Savor the ultimate centerpiece for your next gathering with these mouthwatering ribeye roast recipes. Whether you’re hosting a holiday feast or simply craving a comforting, hearty meal, this collection offers everything from classic herb-crusted roasts to innovative flavor twists that will impress every palate. Get ready to elevate your cooking game and discover your new favorite way to enjoy this premium cut of beef!
Classic Herb-Crusted Ribeye Roast
There’s nothing quite like a perfectly cooked ribeye roast to make any meal feel special. You’ll love how simple it is to create that restaurant-quality crust at home, and the aroma of fresh herbs will have everyone gathering in the kitchen.
Ingredients
For the roast:
– 1 (4 to 5 lb) ribeye roast
– 2 tbsp olive oil
– 1 tbsp kosher salt
– 1 tsp black pepper
For the herb crust:
– 1/4 cup fresh rosemary leaves, finely chopped
– 1/4 cup fresh thyme leaves
– 3 cloves garlic, minced
– 2 tbsp Dijon mustard
Instructions
1. Remove the ribeye roast from refrigerator and let it sit at room temperature for 1 hour to ensure even cooking.
2. Preheat your oven to 450°F and position a rack in the lower third of the oven.
3. Pat the roast completely dry with paper towels—this helps create a better crust.
4. Rub the entire surface of the roast with 2 tbsp olive oil.
5. Season all sides generously with 1 tbsp kosher salt and 1 tsp black pepper.
6. In a small bowl, combine 1/4 cup chopped rosemary, 1/4 cup thyme leaves, 3 minced garlic cloves, and 2 tbsp Dijon mustard to form a paste.
7. Spread the herb mixture evenly over the top and sides of the roast, pressing gently to adhere.
8. Place the roast fat-side up on a rack set in a roasting pan.
9. Insert an oven-safe meat thermometer into the thickest part of the roast, avoiding any bones.
10. Roast at 450°F for 15 minutes to develop a golden-brown crust.
11. Reduce oven temperature to 325°F without opening the oven door.
12. Continue roasting until the thermometer reads 125°F for medium-rare, about 1.5 to 2 hours.
13. Transfer the roast to a cutting board and tent loosely with foil.
14. Let rest for exactly 20 minutes—this allows juices to redistribute throughout the meat.
15. Slice against the grain into 1/2-inch thick portions and serve immediately.
Gorgeous doesn’t even begin to describe that crisp, herby crust giving way to juicy, pink perfection inside. Try serving thin slices over creamy mashed potatoes with the pan drippings drizzled on top, or pile it high on crusty bread for incredible sandwiches the next day.
Garlic Butter Ribeye Roast with Thyme
Brace yourself for the most incredible roast you’ll ever make. This garlic butter ribeye roast is juicy, flavorful, and surprisingly simple to pull off. You’re going to love how the thyme and garlic infuse every bite.
Ingredients
For the roast:
– 1 (4-pound) ribeye roast
– 2 tablespoons olive oil
– 1 tablespoon kosher salt
– 1 teaspoon black pepper
For the garlic butter:
– 1/2 cup unsalted butter, softened
– 4 cloves garlic, minced
– 2 tablespoons fresh thyme leaves
Instructions
1. Preheat your oven to 450°F and place a rack in a roasting pan.
2. Pat the ribeye roast completely dry with paper towels to ensure a good crust forms.
3. Rub the roast all over with olive oil, then season evenly with kosher salt and black pepper.
4. Place the roast fat-side up on the rack in the roasting pan.
5. Roast at 450°F for 15 minutes to sear the exterior and lock in juices.
6. Reduce the oven temperature to 325°F and continue roasting for about 1 hour and 30 minutes, or until a meat thermometer inserted into the thickest part reads 135°F for medium-rare.
7. While the roast cooks, mix the softened butter, minced garlic, and fresh thyme leaves in a small bowl until well combined.
8. Remove the roast from the oven when it reaches 135°F and let it rest on a cutting board for 15 minutes; the internal temperature will rise to about 145°F during resting.
9. Slice the roast against the grain into 1-inch thick portions.
10. Top each slice with a generous dollop of the garlic thyme butter, allowing it to melt over the warm meat.
What a showstopper! The crust is perfectly seasoned and crisp, while the interior stays incredibly tender and pink. Serve it sliced over mashed potatoes or with roasted vegetables to soak up all that garlic butter goodness.
Smoked Ribeye Roast with Dry Rub
You know that feeling when you want something impressive but don’t want to fuss? This smoked ribeye roast delivers big flavor with minimal effort. Let’s get that beautiful crust and juicy interior going.
