Roast Ribeye
A classic roast ribeye dish that's juicy and tender, perfect for special occasions and impressing guests.
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.
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.
