If you’re looking to impress friends or family with a show-stopping centerpiece, this Herb-Crusted Bone-In Ribeye Roast with Roasted Baby Potatoes and Horseradish Sauce Recipe is exactly what you need. This dish brings together a perfectly roasted ribeye crusted with fresh herbs, richly buttery and garlicky flavors, and irresistibly crispy baby potatoes. The horseradish sauce adds just the right amount of zesty kick to round it all out. Whether it’s a holiday feast or a special weekend dinner, this recipe fills your kitchen with incredible aromas and promises a memorable meal that everyone will rave about.
Ingredients You’ll Need
The brilliance of this recipe lies in its simplicity and the freshness of the ingredients. Each component plays a critical role in building layers of flavor and ensuring the textures are just right from crust to tender roast to crisp potatoes.
- Fresh thyme (20 sprigs): Provides an earthy, aromatic foundation that complements the beef perfectly.
- Rosemary leaves from 3 sprigs: Adds a piney, fragrant lift that enhances the herb crust.
- Garlic cloves (12-14): Infuses the roast with a deep, savory richness and irresistible scent.
- Pealed shallot (1): Contributes a subtle sweetness balancing the intense flavors.
- Extra virgin olive oil (4 tablespoons, divided): Ensures moisture and helps in creating that beautiful herb crust and roasted potatoes.
- Unsalted butter (2 sticks, cut up): Makes the crust luxuriously rich and keeps the roast moist.
- Salt and pepper: Essential seasonings to bring out the natural flavors in every element.
- Bone-in standing rib roast (8-10 pounds, trussed and Frenched): The star of the show, wonderfully tender and bursting with flavor.
- Assorted colored baby potatoes (2 pounds): These bring color, texture, and a comforting earthiness.
- Horseradish sauce (for serving): Delivers a cool, spicy contrast that complements the richness of the roast.
How to Make Herb-Crusted Bone-In Ribeye Roast with Roasted Baby Potatoes and Horseradish Sauce Recipe
Step 1: Preheat Your Oven
Begin by setting your oven to a scorching 450°F (232°C). This high heat is key to developing that coveted golden crust on the ribeye roast, sealing in all the juices and flavor right from the start.
Step 2: Season the Roast
Generously season every inch of the rib roast with salt and pepper. This isn’t just seasoning; it’s seasoning to highlight the meat’s natural richness and to create a flavorful base for the herb crust.
Step 3: Prepare the Herb Paste
Here’s where the magic really begins. Toss your thyme, rosemary, garlic cloves, shallot, three tablespoons of olive oil, butter pieces, and some salt and pepper into a food processor. Pulse it all until you have a thick, lush herb butter paste. This mixture will cling to the roast and turn into an aromatic crust that will keep everyone coming back for more.
Step 4: Apply the Herb Butter Paste
Coat the entire ribeye with the herb paste, making sure to cover all sides. The cap side faces up to soak in those buttery, herby flavors and get that perfect crust as it roasts.
Step 5: Initial Roasting at High Heat
Place the rib roast in a roasting pan and pop it into the oven for about 30 minutes. This blast of heat caramelizes the herb crust while locking in all those wonderful juices inside.
Step 6: Lower the Oven Temperature and Continue Roasting
After the initial sear, turn the oven down to 325°F (163°C). Continue roasting the ribeye for another 80 to 90 minutes, aiming for a rare to medium-rare internal temperature of 110°-115°F. Keep an eye on it with a meat thermometer to get the perfect doneness.
Step 7: Prepare the Baby Potatoes
While the roast approaches its final stages, toss your assorted baby potatoes in a bowl with the remaining olive oil, salt, and pepper. This simple coating is all they need to transform into crispy, golden gems alongside the rich roast.
Step 8: Roast the Potatoes Alongside the Ribeye
With roughly 45 minutes left on the timer, scatter the potatoes in the roasting pan around the ribeye. As they cook together, the potatoes soak up some of those delicious drippings, becoming tender inside with the crispiest skins imaginable.
Step 9: Let the Roast Rest
Once cooked, remove the rib roast and potatoes from the oven and let the meat rest 10 to 15 minutes in the pan. This crucial step allows the juices to redistribute, ensuring every slice is juicy and mouthwatering.
Step 10: Slice and Serve
Slice the roast against the grain to make it as tender as possible, and plate with the golden roasted baby potatoes and a generous side of horseradish sauce for that perfect bite every time.
How to Serve Herb-Crusted Bone-In Ribeye Roast with Roasted Baby Potatoes and Horseradish Sauce Recipe
Garnishes
Fresh herbs like a sprig of rosemary or a bit of thyme sprinkled on top bring beautiful visual appeal and a hint more aroma. A light drizzle of good olive oil or a pinch of flaky sea salt over the potatoes can add that final touch of indulgence.
Side Dishes
Complement the richness with a simple green salad dressed lightly in lemon vinaigrette or blaze a trail with roasted seasonal vegetables. The creamy horseradish sauce pairs especially well with fresh greens or charred asparagus for a well-rounded plate.
Creative Ways to Present
For a festive occasion, serve the ribeye roast on a beautiful wooden board surrounded by colorful baby potatoes and edible herbs. Using individual small ramekins for the horseradish sauce lets everyone personalize their plate. Fancy? Absolutely, without stress.
Make Ahead and Storage
Storing Leftovers
Wrap leftover slices of the ribeye tightly in foil or place in airtight containers and refrigerate. The herb crust stays flavorful, and the roast maintains juiciness when stored properly for up to 3 days.
