Description
This Bone-In Standing Ribeye Roast is a succulent and flavorful centerpiece perfect for special occasions. Coated with a garlicky herb paste made from fresh thyme, rosemary, garlic, and shallots, this roast is seared at high heat to develop a rich crust, then slow-roasted to perfection alongside colorful baby potatoes. The result is a tender, juicy roast with crispy roasted potatoes, ideal for sharing with family and friends, served with a side of horseradish sauce for an extra kick.
Ingredients
Scale
Herb Paste
- 20 sprigs of fresh thyme
- Rosemary leaves from 3 sprigs
- 12-14 garlic cloves
- 1 peeled shallot
- 3 tablespoons extra virgin olive oil
- 2 sticks unsalted butter, cut up
- Salt and pepper to taste
Ribeye Roast
- 8-10 pound bone-in standing rib roast, trussed and Frenched
- Salt and pepper to taste
Potatoes
- 2 pounds assorted colored baby potatoes
- 2 tablespoons extra virgin olive oil
- Salt and pepper to taste
Serving
- Horseradish sauce
Instructions
- Preheat and season: Preheat the oven to 450°F (232°C). Season the ribeye roast generously on all sides with salt and pepper and place it in a roasting pan.
- Prepare herb paste: In a food processor, combine the thyme sprigs, rosemary leaves, garlic cloves, peeled shallot, 3 tablespoons of olive oil, unsalted butter, salt, and pepper. Pulse on high speed until a thick, uniform paste forms.
- Coat the roast: Apply the herb paste evenly over the entire surface of the rib roast with the cap side facing up, ensuring all sides are well covered.
- Initial high-heat roasting: Place the roasting pan with the roast in the preheated oven and roast at 450°F for 30 minutes to develop a flavorful crust.
- Lower heat and continue roasting: After 30 minutes, reduce the oven temperature to 325°F (163°C) and continue roasting the meat for an additional 80-90 minutes, or until the internal temperature reaches 110°-115°F (43°-46°C) for rare to medium-rare. Begin checking the internal temperature at around 60 minutes to gauge doneness.
- Prepare and add potatoes: Approximately 45 minutes before the roast finishes, toss the baby potatoes in a bowl with 2 tablespoons of olive oil, salt, and pepper. Add them to the roasting pan alongside the rib roast and continue cooking for 40-45 minutes until tender and golden.
- Rest the roast: Remove the ribeye roast and potatoes from the oven. Let the roast rest in the pan for 10-15 minutes to allow juices to redistribute, ensuring moist and tender meat.
- Slice and serve: Slice the ribeye roast against the grain and serve alongside the roasted baby potatoes with horseradish sauce on the side for added flavor.
Notes
- This bone-in standing ribeye roast coated with a garlic and herb paste is a show-stopping, flavorful entrée to impress guests at any dinner.
- Resting the roast is crucial to retain its juiciness.
- The herb paste not only seasons the meat but also adds a rich, aromatic crust.
- Using a meat thermometer helps achieve the perfect rare to medium-rare doneness.
- Assorted colored baby potatoes add both visual appeal and a variety of subtle flavors.
- Serve with horseradish sauce to complement the rich beef flavor.
Nutrition
- Serving Size: 8 oz
- Calories: 1010 kcal
- Sugar: 1 g
- Sodium: 140 mg
- Fat: 85 g
- Saturated Fat: 34 g
- Unsaturated Fat: 41 g
- Trans Fat: 1 g
- Carbohydrates: 15 g
- Fiber: 2 g
- Protein: 43 g
- Cholesterol: 183 mg
