Herbed Butter Ribeye Roast Recipe
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.
- 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
Scale
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
- 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.
- 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.
- 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.
- 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.
- 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
Find it online: https://kitchenbynora.com/herbed-butter-ribeye-roast-recipe/
