Rib Eye Roast Recipe
This recipe showcases how to prepare a perfectly juicy and flavorful ribeye roast, seasoned with a garlic butter mixture and dry rub. With a precise method of high-heat searing followed by slow roasting, it results in a perfectly cooked roast with a mouthwatering crust and tender inside. It is ideal for a special occasion or dinner party, offering a premium beef experience.
Ingredients
- Garlic Butter Mixture:
- 1/2 cup softened butter
- 4 minced garlic cloves
- 1 tablespoon fresh rosemary chopped
- 1 tablespoon fresh thyme chopped
- Dry Rub Seasonings:
- 2 tablespoons kosher salt
- 1 tablespoon black pepper
- 1 tablespoon paprika
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 1 tablespoon brown sugar optional, for caramelization
Instructions
- Take the ribeye roast out of the fridge 2 hours before cooking to bring it to room temperature.
- Preheat the oven to 500°F.
- Pat the roast dry with paper towels to ensure a perfect crust.
- Mix the garlic butter ingredients and rub them all over the roast.
- Prepare the dry rub seasonings and coat the roast evenly with the rub.
- Let the roast sit at room temperature for 1 hour.
- Sear the roast in the preheated oven for 15 minutes at 500°F.
- Lower the oven temperature to 325°F and slow-roast for about 20 minutes per pound.
- Use a meat thermometer to check for medium-rare (pull the roast at 120°F and rest to 130°F).
- Let the roast rest for 30 minutes before slicing.
Notes
- For medium-rare, aim for an internal temperature of 125°F before resting, which will increase to 130°F.
- The cooking time will vary based on the size of the roast and the desired doneness.
- Rest the roast for at least 30 minutes after removing it from the oven to redistribute juices.