Ingredients
For the Dry Rub
– 1/4 cup coarse kosher salt
– 2 tbsp black pepper
– 1 tbsp garlic powder
– 1 tbsp onion powder
– 2 tsp smoked paprika
For Smoking
– 1 (5 lb) ribeye roast
– 2 cups hickory wood chips, soaked in water for 30 minutes
Instructions
- Preheat your smoker to 225°F using indirect heat.
- Pat the 5 lb ribeye roast completely dry with paper towels.
- Combine 1/4 cup coarse kosher salt, 2 tbsp black pepper, 1 tbsp garlic powder, 1 tbsp onion powder, and 2 tsp smoked paprika in a small bowl.
- Rub the spice mixture evenly over all surfaces of the roast, pressing gently to adhere.
- Drain the 2 cups of soaked hickory wood chips and add them to the smoker box.
- Place the seasoned roast directly on the smoker grate, fat side up.
- Close the smoker lid and smoke for 3 hours, maintaining a steady 225°F temperature.
- Insert a meat thermometer into the thickest part of the roast, avoiding bone or fat.
- Continue smoking until the internal temperature reaches 125°F for medium-rare, about 1-1.5 additional hours.
- Remove the roast from the smoker and let it rest on a cutting board for 20 minutes.
- Slice against the grain into 1-inch thick portions and serve immediately.
The crust gives a satisfying crunch while the interior stays incredibly tender and pink. That smoky aroma pairs perfectly with roasted vegetables or creamy mashed potatoes for a show-stopping meal.
Slow-Cooked Ribeye Roast with Red Wine Jus
You know those cozy fall evenings that just beg for something hearty and impressive? This slow-cooked ribeye roast delivers exactly that—tender, juicy perfection with a rich red wine jus that’ll have everyone asking for seconds.
Ingredients
For the roast:
– 1 (4 lb) ribeye roast
– 2 tbsp olive oil
– 1 tbsp kosher salt
– 1 tsp black pepper
– 2 tsp garlic powder
For the red wine jus:
– 1 cup dry red wine
– 2 cups beef broth
– 1 tbsp cornstarch
– 2 tbsp cold water
– 2 sprigs fresh thyme
Instructions
1. Preheat your oven to 250°F.
2. Pat the ribeye roast completely dry with paper towels—this helps the crust form better.
3. Rub the roast all over with olive oil.
4. In a small bowl, mix together kosher salt, black pepper, and garlic powder.
5. Evenly coat the entire roast with the spice mixture.
6. Place the roast on a rack in a roasting pan, fat side up.
7. Insert an oven-safe meat thermometer into the thickest part of the roast, avoiding bone.
8. Roast at 250°F until the internal temperature reaches 125°F for medium-rare, about 2.5 to 3 hours.
9. Remove the roast from the oven and transfer to a cutting board; let it rest for 20 minutes—don’t skip this, as it keeps the juices in!
10. While the roast rests, place the roasting pan on the stovetop over medium heat.
11. Pour in the dry red wine to deglaze the pan, scraping up all the browned bits with a wooden spoon.
12. Add the beef broth and fresh thyme sprigs, then bring to a simmer.
13. In a small bowl, whisk together cornstarch and cold water until smooth.
14. Slowly whisk the cornstarch mixture into the simmering sauce to thicken it.
15. Cook for 2-3 minutes until the jus is slightly thickened, then remove the thyme sprigs.
16. Slice the roast against the grain into ½-inch thick pieces.
17. Serve the sliced roast drizzled with the red wine jus.
Gorgeous and melt-in-your-mouth tender, this roast has a savory crust that gives way to juicy, pink perfection inside. The red wine jus adds a deep, aromatic richness that pairs beautifully with mashed potatoes or roasted veggies—perfect for a special dinner that feels effortlessly impressive.
Peppercorn-Crusted Ribeye Roast with Horseradish Sauce
Just imagine this: you’re hosting a holiday dinner and want to impress everyone with a showstopping main course. This peppercorn-crusted ribeye roast delivers big flavor with minimal fuss, and that creamy horseradish sauce cuts through the richness perfectly.
Ingredients
For the roast:
– 1 (4-pound) ribeye roast
– 2 tablespoons olive oil
– 3 tablespoons whole black peppercorns, coarsely crushed
– 1 tablespoon kosher salt
For the sauce:
– 1 cup sour cream
– 3 tablespoons prepared horseradish
– 1 tablespoon Dijon mustard
– 1 teaspoon white wine vinegar
– 1/4 teaspoon salt
Instructions
1. Remove the ribeye roast from the refrigerator and let it sit at room temperature for 1 hour to ensure even cooking.
2. Preheat your oven to 450°F and position a rack in the center.
3. Pat the roast completely dry with paper towels to help the crust adhere better.
4. Rub the entire surface of the roast with 2 tablespoons of olive oil.
5. Press 3 tablespoons of coarsely crushed black peppercorns and 1 tablespoon of kosher salt firmly onto all sides of the roast.
