Herbed Butter-Rubbed Ribeye Roast Recipe
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.
- 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
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
- 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.
- 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.
- 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.
- 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.
- 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.
- 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.
- 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
