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 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.

What to Serve With Roast Beef
Potatoes
Vegetables
Fresh & Crunchy Salads
For a Twist
How to Store Leftover Herb Crusted Roast Beef
Let the roast beef cool completely before storing. Wrap slices tightly in foil or place them in an airtight container. Store in the refrigerator for up to 4 days.
For longer storage, freeze individual portions in freezer-safe bags or containers. Remove as much air as possible to prevent freezer burn. Frozen roast beef will keep well for up to 3 months. Thaw in the fridge overnight before reheating.
To reheat, warm gently in a covered skillet with a splash of broth or water to keep it moist, or use the oven at 300°F until heated through.
PrintHerb Crusted Beef Ribeye Roast
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.
- Prep Time: 15 minutes
- Cook Time: 1 hour 15 minutes
- Total Time: 1 hour 30 minutes
- Yield: 8 servings 1x
- Category: Beef, Christmas, Sunday Dinner
- Method: Roast
Ingredients
- 3 to 4 pounds boneless rib eye roast
- 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
- Salt and freshly ground black pepper, to taste
- Pan drippings from the roast (remove most fat if there’s a lot)
Instructions
- 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.
🍷 Red Wine Pan Sauce Instructions
- 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.
Equipment

12-Inch Lodge Seasoned Cast Iron Skillet
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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)