Ribeye Roast

Tired of turkey? Me too. Let’s get this Christmas going with a herb encrusted Ribeye Roast! This recipe gives maximum flavor, but doesn’t require much work on your part… Win, win!

Now here’s a recipe that’s perfect for holidays and special occasions. You’ll often find it on restaurant weekend menus, but it’s surprisingly easy to cook at home. Just follow my method, and enjoy the best prime rib ever.

Ingredients

• Ribeye roast – AKA standing rib roast or prime rib. I recommend USDA Choice, or if you want to splurge, Prime. These are better marbled then cheaper cuts. And it is a special occasion meal.
• Butter – softened.
• Fresh herbs – Rosemary, oregano and thyme. If you’re missing any, you can sub with 1/3 as much dried.
• Salt and pepper

Ribeye Roast Recipe

First, I remove the prime rib from the fridge 2-3 hours before cooking. This allows it to come to room temperature and results in more even cooking.

When it’s getting close to cooking time, I preheat the oven to 450 degrees, then mix together the butter, herbs, salt and pepper.

I slather the roast with the butter mixture, then place it in a cast iron skillet (you can also use a baking dish).

Then I stick the ribeye roast in the oven and cook for 20 minutes at high heat for an initial sear, before lowering the temperature to 325 degrees. I continue cooking until the meat reaches an internal temperature of 120 degrees. For reference, this takes about 15 minutes per pound, but go by temperature, not time.

Finally, I remove it from the oven, loosely tent with foil, and let it rest for 30 minutes before slicing.

Serving Suggestions

My top choice for a prime rib side dish is Mashed Potatoes, but Roasted Potatoes are another great option.

Other roasted vegetables like Asparagus or Broccoli go well with ribeye roast.

A few other ideas: Creamed Spinach, Green Beans Almondine, Wedge Salad, Caesar Salad and Red Wine Mushroom Sauce.

So there you go, the perfect alternative to turkey this Christmas. Trust me, it’s much better than some dried out bird.

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Ribeye Roast Recipe

Prep Time: 15 minutes

Cook Time: 1 hour 50 minutes

Total Time: 2 hours 5 minutes

My herb encrusted Ribeye Roast, AKA prime rib, is the perfect centerpiece for holidays or special occasions.

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Ingredients

• 4-6 pounds ribeye roast, bone-in
• 1/2 cup butter, softened
• 5 cloves garlic, minced
• 1 Tablespoon fresh thyme, finely chopped
• 1 Tablespoon fresh rosemary, finely chopped
• 1 Tablespoon fresh oregano, finely chopped
• 1 Tablespoon salt
• 1 teaspoon black pepper

Instructions

1. Remove prime rib from refrigerator for 2-3 hours before cooking.
2. Preheat oven to 450°F.
3. In a bowl, mix together butter, herbs, salt and pepper until well combined. Pat the rib roast dry with paper towels, then rub the butter mixture all over. Place the prime rib in a cast iron skillet or baking dish fat side up.
4. Bake for 20 minutes, then reduce heat to 325°F. Then continue baking until the internal temperature of the ribeye roast reaches 120°F (approximately 15 minutes per pound).
5. Remove roast from oven, loosely tent with foil, and rest for 30 minutes before slicing.

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Welcome to GypsyPlate! I'm Alpana, former wordwide tour manager and professional caterer, now full time blogger. I love exploring cuisines from around the world, and my recipes have been featured on sites such as MSN, Parade, Brit + Co, CNET and AOL. You can explore my entire collection of sortable recipes in my Recipe Index or learn more about me here.