Marinated Rib Eye Roast
Elevate your next dinner gathering with this exquisite Marinated Rib Eye Roast, a show-stopping centerpiece perfect for any occasion. This recipe highlights a tender, 4-pound rib eye roast, bathed in a flavorful marinade of olive oil, balsamic vinegar, soy sauce, and Worcestershire sauce, accented with fresh garlic, rosemary, thyme, and a touch of Dijon mustard. The overnight marination ensures deeply infused flavors, while a two-step roasting process creates a perfectly caramelized crust and juicy, medium-rare interior. With just 15 minutes of prep and a short oven roast, this dish delivers gourmet results without the fuss. Serve sliced thinly alongside hearty sides for a luxurious yet simple feast that will leave your guests raving. Perfect for holiday roasts, family gatherings, or special occasions, this recipe is a must-try for anyone who loves bold and savory flavors.
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Recipe Information
Ingredients
- 4 pounds Rib eye roast
- 0.25 cups Olive oil
- 0.25 cups Balsamic vinegar
- 2 tablespoons Soy sauce
- 2 tablespoons Worcestershire sauce
- 4 pieces Garlic cloves, minced
- 2 tablespoons Fresh rosemary, chopped
- 1 tablespoon Fresh thyme, chopped
- 2 tablespoons Dijon mustard
- 1 teaspoon Black pepper
- 1.5 teaspoons Kosher salt
Instructions
Trim any excess fat from the rib eye roast, but leave a thin layer to enhance flavor and moisture during cooking.
In a medium bowl, whisk together the olive oil, balsamic vinegar, soy sauce, Worcestershire sauce, minced garlic, rosemary, thyme, Dijon mustard, black pepper, and kosher salt.
Place the rib eye roast in a large resealable plastic bag or shallow dish. Pour the marinade over the roast, ensuring it is evenly coated, and seal or cover tightly.
Refrigerate for at least 4 hours, ideally overnight, to allow the flavors to penetrate the meat.
Preheat your oven to 450°F (232°C). Take the roast out of the refrigerator and let it come to room temperature for about 30 minutes.
Remove the roast from the marinade and pat it dry with paper towels. Discard the marinade.
Place the roast on a rack in a roasting pan, fat side up. Insert a meat thermometer into the thickest part of the roast, avoiding any bones.
Roast in the preheated oven for 15 minutes, then reduce the oven temperature to 325°F (163°C) and continue roasting until the thermometer reads 130°F (54°C) for medium-rare, approximately 1 hour to 1 hour and 15 minutes.
Transfer the rib eye roast to a cutting board and tent it loosely with aluminum foil. Let the meat rest for 15–20 minutes to allow the juices to redistribute.
Slice the roast across the grain into thin slices and serve with your favorite sides.
Nutrition Facts
Calories |
751 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 61.1 g | 78% | |
| Saturated Fat | 22.3 g | 112% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 187 mg | 62% | |
| Sodium | 556 mg | 24% | |
| Total Carbohydrate | 3.3 g | 1% | |
| Dietary Fiber | 0.3 g | 1% | |
| Total Sugars | 1.5 g | ||
| Protein | 51.3 g | 103% | |
| Vitamin D | 0.5 mcg | 2% | |
| Calcium | 40 mg | 3% | |
| Iron | 5.4 mg | 30% | |
| Potassium | 667 mg | 14% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
