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Bone-In Standing Ribeye Roast Recipe

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.

Prep Time
30 mins
Cook Time
1 hr 30 mins
Total Time
1 hr 50 mins
Servings: 12
Calories: 1010 kcal
Course: Main Course , Dinner
Cuisine: American

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

Instructions

    Cup of Yum
  1. Preheat the oven to 450°.
  2. Season the roast well on all sides with salt and pepper and place in a roasting pan.
  3. 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.
  4. Add the herb paste to the rib roast cap side up and apply it to all sides of the roast.
  5. 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.
  6. 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.
  7. Remove the rib roast and potatoes form the pan and let the roast rest in the pan for 10-15 minutes.
  8. 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

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

% 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.