Herbed Butter-Rubbed Ribeye Roast Recipe
Introduction
This ribeye roast recipe delivers a tender, flavorful centerpiece perfect for special occasions or a hearty family meal. The herbed butter mixture infuses the beef with rich, aromatic flavors, resulting in a beautifully crusted exterior and juicy interior. With simple steps, you can impress your guests with a classic roast that’s easy to prepare.
Ingredients
- 6 pound boneless ribeye roast
- 1 cup unsalted butter, room temperature
- 2 teaspoons ground black pepper
- 4 tablespoons kosher salt
- 2 tablespoons fresh rosemary, chopped
- 1 tablespoon fresh thyme, chopped
- 4 tablespoons fresh garlic, minced
Instructions
- Step 1: Place a roasting rack inside a large roasting pan. Tie butcher’s twine tightly around the ribeye roast every 1½ to 2 inches. Set the roast on the rack and let it sit at room temperature for up to 2 hours.
- Step 2: In a bowl, combine the softened butter with kosher salt, ground black pepper, chopped rosemary, chopped thyme, and minced garlic to create a herbed butter mixture.
- Step 3: Preheat the oven to 475 degrees Fahrenheit. Rub the herbed butter all over the outside of the roast, coating it evenly.
- Step 4: Place the roast in the preheated oven and roast at 475°F for 15 minutes. Then reduce the temperature to 350°F and continue roasting for 13 to 15 minutes per pound.
- Step 5: Use a meat thermometer to check doneness; remove the roast when the internal temperature reaches 125°F for medium-rare. Adjust cooking times if you prefer a different level of doneness.
- Step 6: Transfer the roast to a plate and cover loosely with foil. Let it rest for 25 to 30 minutes before slicing and serving. This allows the juices to redistribute for a moist, flavorful roast.
Tips & Variations
- For medium doneness, cook until internal temperature reaches 135°F; for medium-well, aim for 145°F.
- Adding a splash of beef broth or red wine to the roasting pan can help create a delicious au jus to serve alongside the roast.
- If fresh herbs aren’t available, dried rosemary and thyme can be used, but use about one-third of the fresh quantity.
- Serve with horseradish sauce to complement the rich flavor of the ribeye.
Storage
Store leftover ribeye roast in an airtight container in the refrigerator for up to 3 days. To reheat, warm gently in a low oven (about 250°F) covered with foil to retain moisture, or slice and reheat in a skillet over medium heat. Avoid overheating to keep the meat tender.
How to Serve
Serve this delicious recipe with your favorite sides.
FAQs
Can I prepare the roast in advance?
Yes, you can season the roast with the herbed butter a day ahead and keep it covered in the refrigerator. Bring it to room temperature before roasting for even cooking.
What if I don’t have a meat thermometer?
While a thermometer ensures precise doneness, you can check by feel or cut into the roast to assess color. However, investing in a meat thermometer is highly recommended for best results.
PrintHerbed Butter-Rubbed Ribeye Roast Recipe
This Ribeye Roast recipe offers a succulent and flavorful centerpiece perfect for special occasions or hearty family dinners. A 6-pound boneless ribeye roast is generously coated with a fragrant herbed butter made from fresh rosemary, thyme, garlic, kosher salt, and black pepper. Roasted first at a high temperature to sear in the juices and then at a lower temperature to reach the perfect medium-rare finish, this roast promises tender, juicy meat with a beautifully crusted exterior. Resting the roast ensures maximum tenderness before serving with classic accompaniments like au jus and horseradish.
- Prep Time: 15 minutes plus up to 2 hours to come to room temperature
- Cook Time: Approximately 2 hours (15 minutes high heat + 13-15 minutes per pound at 350°F)
- Total Time: Approximately 2 hours 15 minutes to 2 hours 30 minutes
- Yield: 8–10 servings 1x
- Category: Main Dish
- Method: Roasting
- Cuisine: American
Ingredients
Ribeye Roast
- 6 pound boneless ribeye roast
Herbed Butter
- 1 cup unsalted butter, room temperature
- 4 tablespoons kosher salt
- 2 teaspoons ground black pepper
- 2 tablespoons fresh rosemary, chopped
- 1 tablespoon fresh thyme, chopped
- 4 tablespoons fresh garlic, minced
Instructions
- Prepare: Place a roasting rack in a large roasting pan. Remove the ribeye roast from the refrigerator and tie butcher’s twine around it every 1 ½ to 2 inches to ensure even cooking and shape retention. Place the tied roast in the roasting pan and let it sit at room temperature for up to 2 hours to promote even roasting.
- Butter: In a bowl, mix the softened unsalted butter with kosher salt, ground black pepper, fresh rosemary, fresh thyme, and minced garlic to create a flavorful herbed butter.
- Rub: Preheat the oven to 475 degrees Fahrenheit. Generously rub the herbed butter mixture all over the outside of the ribeye roast, coating it thoroughly for maximum flavor and crust formation.
- Roast: Place the roast in the preheated oven and cook at 475 degrees Fahrenheit for 15 minutes to sear and lock in juices. Then reduce the oven temperature to 350 degrees Fahrenheit and continue roasting for 13-15 minutes per pound until the internal temperature reaches 125 degrees Fahrenheit for medium-rare doneness. Adjust time accordingly for preferred doneness levels.
- Rest: Remove the roast from the oven, transfer it to a serving plate, and cover loosely with foil. Allow the roast to rest for 25-30 minutes to let the juices redistribute, resulting in a moist and tender final product before slicing and serving with optional au jus and horseradish.
Notes
- Letting the roast come to room temperature before roasting ensures even cooking and better texture.
- Use a meat thermometer to achieve the desired level of doneness accurately.
- Resting the roast is crucial to retain juices and tenderness when sliced.
- Adjust seasoning according to your taste preference.
- Au jus and horseradish are classic accompaniments that complement the rich flavor of the ribeye.
Keywords: ribeye roast, boneless ribeye, roast beef, herbed butter, rosemary, thyme, garlic, main dish, beef roast
