Description
This ribeye roast recipe delivers a show-stopping centerpiece, perfect for special occasions or a memorable family dinner. The succulent, juicy roast, crusted with aromatic herbs, promises a rich and unforgettable flavor experience.
Ingredients
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1 (3-4 pound) boneless ribeye roast
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2 tablespoons olive oil
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2 teaspoons kosher salt
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1 1/2 teaspoons black pepper
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1 tablespoon garlic powder
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1 tablespoon dried rosemary
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1 tablespoon dried thyme
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1 teaspoon dried oregano
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1/2 teaspoon smoked paprika
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2 cloves garlic, minced (optional)
Instructions
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Take the ribeye roast out of the refrigerator and let it sit at room temperature for 1-2 hours.
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Preheat your oven to 325°F (160°C).
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Pat the ribeye roast dry with paper towels.
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In a small bowl, combine the salt, pepper, garlic powder, rosemary, thyme, oregano, and smoked paprika. If using, add the minced garlic to this mix.
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Rub the olive oil all over the ribeye roast.
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Evenly coat the roast with the herb and spice mixture, pressing it gently to adhere.
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Heat a large, oven-safe skillet over medium-high heat.
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Sear the ribeye roast on all sides until a golden-brown crust forms, about 2-3 minutes per side.
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Transfer the seared ribeye roast to a roasting rack set inside a roasting pan.
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Insert a meat thermometer into the thickest part of the roast, avoiding any bone if you have a bone-in roast.
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Roast in the preheated oven for 15-20 minutes per pound, or until the meat thermometer registers your desired doneness:
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Rare: 125-130°F (52-54°C)
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Medium-Rare: 130-135°F (54-57°C)
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Medium: 135-140°F (57-60°C)
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Remove the roast from the oven, tent it loosely with foil, and let it rest for 10-15 minutes before carving.
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Carve against the grain and serve immediately.
Notes
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Variations: For a bolder flavor, use fresh herbs instead of dried. Add 1 teaspoon of onion powder or a pinch of red pepper flakes for additional depth. You can also use a garlic and herb paste (minced garlic, olive oil and fresh herbs mixed) instead of dried herbs.
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Preparation Tips: Ensure the roast is completely dry before seasoning for a better sear. Don’t overcrowd the pan when searing; work in batches if needed. Always use a meat thermometer for accurate doneness.
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Serving Suggestions: Serve with roasted potatoes, asparagus, or mashed potatoes. Beef jus, pan drippings, or a red wine gravy are excellent additions.
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Allergies/Intolerances: This recipe is naturally gluten-free and dairy-free. Adjust seasonings according to specific dietary needs. Be cautious of cross-contamination if you have severe allergies.
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Taste Preferences: Adjust the amount of salt, pepper, and herbs to your liking. For a more intense garlic flavor, use 3-4 cloves of garlic instead of 2.
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- Prep Time: PT25M
- Cook Time: PT1H30M
- Category: Main Course
- Method: Oven
- Cuisine: American, Classic
Nutrition
- Serving Size: 1/8 of recipe
- Calories: 550
- Sugar: 1g
- Sodium: 700mg
- Fat: 35g
- Saturated Fat: 15g
- Unsaturated Fat: 20g
- Trans Fat: 0g
- Carbohydrates: 2g
- Fiber: 0.5g
- Protein: 55g
- Cholesterol: 170mg
Keywords: ribeye roast, prime rib, standing rib roast, beef roast, roast beef, holiday roast, oven roast, herb crusted, dinner recipe, main course