Herbed Butter-Rubbed Ribeye Roast Recipe

Introduction

This ribeye roast recipe is perfect for special occasions or a hearty family meal. Featuring a flavorful herbed butter rub and simple roasting technique, it delivers a tender, juicy roast with a delicious crust every time.

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

1. Step 1: Place a roasting rack in 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.
2. Step 2: Prepare the herbed butter by combining the softened butter, kosher salt, black pepper, rosemary, thyme, and garlic in a bowl. Mix until well blended.
3. Step 3: Preheat the oven to 475°F (245°C). Rub the herbed butter all over the outside of the roast.
4. Step 4: Place the roast in the oven and roast at 475°F for 15 minutes. Then reduce the temperature to 350°F (175°C) and continue roasting for 13 to 15 minutes per pound, until the internal temperature reaches 125°F (52°C) for medium-rare.
5. Step 5: Remove the roast from the oven and transfer it to a plate. Cover loosely with foil and let it rest for 25 to 30 minutes before slicing.
6. Step 6: Slice and serve with au jus and horseradish if desired.

Tips & Variations

• Use a meat thermometer to check doneness accurately. For medium doneness, aim for 135°F (57°C), and for medium-well, 145°F (63°C).
• Allowing the roast to come to room temperature before cooking ensures even cooking throughout.
• Try adding a teaspoon of smoked paprika or cayenne pepper to the butter for a subtle smoky or spicy kick.

Storage

Store leftover ribeye roast tightly wrapped in the refrigerator for up to 3 days. Reheat gently in a low oven or sliced thinly for sandwiches to maintain juiciness. Avoid microwave reheating to prevent toughness.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use bone-in ribeye instead of boneless?

Yes, you can use a bone-in ribeye roast. Just adjust cooking time slightly, as the bone may affect heat distribution. Use a meat thermometer to ensure desired doneness.

What is the best way to tie the roast with twine?

Tie the butcher’s twine snugly around the roast every 1½ to 2 inches to maintain its shape during cooking. This helps the roast cook evenly and makes slicing easier.