Herbed Butter-Rubbed Ribeye Roast Recipe

Introduction

This ribeye roast recipe delivers a tender and flavorful centerpiece perfect for special occasions or a hearty family meal. Coated in an herbed garlic butter, the roast develops a delicious crust while staying juicy inside.

Ingredients

• 6 pound boneless ribeye roast
• 1 cup unsalted butter, room temperature
• 2 teaspoons ground black pepper
• 4 tablespoons kosher salt
• 2 tablespoons fresh rosemary, chopped
• 1 tablespoon fresh thyme, chopped
• 4 tablespoons fresh garlic, minced

Instructions

1. Step 1: Place a roasting rack in a large roasting pan. Tie butcher’s twine tightly around the ribeye roast every 1 ½ to 2 inches. Let the roast sit at room temperature for up to 2 hours.
2. Step 2: In a bowl, combine the softened butter with kosher salt, black pepper, rosemary, thyme, and garlic to make the herbed butter.
3. Step 3: Preheat the oven to 475 degrees Fahrenheit. Rub the herbed butter evenly all over the outside of the roast.
4. Step 4: Roast the meat at 475°F for 15 minutes. Then reduce the oven temperature to 350°F and continue roasting for 13 to 15 minutes per pound until the internal temperature reaches 125°F for medium-rare.
5. Step 5: Remove the roast from the oven. Transfer it to a serving plate and cover loosely with foil. Let it rest for 25 to 30 minutes before slicing.
6. Step 6: Slice the roast and serve with au jus and horseradish if desired.

Tips & Variations

• For medium doneness, roast until the internal temperature reaches 135°F; for well done, aim for 145°F.
• Allowing the roast to rest ensures juices redistribute and the meat stays moist.
• If fresh herbs aren’t available, dried rosemary and thyme can be used at half the quantity.

Storage

Store leftover ribeye roast in an airtight container in the refrigerator for up to 3 days. Reheat gently in the oven or microwave to keep it tender. Slicing thinly before reheating helps maintain juiciness.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use a bone-in ribeye roast for this recipe?

Yes, a bone-in ribeye roast will work well. Just adjust the roasting time slightly as bone-in cuts may take a bit longer to cook through.

What is the purpose of tying butcher’s twine around the roast?

Tying the roast helps it keep its shape during cooking, promoting even cooking and making slicing easier after resting.

Herbed Butter-Rubbed Ribeye Roast Recipe

Pin Recipe

Print Recipe

★★★★★

4.4 from 50 reviews

This flavorful ribeye roast recipe features a succulent 6-pound boneless ribeye seasoned with a savory herbed butter blend of garlic, rosemary, thyme, salt, and pepper. Slow-roasted to a perfect medium-rare, it’s an impressive centerpiece for any special occasion or holiday dinner, promising juicy, tender meat with a rich crust.

• Author: Clara
• Prep Time: 15 minutes plus up to 2 hours resting at room temperature
• Cook Time: Approximately 1 hour 30 minutes (depends on weight and desired doneness)
• Total Time: Approximately 3 hours including resting and prep
• Yield: 8 to 10 servings 1x
• Category: Main Course
• Method: Roasting
• Cuisine: American

Ingredients

Scale 1x2x3x

Ribeye Roast

• 6 pound boneless ribeye roast

Herbed Butter Rub

• 1 cup unsalted butter, room temperature
• 4 tablespoons kosher salt
• 2 teaspoons ground black pepper
• 2 tablespoons fresh rosemary, chopped
• 1 tablespoon fresh thyme, chopped
• 4 tablespoons fresh garlic, minced

Instructions

1. Prepare: Place a roasting rack inside a large roasting pan. Tie butcher’s twine tightly around the ribeye roast every 1½ to 2 inches to maintain its shape during roasting. Remove the roast from the refrigerator and let it sit at room temperature for up to 2 hours to ensure even cooking.
2. Make the Herbed Butter: In a bowl, combine the softened unsalted butter with kosher salt, ground black pepper, chopped rosemary, chopped thyme, and minced garlic. Mix thoroughly to create a uniformly seasoned herbed butter.
3. Butter the Roast: Preheat your oven to 475°F (245°C). Rub the prepared herbed butter generously all over the exterior of the ribeye roast, coating it evenly to infuse flavor and aid in browning.
4. Initial Searing Roast: Place the buttered roast on the roasting rack and put it in the preheated oven. Roast at 475°F for 15 minutes to develop a flavorful crust.
5. Lower Temperature Roast: After 15 minutes, reduce the oven temperature to 350°F (175°C). Continue roasting the ribeye for an additional 13 to 15 minutes per pound, cooking until the internal temperature reaches 125°F (52°C) for medium-rare doneness. Use a meat thermometer inserted into the center to check.
6. Rest the Meat: Remove the roast from the oven and transfer it to a plate or carving board. Tent it loosely with aluminum foil and allow it to rest for 25 to 30 minutes. Resting lets the juices redistribute, resulting in a juicier slice.
7. Serve: Slice the roast to desired thickness and serve with optional au jus and horseradish sauce for added flavor.

Notes

• For different doneness levels, adjust the internal temperature as follows: 120°F for rare, 135°F for medium, and 145°F for well done.
• Allowing the roast to come to room temperature before cooking ensures more even cooking inside and out.
• Using fresh herbs and garlic in the butter elevates the flavor and aroma of the roast.
• If a roasting pan with a rack is unavailable, use a wire rack set inside a baking sheet to elevate the roast.
• Letting the roast rest after cooking is crucial for juiciness and easier slicing.

Keywords: ribeye roast, roast beef, herbed butter, garlic roast, holiday roast, medium-rare roast, beef roast