This herb crusted rib-eye roast recipe is easy and delicious. Moist and juicy with the most delicious garlic herb crust on the outside.
This is a stunning dish that will impress family and friends for a holiday dinner or Sunday supper with hardly any work. The rosemary, thyme, and garlic butter add tons of flavor to a rib eye roast. With the most delicious gravy made from the drippings.
Is prime rib and rib eye the same thing?
Close, but not exactly. Prime rib is sometimes called standing rib roast because the large bones enable it to stand on its own while roasting.
I prefer ribeye roast, to me rib eye is one of the best cuts of beef. It is generally smaller, and still well marbled with a nice fat cap. It slices beautifully.
Do I have to tie up a rib eye roast?
Often people tie up a roast to help hold it together for a more perfect appearance. But it is definitely an option not everybody wants to do. Here is a how to video.
Tips for making a rib eye roast
- Tieing up the roast is optional, but always makes a prettier presentation. (Here is a tutorial)
- Let the meat come to room temperature about 1 hour for even cooking.
- A meat thermometer is a must
- Let rest 30 minutes before slicing.
What to serve with this herb-crusted roast?
- Garlic Mashed potatoes
- Chipotle Maple Mashed Sweet Potatoes
- Garlic Parmesan Dinner Rolls
- Parmesan Roasted Broccoli
- Oven Roasted Asparagus
- 5 pound rib eye roast
- 1 large onion. Peeled and cut into three large slices
- 6 garlic cloves, peeled
- 5 sprigs of thyme
- 3 sprigs of rosemary
- 10 tablespoon butter, softened
- 5 cloves garlic, minced
- 2 teaspoons fresh thyme, chopped
- 2 teaspoons fresh rosemary, chopped
- 2 teaspoons kosher salt
- 1 teaspoon black pepper
- 1 1/2 cups beef stock
- 1/2 cup red wine
- 1 tablespoon cornstarch
- Bring rib eye to room temp (about 1 hour)
- Tie up the roast with twine if desired (Here is a tutorial)
- Preheat oven 450 degrees
- Mix together the garlic butter and set aside.
- Place onions and garlic cloves in an oven-safe skillet or baking pan.
- Rub ¾ of the butter mixture all over the roast, even the bottom.
- Place roast fat side up on top of the onions and garlic.
- Roast for 20 minutes
- Reduce heat to 250 degrees and remove the roast from the oven and slather the remaining butter on top.
- Roast for another 1 1/2-hours for medium-rare. Use a meat thermometer inserted into the thickest part of the roast to get to your desired doneness. Keep in mind the roast will continue to cook while resting, generally goes up about 5 degrees.
Rare: 120 degrees
Medium Rare: 125 degrees
Well Done 135 degree
- Remove roast from skillet and place on a baking sheet cover with foil and let rest 30 minutes.
For the gravy
1.Heat the skillet with onion and garlic on high heat. Add in the beef stock and red wine. Simmer 10-12 minutes to reduce
2.Add the cornstarch and 2 tablespoon water to a small bowl and mix it until combined. Pour half of the mixture into the gravy and whisk let the gravy simmer until it starts to thicken. Add the rest if you want it to be thicker.
3.Remove from heat and strain the onions and garlic out and pour the gravy in a gravy boat or serving dish.
I use Merlot or Cabernet.
You can sub the red wine for more beef stock.
Amount Per Serving Calories 1288Total Fat 94gSaturated Fat 45gTrans Fat 1gUnsaturated Fat 45gCholesterol 363mgSodium 1205mgCarbohydrates 7gFiber 1gSugar 2gProtein 100g
Nutrition Disclaimer: All information presented on this site is intended for informational purposes only. I am not a certified nutritionist and any nutritional information shared on butteryourbiscuit.com should only be used as a general guideline.