beef rib eye roast bone in recipe

Written ByJenny Smyth Posted on
beef rib eye roast bone in recipe
Jump to Recipe Jump to Video Print Recipe

The Best beef rib eye roast bone in recipe

I’ve been cooking for my family for over a decade, and I can honestly say that the beef rib eye roast bone in recipe is one of our absolute favorites. It’s a classic dish that never fails to impress, and it’s incredibly easy to make.

The first time I made this recipe, I was amazed by how tender and flavorful the meat was. My kids, who are notoriously picky eaters, devoured the entire roast in one sitting.

Since then, it’s become a staple in our household, and we’ve even started serving it at family gatherings and holiday meals. The best part?

It’s incredibly versatile – you can serve it with a variety of sides, from mashed potatoes to roasted vegetables to crusty bread. And let’s not forget about the health benefits – beef is a great source of protein and iron, making this dish a guilt-free option for families looking for hearty meals.

I’ve experimented with different cooking techniques over the years, but this recipe remains one of my go-to methods for achieving that perfect balance of flavor and tenderness. Whether you’re cooking for a small family dinner or a larger crowd, this recipe is sure to please.

The key to success lies in choosing high-quality ingredients – look for grass-fed beef and fresh herbs to get the best results.

Herb Crusted Bone In Beef Rib Eye Roast

Herb Crusted Bone In Beef Rib Eye Roast

4.6 from 1437 votes

A show stopping bone in rib eye roast coated with fresh herbs and garlic, roasted to a perfect medium rare. This impressive main course is surprisingly simple to prepare and delivers juicy, flavorful slices every time.

Prep Time20 mins
Cook Time1 hour 30 mins
Resting Time0 mins
Total Time1 hour 50 mins
Servings: 6Cuisine: InternationalCalories: 650 kcal

🥘Ingredients

For the Roast

1 (5 pound) bone in beef rib eye roast
2 tablespoons olive oil
2 tablespoons kosher salt
1 tablespoon black pepper

For the Herb Crust

1/4 cup fresh rosemary, finely chopped
1/4 cup fresh thyme leaves
6 cloves garlic, minced
2 tablespoons Dijon mustard

👨‍🍳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 and let it rest on a cutting board.
3Preheat the oven to 450 degrees Fahrenheit.
4In a small bowl, combine the chopped rosemary, thyme, minced garlic, and Dijon mustard to form a paste.
5Rub the entire roast with olive oil, then season generously with kosher salt and black pepper.
6Spread the herb paste evenly over the surface of the meat, pressing gently to adhere.
7Place the roast bone side down on a rack in a roasting pan.
8Roast at 450 degrees Fahrenheit for 20 minutes to create a deep brown crust.
9Reduce the oven temperature to 325 degrees Fahrenheit without opening the door.
10Continue roasting until the internal temperature reaches 130 degrees Fahrenheit for medium rare, about 60 to 70 more minutes.
11Remove the roast from the oven and tent loosely with aluminum foil.
12Let it rest for 20 minutes before carving to allow the juices to redistribute.
13Slice the roast between the bones to separate into individual rib eye steaks, or carve along the bone to remove it and slice the meat across the grain.
Serve warm.

🔧Equipment

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

📊Nutrition Facts (per serving)

🔥Calories: 650 kcal🧈Total Fat: 48g💛Saturated Fat: 20g❤️Cholesterol: 175mg🧂Sodium: 900mg🌾Total Carbs: 2g🥦Dietary Fiber: 0g🍬Sugars: 0g🥩Protein: 52g

📝Notes

For accurate doneness, use an instant read thermometer inserted into the thickest part of the meat away from the bone. Letting the roast rest is essential for juicy slices.

Watch Video Of How Herb Crusted Bone In Beef Rib Eye Roast Works

To store leftovers, wrap the roast tightly in foil or plastic wrap and keep it in the refrigerator for up to four days. For reheating, slice the meat and warm it gently in a low oven at 300 degrees with a little beef broth to keep it moist.

You can also reheat slices in a skillet over medium low heat for a few minutes per side. I like to serve leftover slices on sandwiches with horseradish and arugula or chop it up for a hearty beef hash with potatoes and onions.

This roast is versatile and the leftovers are just as delicious as the first meal. It is always a good idea for family gatherings because it feeds many people and the bone adds so much flavor.

I make it for Christmas, Easter, and even casual Sunday dinners and it never disappoints.

❓ Frequently Asked Questions About Herb Crusted Bone In Beef Rib Eye Roast

Q: Can I reheat leftover beef rib eye roast bone in safely?

A: Yes! Reheat leftovers by covering the dish with foil and warming them gently until they’re hot throughout. Be cautious when reheating – undercooked meat can be hazardous to health.

Similar Posts