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Rib Eye Roast with Savory Cherry Sauce, Crispy Fried Okra, and Egg

Close-up of sliced rib eyes cherries roast topped with dark sauce, served with fried okra bites and a sunny-side-up egg.
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A complete recipe for an impressive main course featuring a perfectly roasted rib eye served with a sweet and savory cherry reduction, accompanied by Southern-style crispy fried okra and a simple cooked egg.

Ingredients

Scale
  • 4 lb bone-in rib eye roast
  • 2 tablespoons coarse salt
  • 1 tablespoon black pepper
  • 1 tablespoon garlic powder
  • 1 tablespoon olive oil
  • 1 cup fresh or frozen cherries, pitted
  • 1/2 cup dry red wine
  • 1/4 cup beef broth
  • 2 tablespoons balsamic vinegar
  • 1 tablespoon brown sugar
  • 1 pound fresh okra, sliced 1/4 inch thick
  • 1 cup all-purpose flour
  • 1/2 cup cornmeal
  • 1 teaspoon salt (for okra)
  • 1/2 teaspoon cayenne pepper
  • 1 cup buttermilk
  • Vegetable oil, for frying
  • 4 large eggs

Instructions

  1. Preheat your oven to 450 degrees F for a high-heat sear. Rub the rib eye roast all over with olive oil, then mix the coarse salt, pepper, and garlic powder. Coat the roast evenly with the seasoning mix.
  2. Place the roast fat-side up in a roasting pan. Sear at 450 degrees F for 15 minutes. Reduce the oven temperature to 325 degrees F. Continue roasting until an internal thermometer reads 125 degrees F for rare, or 130 degrees F for medium-rare (this usually takes about 1.5 to 2 hours total cooking time for a 4 lb roast).
  3. Remove the roast from the oven, tent loosely with foil, and let it rest for at least 20 minutes before slicing. This resting period is key for a juicy roast.
  4. While the roast rests, make the cherry sauce. 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 sauce reduces by about one-third and thickens enough to coat the back of a spoon, about 15 minutes. Keep warm.
  5. Prepare the fried okra. In a shallow dish, whisk together the flour, cornmeal, 1 teaspoon salt, and cayenne pepper. Place buttermilk in another shallow dish. Dip the sliced okra first in buttermilk, then dredge thoroughly in the flour mixture, shaking off excess.
  6. Heat about 2 inches of vegetable oil in a deep skillet to 375 degrees F. Carefully add the coated okra in batches, being careful 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 lightly with additional salt immediately.
  7. While the okra drains, cook the eggs. You can fry them sunny-side up or poach them, depending on your preference for this gourmet steak dinner.
  8. Slice the rested rib eye roast into thick portions. Serve immediately with a generous drizzle of the savory cherry sauce, a side of crispy fried okra, and one cooked egg per serving.

Notes

  • For the best flavor in your rib eye roast perfection, allow the seasoned roast to sit at room temperature for one hour before searing.
  • To ensure your okra is crispy, do not skip the double dredge (buttermilk then flour mix).
  • If you prefer a smoother cherry sauce, strain the sauce through a fine-mesh sieve after reducing, discarding the solids.

Nutrition

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