Ribeye Roast.”

This Herb-Crusted Rib-Eye Roast recipe is moist and juicy with the most delicious crust on the outside and smothered in a rich brown gravy, perfect for your holiday table.

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I prefer to cook a boneless roast but you can certainly do a bone-in if you prefer you just may have to add some cooking time. Or you may prefer to make my Pan Seared Ribeye Steak. But either way, serve with some Creamy Mashed Potatoes and a side of Roasted Asparagus is sure to wow your guests for your holiday meal or Sunday dinner!

Why this recipe works

This is a stunning dish that will impress family and friends on your holiday dinner table with minimal fuss. With the most delicious gravy made from the drippings. The rosemary, thyme, and garlic butter add tons of flavor to herb-crusted roast beef, I always recommend having my Compound Butter on hand and ready to go or this Cowboy Butter.

Rib Eye Roast Ingredients

• Ribeye roast: I use boneless but bone-in can also be used.
• Butter: Use real butter at room temperature.
• Fresh Herbs: Fresh thyme and Rosemary.
• Onion: Yellow or white

How to make this recipe

• Step 1: Place roast on a cutting board and tie it up with twine.
• Step 2: In a small bowl mix the herb mixture until combined.

• Step 3: In a cast iron skillet or shallow roasting pan add the sliced onions garlic and herbs.
• Step 4: Place beef fat side up on top and spread 3/4 of the herb butter all over the surfaces of the beef roast.

• Step 5: Roast the rib eye, then remove the skillet from the oven and remove the rib eye to rest.
• Step 6: Bring the pan drippings to a simmer and add in the broth, wine, and cornstarch.

• Step 7: Strain the onions and herbs from the sauce.
• Step 8: Pour into a gravy boat and serve.

Is a ribeye roast the same as prime rib?

Close, but not exactly. The prime rib roast is sometimes called standing rib roast because the large bones enable it to stand on its own while roasting. I prefer ribeye roast, to me rib eye is one of the best cuts of beef. It is generally smaller, and still well-marbled with a nice fat cap. It slices beautifully and makes a delicious meal for the holiday season.

Do I have to tie up the roast?

Often people tie up a roast to help hold it together for a more perfect appearance. But it is definitely an option not everybody wants to do. Here is a how-to video.-

Recipe tips

• Tieing up the roast is optional, but always makes a prettier presentation. (Here is a tutorial)
• Let the meat come to room temperature for about 1 hour for more even cooking.
• A digital thermometer is a must
• It’s very important to let the beef rest for 30 minutes before slicing.