Herb Crusted Ribeye Roast
This herb-crusted rib eye roast is the perfect roast for a holiday meal. For best flavor, season the beef and refrigerate it for a few hours before roasting.
Plenty of garlic and dried herbs season this perfectly roasted ribeye. The USDA recommends the minimum safe temperature of 145 F, but for medium rare, remove the roast from the oven when it reaches about 130 F. The temperature will rise about 5 degrees as it rests.
This herb-crusted ribeye roast is an impressive centerpiece for holidays and special occasions, yet wonderfully simple to prepare. A coating of garlic, rosemary, thyme, and olive oil infuses the roast with deep savory flavor while helping the exterior brown beautifully.
The ribeye’s natural marbling keeps the meat tender and juicy as it roasts, and the herb crust adds a fragrant, flavorful finish. Whether you’re serving a small dinner or a festive gathering, this roast is as reliable as it is show-stopping.
What You’ll Like About This Dish
Beautiful presentation. The herb crust roasts to a rich, golden finish that looks stunning on any table.
Easy seasoning. A simple blend of garlic, rosemary, thyme, and olive oil gives the meat incredible flavor.
Perfect for gatherings. Feeds a group, slices well, and makes an elegant main course.
Wonderful leftovers. Leftover rib roast is delicious in sandwiches, wraps, or hash.
Ingredient Notes
- Rib eye roast: A boneless prime rib, naturally tender and well-marbled.
- Garlic: Fresh minced garlic forms the base of the herb crust.
- Kosher salt: Essential for seasoning the roast thoroughly.
- Black pepper: Coarsely ground for best flavor and texture.
- Dried rosemary & thyme: Classic herbs that pair perfectly with beef.
- Olive oil: Helps the herb mixture adhere and promotes browning.
Steps to Make Herb Crusted Ribeye Roast
- Pat the roast dry with paper towels.
- Mince the garlic and combine it with herbs, salt, pepper, and olive oil.
- Rub the mixture all over the roast and refrigerate for a few hours.
- Bring the roast to room temperature before cooking.
- Heat the oven and place the roast on a rack in a roasting pan.
- Roast until it reaches your preferred doneness.
- Tent with foil and rest before slicing across the grain.
Tips
- Patting the roast very dry helps the herb crust adhere and brown properly.
- Letting the roast rest before slicing ensures juicy, evenly cooked slices.
- Use an instant-read thermometer for accuracy — rib roasts can overcook quickly.
- Rub the herb mixture under any loose fat cap if possible to season the meat directly.
- For a crisper crust, start the roast at 450°F for 15 minutes, then reduce to 350°F.
Recipe Variations
- Garlic-mustard crust. Add 1 tablespoon Dijon mustard to the herb mixture for tang.
- Fresh herb version. Replace dried rosemary and thyme with 1 tablespoon each of fresh chopped herbs.
- Peppercorn crust. Add cracked peppercorns for a bold, steakhouse-style finish.
- Smoked salt twist. Swap regular salt for smoked salt to add subtle smokiness.
- Horseradish finish. Serve with a creamy horseradish sauce or mix prepared horseradish into the herb rub.
- Roasted garlic version. Use mashed roasted garlic for a sweeter, mellower flavor.
Serving Suggestions
- Serve with mashed potatoes, roasted potatoes, or Yorkshire puddings.
- Pair with green beans, asparagus, or butternut squash.
- Add a simple pan gravy or au jus for extra richness.
- Garnish with fresh herbs for an attractive presentation.
How to Store
Refrigerate: Store leftover sliced roast in an airtight container for 3 to 4 days.
Freeze: Wrap tightly in freezer paper or foil and freeze for up to 3 months.
Reheat: Warm gently in a 300°F oven, wrapped in foil, to keep the meat moist.
Herb Crusted Ribeye Roast
Ingredients
- 5 to 6 pounds ribeye, boneless prime rib
- 6 cloves garlic
- 3 teaspoons kosher salt
- 1 teaspoon coarsely ground black pepper
- 1/2 teaspoon dried leaf thyme
- 1/2 teaspoon dried rosemary, crumbled
Instructions
- Pat the rib eye roast with paper towels to dry.
- Peel the garlic; mince it finely.
- In a bowl, combine the garlic with the olive oil, thyme, rosemary, kosher salt, and coarsely ground black pepper. Mix well.
- Place the roast on a rack in a roasting pan and rub it all over with the herb and garlic mixture. Cover with plastic wrap and refrigerate the roast for at least 2 hours, or up to 12 hours.
- Remove the roast from the refrigerator and let it come to room temperature.
- Heat the oven to 350 F.
- Remove the plastic wrap and place the roast in the oven.
- Roast the rib eye for about 15 to 17 minutes per pound, or until the roast registers about 135 F (medium-rare) to 145 F( medium) on an instant-read thermometer. The USDA recommends a minimum safe temperature of 145 F for beef (160 F for ground beef).
- Tent the roast with foil and let it rest for about 15 minutes before slicing. Slice the beef across the grain.
Nutrition
Disclaimer:
Our nutritional information is based on a third-party application that analyzes the ingredients list to determine the values. The information is meant to be helpful, but should be considered an estimate. Values may differ depending on measurements, brands, serving variations, and database availability.