6. Place the roast fat-side up on a rack set in a roasting pan.
7. Insert an oven-safe meat thermometer into the thickest part of the roast, avoiding any bones.
8. Roast at 450°F for 15 minutes to create a flavorful crust.
9. Reduce the oven temperature to 325°F without opening the oven door.
10. Continue roasting until the thermometer reads 125°F for medium-rare, about 1.5-2 hours.
11. Transfer the roast to a cutting board and let it rest for 20 minutes to allow juices to redistribute.
12. While the roast rests, combine 1 cup sour cream, 3 tablespoons prepared horseradish, 1 tablespoon Dijon mustard, 1 teaspoon white wine vinegar, and 1/4 teaspoon salt in a small bowl.
13. Stir the sauce ingredients until fully combined and smooth.
14. Refrigerate the horseradish sauce until ready to serve to keep it chilled and fresh.
15. Slice the rested roast against the grain into 1/2-inch thick portions.
What makes this roast truly special is the contrast between the spicy, crunchy peppercorn crust and the tender, juicy interior. The horseradish sauce adds a cool, tangy kick that balances everything beautifully—try serving it with roasted potatoes and a simple green salad for a complete meal that feels both elegant and comforting.
Cajun-Spiced Ribeye Roast with Onion Gravy
Dinner just got a whole lot more exciting with this Cajun-spiced ribeye roast! You’re going to love how the bold spices pair with that rich onion gravy—it’s perfect for impressing guests or treating yourself. Let’s get cooking!
Ingredients
For the roast:
– 1 (4-pound) ribeye roast
– 2 tablespoons olive oil
– 2 tablespoons Cajun seasoning
– 1 teaspoon salt
– 1/2 teaspoon black pepper
For the onion gravy:
– 2 large yellow onions, thinly sliced
– 3 tablespoons unsalted butter
– 2 tablespoons all-purpose flour
– 2 cups beef broth
– 1/2 cup heavy cream
– Salt and pepper to season
Instructions
1. Preheat your oven to 375°F.
2. Pat the ribeye roast dry with paper towels—this helps the seasoning stick better and creates a crispier crust.
3. Rub the roast all over with olive oil.
4. In a small bowl, mix together the Cajun seasoning, salt, and black pepper.
5. Generously coat the entire roast with the seasoning mixture.
6. Place the roast in a roasting pan, fat side up.
7. Roast in the preheated oven for 1 hour and 15 minutes, or until a meat thermometer inserted into the thickest part reads 135°F for medium-rare.
8. Remove the roast from the oven and transfer it to a cutting board.
9. Let the roast rest for 15 minutes—this allows the juices to redistribute, making it more tender.
10. While the roast rests, melt the butter in a skillet over medium heat.
11. Add the sliced onions and cook for 10-12 minutes, stirring occasionally, until they are soft and golden brown.
12. Sprinkle the flour over the onions and stir constantly for 1 minute to cook out the raw flour taste.
13. Gradually whisk in the beef broth until smooth.
14. Bring the mixture to a simmer and cook for 3-4 minutes, until it thickens slightly.
15. Stir in the heavy cream and simmer for another 2 minutes.
16. Season the gravy with salt and pepper to your liking.
17. Slice the rested roast against the grain for the most tender bites.
18. Serve the sliced roast topped with the onion gravy.
Yep, that Cajun spice gives it a nice kick without being too overwhelming. The gravy is silky and rich, balancing the heat perfectly. Try serving it over mashed potatoes or with a side of roasted veggies for a complete meal that’ll have everyone asking for seconds.
Mustard and Herb-Crusted Ribeye Roast
Savor this showstopper—it’s perfect for holidays or when you want to impress without stress. You’ll love how the mustard and herbs create a flavorful crust, while the ribeye stays juicy and tender inside. Trust me, it’s easier than it looks and totally worth the effort.
