Herb Crusted Beef Ribeye Roast

An herb-crusted beef ribeye roast is a main dish worthy of any Sunday dinner or holiday feast. A simple herb and garlic crust coats this boneless beef ribeye roast, ensuring fabulous flavor in every bite. The recipe includes a tangy red wine pan sauce.

The roast stays incredibly tender thanks to the gentle finish at a lower temperature. Paired with a silky red wine pan sauce, it’s a classic centerpiece that needs little more than potatoes and a vegetable to make a memorable meal.

The tender, juicy roast pairs perfectly with comforting sides. Add creamy mashed potatoes, steamed or roasted vegetables, or a fresh salad. And if you have leftovers, don’t let them go to waste—pile them into hearty sandwiches or turn them into a rich, satisfying cottage pie.

Ingredient Notes

• Boneless ribeye roast – Known for tenderness and rich marbling; 3–4 pounds is ideal for even roasting.
• Olive oil & Dijon mustard – Help the garlic and herbs adhere to the surface.
• Garlic – Freshly grated gives the rub more intensity.
• Kosher salt & black pepper – Essential for flavor penetration and crust formation.
• Fresh parsley, thyme & tarragon – Bright, aromatic herbs that balance the richness of the beef.
• Red wine – Use something you enjoy drinking; Cabernet or Merlot both work well.
• Beef broth – Low-sodium broth provides depth without oversalting.
• Butter – Finishes the pan sauce with shine and smooth texture.
• Worcestershire – Adds umami and balance to the sauce.

Steps to Make Herb Crusted Beef Ribeye Roast

1. Preheat the oven and let the roast sit at room temperature briefly.
2. Combine olive oil, garlic, and Dijon, then rub over the roast.
3. Mix salt, pepper, and herbs, and roll the roast in the mixture to coat.
4. Tie the roast if needed for even shape and cooking.
5. Place the roast on a rack in a roasting pan.
6. Start at high heat, then roast at a lower temperature until the desired doneness.
7. Tent the roast with foil and let it rest before slicing.

Red Wine Pan Sauce

8. Pour off excess fat from the pan, leaving about 1 tablespoon of drippings.
9. Deglaze with red wine over medium heat, scraping up browned bits.
10. Add broth, Dijon, and Worcestershire, and simmer until reduced.
11. Finish with butter and season to taste before serving.

Recipe Variations

• Garlic rosemary crust. Replace tarragon with rosemary for a classic steakhouse-style blend.
• Peppercorn crust. Coarsely crushed peppercorns add bold, aromatic heat.
• Herb butter roast. Mix softened butter with herbs and spread over the roast for added richness.
• Balsamic pan sauce. Add a splash of balsamic vinegar with the wine for a sweeter glaze.

Herb Crusted Beef Ribeye Roast

Diana Rattray

Special enough for a holiday meal but simple enough for a Sunday dinner, this herb-crusted boneless ribeye roast is full of flavor and incredibly tender. A quick garlic and herb rub adds richness, while a red wine pan sauce ties it all together.

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Servings 8 servings

Calories 533

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Course Beef, Christmas, Sunday Dinner

Prep Time 15 minutes minutes

Cook Time 1 hour hour 15 minutes minutes

Total Time 1 hour hour 30 minutes minutes

Ingredients

  

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• 4 to 5 pounds rib eye, boneless
• 2 tablespoons olive oil
• 2 cloves garlic, grated or finely minced
• 1 teaspoon Dijon mustard
• 2 teaspoons kosher salt
• 1 tablespoon coarsely ground black pepper
• 3 tablespoons chopped fresh parsley
• 2 teaspoons chopped fresh thyme leaves
• 2 teaspoons chopped fresh tarragon

For the Pan Sauce

• Pan drippings
• 1/2 cup red wine, Cabernet, Merlot, or whatever you’re serving
• 1 cup beef broth, preferably low sodium
• 1 tablespoon Dijon mustard, optional for depth
• 1 teaspoon Worcestershire sauce
• 1 tablespoon unsalted butter, cold
• Salt and freshly ground black pepper, to taste

Instructions

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• Preheat the oven to 450°F.
• Pat the roast dry with paper towels and let it sit at room temperature for about 30 to 45 minutes if time allows—this helps ensure even cooking.
• In a small bowl, combine the olive oil, minced garlic, and Dijon mustard . Rub the mixture all over the surface of the roast.
• In a separate bowl, mix together the salt, pepper, and herbs. Spread the mixture on a sheet of wax paper or parchment. Roll the roast in the herb mixture to coat it evenly on all sides.
• Tie the roast with kitchen twine in 2 to 3 spots, if necessary, to create an even shape for uniform cooking.
• Place the roast on a rack in an open roasting pan.
• Roast at 450°F for 20 minutes, then reduce the oven temperature to 325°F (without opening the oven door). Continue roasting for about 15 to 18 minutes per pound, or until an instant-read thermometer inserted into the thickest part of the roast registers 135°F for medium-rare or 145°F for medium.
• Remove the roast from the oven, tent it loosely with foil, and let it rest for at least 15 minutes before slicing—this helps the juices redistribute.
• Slice thinly and serve with your favorite sides. 

Pan Sauce

• After removing the roast from the pan to rest, carefully pour off excess fat, leaving about 1 tablespoon of drippings and any browned bits.
• Place the roasting pan across two burners over medium heat. Add the red wine and scrape up the browned bits with a wooden spoon.
• Let the wine simmer for about 2 minutes, then stir in the beef broth, Dijon mustard (if using), and Worcestershire sauce.
• Simmer until reduced by about half and slightly thickened, 5 to 7 minutes.
• Off heat, swirl in the butter to finish the sauce and season with salt and pepper to taste.
• Strain if you prefer a smoother sauce. Serve warm with sliced roast.

Notes

Here are some guidelines for temperature, but keep in mind that the internal temperature will rise about 5°F during the resting period. 

 

• Rare: 120°F to 125°F (49°C to 52°C)​
• Medium-Rare: 130°F to 135°F (54°C to 57°C)​
• Medium: 140°F to 145°F (60°C to 63°C)​

Nutrition

Calories: 533kcalCarbohydrates: 1gProtein: 46gFat: 37gSaturated Fat: 16gPolyunsaturated Fat: 2gMonounsaturated Fat: 18gTrans Fat: 0.1gCholesterol: 142mgSodium: 849mgPotassium: 656mgFiber: 0.1gSugar: 0.2gVitamin A: 80IUVitamin C: 0.3mgCalcium: 23mgIron: 4mg

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.

Keyword bonless beef rib roast, prime rib, rib roast

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