Herb Crusted Beef Ribeye Roast

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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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Prep Time 15 minutes mins

Cook Time 1 hour hr 15 minutes mins

Other TimeRoom Temp and Resting Times 1 hour hr

Total Time 2 hours hrs 30 minutes mins

Ingredients

  

1x2x3x

• 4 to 5 pounds ribeye beef roast
• 2 tbsp olive oil
• 2 cloves garlic, grated or finely minced
• 1 tsp Dijon mustard
• 2 tsp kosher salt
• 1 tbsp coarsely ground black pepper
• 3 tbsp chopped fresh parsley
• 2 tsp chopped fresh thyme leaves
• 2 tsp chopped fresh tarragon

For the Pan Sauce

• 1 tbsp pan drippings
• ½ cup red wine, Cabernet, Merlot, or whatever you’re serving
• 1 cup beef broth, preferably low sodium
• 1 tbsp Dijon mustard, optional for depth
• 1 tsp Worcestershire sauce
• 1 tbsp unsalted butter, cold
• Salt and freshly ground black pepper, to taste

Recommended Equipment

• Roasting pan with rack

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.
  4 to 5 pounds ribeye beef roast
• In a small bowl, combine the olive oil, grated or minced garlic, and Dijon mustard. Rub the mixture all over the surface of the roast.
  2 tbsp olive oil | 2 cloves garlic | 1 tsp Dijon mustard
• In a separate bowl, mix together the kosher salt, coarsely ground black pepper, and herbs. Press the herb mixture onto the roast to evenly coat it.
  2 tsp kosher salt | 1 tbsp coarsely ground black pepper | 3 tbsp chopped fresh parsley | 2 tsp chopped fresh thyme leaves | 2 tsp chopped fresh tarragon
• 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 a roasting pan.
• Roast at 450°F for 20 minutes, then reduce the oven temperature to 325°F (without opening the oven door). Continue roasting until an instant-read thermometer inserted into the thickest part of the roast registers 125°F to 130°F for medium-rare or 135°F to 140°F for medium. The roast will continue to rise in temperature as it rests.
• Remove the roast from the oven, transfer it to a platter, and tent it loosely with foil. Let it rest for at least 15 minutes before slicing—this helps redistribute the juices.
• 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 in the pan.
  1 tbsp pan drippings
• Place the roasting pan across two burners over medium heat. Add the red wine and scrape up the browned bits with a wooden spoon.
  1/2 cup red wine
• Let the wine simmer for about 2 minutes, then stir in the beef broth, Dijon mustard (if using), and Worcestershire sauce.
  1 cup beef broth | 1 tbsp Dijon mustard | 1 tsp Worcestershire sauce
• Simmer until reduced by about half and slightly thickened, 5 to 7 minutes.
• Remove the pan from the heat and swirl in the butter to finish the sauce. Season with salt and pepper to taste.
  1 tbsp unsalted butter | Salt and freshly ground black pepper
• Strain if you prefer a smoother sauce. Serve warm with the sliced ribeye roast.

Notes

Keep in mind that the internal temperature will usually rise about 5°F during the resting time. For best results, remove the roast from the oven when it is slightly below your desired final temperature.

Approximate final temperatures after resting:

• Rare: 120°F to 125°F
• Medium-rare: 130°F to 135°F
• Medium: 140°F to 145°F

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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