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
Scale
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