Ingredients
For the roast:
– 1 (4-pound) ribeye roast
– 2 tablespoons olive oil
– 1 tablespoon kosher salt
– 1 teaspoon black pepper
For the crust:
– 1/4 cup Dijon mustard
– 2 tablespoons whole-grain mustard
– 3 cloves garlic, minced
– 2 tablespoons fresh rosemary, chopped
– 2 tablespoons fresh thyme, chopped
– 1/2 cup panko breadcrumbs
Instructions
1. Preheat your oven to 450°F and place a rack in a roasting pan.
2. Pat the ribeye roast dry with paper towels to help the crust adhere better.
3. Rub the roast all over with olive oil, then season evenly with kosher salt and black pepper.
4. In a small bowl, mix together Dijon mustard, whole-grain mustard, minced garlic, chopped rosemary, and chopped thyme.
5. Spread the mustard mixture evenly over the entire surface of the roast.
6. Press the panko breadcrumbs firmly onto the mustard layer to form a crust.
7. Place the roast on the rack in the roasting pan with the fat side up for optimal rendering.
8. Roast at 450°F for 15 minutes to sear the crust.
9. Reduce the oven temperature to 325°F and continue roasting until the internal temperature reaches 135°F for medium-rare, about 1 hour and 30 minutes.
10. Use an instant-read thermometer to check the temperature at the thickest part, avoiding the bone.
11. Remove the roast from the oven and let it rest on a cutting board for 15 minutes before slicing to allow juices to redistribute.
12. Slice against the grain into 1/2-inch thick pieces and serve.
You’ll adore the crispy, herb-packed crust giving way to that melt-in-your-mouth, pink center. Try serving it with roasted veggies or a simple arugula salad to balance the richness—it’s a surefire crowd-pleaser every time.
Ribeye Roast with Garlic Rosemary Crust
Man, there’s nothing quite like a perfectly cooked ribeye roast to make your dinner feel special. You’re going to love how the garlic and rosemary crust adds so much flavor to every juicy slice. It’s actually easier to make than you might think!
Ingredients
For the roast:
– 1 (4-5 lb) ribeye roast
– 2 tbsp olive oil
– 1 tbsp kosher salt
– 1 tsp black pepper
For the crust:
– 4 cloves garlic, minced
– 2 tbsp fresh rosemary, chopped
– 2 tbsp Dijon mustard
Instructions
1. Preheat your oven to 450°F.
2. Pat the ribeye roast completely dry with paper towels.
3. Rub the entire surface of the roast with olive oil.
4. Season all sides evenly with kosher salt and black pepper.
5. Place the roast fat-side up in a roasting pan fitted with a rack.
6. Roast at 450°F for 15 minutes to sear the outside.
7. Reduce oven temperature to 325°F.
8. Continue roasting until internal temperature reaches 125°F for medium-rare, about 1.5-2 hours.
9. While the roast cooks, mix minced garlic, chopped rosemary, and Dijon mustard in a small bowl.
10. Remove roast from oven when thermometer reads 125°F.
11. Spread the garlic-rosemary mixture evenly over the top and sides of the roast.
12. Let the roast rest on a cutting board for 20 minutes before slicing.
Dinner is served! The crust forms a flavorful, crispy exterior while the interior stays incredibly tender and pink. Slice it thick and serve with the pan juices drizzled over mashed potatoes for the ultimate comfort meal.
Coffee-Rubbed Ribeye Roast with Smoky Glaze
Who doesn’t love a show-stopping roast that’s surprisingly easy to pull off? This coffee-rubbed ribeye roast with smoky glaze is perfect for special occasions or when you just want to treat yourself—it’s juicy, flavorful, and sure to impress.
Ingredients
For the rub:
– 2 tablespoons finely ground coffee
– 1 tablespoon brown sugar
– 1 tablespoon smoked paprika
– 2 teaspoons garlic powder
– 2 teaspoons onion powder
– 1 teaspoon black pepper
– 1 teaspoon salt
For the roast:
– 1 (4-pound) ribeye roast
– 2 tablespoons olive oil
For the glaze:
– 1/4 cup ketchup
– 2 tablespoons maple syrup
– 1 tablespoon Worcestershire sauce
– 1 teaspoon liquid smoke
Instructions
1. Preheat your oven to 450°F.
2. In a small bowl, combine 2 tablespoons finely ground coffee, 1 tablespoon brown sugar, 1 tablespoon smoked paprika, 2 teaspoons garlic powder, 2 teaspoons onion powder, 1 teaspoon black pepper, and 1 teaspoon salt to make the rub.
3. Pat the 4-pound ribeye roast dry with paper towels.
4. Rub 2 tablespoons olive oil all over the roast.
5. Evenly coat the roast with the coffee rub mixture, pressing gently to adhere.
6. Place the roast fat-side up on a rack in a roasting pan.
7. Roast at 450°F for 15 minutes to sear the outside.
8. Reduce the oven temperature to 325°F.
9. Continue roasting for about 1 hour and 30 minutes, or until a meat thermometer inserted into the thickest part reads 125°F for medium-rare.
10. While the roast cooks, make the glaze by whisking together 1/4 cup ketchup, 2 tablespoons maple syrup, 1 tablespoon Worcestershire sauce, and 1 teaspoon liquid smoke in a small bowl.
