Plenty of garlic and dried herbs season this perfectly roasted rib eye. 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.
The boneless herb-crusted rib eye is an excellent roast for a special occasion or holiday meal. The roast should have at least 2 to 3 hours in the fridge after rubbing it with the herb and garlic mixture.
Herb Crusted Rib Eye Roast
An herb-crusted rib eye roast is the perfect main dish for a holiday dinner or special occasion meal. A simple mixture of dried herbs and garlic five it fantastic flavor.
- Prep Time: 15 minutes
- Marinate Time: 2 hours
- Cook Time: 1 1/2 hours
- Total Time: 0 hours
- Yield: 8 servings 1x
- Category: Beef, Sunday Dinner, Garlic
- Method: Roast
Ingredients
Scale
- 5 to 6 pounds rib eye roast (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.
