5 from 303 votes
Bone-In Standing Ribeye Roast Recipe
The Bone-In Standing Ribeye Roast is a flavorful, herb-crusted beef roast that combines fresh thyme, rosemary, and garlic in a rich paste applied over a well-seasoned bone-in rib roast. Cooking begins at high heat to develop a crust, then lowers to roast to a medium-rare interior. Baby potatoes added during roasting absorb the meat juices, complementing the tender, juicy beef. The roast is ideal for special meals, offering a classic presentation and savory depth.
Prep Time
30 mins
Cook Time
1 hr 20 mins
Total Time
1 hr 50 mins
Servings:
12
Calories:
1010 kcal
Course:
Main Course, Dinner
Cuisine:
American
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.
Cup of Yum
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
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%)
Nutrition Facts
Serving: 12 Serving
Amount Per Serving
Calories 1010
% 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.