11. Remove the roast from the oven and brush half of the glaze evenly over the top.
12. Let the roast rest for 15 minutes before slicing to allow the juices to redistribute.
13. Slice the roast against the grain into 1/2-inch thick pieces.
14. Serve with the remaining glaze on the side.
So tender it practically melts in your mouth, this roast boasts a rich, savory crust with hints of coffee and smoke. Slice it thin for sandwiches the next day, or serve it alongside creamy mashed potatoes and roasted vegetables for a full feast.
Maple and Brown Sugar Ribeye Roast
Tender, juicy, and packed with sweet and savory flavor, this maple and brown sugar ribeye roast is the ultimate centerpiece for any special occasion. You’ll love how the caramelized crust gives way to perfectly pink, melt-in-your-mouth beef. It’s easier than you think to impress your guests with this showstopper!
Ingredients
For the rub:
– 1 (4 to 5 lb) boneless ribeye roast
– 2 tbsp olive oil
– 1 tbsp kosher salt
– 1 tsp black pepper
For the glaze:
– 1/4 cup pure maple syrup
– 2 tbsp brown sugar
– 2 tbsp Dijon mustard
– 2 cloves garlic, minced
Instructions
1. Preheat your oven to 450°F.
2. Pat the ribeye roast dry with paper towels to help the crust form better.
3. Rub the roast all over with olive oil.
4. Season evenly with kosher salt and black pepper.
5. Place the roast fat-side up in a roasting pan fitted with a rack.
6. Roast at 450°F for 15 minutes to sear the outside.
7. Reduce the oven temperature to 325°F.
8. Continue roasting until the internal temperature reaches 125°F for medium-rare, about 1 hour and 15 minutes to 1 hour and 30 minutes.
9. While the roast cooks, whisk together maple syrup, brown sugar, Dijon mustard, and minced garlic in a small bowl.
10. Brush the glaze evenly over the roast during the last 20 minutes of cooking.
11. Insert an instant-read thermometer into the thickest part of the meat to check for doneness without touching bone.
12. Remove the roast from the oven when it reaches 125°F.
13. Transfer the roast to a cutting board and let it rest for 15 minutes; the temperature will rise to about 135°F as it rests.
14. Slice against the grain into 1/2-inch thick portions.
Unbelievably tender and richly flavored, each slice boasts a sticky-sweet glaze that contrasts beautifully with the savory, peppery crust. Serve it thinly sliced over creamy mashed potatoes or alongside roasted autumn vegetables for a cozy, unforgettable meal.
Ribeye Roast with Balsamic Reduction
Gosh, you know those special occasion dinners where you want something impressive but not fussy? This ribeye roast delivers big flavor with minimal effort, and that balsamic reduction is the perfect tangy-sweet finish.
Ingredients
For the Roast
– 1 (4 lb) ribeye roast
– 2 tbsp olive oil
– 1 tbsp kosher salt
– 1 tsp black pepper
– 2 tsp garlic powder
For the Balsamic Reduction
– 1 cup balsamic vinegar
– 2 tbsp honey
– 1 tsp fresh thyme leaves
Instructions
- Preheat your oven to 450°F.
- Pat the ribeye roast completely dry with paper towels—this helps the crust form.
- Rub the olive oil evenly over the entire surface of the roast.
- Sprinkle the kosher salt, black pepper, and garlic powder all over the roast.
- Place the roast fat-side up in a roasting pan fitted with a rack.
- Roast at 450°F for 15 minutes to sear the outside.
- Reduce the oven temperature to 325°F.
- Continue roasting until a meat thermometer inserted into the thickest part reads 125°F for medium-rare, about 1 hour 15 minutes.
- Remove the roast from the oven and transfer it to a cutting board.
- Let the roast rest for 20 minutes—don’t skip this, as it keeps the juices inside.
- While the roast rests, combine the balsamic vinegar, honey, and fresh thyme in a small saucepan.
- Bring the mixture to a simmer over medium heat, stirring occasionally.
- Reduce the heat to low and cook until the sauce thickens enough to coat the back of a spoon, about 10 minutes.
- Slice the roast against the grain into ½-inch thick pieces.
- Drizzle the balsamic reduction over the sliced roast just before serving.
Oh, the texture is pure perfection—tender and juicy inside with a savory crust. That reduction adds a glossy, sweet-tart kick that balances the rich beef. Try serving it with creamy mashed potatoes or a simple arugula salad to round out the meal.
Ribeye Roast Aged in Bourbon Marinade
You know that feeling when you want to impress your guests but keep things simple? Yeah, this bourbon-marinated ribeye roast delivers big flavor with minimal fuss. It’s perfect for special occasions or just treating yourself.
