Name: Showstopping Holiday Dinner--Ribeye Roast with Red Wine Blue Cheese Sauce and Duck Fat Potatoes
Ingredients: For The Ribeye Roast:; 1 (3-4 pound) boneless rib-eye roast, left at room temperature for 2 hours before cooking; 2 Tbls. olive oil; 1 Tbls. Kosher salt; 1 Tbls. ground black pepper; 8 large garlic cloves, chopped; 2 Tbls. minced fresh rosemary; 1 tsp. paprika; 1/4 tsp. cayenne pepper; For The Red Wine Blue Cheese Sauce:; 2 Tbls. butter; 8 ounces bella mushrooms, sliced; 1/2 cup finely chopped shallots; 1 1/4 cups chicken stock, divided; 2 cups favorite red wine; 1 Tbls. cornstarch; 1 tsp. fresh rosemary, minced; 2 Tbls. blue cheese; Salt and pepper to taste

Ingredients

Scale

2 pounds small yellow potatoes (I used Klondike golden yellow)
¼ cup duck fat, melted
2 tsp. kosher salt, plus more to taste
½ teaspoon ground black pepper
8 thyme sprigs

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Instructions

Heat oven to 450 degrees. On a rimmed baking sheet, toss together the potatoes, duck fat, salt and pepper. Lay thyme sprigs on top.
Roast for 30 minutes, then reduce oven heat to 350 degrees. Continue to roast until potatoes are fork-tender, another 15 to 25 minutes. Remove thyme and bay leaves and serve around roast or in serving bowl.