Baked ribeye beef

Ingredients:

Beef

• 4 tablespoons tricolor peppercorns (or any peppercorns)
• 3 sprigs of rosemary
• 3 sprigs of thyme
• 1/3 cup coarse salt
• 8 cloves garlic, minced
• 1 boneless ribeye weighing 4.5-6.4 kg
• 1/4 cup olive oil
• Yorkshire pudding, for serving, recipe included

Yorkshire pudding

• 5 large eggs
• 1 cup of cream with 12.5% ​​fat content
• 1 cup flour
• Fat left over from cooking beef

Preparation:

1. Place a rack in the bottom of the oven and preheat to 260°C (400°F). Next, prepare the seasonings: place the peppercorns in a large plastic bag and crush them with a rolling pin. Remove the leaves from the rosemary and thyme sprigs. Place the crushed peppercorns in a bowl with the salt and herb leaves. Add the minced garlic. Mix everything together with your fingers.
2. Place the beef fat-side up on the grill in a roasting pan. Drizzle olive oil on all sides and rub it in with your hands. Sprinkle the meat with a mixture of pepper, herbs, and salt, pressing it lightly with your hands.
3. In the first stage, roast the beef for 45 minutes. Reduce the oven temperature to 300°F (150°C) and insert a meat thermometer at an angle. Cook for another 1 hour 15 minutes to 1 hour 30 minutes, or until the thermometer registers 120-130°F (50-57°C) in the center for medium-rare. (The meat will continue to cook briefly after you remove it from the oven.)
4. Remove the meat from the grill and let it rest for 15 minutes to allow the juices to redistribute. When ready to serve, slice into your preferred width.

5. Yorkshire pudding

   
   Prepare the dough before removing the meat from the oven. Combine the eggs and 12.5% ​​cream in a bowl and whisk until fully combined. Place the flour and 2 teaspoons of salt in a sieve and sift directly into the bowl. Whisk until the mixture is smooth. Refrigerate while the meat cooks.
6. After removing the meat from the roasting pan, increase the oven temperature to 230°C. Using a slotted spoon, remove the pepper, herbs, and excess salt from the drippings, then transfer them to a separate container. The fat should be fluffy and attractive.
7. Pour a small amount (about 1/2 teaspoon) of shortening into standard muffin tins. Place them in a hot oven for a couple of minutes or until the shortening begins to smoke.
8. Carefully remove the muffin tins from the oven and immediately fill them about 1/2 to 2/3 full. Bake for 13-14 minutes, or until the batter has risen as much as possible. Serve the puddings in a basket with a pretty napkin next to the meat.