Ribeye Crown Roast + Smoky Bacon, Chive, and Shallot Butter
- by Omaha Steaks
- Feb 11, 2019
Treat yourself to an amazing Private Reserve ribeye crown roast topped with smoky bacon, chive, and shallot butter. This unique beef cut that is bursting with flavor and is sure to impress – a perfect centerpiece for holiday meals or special occasions.
What is the Ribeye Crown Roast?
The Private Reserve ribeye crown roast, an Omaha Steaks exclusive, is the coveted cap, also known as the crown, carved from the most prized part of the ribeye. This cut is known for exceptional marbling and tenderness and is bursting with buttery, rich ribeye flavor.
All our Private Reserve beef is hand selected for premium quality, aged 28+ days, and expertly trimmed by our master butchers. Only our best cuts get the honor of being called Private Reserve. Try one delicious bite of our Private Reserve ribeye crown roast and you’ll understand why it’s considered “the crown jewel” of the ribeye.
How to Cook the Private Reserve Ribeye Crown Roast
We’ve included four simple cooking methods for the ribeye crown roast and a delectable smoky bacon, chive, and shallot butter recipe for a phenomenal dining experience. The butter and bacon will add a robustness to your beef as it melts with the marbling. The shallots and chives add a sweet garlic flavor for a perfect combination of flavors.
Sear and Slow Roast Method:
- Preheat the oven to 250°F.
- Lightly oil and season roast.
- Sear roast in an oven proof pan, with small amount of oil, or on the grill for 2-3 minutes on each side or until well browned.
- Place the roast on an elevated rack in a roasting pan. Refer to approximate cooking times below.
- Allow 10-15 minutes resting time before slicing and serving.
Quick Roast Method:
- Preheat oven to 400°F.
- Lightly oil and season roast.
- Place on an elevated rack in a roasting pan.
- Roast uncovered, using times below.
- Allow 10-15 minutes resting time before slicing.
- Preheat to High, reduce to medium heat prior to cooking.
- Check out more grilling tips in our grilling guide for beginners.
- Sear over red hot coals, finish over indirect heat.
Times are measured in minutes and based on an approximate roast weight of 1.5 lbs using fully thawed roasts.
|Preferred Doneness||Sear and Slow Roast||Quick Roast||Grill 1st Side||Grill After Turning|
|Rare – 120-130°F||8-10||15-17||6||3-4|
|Med-Rare – 130-140°F||10-12||17-19||6||4-5|
|Medium – 140-150°F||12-14||19-23||6||6-7|
|Well Done – 160-170°F||14-20||23+||6||8+*|
Smoky Bacon, Chive & Shallot Butter
- 4 ounces bacon coarsely chopped
- 1 cup (2 sticks) Unsalted butter 1/2 cup cut into pieces, ½ cup room temperature
- 1 small Shallot Minced
- 3 T Chives Finely chopped
- 1 tsp Apple cider vinegar
- Kosher Salt to taste
- Freshly ground pepper to taste
- Cook bacon in a small Sauté pan over medium heat, stirring occasionally until browned and crisp, 8-10 minutes.
- Using a slotted spoon transfer bacon to a small bowl.
- Add butter pieces to drippings, cook stirring often until butter foams and browns 5-8 minutes.
- Strain mixture into a medium sized bowl or bowl of a stand mixer, stir in chopped shallot.
- Allow bacon fat/butter mixture to cool 30 minutes or until room temperature.
- Add room temperature butter to bacon fat mixture. Using hand mixer or stand mixer beat until light and fluffy. Add chives, vinegar and reserved bacon. Season to taste with salt and pepper.
- Place butter mixture in refrigerator and allow to firm slightly.
- Butter can be made up to 3 days in advance. Pull 1 hour prior to serving to allow butter to soften.
Our very best beef and veal hand-selected for quality, color, and marbling, extra-aged 28+ days for maximum tenderness, trimmed to our closest specifications by only our most experienced butchers, and continually inspected for perfection.