Introduction

This ribeye roast recipe delivers a flavorful and tender centerpiece perfect for any special occasion. Coated in a fragrant herbed butter, this roast promises a juicy medium-rare finish that will impress your guests.

Herbed Butter Ribeye Roast Recipe - Recipe Image

Ingredients

6 pound boneless ribeye roast
1 cup unsalted butter, room temperature
2 teaspoons ground black pepper
4 tablespoons kosher salt
2 tablespoons fresh rosemary, chopped
1 tablespoon fresh thyme, chopped
4 tablespoons fresh garlic, minced

Instructions

Step 1: Place a roasting rack in a large roasting pan. Tie butcher’s twine tightly around the ribeye roast at intervals of 1 ½ to 2 inches. Set the roast on the rack and let it sit at room temperature for up to 2 hours.
Step 2: Combine the softened butter with kosher salt, black pepper, chopped rosemary, chopped thyme, and minced garlic to create the herbed butter.
Step 3: Preheat the oven to 475 degrees Fahrenheit. Rub the herbed butter all over the outside of the roast, coating it evenly.
Step 4: Roast the meat at 475 degrees Fahrenheit for 15 minutes. Then reduce the oven temperature to 350 degrees Fahrenheit and continue roasting for about 13-15 minutes per pound. Cook until the internal temperature reaches 125 degrees Fahrenheit for medium-rare.
Step 5: Remove the roast from the oven and transfer it to a plate. Tent with foil and let it rest for 25-30 minutes before slicing and serving. Enjoy with au jus and horseradish if desired.

Tips & Variations

For medium doneness, cook until the internal temperature reaches 135 degrees Fahrenheit; for medium-well, aim for 145 degrees.
Allowing the roast to come to room temperature before cooking helps it cook more evenly.
Using fresh herbs enhances the flavor, but dried herbs can be substituted if necessary—use about a third of the fresh amount.
Resting the roast ensures the juices redistribute, keeping the meat juicy and tender.

Storage

Store leftover ribeye roast in an airtight container in the refrigerator for up to 3 days. Reheat gently in a low oven or covered skillet to maintain moisture. Avoid microwaving to prevent drying out the meat.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I prepare the herbed butter ahead of time?

Yes, you can make the herbed butter a day in advance and keep it refrigerated. Bring it back to room temperature before rubbing it on the roast.

What if I don’t have a meat thermometer?

While a meat thermometer is the best way to ensure precise doneness, you can estimate cooking time based on weight and adjust as needed. However, investing in a thermometer is recommended for the best results.

Herbed Butter Ribeye Roast Recipe

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4.6 from 117 reviews

This Ribeye Roast recipe delivers a juicy, flavorful centerpiece perfect for special occasions or a hearty family meal. The roast is coated with a fragrant herbed butter made from garlic, fresh rosemary, thyme, kosher salt, and black pepper, then roasted to perfection with a crispy exterior and tender, medium-rare interior. Resting the roast allows the juices to redistribute, resulting in a mouthwatering, tender slice every time.

Author: zara
Prep Time: 2 hours 15 minutes
Cook Time: 1 hour 33 minutes to 1 hour 45 minutes
Total Time: 3 hours 48 minutes to 4 hours
Yield: 8 to 10 servings 1x
Category: Roasting
Method: Roasting
Cuisine: American

Ingredients

Scale

Ribeye Roast

6 pound boneless ribeye roast

Herbed Butter

1 cup unsalted butter, room temperature
4 tablespoons kosher salt
2 teaspoons ground black pepper
2 tablespoons fresh rosemary, chopped
1 tablespoon fresh thyme, chopped
4 tablespoons fresh garlic, minced

Instructions

Prepare: Place a roasting rack inside a large roasting pan. Take the 6-pound boneless ribeye roast out of the refrigerator and tie butcher’s twine tightly around it every 1 ½–2 inches to ensure even cooking and a nice shape. Set the roast in the roasting pan and allow it to sit at room temperature for up to 2 hours to promote even roasting.
Butter Preparation: Prepare the herbed butter by combining the softened unsalted butter with kosher salt, ground black pepper, chopped fresh rosemary, chopped fresh thyme, and minced garlic. Mix thoroughly to distribute all flavors evenly.
Rub: Preheat your oven to 475°F (245°C). Once the roast has reached room temperature, rub the herbed butter all over the surface of the meat, ensuring every inch is covered to lock in moisture and flavor.
Roast: Place the butter-rubbed roast in the oven and cook at 475°F for 15 minutes to develop a flavorful crust. Afterward, reduce the oven temperature to 350°F (175°C) and continue roasting for approximately 13-15 minutes per pound. For the 6-pound roast, this means an additional 78-90 minutes. Use a meat thermometer to check the internal temperature aiming for 125°F (52°C) for medium-rare doneness. Adjust cooking time for preferred doneness.
Rest: Remove the roast from the oven and transfer it to a plate or cutting board. Tent it loosely with foil and let it rest for 25-30 minutes. This resting period allows the juices to redistribute evenly throughout the meat, ensuring tenderness and juiciness when sliced.
Serve: Slice the roast against the grain and serve with au jus and horseradish, if desired, to complement the rich flavors.

Notes

Tying the roast helps it retain shape and cook evenly.
Bringing the roast to room temperature prevents uneven cooking.
A meat thermometer is essential for perfect doneness.
Resting the roast is crucial to maintain juiciness.
Adjust roasting time based on desired doneness: 120°F for rare, 125°F for medium-rare, 135°F for medium, 145°F for medium-well, and 155°F for well done.
Allow the au jus or pan drippings to rest and skim fat before serving for a cleaner sauce.

Keywords: ribeye roast, ribeye beef roast, herbed butter roast, garlic rosemary thyme roast, holiday roast beef, medium-rare ribeye roast