Freezing
You can freeze leftover ribeye slices and potatoes, but be sure to cool them completely first. Use freezer-safe packaging for up to 2 months. Keep the horseradish sauce separate in a sealed container to retain its punchy flavor.
Reheating
Reheat gently in the oven at a low temperature, covered loosely with foil to keep moisture. You can also reheat the potatoes in a hot skillet to regain crispness. Avoid the microwave if possible to maintain texture and flavor.
FAQs
Can I use a boneless ribeye roast instead of bone-in?
Absolutely! Boneless ribeye works just as well, though the bone adds extra flavor and helps retain moisture while roasting. Just adjust your cooking times slightly as the warming process differs.
How do I know when the roast is done?
The best way is to use a meat thermometer. Aim for an internal temperature of 110°-115°F for rare to medium-rare. The roast will rise a few degrees while resting, ensuring perfect doneness.
Can I prepare the herb paste in advance?
Yes! You can make the herb-butter paste a day ahead and keep it covered in the refrigerator. Bring it to room temperature before applying to the roast for even spreading.
Is horseradish sauce necessary for this recipe?
It’s highly recommended because the sharpness of horseradish cuts through the richness of the ribeye and butter crust. However, a good mustard or creamy aioli can be delightful alternatives.
What if I want my roast cooked medium or well done?
No problem, just increase the internal temperature goal to 130°-135°F for medium, or 145°F and above for well done. Remember to check regularly to avoid overcooking.
Final Thoughts
This Herb-Crusted Bone-In Ribeye Roast with Roasted Baby Potatoes and Horseradish Sauce Recipe is a treasure to have in your cooking arsenal. Its blend of fresh herbs, savory butter, and perfectly roasted meat creates moments worth savoring. Trust me, once you try this, it will quickly become a beloved staple for your celebratory dinners and cozy family gatherings alike. Give it a go, and enjoy the rave reviews!
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Herb-Crusted Bone-In Ribeye Roast with Roasted Baby Potatoes and Horseradish Sauce Recipe
- Total Time: 2 hours 20 minutes
- Yield: 12 servings 1x
Description
This Herb-Crusted Bone-In Ribeye Roast is a show-stopping centerpiece perfect for special occasions. The roast is seasoned generously, then coated in a flavorful herb and butter paste made from fresh thyme, rosemary, garlic, and shallot. It is first roasted at high heat to develop a caramelized crust, then slow roasted to a perfect rare to medium-rare finish. Accompanied by golden and tender assorted colored baby potatoes roasted alongside, this dish is served with horseradish sauce for a spicy kick, delivering a rich and aromatic dining experience.
Ingredients
Herb Butter Paste
- 20 sprigs fresh thyme
- Rosemary leaves from 3 sprigs
- 12–14 garlic cloves
- 1 peeled shallot
- 4 tablespoons extra virgin olive oil, divided
- 2 sticks unsalted butter, cut into pieces
- Salt and pepper to taste
Roast and Vegetables
- 8–10 pound bone-in standing rib roast, trussed and Frenched
- 2 pounds assorted colored baby potatoes
- Salt and pepper to taste
- Horseradish sauce for serving
Instructions
- Preheat Oven: Preheat your oven to 450°F (232°C) to prepare for roasting the ribeye, ensuring a hot environment to develop a beautiful crust.
- Season Roast: Generously season the entire standing rib roast with salt and pepper, making sure every side is well covered. Place it in a roasting pan, ready for the herb paste application.
- Prepare Herb Paste: In a food processor, combine fresh thyme sprigs, rosemary leaves, garlic cloves, peeled shallot, 3 tablespoons of olive oil, the unsalted butter pieces, salt, and pepper. Pulse on high until you get a thick, well-combined herb and butter paste.
- Apply Paste: Evenly spread the herb butter paste all over the surface of the rib roast, covering every side thoroughly, with the fat cap side facing up to allow the butter to baste the meat as it cooks.
- Initial Roasting: Roast the herb-coated ribeye in the preheated 450°F oven for 30 minutes to develop a deeply flavorful, golden crust.
- Lower Temperature: Reduce the oven temperature to 325°F (163°C) and continue cooking the roast for an additional 80-90 minutes. Start checking the internal temperature after about 60 minutes aiming for a rare to medium-rare doneness at 110°-115°F.
- Prepare Potatoes: Approximately 45 minutes before the end of the roast cooking time, toss the assorted baby potatoes with the remaining 1 tablespoon of olive oil, salt, and pepper until nicely coated.
- Roast Potatoes: Add the coated potatoes to the roasting pan with the rib roast and roast them together for 40-45 minutes until the potatoes are golden brown and tender.
- Rest Roast: Once cooking is complete, remove the rib roast and potatoes from the oven. Allow the roast to rest in the pan for 10-15 minutes to let the juices redistribute for optimum tenderness and flavor.
- Serve: Slice the ribeye roast against the grain into thick slices. Serve warm with the roasted baby potatoes and horseradish sauce on the side for a rich, savory meal.
Notes
- Use a meat thermometer to check doneness accurately to avoid overcooking.
- Letting the roast rest is crucial to maintain juicy, tender meat.
- For extra flavor, you can add more fresh herbs into the herb paste or the cooking pan.
- Potatoes can be swapped with other root vegetables if preferred.
- Horseradish sauce adds a perfect tangy contrast to the richness of the ribeye.
- Prep Time: 20 minutes
- Cook Time: 2 hours
- Category: Main Dish
- Method: Roasting
- Cuisine: American