Ingredients
For the marinade:
– 1 cup bourbon
– 1/2 cup soy sauce
– 1/4 cup olive oil
– 2 tbsp brown sugar
– 4 garlic cloves, minced
– 1 tbsp black pepper
For the roast:
– 1 (4 lb) ribeye roast
– 2 tsp kosher salt
Instructions
1. Combine 1 cup bourbon, 1/2 cup soy sauce, 1/4 cup olive oil, 2 tbsp brown sugar, 4 minced garlic cloves, and 1 tbsp black pepper in a large zip-top bag.
2. Add 1 (4 lb) ribeye roast to the bag, seal tightly, and refrigerate for 24 hours, flipping the bag once after 12 hours.
3. Remove the roast from the marinade and pat completely dry with paper towels.
4. Rub 2 tsp kosher salt evenly over the entire surface of the roast.
5. Preheat your oven to 450°F and place the roast on a rack in a roasting pan.
6. Roast at 450°F for 15 minutes to create a crust.
7. Reduce oven temperature to 325°F and continue roasting until the internal temperature reaches 135°F for medium-rare, about 1 hour 45 minutes.
8. Transfer the roast to a cutting board and let rest for 20 minutes before slicing against the grain.
Gorgeous caramelized crust gives way to incredibly tender, juicy meat with subtle bourbon sweetness throughout. Serve thick slices with roasted vegetables or slice thin for amazing sandwiches the next day.
Lemon Pepper Ribeye Roast with Dill Sauce
Ready to impress your dinner guests with minimal effort? This lemon pepper ribeye roast comes together beautifully and pairs perfectly with a refreshing dill sauce. You’ll love how the zesty crust complements the tender beef.
Ingredients
For the roast:
– 1 (4-pound) ribeye roast
– 2 tablespoons olive oil
– 2 tablespoons lemon pepper seasoning
– 1 teaspoon kosher salt
For the dill sauce:
– 1 cup sour cream
– 1/4 cup fresh dill, chopped
– 2 tablespoons lemon juice
– 1 teaspoon garlic powder
– 1/2 teaspoon black pepper
Instructions
1. Preheat your oven to 375°F.
2. Pat the ribeye roast completely dry with paper towels. (Tip: A dry surface ensures better browning.)
3. Rub the olive oil evenly over the entire surface of the roast.
4. Sprinkle the lemon pepper seasoning and kosher salt over the oiled roast, pressing gently to adhere.
5. Place the roast fat-side up on a rack in a roasting pan.
6. Insert an oven-safe meat thermometer into the thickest part of the roast, avoiding bone or fat.
7. Roast for 1 hour and 30 minutes, or until the thermometer reads 135°F for medium-rare. (Tip: Letting the roast come to room temperature before cooking promotes even doneness.)
8. Remove the roast from the oven and transfer it to a cutting board.
9. Tent the roast loosely with foil and let it rest for 15 minutes. (Tip: Resting allows juices to redistribute, keeping the meat moist.)
10. While the roast rests, combine the sour cream, fresh dill, lemon juice, garlic powder, and black pepper in a small bowl.
11. Whisk the dill sauce ingredients until smooth and well blended.
12. Slice the rested roast against the grain into 1/2-inch thick portions.
13. Serve the sliced roast immediately with the dill sauce on the side.
Unbelievably tender and bursting with bright, herby flavors, this roast makes any meal feel special. The creamy dill sauce cuts through the richness perfectly—try serving it alongside roasted potatoes and a simple green salad for a complete feast.
Pan-Seared Ribeye Roast with Herb Butter
Gosh, you’re going to love how simple yet impressive this pan-seared ribeye roast turns out. It’s perfect for a special dinner or when you just want to treat yourself to something delicious. Let’s get cooking!
Ingredients
For the Ribeye Roast:
– 1 (3-pound) ribeye roast
– 2 tablespoons olive oil
– 1 tablespoon kosher salt
– 1 teaspoon black pepper
For the Herb Butter:
– 1/2 cup unsalted butter, softened
– 2 tablespoons fresh rosemary, finely chopped
– 1 tablespoon fresh thyme, finely chopped
– 2 cloves garlic, minced
– 1/4 teaspoon salt
Instructions
1. Remove the ribeye roast from the refrigerator and let it sit at room temperature for 1 hour to ensure even cooking.
2. Preheat your oven to 400°F.
3. Pat the roast dry with paper towels to help achieve a better sear.
4. Rub the olive oil all over the roast.
5. Season the roast evenly with kosher salt and black pepper.
6. Heat a large oven-safe skillet over medium-high heat for 2 minutes.
7. Place the roast in the hot skillet and sear for 3 minutes on each side until a golden-brown crust forms.
8. Transfer the skillet to the preheated oven and roast for 20 minutes per pound, or until an internal thermometer reads 135°F for medium-rare.
