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Roast Ribeye

A classic roast ribeye dish that's juicy and tender, perfect for special occasions and impressing guests.
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Prep Time 1 hour
Cook Time 1 hour 30 minutes
Total Time 2 hours 30 minutes
Servings: 6 servings
Course: Dinner, Main Course
Cuisine: American
Calories: 350
Ingredients Method Notes

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

Method
 

Preparation
  1. Bring the roast to room temperature at least 1 hour before cooking.
  2. Pat the roast dry with paper towels.
  3. Coat the entire roast with olive oil or melted butter.
  4. In a small bowl, mix salt, black pepper, garlic powder, onion powder, Italian seasoning, smoked paprika, and mustard powder.
  5. Rub the seasoning mix evenly over the roast, coating all sides.
  6. Massage fresh garlic, Dijon mustard, or Worcestershire sauce into the meat if using.
  7. If using a boneless ribeye roast, tie it with kitchen twine at 2-inch intervals.
Cooking
  1. Preheat the oven to 450°F (232°C).
  2. Place the roast fat-side up in a roasting pan with a rack.
  3. Roast at 450°F for 15-20 minutes.
  4. Lower the oven temperature to 325°F (163°C).
  5. Pour 1 cup of beef broth and ½ cup of red wine (if using) into the roasting pan.
  6. Roast until desired doneness, checking the internal temperature with a meat thermometer.
  7. Remove the roast from the oven once it reaches the desired temperature.
  8. Transfer it to a cutting board, tent with foil, and let it rest for 15-20 minutes.
  9. Slice against the grain with a sharp knife.
Optional Pan Sauce
  1. Place the roasting pan over medium heat, add ½ cup beef broth or red wine to loosen browned bits.
  2. Simmer for a few minutes and stir in 1 tablespoon of butter.
  3. Drizzle the pan sauce over the sliced roast and serve.

Notes

Let the roast rest before slicing to help juices redistribute. Use a meat thermometer for precise doneness; aim for 130°F (54°C) for medium-rare. Feel free to experiment with additional herbs and spices for a unique flavor. Leftovers can be stored in an airtight container in the refrigerator for 3-4 days or frozen for up to 3 months.