Having started with one small steakhouse, Golden Corral Corporation has grown into one of the nation's strongest family restaurant chains. The ability to adapt to changing tastes allowed Golden Corral to continue growing during the 1980s and 1990s as changes in eating habits and increased competition brought drastic change to the family steakhouse business. Success continued in the 2000s as well--by 2003 the company operated and franchised 467 restaurants throughout the United States, serving 167.5 million guests that year.

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Beef Rib Eye Roast


BEEF RIB EYE ROAST
Golden Corral Copycat Recipe 

1 (5 lb.) beef ribeye roast (or cross rib roast)
2 tablespoons cracked black peppercorns 
4 tablespoons fresh thyme leaves
1 cup sour cream
1/4 cup prepared horseradish 
1 teaspoon granulated sugar 
1 tablespoon butter 
1 white onion, thinly sliced
1/2 pound sliced mushrooms
1 tablespoon flour
1 cup beef broth 
1 tablespoon Dijon mustard

Preheat your oven to 350 degrees. Rinse your beef and pat it dry with a clean paper towel. Place the roast in your roasting pan fat side up. Press the cracked pepper into the surface of the roast, as well as 2 tablespoons of the thyme. Roast the meat for 2 hours or a little over. The goal is to reach an internal temperature of 135 degrees. You'll need a probe thermometer to determine internal temperature, inserted about 2 inches into the thickest part of the roast.

Once the roast is finished, take it out of the oven and cover it with aluminum foil. Let the roast rest for at least 15 minutes before you try to slice it. When the roast is first taken out of the oven all of the juices have expanded. If you cut into it all the juices will come running out and you'll be left with a dry roast. By letting the meat rest the juices will be able to redistribute throughout the roast leaving you with a moist, delicious meal.

Horseradish Sauce: Mix the sour cream, horseradish and sugar in a glass bowl until combined. Put this in the refrigerator while the roast cooks to let the flavors marry.

Gravy: Melt butter in a large cast iron skillet on about medium heat. Throw in the onions and cook them for about 10 minutes, stirring regularly with a wooden spoon, until they are starting to brown. Toss in the mushrooms and continue to cook for about another minutes until the mushrooms are soft and tender. Sprinkle in the flour stirring constantly, and cook until the flour begins to brown (about 1 to 2 minutes). This will add a nutty, toasty flavor to the gravy, while making sure that the flour can absorb all of the broth without clumping, leaving a nice, smooth gravy. Stir in the broth and simmer for another 5 minutes, stirring constantly, so that the gravy can come together. Take the gravy off the heat, stir in the mustard, and you're ready to serve.

Slice the meat between 1/4 and 1/2 inch thick, depending on your crowd. Ladle on some gravy and top with a nice dollop of horseradish sauce. 



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