Spicy Rib Eye Roast
Indulge in the bold flavors of this Spicy Rib Eye Roast, a show-stopping centerpiece perfect for special occasions or an elevated weeknight dinner. This recipe transforms a succulent 4-pound rib eye roast with a smoky, aromatic blend of spices, including smoked paprika, cayenne, and garlic powder, creating a perfectly seasoned crust that locks in juices. Fresh rosemary and minced garlic infuse the roast with irresistible fragrance as it cooks to tender perfection in your oven. The secret to its richness lies in the warm, savory pan sauce made by deglazing the roasting pan with beef stock, capturing every bit of flavor. With just 15 minutes of prep and simple steps, you’ll achieve a restaurant-quality roast that’s as visually stunning as it is delicious. Perfectly paired with roasted vegetables or creamy mashed potatoes, this dish is a must-try for anyone who loves bold, spicy flavors and melt-in-your-mouth meat.
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Recipe Information
Ingredients
- 4 pounds Rib eye roast
- 2 tablespoons Kosher salt
- 1 tablespoon Freshly ground black pepper
- 2 teaspoons Smoked paprika
- 1 teaspoon Cayenne pepper
- 1 teaspoon Garlic powder
- 1 teaspoon Onion powder
- 1 teaspoon Dried thyme
- 2 tablespoons Olive oil
- 3 cloves Fresh garlic cloves, minced
- 3 sprigs Fresh rosemary sprigs
- 1 cup Beef stock or broth
Instructions
Preheat your oven to 450°F (232°C).
Pat the rib eye roast dry with paper towels to remove excess moisture.
In a small bowl, combine kosher salt, black pepper, smoked paprika, cayenne pepper, garlic powder, onion powder, and dried thyme.
Rub the roast generously with olive oil to help the spice mix stick, then evenly coat it with the spice mixture. Massage the rub into the meat to ensure full coverage.
Place the roast fat-side up in a shallow roasting pan. Add minced garlic and rosemary sprigs around the roast for added flavor.
Put the roast in the oven and cook at 450°F (232°C) for 15 minutes to create a crust.
Reduce the oven temperature to 325°F (163°C) and continue roasting for approximately 60–75 minutes, or until the internal temperature reaches your desired level of doneness (125°F for medium-rare, 135°F for medium). Use a meat thermometer for accuracy.
While the roast is cooking, heat beef stock in a small pot and keep it warm.
Once the roast is done, remove it from the oven and transfer it to a cutting board. Tent loosely with aluminum foil and let it rest for 15 minutes to allow the juices to redistribute.
Deglaze the roasting pan with warm beef stock, scraping up any browned bits from the bottom. Strain the liquid if desired and use it as a flavorful sauce.
Slice the roast against the grain into thick slices and serve with the pan sauce drizzled on top.
Nutrition Facts
Calories |
946 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 76.0 g | 97% | |
| Saturated Fat | 29.3 g | 147% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 249 mg | 83% | |
| Sodium | 948 mg | 41% | |
| Total Carbohydrate | 3.2 g | 1% | |
| Dietary Fiber | 0.7 g | 3% | |
| Total Sugars | 0.4 g | ||
| Protein | 68.6 g | 137% | |
| Vitamin D | 0.6 mcg | 3% | |
| Calcium | 54 mg | 4% | |
| Iron | 7.1 mg | 39% | |
| Potassium | 855 mg | 18% | |
*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.
