Ribeye Roast
A ribeye roast is the pinnacle of indulgent dining, celebrated for its luxurious marbling and rich, beefy flavor. Perfectly seasoned with a garlic herb butter rub, this recipe transforms a classic cut of beef into a centerpiece worthy of any occasion.
With minimal effort and a handful of fresh ingredients, you’ll achieve a tender, juicy roast that melts in your mouth. The harmonious blend of rosemary, thyme, and garlic infuses every bite, elevating the natural flavors of the ribeye.
Ideal for gatherings or intimate dinners, this ribeye roast recipe is both impressive and approachable. Whether paired with au jus or a dollop of horseradish, it promises to leave a lasting impression on your guests.
Ribeye Roast Ingredients: A Symphony of Flavor
- Boneless Ribeye Roast: The star of this dish, prized for its marbling and succulent tenderness, delivering an unmatched richness in every bite.
- Unsalted Butter: A creamy base for the herb rub, ensuring a luscious, golden crust that seals in the roast’s juices.
- Fresh Rosemary and Thyme: Fragrant herbs that infuse the roast with earthy, aromatic notes, elevating its natural flavors.
- Minced Garlic: A robust companion to the herbs, adding depth and a hint of savory warmth to the buttery crust.
- Kosher Salt and Ground Black Pepper: Essential seasonings that enhance the beef’s flavor, creating a perfectly balanced and seasoned roast.
Ribeye Roast Recipe: Tips, Pairings, and FAQ
Recipe Tips
- Resting Time is Crucial: Allow the ribeye roast to rest at room temperature for up to 2 hours before roasting. This ensures even cooking throughout the meat and prevents it from being underdone in the center. Additionally, resting after roasting helps retain the juices, making each slice moist and flavorful.
- Use a Meat Thermometer: Precision is key to achieving the perfect doneness. Insert a meat thermometer into the thickest part of the roast to monitor the internal temperature. For medium-rare, aim for 125°F before resting. Always refer to a temperature guide if you prefer another doneness level.
- Herb Butter for Maximum Flavor: Combine softened butter, garlic, and fresh herbs for a deeply aromatic rub. Ensure the mixture evenly coats the roast to create a golden crust that locks in moisture and amplifies the natural flavors of the beef.
What to Serve with Ribeye Roast
- Garlic Mashed Potatoes: Creamy mashed potatoes with a hint of garlic pair beautifully with the roast, soaking up its savory juices for a comforting and indulgent side.
- Roasted Vegetables: A medley of seasonal vegetables, such as carrots, Brussels sprouts, and parsnips, roasted in olive oil and herbs, complements the rich flavors of the ribeye roast and adds a healthy balance to the meal.
- Yorkshire Pudding: This classic accompaniment is light, airy, and perfect for mopping up the flavorful au jus or gravy from the roast, completing a truly traditional feast.
Frequently Asked Questions (FAQ)
- How do I know when the ribeye roast is done?
Use a meat thermometer to check the internal temperature. Medium-rare is achieved at 125°F, medium at 135°F, and well-done at 145°F. Always let the roast rest for 25–30 minutes after cooking. - Can I prepare the herb butter in advance?
Absolutely! You can prepare the butter a day ahead and store it in the fridge. Let it soften at room temperature before applying it to the roast. - What’s the best way to tie the roast?
Use butcher’s twine to tie the roast at 1½ to 2-inch intervals. This helps the meat retain its shape during cooking, ensuring even heat distribution. - Can I cook the roast without a roasting rack?
If you don’t have a rack, place thick slices of onions, carrots, or celery beneath the roast. This lifts the meat and prevents it from sitting in its juices while adding flavor to the drippings.
Ribeye Roast
Tender and flavorful, this ribeye roast is a premium cut of beef that delivers incredible succulence. Infused with a garlic and herb butter blend, it is roasted to achieve a delectable, melt-in-your-mouth texture. A sophisticated yet straightforward recipe perfect for special occasions.
Ingredients
- 6- pound boneless ribeye roast
- 1 cup unsalted butter softened
- 4 tablespoons kosher salt
- 2 teaspoons ground black pepper
- 4 tablespoons minced fresh garlic
- 2 tablespoons chopped fresh rosemary
- 1 tablespoon chopped fresh thyme
Instructions
- Position a roasting rack inside a large roasting pan. Remove the ribeye roast from refrigeration and securely tie it with butcher’s twine at intervals of 1 ½ to 2 inches. Place the roast onto the prepared rack and allow it to rest at room temperature for up to two hours.
- In a medium bowl, combine the softened butter with kosher salt, black pepper, minced garlic, rosemary, and thyme, forming a herbed butter mixture.
- Preheat the oven to 475°F. Once the roast has reached room temperature, generously coat its surface with the prepared butter mixture.
- Transfer the roast to the preheated oven and roast at 475°F for 15 minutes. Reduce the oven temperature to 350°F and continue cooking for approximately 13–15 minutes per pound, until the internal temperature reaches 125°F for medium-rare doneness. Refer to doneness guidelines for alternative temperatures.
- Remove the roast from the oven and transfer it to a serving platter. Cover it loosely with aluminum foil and let it rest for 25–30 minutes. This resting period ensures the juices redistribute throughout the meat.
- Slice and serve the roast alongside au jus and horseradish, if desired.
