Introduction

This ribeye roast recipe delivers a tender and flavorful centerpiece perfect for special gatherings or a hearty family meal. Infused with fresh herbs and garlic butter, the roast is cooked to juicy perfection with a beautifully seared crust.

Two slices of medium-rare roast beef with a pink center and a browned outer edge are placed on the left side of a white plate. To the right of the meat, there is a serving of creamy white mashed potatoes sprinkled with black pepper, and next to them, a group of vibrant green asparagus spears with a slight shine from seasoning or butter. A small sprig of green rosemary lies near the top of the mashed potatoes. The plate is set on a white marbled surface with a gray and white striped cloth nearby. Photo taken with an iphone --ar 4:5 --v 7

Ingredients

6 pound boneless ribeye roast
1 cup unsalted butter, room temperature
2 teaspoons ground black pepper
4 tablespoons kosher salt
2 tablespoons fresh rosemary, chopped
1 tablespoon fresh thyme, chopped
4 tablespoons fresh garlic, minced

Instructions

Step 1: Place a roasting rack inside a large roasting pan. Tie butcher’s twine tightly around the ribeye roast every 1 ½ to 2 inches to maintain its shape. Set the roast in the pan and allow it to sit at room temperature for up to 2 hours.
Step 2: In a bowl, mix the softened butter with kosher salt, black pepper, rosemary, thyme, and garlic to create a fragrant herbed butter.
Step 3: Preheat your oven to 475 degrees Fahrenheit. Rub the herbed butter thoroughly over the entire surface of the ribeye roast.
Step 4: Place the roast in the oven and cook at 475 degrees for 15 minutes to develop a crust. Then reduce the oven temperature to 350 degrees Fahrenheit and continue roasting for about 13 to 15 minutes per pound.
Step 5: Use a meat thermometer to check for doneness. Aim for an internal temperature of 125 degrees Fahrenheit for medium-rare. Adjust cooking time if you prefer your roast more or less done.
Step 6: Remove the roast from the oven and transfer it to a plate. Tent it loosely with foil and let it rest for 25 to 30 minutes before slicing to allow the juices to redistribute.
Step 7: Slice the roast and serve with au jus and horseradish sauce, if desired.

Tips & Variations

Use a meat thermometer to ensure perfect doneness — 120°F for rare, 130°F for medium, and 140°F for medium-well.
Substitute fresh herbs with dried if needed, using about one-third the amount.
Letting the roast come to room temperature before cooking helps it cook more evenly.
Rest the meat after roasting to keep it juicy and tender when sliced.

Storage

Store leftover ribeye roast in an airtight container in the refrigerator for up to 3 days. To reheat, warm slices gently in a low oven or covered skillet to preserve juiciness without drying out the meat.

How to Serve

The image shows a thick cut of roast beef with a crispy, dark brown crust that has coarse black pepper and herbs on top. The inside has two main layers: a thin outer layer of cooked brownish-gray meat and a thick, juicy, bright pink inner layer. The cut sits on a white plate, with a sprig of green rosemary on the side, all set on a white marbled surface with a blurred black and white striped cloth in front. The focus is on the meat’s texture, showing the tender, moist inside and the slightly charred crust photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I cook the ribeye roast without tying it with butcher’s twine?

While tying helps the roast keep a uniform shape for even cooking, it is not strictly necessary. Without twine, the roast may spread out slightly and cook less uniformly.

What is the best way to achieve a crispy crust on the roast?

High heat at the beginning of roasting creates a beautiful browned crust. Starting at 475°F for 15 minutes before lowering the temperature helps seal in juices and develop flavor.