Bone-In Standing Ribeye Roast Recipe
User Reviews
5
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Prep Time
30 mins
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Cook Time
1 hr 20 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
Description
This ribeye roast recipe uses a mix of fresh herbs and aromatics blended with olive oil and butter to create a thick herb paste that coats the entire roast. The bone-in, Frenched and trussed ribeye offers rich marbling and flavor, enhanced by seasoning with salt and pepper. Initial high-temperature roasting encourages a caramelized crust, while the subsequent lower heat roasts the meat evenly to medium-rare.
The accompanying baby potatoes are tossed with olive oil, salt, and pepper, and roasted alongside the meat, soaking up drippings to become tender and flavorful. The resting step after roasting allows juices to redistribute, ensuring a moist slice. The process produces a roast with a golden herb crust, succulent interior, and well-roasted potatoes.
This roast is best served sliced with horseradish sauce and pairs well with simple sides that complement its savory profile. Using a meat thermometer helps achieve the desired doneness. Leftovers can be stored refrigerated for up to four days or frozen for longer and reheated gently to preserve moisture. Cover bones with foil if they brown too rapidly during cooking.
For preparation ease, ask your butcher to French and truss the roast. Resting time allows the internal temperature to rise further after removal from the oven, contributing to perfect doneness.
Ingredients
- 20 thyme fresh, sprigs
- rosemary leaves from 3 sprigs
- 12-14 garlic cloves
- 1 shallot peeled
- 4 tablespoons extra virgin olive oil
- 2 unsalted butter cut up, sticks (units not specified
- 8-10 pound standing rib roast bone-in, trussed and Frenched
- 2 pounds baby potatoes assorted colors
- salt to taste
- black pepper to taste
- horseradish sauce
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
- Store leftover roast covered in the fridge for up to 4 days or freeze for up to 45 days.
- Reheat sliced roast with beef stock, covered with foil, at 400°F for 10–12 minutes; expect increased internal temperature.
- Using a meat thermometer is highly recommended to achieve desired doneness.
- Bone-in presentation enhances flavor, consider having the butcher French and truss the roast.
- If bones brown too quickly during roasting, cover them with foil to prevent burning.
- Rest the roast after cooking for 10–15 minutes to allow juices to redistribute and temperature to increase by 15–20°F.
Nutrition Information
Show DetailsNutrition 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.
User Reviews
Overall Rating
5
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