sauce, cook for 3 min. Add mushrooms and cook another 3 - 5 min or until done.

Pour fat from roasting pan leaving 2 tbsp. Add ½ cup chopped shallots and cook over medium-high heat for 3 minutes or until shallots are brown on the edges.

Roast in 350°F oven 1-3/4 to 2-1/4 hours for medium rare; 2-1/4 to 2-3/4 hours for medium doneness. Remove roast when meat thermometer registers 135°F for medium rare; 145°F for medium.

Then baste with the fat that's accumulated in the pan and reduce heat to 400 degrees F. and continue to roast for one full hour (the internal temperature of the roast should be at 85 to 90 degrees).

Cooking: Heat oven to 350F. Spread mustard evenly over all surfaces of beef roast. Press 1 cup crouton crumbs evenly onto roast over mustard. Place roast, fat side up, on rack in shallow roasting pan.

8. To make the gravy, after removing the roast from the pan, place the roasting pan on the stove top over medium-high heat. Add the wine, and scrape up any browned bits from the bottom of the pan. 9.

For my 7-pound roast, I used ½ tablespoon of coriander, ½ tablespoon of thyme, ¾ tablespoon of dried rosemary, 2 tablespoons of tricolor pepper, ¾ tablespoon of granulated garlic, and 1 ½ ...