Herb 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.
Ingredients
- 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
- 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.
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