Roast Peppered Rib Eye of Beef
Indulge in the robust flavors of Roast Peppered Rib Eye of Beef, a show-stopping centerpiece perfect for any celebratory meal. This succulent rib eye roast is generously coated with a peppery crust of coarse black pepper, kosher salt, and garlic before being seared to golden perfection and roasted with fragrant sprigs of rosemary. The recipe combines simple yet bold seasonings, elevated with a buttery glaze for a luxurious finish. With its tender, medium-rare interior and irresistible crust, this dish pairs beautifully with classic sides like roasted vegetables or creamy mashed potatoes. Ready in under two hours, this roast promises rich flavor and an impressive presentation, ideal for family gatherings or special occasions. Keywords: roast rib eye, peppered beef recipe, rib eye roast dinner, easy beef recipes.
Log this recipe in SnapCalorie
Recipe Information
Ingredients
- 4 lbs rib eye roast
- 2 tbsp coarse black pepper
- 1 tbsp kosher salt
- 4 cloves garlic cloves
- 2 sprigs fresh rosemary
- 2 tbsp extra-virgin olive oil
- 2 tbsp unsalted butter
Instructions
1. Remove the rib eye roast from the refrigerator 1 hour before cooking to allow it to come to room temperature.
2. Preheat your oven to 450°F (230°C).
3. Pat the rib eye roast dry with paper towels and place it on a clean cutting board.
4. In a small bowl, mix together the coarse black pepper and kosher salt.
5. Rub the roast generously with olive oil, then coat it evenly with the pepper and salt mixture, pressing it into the surface.
6. Mince the garlic cloves, and rub them into the beef, ensuring even distribution.
7. Heat a large cast-iron skillet over high heat. Sear the roast on all sides for 2-3 minutes per side, or until a dark golden crust forms.
8. Transfer the roast to a roasting pan and tuck the rosemary sprigs underneath.
9. Place the pan in the preheated oven. Roast at 450°F (230°C) for 15 minutes, then lower the temperature to 325°F (160°C). Cook for an additional 60-75 minutes, or until the internal temperature reaches 130°F (54°C) for medium-rare, or your desired doneness.
10. About 10 minutes before the roast finishes cooking, melt the butter in a small pan. Brush it generously over the roast for added richness and shine.
11. Once the roast reaches the desired temperature, remove it from the oven and cover loosely with aluminum foil. Let it rest for 15-20 minutes to allow the juices to redistribute.
12. Slice the roast into thick pieces and serve with your choice of sides, such as roasted vegetables or creamy mashed potatoes.
Nutrition Facts
Calories |
5776 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 478.0 g | 613% | |
| Saturated Fat | 190.1 g | 950% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 1514 mg | 504% | |
| Sodium | 2781 mg | 121% | |
| Total Carbohydrate | 13.4 g | 5% | |
| Dietary Fiber | 4.2 g | 15% | |
| Total Sugars | 0.0 g | ||
| Protein | 356.0 g | 712% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 300 mg | 23% | |
| Iron | 36.1 mg | 201% | |
| Potassium | 5181 mg | 110% | |
*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.
