Bone-In Standing Ribeye Roast Recipe
User Reviews
5.0
303 reviews
Excellent
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Prep Time
30 mins
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Cook Time
1 hr 30 mins
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Total Time
1 hr 50 mins
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Servings
12
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Calories
1010 kcal
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Course
Main Course, Dinner
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Cuisine
American
Bone-In Standing Ribeye Roast Recipe
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This bone-in-standing ribeye roast that is coated in garlic and herbs is the perfect meal to serve up to your friends and family.
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Ingredients
- 20 sprigs of fresh thyme
- rosemary leaves from 3 sprigs
- 12-14 garlic cloves
- 1 peeled shallot
- 4 tablespoons extra virgin olive oil
- 2 sticks unsalted butter cut up
- 8-10 pound bone-in standing rib roast trussed and Frenched
- 2 pounds of assorted colored baby potatoes
- salt and pepper to taste
- horseradish sauce
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Instructions
- Preheat the oven to 450°.
- Season the roast well on all sides with salt and pepper and place in a roasting pan.
- Add the thyme, rosemary, garlic cloves, peeled shallot, 3 tablespoons of olive oil, butter, and salt and pepper to a food processor and pulse on high speed until combined and like a thick paste.
- Add the herb paste to the rib roast cap side up and apply it to all sides of the roast.
- Bake at 450° for 30 minutes and then turn the heat down to 325° and cook for 80-90 minutes for a rare to medium-rare internal temperature, or once it reaches a 110° - 115° internally using a thermometer. I like to check the temperature of it after 60 minutes to see where I’m at.
- With about 45 minutes left in the cooking process add the potatoes to a bowl and toss with 2 tablespoons of olive oil, salt and pepper, and then add them to the pan with the rib roast and cook for 40-45 minutes.
- Remove the rib roast and potatoes form the pan and let the roast rest in the pan for 10-15 minutes.
- Slice and serve.
Notes
- Make-Ahead: This recipe is meant to be eaten as soon as it is done resting.
- How to Store: Store it in a plastic container or covered in plastic and refrigerate for up to 4 days. It can also be frozen for up to 45 days covered in plastic. See note above for reheating.
- How to Reheat: While I never recommend reheating a hunk of beef I do realize you may not be able to eat it all. Slice the roast into desired portions and add it a large sauté or roasting pan or with about 1 cup of beef stock, covered in foil and cooked in the oven at 400° for 10 to 12 minutes. Reheating your steak will 100% cause it to increase in internal temperature most likely past medium and into medium-well.
- These times and temperatures above will render a medium-rare to medium internal temperature.
- I highly recommend investing in a good real-time read thermometer.
- Feel free to ask your butcher to “french” the bones to expose them if you do not want to do it.
- The ribeye roast cap is the outer rim of the prime rib that helps to provide all the flavor.
- Your butcher can truss the roast for you.
- The roast does not need to be bone-in, but it does make it look beautiful and can add flavor.
- If you notice the bones starting to brown too fast, cover them with foil.
- When resting the roast once it’s done cooking you can cover it with foil, but it isn’t necessary.
- I like to check the temperature of the meat after being in the oven at 325° for 60 minutes.
- When the meat rests after cooking it will rise another 15-20°.
Nutrition Information
Show Details
Serving
8oz
Calories
1010kcal
(51%)
Carbohydrates
15g
(5%)
Protein
43g
(86%)
Fat
85g
(131%)
Saturated Fat
34g
(170%)
Polyunsaturated Fat
3g
Monounsaturated Fat
38g
Trans Fat
1g
Cholesterol
183mg
(61%)
Sodium
140mg
(6%)
Potassium
1016mg
(29%)
Fiber
2g
(8%)
Sugar
1g
(2%)
Vitamin A
85IU
(2%)
Vitamin C
19mg
(21%)
Calcium
45mg
(5%)
Iron
5mg
(28%)
Nutrition Facts
Serving: 12Serving
Amount Per Serving
Calories 1010 kcal
% Daily Value*
| Serving | 8oz | |
| Calories | 1010kcal | 51% |
| Carbohydrates | 15g | 5% |
| Protein | 43g | 86% |
| Fat | 85g | 131% |
| Saturated Fat | 34g | 170% |
| Polyunsaturated Fat | 3g | 18% |
| Monounsaturated Fat | 38g | 190% |
| Trans Fat | 1g | 50% |
| Cholesterol | 183mg | 61% |
| Sodium | 140mg | 6% |
| Potassium | 1016mg | 22% |
| Fiber | 2g | 8% |
| Sugar | 1g | 2% |
| Vitamin A | 85IU | 2% |
| Vitamin C | 19mg | 21% |
| Calcium | 45mg | 5% |
| Iron | 5mg | 28% |
* Percent Daily Values are based on a 2,000 calorie diet.
Genuine Reviews
User Reviews
Overall Rating
5.0
303 reviews
Excellent
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