9. While the roast cooks, mix the softened butter, rosemary, thyme, minced garlic, and salt in a small bowl to make the herb butter.
10. Remove the roast from the oven and let it rest on a cutting board for 15 minutes; this allows the juices to redistribute.
11. Slice the roast against the grain into 1-inch thick pieces.
12. Top each slice with a dollop of the herb butter just before serving.
For a melt-in-your-mouth experience, the herb butter melts into the juicy, perfectly seared slices. Feel free to serve it alongside roasted vegetables or a crisp salad for a complete meal that’s sure to impress.
Ribeye Roast with Mushroom Red Wine Sauce
You know that feeling when you want something fancy but don’t want to spend all day in the kitchen? This ribeye roast with mushroom red wine sauce is your answer—it’s impressive yet surprisingly simple to pull off.
Ingredients
For the roast:
– 1 (4 lb) ribeye roast
– 2 tbsp olive oil
– 1 tbsp kosher salt
– 1 tsp black pepper
– 1 tsp garlic powder
For the sauce:
– 8 oz cremini mushrooms, sliced
– 1 shallot, minced
– 2 cloves garlic, minced
– 1 cup dry red wine
– 1 cup beef broth
– 2 tbsp unsalted butter
– 1 tbsp fresh thyme leaves
Instructions
1. Preheat your oven to 450°F.
2. Pat the ribeye roast dry with paper towels—this helps the crust form better.
3. Rub the roast all over with olive oil.
4. Mix salt, pepper, and garlic powder in a small bowl.
5. Season the roast evenly with the spice mixture.
6. Place the roast fat-side up in a roasting pan.
7. Roast at 450°F for 15 minutes to sear the outside.
8. Reduce oven temperature to 325°F.
9. Continue roasting until a meat thermometer inserted into the center reads 135°F for medium-rare, about 1 hour 30 minutes.
10. Transfer the roast to a cutting board and let it rest for 15 minutes—don’t skip this, as it keeps the juices in!
11. While the roast rests, heat a skillet over medium-high heat.
12. Add the mushrooms and cook until browned, about 5 minutes.
13. Add the shallot and garlic, cooking for 1 minute until fragrant.
14. Pour in the red wine, scraping up any browned bits from the pan.
15. Simmer until the wine reduces by half, about 3 minutes.
16. Stir in the beef broth and thyme, simmering for 5 minutes.
17. Whisk in the butter until the sauce is glossy and slightly thickened.
18. Slice the roast against the grain for tender pieces.
Very tender and juicy, the ribeye pairs perfectly with the rich, earthy sauce. Serve it over mashed potatoes or with crusty bread to soak up every last drop—it’s a meal that feels special without any fuss.
Herb de Provence Ribeye Roast with Garlic Sauce
Zesty and aromatic, this herb-crusted ribeye roast is perfect for impressing guests or treating yourself to a special dinner. You’ll love how the fragrant herbs mingle with the rich beef flavor. It’s surprisingly simple to make but tastes like it came from a fancy restaurant.
Ingredients
For the roast:
– 1 (4 lb) ribeye roast
– 2 tbsp olive oil
– 2 tbsp Herbes de Provence
– 1 tsp kosher salt
– 1/2 tsp black pepper
For the garlic sauce:
– 4 cloves garlic, minced
– 1/4 cup unsalted butter
– 1/4 cup beef broth
– 1 tbsp fresh parsley, chopped
Instructions
1. Preheat your oven to 375°F.
2. Pat the ribeye roast dry with paper towels. (Tip: A dry surface helps the crust form better.)
3. Rub the olive oil evenly over the entire surface of the roast.
4. In a small bowl, mix together the Herbes de Provence, kosher salt, and black pepper.
5. Sprinkle the herb mixture evenly over the roast, pressing gently to adhere.
6. Place the roast fat-side up in a roasting pan.
7. Insert an oven-safe meat thermometer into the thickest part of the roast, avoiding bone if present.
8. Roast in the preheated oven for 1 hour and 30 minutes, or until the thermometer reads 135°F for medium-rare. (Tip: Letting the roast come to room temperature before cooking ensures even doneness.)
9. Remove the roast from the oven and transfer to a cutting board.
10. Tent loosely with foil and let rest for 15 minutes. (Tip: Resting allows juices to redistribute, making the meat more tender.)
