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Ribeye Roast with Cherry Reduction, Fried Okra, and Fried Egg

A bowl featuring sliced rib eyes cherries roast, fried okra, a sunny-side-up egg, and cherry sauce.
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Prepare a showstopper main dish featuring a perfectly roasted ribeye complemented by a savory cherry reduction sauce, served with crispy Southern-style fried okra and topped with a simple fried egg.

Ingredients

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  • 1 (3-4 lb) bone-in or boneless ribeye roast
  • 2 tablespoons olive oil
  • 1 tablespoon coarse salt
  • 1 teaspoon black pepper
  • 1 teaspoon garlic powder
  • 1 teaspoon dried thyme
  • 1 cup fresh or frozen pitted cherries
  • 1/2 cup dry red wine
  • 1/4 cup beef broth
  • 1 tablespoon balsamic vinegar
  • 1 tablespoon brown sugar
  • 2 cups fresh okra, sliced into 1/4-inch rounds
  • 1 cup buttermilk
  • 1 cup all-purpose flour
  • 1/2 teaspoon salt (for okra)
  • 1/4 teaspoon black pepper (for okra)
  • Vegetable oil, for frying
  • 4 large eggs

Instructions

  1. Preheat your oven to 450 degrees F. Pat the ribeye roast dry with paper towels. Rub the roast all over with olive oil, then season generously with coarse salt, pepper, garlic powder, and thyme.
  2. Place the roast fat-side up in a roasting pan. Roast at 450 degrees F for 15 minutes. Reduce the oven temperature to 325 degrees F and continue roasting until an internal thermometer reads 130 degrees F for medium-rare (about 1.5 to 2 hours, depending on size).
  3. While the roast cooks, prepare the cherry reduction. In a small saucepan, combine cherries, red wine, beef broth, balsamic vinegar, and brown sugar. Bring to a simmer over medium heat. Cook, stirring occasionally, until the liquid reduces by half and thickens into a light sauce, about 15 minutes. Keep warm.
  4. Prepare the fried okra. Pour buttermilk into a shallow bowl. In another shallow dish, mix flour, salt, and pepper. Dip the okra slices first in buttermilk, then dredge thoroughly in the flour mixture.
  5. In a heavy skillet, heat about 1 inch of vegetable oil to 375 degrees F. Carefully add the coated okra in batches, ensuring not to overcrowd the pan. Fry for 3 to 4 minutes until golden brown and crisp. Remove with a slotted spoon and drain on paper towels. Sprinkle immediately with a pinch of salt.
  6. Once the roast reaches temperature, remove it from the oven, tent loosely with foil, and let it rest for 15 minutes before slicing.
  7. While the roast rests, cook the eggs. Heat a small amount of vegetable oil in a non-stick pan over medium heat. Fry the eggs to your preference, aiming for a runny yolk.
  8. To serve, slice the ribeye roast. Place slices on plates, spoon the cherry reduction over the meat, serve a portion of crispy fried okra alongside, and top each serving with one fried egg.

Notes

  • For a deeper cherry flavor, use dried cherries and soak them in the red wine for 30 minutes before simmering.
  • If you prefer a thicker glaze, add 1 teaspoon of cornstarch mixed with 1 tablespoon of cold water to the simmering sauce during the last five minutes of cooking.
  • To achieve truly crisp okra, make sure your oil temperature is correct and do not skip the double dredging process.

Nutrition

Find it online: https://cookingzenith.com/rib-eyes-cherries-roast-with-fried-okra-and-egg/