Rib Eye Roast
Elevate your holiday feast or special occasion with this succulent Rib Eye Roast, a show-stopping centerpiece adorned with bold flavors and tantalizing aromas. This recipe transforms a premium 5-pound rib eye cut into a masterpiece of tender, juicy perfection, enhanced by a savory crust of kosher salt, black pepper, garlic powder, and onion powder. Fresh rosemary and thyme sprigs impart an herbaceous depth, while basting with garlic-infused butter ensures rich, mouthwatering results. Roasted at high heat for a crisp crust and then slow-cooked to medium-rare excellence, this Rib Eye Roast exemplifies effortless elegance. Perfectly seasoned and delicately sliced, it’s a dish that pairs beautifully with hearty sides and is guaranteed to captivate your guests.
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Recipe Information
Ingredients
- 5 pounds rib eye roast
- 2 tablespoons kosher salt
- 1 tablespoon black pepper
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 4 sprigs fresh rosemary
- 4 sprigs fresh thyme
- 2 tablespoons olive oil
- 2 tablespoons unsalted butter
- 4 whole garlic cloves
Instructions
Remove the rib eye roast from the refrigerator and allow it to come to room temperature for about 1 hour before cooking.
Preheat your oven to 450°F (232°C).
Pat the rib eye roast dry with paper towels to remove excess moisture, which helps to create a good crust.
In a small bowl, combine the kosher salt, black pepper, garlic powder, and onion powder, mixing well.
Rub the olive oil evenly over the entire roast, then coat it with the seasoning mixture, pressing it into the meat to adhere.
Place the fresh rosemary and thyme sprigs on top of and around the meat.
Place the seasoned roast fat-side up on a rack in a roasting pan to ensure even cooking and to allow juices to collect in the pan.
Roast the rib eye at 450°F (232°C) for 15 minutes to develop a crust.
Reduce the oven temperature to 325°F (163°C) and continue cooking for approximately 60-75 minutes, or until the internal temperature reaches 130°F (54°C) for medium-rare. Use a meat thermometer for accuracy.
While the roast is cooking, melt the butter in a small saucepan and add the whole garlic cloves, gently heating them until aromatic.
Baste the roast every 20 minutes with the melted butter and garlic mixture to enhance flavor and moisture.
Once the desired internal temperature is reached, remove the roast from the oven and cover it loosely with aluminum foil. Let it rest for 20 minutes to redistribute the juices.
Slice the roast against the grain into 1/2-inch-thick slices and serve with your choice of sides.
Nutrition Facts
Calories |
7117 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 585.3 g | 750% | |
| Saturated Fat | 233.9 g | 1170% | |
| Polyunsaturated Fat | 2.7 g | ||
| Cholesterol | 1876 mg | 625% | |
| Sodium | 4803 mg | 209% | |
| Total Carbohydrate | 14.3 g | 5% | |
| Dietary Fiber | 3.6 g | 13% | |
| Total Sugars | 0.2 g | ||
| Protein | 444.8 g | 890% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 342 mg | 26% | |
| Iron | 46.4 mg | 258% | |
| Potassium | 6339 mg | 135% | |
*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.
