Herbed Butter Ribeye Roast Recipe

Introduction

This ribeye roast recipe delivers a juicy, flavorful centerpiece perfect for special occasions or family dinners. Seasoned with fresh herbs and garlic butter, it’s roasted to perfection for a tender, savory experience.

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

1. Step 1: Place a roasting rack in a large roasting pan. Tie butcher’s twine tightly around the ribeye roast every 1 ½ to 2 inches. Set the roast in the pan and let it sit at room temperature for up to 2 hours.
2. Step 2: In a bowl, combine the softened butter with kosher salt, black pepper, rosemary, thyme, and garlic to make a herbed butter mixture.
3. Step 3: Preheat the oven to 475°F (245°C). Rub the herbed butter evenly all over the outside of the roast.
4. Step 4: Roast the meat at 475°F for 15 minutes. Then lower the oven temperature to 350°F (175°C) and continue cooking for 13 to 15 minutes per pound until the internal temperature reaches 125°F (52°C) for medium-rare.
5. Step 5: Remove the roast from the oven and transfer it to a plate. Cover loosely with foil and let it rest for 25–30 minutes before slicing and serving.

Tips & Variations

• Use a meat thermometer to check doneness accurately. For medium, cook until 135°F; for medium-well, 145°F.
• Letting the roast come to room temperature before cooking helps it cook evenly.
• Serve with au jus and horseradish sauce to enhance the flavor.
• If fresh herbs aren’t available, substitute with 2 teaspoons dried rosemary and 1 teaspoon dried thyme.

Storage

Store leftover ribeye roast tightly wrapped in the refrigerator for up to 3 days. Reheat gently in a low oven or covered skillet to avoid drying out the meat.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I cook the ribeye roast without tying it?

Tying helps the roast keep its shape and cook evenly. If you skip this step, the meat may cook unevenly and be harder to slice neatly.

How do I know when the roast is done?

The best way is to use an instant-read meat thermometer. For medium-rare, remove the roast at 125°F, as the temperature will rise slightly while resting.

Herbed Butter Ribeye Roast Recipe

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★★★★★

4.7 from 584 reviews

This succulent ribeye roast recipe features a juicy, flavorful 6-pound boneless cut enhanced with a rich herbed butter blend. Perfectly roasted first at high heat for a beautifully crusted exterior, then slow-cooked to medium-rare perfection, this ribeye roast is ideal for special occasions or a hearty family meal.

• Author: Nora
• Prep Time: 15 minutes plus up to 2 hours to bring to room temperature
• Cook Time: Approximately 1 hour 20 minutes to 1 hour 30 minutes (based on 13-15 minutes per pound for a 6-pound roast after initial sear)
• Total Time: About 3 hours including resting and room temperature time
• Yield: 8 to 10 servings 1x
• Category: Main Course
• Method: Roasting
• Cuisine: American

Ingredients

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Main Ingredients

• 6 pound boneless ribeye roast

Herbed Butter

• 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

1. Prepare: Place a roasting rack inside a large roasting pan. Remove the ribeye roast from the refrigerator and tie butcher’s twine tightly around it every 1½ to 2 inches to help it keep its shape during roasting. Let it sit at room temperature for up to 2 hours to ensure even cooking.
2. Butter Preparation: In a bowl, combine the softened unsalted butter with kosher salt, ground black pepper, chopped rosemary, chopped thyme, and minced garlic to create a flavorful herbed butter mixture.
3. Rub: Preheat your oven to 475°F (246°C). Rub the herbed butter evenly over the entire surface of the ribeye roast, ensuring it is well-coated to maximize flavor and help develop a crust during roasting.
4. Roast: Place the roast on the prepared rack in the roasting pan and put it into the hot oven. Roast at 475°F for 15 minutes to sear the outside, then reduce the temperature to 350°F (177°C). Continue roasting for approximately 13 to 15 minutes per pound. Check for doneness when the internal temperature reaches 125°F (52°C) for medium-rare.
5. Rest: Remove the ribeye roast from the oven and transfer it to a serving plate. Cover loosely with aluminum foil and let it rest for 25 to 30 minutes. Resting allows the juices to redistribute, resulting in a tender, juicy roast. Serve sliced with optional au jus and horseradish on the side.

Notes

• Use a meat thermometer to accurately check the internal temperature for desired doneness (125°F for medium-rare, 135°F for medium).
• Letting the roast come to room temperature before cooking helps it cook more evenly.
• Resting the meat is critical to keep it juicy and tender.
• Feel free to adjust the herbs in the butter to your liking; thyme and rosemary provide classic flavor pairing.
• Au jus and horseradish sauce are optional but excellent accompaniments.

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