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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.

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

  1. 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.
  2. 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.
  3. 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.
  4. 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.
  5. 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.
  6. 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

Find it online: https://zarameals.com/herbed-butter-ribeye-roast-recipe/