Herb Crusted Ribeye Roast | Butter Your Biscuit (2024)

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

• 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.

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.

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.

Recipe faq's

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• 5 pound boneless rib eye roast
• 1 large onion. Peeled and cut into three large slices
• 6 garlic cloves peeled
• 5 sprigs of thyme
• 3 sprigs of rosemary

Herb Butter

• 10 tablespoon butter softened
• 5 cloves garlic minced
• 2 teaspoons fresh thyme chopped
• 2 teaspoons fresh rosemary chopped
• 2 teaspoons kosher salt
• 1 teaspoon black pepper

Gravy

• 1 1/2 cups beef stock
• 1/2 cup red wine
• 1 tablespoon cornstarch

• Bring rib eye to room temp (about 1 hour)

• Tie up the roast with twine if desired (Here is a tutorial)

• Preheat oven to 450 degrees

• Mix together the garlic butter and set aside.

• Place onions, garlic cloves, rosemary, and thyme in an oven-safe skillet or baking pan.

• Rub ¾ of the butter mixture all over the roast, even the bottom.

• Place roast fat side up on top of the onions, and garlic.

• Place the roast on the middle rack and roast for 20 minutes

• Reduce heat to 250 degrees and remove the roast from the oven and slather the remaining butter on top.

• Roast for another 1 1/2-hours for medium-rare. Use a meat thermometer inserted into the thickest part of the roast to get to your desired doneness. Keep in mind the roast will continue to cook while resting, generally goes up about 5 degrees.

  Rare: 120 degrees
  Medium Rare: 125 degrees
  Medium:130 degrees
  Medium Well Done 135 degrees

• Remove roast from skillet and place on a baking sheet cover with foil and let rest 30 minutes.

For the gravy

• Heat the skillet with onion and garlic on high heat. Add in the beef stock and red wine. Simmer 10-12 minutes to reduce

• Add the cornstarch and 2 tablespoon water to a small bowl and mix it until combined. Pour half of the mixture into the gravy and whisk let the gravy simmer until it starts to thicken. Add the rest if you want it to be thicker.

• Remove from heat and strain the onions and garlic out and pour the gravy in a gravy boat or serving dish.

I use Merlot or Cabernet.

You can sub the red wine for more beef stock.