rib eye roast beef recipe

Written ByJenny Smyth Posted on
rib eye roast beef recipe
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The Best rib eye roast beef recipe

I’ve been making rib eye roast beef for my family for years, and it’s always a hit. This recipe is a staple in our household, and I love how it turns out every time.

The key to this recipe is the technique of roasting the beef in the oven, which brings out the natural flavors of the meat. I’ve tried other methods, but roasting is by far the best way to cook a rib eye roast.

It’s easy to do and requires minimal preparation, making it perfect for a weeknight dinner or a special occasion. My kids love when I serve this dish with roasted vegetables and mashed potatoes, and it’s always a treat to see them enjoy a home-cooked meal.

The best part about this recipe is that it’s incredibly easy to make and requires minimal ingredients. I’ve experimented with different seasonings and spices, but the classic combination of salt, pepper, and garlic always seems to do the trick.

The result is a beautifully cooked roast that’s both tender and flavorful. I’ve also found that using a high-quality beef makes all the difference in this recipe.

The more marbling in the meat, the more tender it will be after cooking. I recommend using a USDA Prime or Choice grade beef for the best results.

Perfect Rib Eye Roast Beef

Perfect Rib Eye Roast Beef

4.5 from 1701 votes

A succulent rib eye roast beef with a perfectly seared crust and tender, juicy interior. This recipe uses a high-heat sear followed by slow roasting to achieve a beautiful medium-rare finish.

Prep Time20 mins
Cook Time1 hour 30 mins
Resting Time0 mins
Total Time1 hour 50 mins
Servings: 6Cuisine: InternationalCalories: 550 kcal

🥘Ingredients

For the Roast

1 (4-pound) boneless rib eye roast
2 tablespoons olive oil
2 teaspoons kosher salt
1 teaspoon black pepper
4 cloves garlic, minced
2 tablespoons fresh rosemary, chopped
1 tablespoon fresh thyme leaves

For the Pan Jus

1 cup beef broth
1/4 cup dry red wine
1 tablespoon butter

👨‍🍳Directions

1Remove the rib eye roast from the refrigerator 1 hour before cooking to bring it to room temperature.
2Pat the roast dry with paper towels to ensure a good sear.
3Preheat your oven to 450°F (232°C).
4In a small bowl, mix the olive oil, kosher salt, black pepper, minced garlic, rosemary, and thyme into a paste.
5Rub the herb paste all over the roast, covering all sides evenly.
6Place the roast fat-side up on a rack set inside a roasting pan.
7Roast the beef at 450°F for 15 minutes to create a browned crust.
8Then reduce the oven temperature to 325°F (163°C) and continue roasting until the internal temperature reaches 125°F (52°C) for medium-rare, about 1 hour more.
9Remove the roast from the oven and tent it loosely with aluminum foil.
10Let it rest for 20 minutes; the temperature will rise to about 130°F (54°C) during this time.
11While the roast rests, place the roasting pan over medium heat on the stovetop.
12Add the beef broth and red wine, scraping up any browned bits from the bottom.
13Simmer for 3 minutes, then whisk in the butter until melted.
14Strain the jus through a fine-mesh sieve.
15Slice the roast against the grain into 1/2-inch thick slices.
16Serve immediately with the warm pan jus.

🔧Equipment

Roasting pan with rack
Meat thermometer
Chef’s knife
Cutting board
Aluminum foil

📊Nutrition Facts (per serving)

🔥Calories: 550 kcal🧈Total Fat: 38g💛Saturated Fat: 15g❤️Cholesterol: 135mg🧂Sodium: 780mg🌾Total Carbs: 2g🥦Dietary Fiber: 0g🍬Sugars: 0g🥩Protein: 46g

📝Notes

For accurate doneness, always use a meat thermometer. Letting the roast rest is crucial for juicy slices. Leftover roast beef makes excellent sandwiches.

Watch Video Of How Perfect Rib Eye Roast Beef Works

This rib eye roast beef recipe has been a staple in my household for years, and I’m confident it will become one in yours too!

It’s easy to make and requires minimal ingredients, making it perfect for any occasion or weeknight dinner.

One of my favorite things about this recipe is how versatile it is – you can serve it with roasted vegetables, mashed potatoes, or even over rice.

❓ Frequently Asked Questions About Rib Eye Roast Beef

Q: What type of beef should I use for this recipe?

For this recipe, you’ll want to use a high-quality rib eye roast. Look for one that’s at least 1 1/2 pounds and has plenty of marbling throughout the meat. This will ensure that your roast is tender and flavorful.

Q: How do I ensure my roast is cooked to perfection?

The key to cooking a perfect rib eye roast is to use a meat thermometer. Make sure your thermometer is inserted into the thickest part of the roast, avoiding any fat or bone. For medium-rare, aim for an internal temperature of 130°F to 135°F.

Q: Can I make this recipe on the stovetop instead of in the oven?

No, it’s not recommended to make this recipe on the stovetop. The high heat from stovetop cooking can cause the meat to burn or become tough.

Q: What if I don’t have time to let my roast rest before serving?

While it’s ideal to let your roast rest for at least 30 minutes before serving, you can still serve it immediately if you’re short on time.

Q: Can I use a different cut of beef instead of rib eye?

While you can use other cuts of beef for this recipe, keep in mind that they may not have the same level of tenderness or flavor as a rib eye roast.

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