Description
This impressive Herb-Crusted Standing Ribeye Roast is coated in a fragrant garlic-herb butter crust, then slow roasted to juicy perfection. Served with a pan drippings gravy, it’s an ideal centerpiece for holiday celebrations, special occasions, or an indulgent Sunday dinner.
Ingredients
Scale
For the Ribeye Roast
- 1 bone-in standing ribeye roast (8–10 lbs), frenched and trussed
- Salt and freshly ground black pepper
- 20 sprigs fresh thyme
- Leaves from 3 sprigs fresh rosemary
- 12–14 garlic cloves, peeled
- 1 shallot, peeled and chopped
- 4 tablespoons olive oil
- 2 sticks unsalted butter, cut into pieces
- Optional: 2 lbs baby potatoes, tossed in olive oil, salt, and pepper
For the Pan Drippings Gravy
- Pan drippings from roast
- 1/2 shallot, minced
- 2 garlic cloves, minced
- 1 cup beef stock (or more as needed)
- 1 tablespoon butter
- Salt and pepper to taste
Instructions
- Prepare the Oven and Season the Meat: Preheat your oven to 450°F (232°C). Generously season the standing ribeye roast on all sides with salt and freshly ground black pepper.
- Make the Herb Butter Paste: In a food processor, blend the thyme sprigs, rosemary leaves, garlic cloves, shallot, olive oil, butter, salt, and more pepper into a thick, fragrant paste.
- Coat the Roast: Rub the herb butter mixture evenly over the entire surface of the roast, making sure you get into every nook and cranny for maximum flavor.
- Initial High-Heat Roast: Place the prepared roast in a large roasting pan, bone-side down, and roast uncovered for 30 minutes to develop a golden crust.
- Roast at Lower Temperature: Reduce oven temperature to 325°F (163°C) and continue roasting until your meat thermometer registers 110–115°F (43–46°C) in the center for rare to medium-rare. This will take approximately 80–90 minutes more, depending on the size and shape of your roast.
- Add Potatoes (Optional): If including baby potatoes, toss them in olive oil, salt, and pepper, and add to the pan about 45–50 minutes before the roast is done so they become golden and tender.
- Rest the Roast: Remove the ribeye roast from the oven and let it rest, loosely tented with foil, for 15–20 minutes before carving. This allows the juices to redistribute for ultra-tender slices.
- Make the Pan Drippings Gravy: While the roast rests, set the roasting pan over medium heat on the stovetop. Add minced shallot and garlic to the pan drippings and sauté for 1–2 minutes, stirring frequently.
- Simmer the Gravy: Pour in the beef stock, scraping up any browned bits from the pan’s bottom. Simmer until the mixture is slightly reduced. Whisk in the butter and season with salt and pepper to taste.
- Serve: Slice the ribeye roast and serve hot, drizzled with the warm pan drippings gravy. Include roasted potatoes if desired.
Notes
- Allow the roast to come to room temperature before seasoning and roasting for more even cooking.
- Use a meat thermometer to avoid overcooking – this cut is best served rare to medium-rare.
- The herb crust can be made in advance and refrigerated until ready to use.
- Potatoes are optional, but can be replaced or complemented with other root vegetables.
- Leftovers make fantastic sandwiches or beef hash.
- Prep Time: 30 minutes
- Cook Time: 2 hours
- Category: Main-course
- Method: Roasting
- Cuisine: American
Nutrition
- Serving Size: ~12 oz cooked beef with 2 tbsp gravy
- Calories: 600
- Sugar: 0.5g
- Sodium: 550mg
- Fat: 47g
- Saturated Fat: 19g
- Unsaturated Fat: 25g
- Trans Fat: 1.8g
- Carbohydrates: 3g
- Fiber: 0.5g
- Protein: 41g
- Cholesterol: 170mg