Perfect Ribeye Roast Recipe | Juicy, Herb-Crusted Holiday Dinner

Ribeye Roast Recipe

A Ribeye Roast (also called Prime Rib) is the crown jewel of holiday feasts. This recipe features a buttery garlic-herb crust, slow-roasted to perfection, and finished with a rich au jus. With a crispy exterior and melt-in-your-mouth interior, it’s a timeless centerpiece for celebrations or Sunday dinners.

Historical Facts

• Ribeye Origins: The rib primal cut (from which ribeye comes) has been prized since medieval times for its marbling and tenderness.
• Prime Rib Tradition: Roasting whole rib sections became popular in 19th-century England as a symbol of wealth and celebration.
• Holiday Staple: In the U.S., ribeye roast became synonymous with Christmas and Thanksgiving dinners in the 20th century.

Ingredients

• 1 bone-in ribeye roast (5-6 lbs)
• ¼ cup unsalted butter, softened (or olive oil)
• 6 garlic cloves, minced
• 2 tbsp fresh rosemary, chopped
• 2 tbsp fresh thyme leaves
• 1 tbsp kosher salt
• 1 tbsp black pepper
• 1 tbsp smoked paprika
• 1 cup beef broth (for au jus)

Instructions to Prepare Ribeye Roast Recipe

1. Prep the Roast:
   • Let the roast sit at room temperature for 1-2 hours.
   • Preheat oven to 450°F (230°C).
2. Make the Herb Crust:
   • Mix butter, garlic, rosemary, thyme, salt, pepper, and paprika into a paste.
   • Rub the mixture evenly over the entire roast.
3. Sear & Roast:
   • Place roast bone-side down in a roasting pan. Roast at 450°F for 15 minutes.
   • Reduce heat to 325°F (160°C). Continue roasting until internal temp reaches:
     • 120°F (49°C) for rare (1.5-2 hours)
     • 130°F (54°C) for medium-rare (2-2.5 hours)
   • Add beef broth to the pan halfway through cooking.
4. Rest & Serve:
   • Remove roast, tent with foil, and rest for 20-30 minutes.
   • Strain pan juices for au jus. Slice and serve!
5. Detailed Instructions:
   • Preheat your oven to 450°F (230°C).
   • In a small bowl, mix together the olive oil, minced garlic, chopped rosemary, chopped thyme, salt, and black pepper.
   • Rub the mixture all over the ribeye roast, ensuring it is evenly coated.
   • Place the roast on a rack in a roasting pan.
   • Roast in the preheated oven for 15 minutes, then reduce the temperature to 325°F (165°C) and continue roasting until the internal temperature reaches your desired level of doneness (about 1 hour and 45 minutes for medium-rare).
   • Remove the roast from the oven and let it rest for at least 15 minutes before slicing.
   • Optional: While the roast is resting, make a sauce by deglazing the roasting pan with beef broth and red wine over medium heat, scraping up any browned bits. Simmer until the sauce is slightly reduced and serve with the ribeye roast.

Recipe Notes

• Bone-In vs. Boneless: Bone-in adds flavor, but boneless cooks slightly faster.
• Herb Substitutions: Use 2 tsp dried rosemary/thyme if fresh isn’t available.
• Vegetarian Option: Not applicable for this cut, but pair with vegetarian sides (see below).
• Leftovers: Use for sandwiches, tacos, or beef hash.

Nutritional Info (per serving)

• Calories: 560
• Protein: 48g
• Fat: 40g
• Carbs: 2g

What to Serve With Ribeye Roast

1. Classic Pairings:

• Starches: Creamy mashed potatoes, Yorkshire pudding, or garlic herb roasted potatoes.
• Vegetables: Horseradish cream, roasted Brussels sprouts, or glazed carrots.
• Sauces: Red wine jus, horseradish sauce, or béarnaise.

2. Elevated Sides:

• Gourmet Salads: Arugula salad with shaved Parmesan and balsamic.
• Decadent Add-Ons: Truffle mac and cheese or gruyere scalloped potatoes.

3. Wine & Drinks:

• Red Wines: Cabernet Sauvignon, Malbec, or Shiraz.
• Cocktails: Old Fashioned or bourbon-based drinks.

4. Dietary-Friendly:

• Gluten-Free: Swap Yorkshire pudding for gluten-free rolls.
• Dairy-Free: Use olive oil instead of butter for the herb crust.

5. Holiday Feast Spread:

• Pair with honey-glazed ham, cranberry sauce, and roasted root vegetables.