11. While the roast rests, melt the butter in a small saucepan over medium heat.
12. Add the minced garlic and cook for 1 minute, until fragrant.
13. Pour in the beef broth and bring to a simmer for 2 minutes.
14. Stir in the chopped parsley and remove from heat.
15. Slice the roast against the grain into 1-inch thick pieces.
16. Drizzle the garlic sauce over the sliced roast before serving.
Juicy and tender with a crispy herb crust, this roast pairs beautifully with roasted vegetables or a simple salad. The garlic sauce adds a creamy, aromatic finish that elevates every bite. For a fun twist, serve it sliced on crusty bread as gourmet sandwiches the next day.
Asian-Inspired Ginger Soy Ribeye Roast
You know that feeling when you want something fancy but don’t want to spend hours in the kitchen? This Asian-inspired ginger soy ribeye roast is your answer—it’s packed with flavor and surprisingly simple to pull off.
Ingredients
For the marinade:
– 1/2 cup soy sauce
– 1/4 cup rice vinegar
– 2 tbsp grated fresh ginger
– 2 cloves garlic, minced
– 1 tbsp brown sugar
For the roast:
– 3 lb ribeye roast
– 1 tbsp vegetable oil
– 1 tsp black pepper
Instructions
1. In a medium bowl, whisk together 1/2 cup soy sauce, 1/4 cup rice vinegar, 2 tbsp grated fresh ginger, 2 cloves minced garlic, and 1 tbsp brown sugar until the sugar dissolves completely.
2. Place the 3 lb ribeye roast in a large resealable bag and pour the marinade over it, ensuring the meat is fully coated.
3. Seal the bag tightly and refrigerate for at least 4 hours or up to overnight for deeper flavor—this marinating time is key for tenderizing and infusing the meat.
4. Preheat your oven to 375°F and remove the roast from the refrigerator, letting it sit at room temperature for 30 minutes to ensure even cooking.
5. Discard the marinade and pat the roast dry with paper towels to help achieve a better sear.
6. Rub the roast all over with 1 tbsp vegetable oil and 1 tsp black pepper, coating it evenly.
7. Place the roast on a rack in a roasting pan with the fat side up to allow the fat to baste the meat as it cooks.
8. Roast in the preheated oven at 375°F for 60-75 minutes, or until an instant-read thermometer inserted into the thickest part reads 135°F for medium-rare—avoid overcooking to keep it juicy.
9. Remove the roast from the oven and let it rest on a cutting board for 15 minutes before slicing against the grain for the most tender bites.
Savor that perfect sear on the outside giving way to a juicy, pink center. The ginger and soy meld into a savory-sweet glaze that’s irresistible. Try serving thin slices over a bed of steamed jasmine rice or with a side of crisp, stir-fried veggies for a complete meal that feels gourmet without the fuss.
Mediterranean-Style Ribeye Roast with Olives and Feta
Tired of the same old roast? This Mediterranean twist will make your ribeye the star of any dinner table. You’ll love how the salty feta and briny olives complement the rich beef.
Ingredients
For the roast:
– 1 (4-pound) ribeye roast
– 2 tablespoons olive oil
– 1 tablespoon dried oregano
– 1 teaspoon kosher salt
– 1/2 teaspoon black pepper
For the topping:
– 1/2 cup pitted kalamata olives, chopped
– 1/2 cup crumbled feta cheese
– 2 tablespoons chopped fresh parsley
– 1 tablespoon lemon juice
Instructions
1. Preheat your oven to 375°F.
2. Pat the ribeye roast completely dry with paper towels. (Tip: A dry surface ensures better browning!)
3. Rub the roast all over with olive oil.
4. Mix oregano, salt, and pepper in a small bowl.
5. Sprinkle the spice mixture evenly over the entire roast.
6. Place the roast fat-side up in a roasting pan.
7. Roast for 1 hour and 15 minutes for medium-rare, or until a meat thermometer inserted into the thickest part reads 135°F.
8. While the roast cooks, combine olives, feta, parsley, and lemon juice in a bowl.
9. Remove the roast from the oven and let it rest for 15 minutes. (Tip: Resting allows juices to redistribute for tender meat!)
10. Spread the olive and feta mixture over the top of the roast.
11. Slice against the grain into 1-inch thick portions. (Tip: Cutting against the grain makes each bite more tender!)
Hearty and bursting with flavor, the juicy ribeye pairs perfectly with the tangy topping. Serve it over a bed of couscous or with roasted vegetables for a complete Mediterranean feast.
Conclusion
Outstanding! These 21 ribeye roast recipes offer endless inspiration for your next special meal. We hope you find a new favorite to try—don’t forget to leave a comment sharing which one you loved most and pin this roundup to your Pinterest boards for easy reference. Happy cooking!
I’m Louise Cutler, a food lover who enjoys creating simple, flavorful recipes that anyone can make and share at home.
