Description
This Ribeye Roast recipe offers a flavorful and juicy cut of beef seasoned with a fragrant herbed butter. Tied to ensure even cooking and roasted to perfection starting at high heat then reduced for a tender, medium-rare center, this dish is perfect for a special dinner or holiday meal.
Ingredients
Scale
Beef
- 6 pound boneless ribeye roast
Herbed Butter Rub
- 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
- Prepare: Place a roasting rack in a large roasting pan. Tie butcher’s twine tightly around the ribeye roast every 1 ½ to 2 inches to help it hold shape during cooking. Let the roast sit at room temperature for up to 2 hours to ensure even cooking.
- Butter: Combine the softened unsalted butter with kosher salt, ground black pepper, chopped rosemary, chopped thyme, and minced garlic to create the herbed butter mixture.
- Rub: Preheat the oven to 475°F. Rub the herbed butter mixture all over the exterior of the ribeye roast completely, coating it evenly.
- Roast: Place the roast in the oven at 475°F for 15 minutes. After this initial sear, reduce the oven temperature to 350°F and continue roasting for an additional 13 to 15 minutes per pound. Roast until the internal temperature reaches 125°F for a medium-rare finish. Adjust cooking time based on preferred doneness.
- Rest: Remove the roast from the oven and transfer to a plate. Cover loosely with foil and let it rest for 25 to 30 minutes to allow juices to redistribute before slicing and serving. Optionally, serve with au jus and horseradish sauce.
Notes
- Bringing the meat to room temperature before roasting helps it cook more evenly.
- Adjust roasting times if you prefer your beef more rare or more done.
- Resting the meat before slicing ensures juicier slices.
- You can substitute fresh herbs with dried, using about one third of the amount.
- Use a meat thermometer for best accuracy in doneness.
- Prep Time: 20 minutes (excluding resting & tying time)
- Cook Time: 1 hour 30 minutes to 1 hour 45 minutes (varies by weight and desired doneness)
- Category: Main Course
- Method: Roasting
- Cuisine: American
Keywords: ribeye roast, beef roast, herbed butter roast, oven-roasted ribeye, holiday roast, traditional roast beef
