Why Make This Recipe
Roast ribeye is a classic dish perfect for special occasions, family dinners, or when you want to impress your guests. It features tender, juicy meat with rich flavors that appeal to everyone. Preparing a ribeye roast may seem intimidating, but with a simple recipe and straightforward steps, you can create a mouthwatering main dish that will be the highlight of your meal.
How to Make Roast Ribeye
Ingredients
- 1 (4 to 6-pound) ribeye roast (bone-in or boneless)
- 2 tablespoons olive oil or melted butter
- 2 teaspoons kosher salt
- 1 teaspoon freshly ground black pepper
- 1 tablespoon garlic powder
- 1 tablespoon onion powder
- 1 tablespoon dried Italian seasoning
- 1 teaspoon smoked paprika
- 1 teaspoon mustard powder
- 3 cloves garlic, minced
- 2 tablespoons Dijon mustard
- 1 tablespoon Worcestershire sauce
- Fresh rosemary and thyme sprigs
- 1 cup beef broth
- ½ cup red wine
- 1 tablespoon unsalted butter
Directions
- Bring the roast to room temperature at least 1 hour before cooking.
- Pat the roast dry with paper towels.
- Coat the entire roast with olive oil or melted butter.
- In a small bowl, mix salt, black pepper, garlic powder, onion powder, Italian seasoning, smoked paprika, and mustard powder.
- Rub the seasoning mix evenly over the roast, coating all sides.
- If using fresh garlic, Dijon mustard, or Worcestershire sauce, massage them into the meat.
- If using a boneless ribeye roast, tie it with kitchen twine at 2-inch intervals.
- Preheat the oven to 450°F (232°C).
- Place the roast fat-side up in a roasting pan with a rack.
- Roast at 450°F for 15-20 minutes.
- Lower the oven temperature to 325°F (163°C).
- Pour 1 cup of beef broth and ½ cup of red wine (if using) into the roasting pan.
- Roast until desired doneness, checking the internal temperature with a meat thermometer.
- Remove the roast from the oven once it reaches the desired temperature.
- Transfer it to a cutting board, tent with foil, and let it rest for 15-20 minutes.
- Slice against the grain with a sharp knife.
- To make the optional pan sauce, place the roasting pan over medium heat, add ½ cup beef broth or red wine to loosen browned bits, simmer for a few minutes, and stir in 1 tablespoon of butter.
- Drizzle the pan sauce over the sliced roast and serve with your favorite side dishes.
How to Serve Roast Ribeye
Roast ribeye goes well with a variety of side dishes. Serve it with creamy mashed potatoes, roasted vegetables, or a fresh garden salad. You can also add a rich gravy or the optional pan sauce for extra flavor. Many enjoy pairing it with a glass of red wine to enhance the meal.
How to Store Roast Ribeye
If you have leftovers, store the roast ribeye in an airtight container in the refrigerator. It will stay fresh for about 3-4 days. You can also freeze it for longer storage, up to 3 months. When reheating, ensure that it warms up evenly without drying out.
Tips to Make Roast Ribeye
- Let the roast rest before slicing; this helps the juices redistribute, making the meat more tender.
- Use a meat thermometer for precise doneness; aim for 130°F (54°C) for medium-rare.
- Feel free to experiment with your favorite herbs and spices in the seasoning mix for a unique flavor.
Variation
You can try a herb-crusted version of roast ribeye by adding crushed fresh herbs like rosemary or thyme into the seasoning mix. For a spicy kick, consider adding crushed red pepper flakes.
FAQs
1. How long does it take to cook a ribeye roast?
It generally takes about 15-20 minutes per pound at 325°F for the ribeye roast to reach medium-rare doneness.
2. Should I cover the roast while it cooks?
No, it’s best to leave the ribeye uncovered to create a nice crust. You can cover it with foil while it rests after cooking.
3. Can I use a boneless ribeye roast?
Yes, a boneless ribeye roast works well in this recipe. Just tie it with kitchen twine before roasting to help it hold its shape.
Roast Ribeye
Ingredients
Main Ingredients
- 1 4 to 6-pound ribeye roast (bone-in or boneless)
- 2 tablespoons olive oil or melted butter
- 2 teaspoons kosher salt
- 1 teaspoon freshly ground black pepper
- 1 tablespoon garlic powder
- 1 tablespoon onion powder
- 1 tablespoon dried Italian seasoning
- 1 teaspoon smoked paprika
- 1 teaspoon mustard powder
- 3 cloves garlic, minced
- 2 tablespoons Dijon mustard
- 1 tablespoon Worcestershire sauce
- 1 cup beef broth
- ½ cup red wine optional
- 1 tablespoon unsalted butter
- to taste Fresh rosemary and thyme sprigs
Instructions
Preparation
- Bring the roast to room temperature at least 1 hour before cooking.
- Pat the roast dry with paper towels.
- Coat the entire roast with olive oil or melted butter.
- In a small bowl, mix salt, black pepper, garlic powder, onion powder, Italian seasoning, smoked paprika, and mustard powder.
- Rub the seasoning mix evenly over the roast, coating all sides.
- Massage fresh garlic, Dijon mustard, or Worcestershire sauce into the meat if using.
- If using a boneless ribeye roast, tie it with kitchen twine at 2-inch intervals.
Cooking
- Preheat the oven to 450°F (232°C).
- Place the roast fat-side up in a roasting pan with a rack.
- Roast at 450°F for 15-20 minutes.
- Lower the oven temperature to 325°F (163°C).
- Pour 1 cup of beef broth and ½ cup of red wine (if using) into the roasting pan.
- Roast until desired doneness, checking the internal temperature with a meat thermometer.
- Remove the roast from the oven once it reaches the desired temperature.
- Transfer it to a cutting board, tent with foil, and let it rest for 15-20 minutes.
- Slice against the grain with a sharp knife.
Optional Pan Sauce
- Place the roasting pan over medium heat, add ½ cup beef broth or red wine to loosen browned bits.
- Simmer for a few minutes and stir in 1 tablespoon of butter.
- Drizzle the pan sauce over the sliced roast and serve.