Easy Garlic & Herb Ribeye Roast Recipe (video)

a close up of garlic and herb ribeye roast beef in a casserole

The ultimate holiday dinner dish – a perfectly seasoned, roasted garlic and herb ribeye roast with buttery mashed potatoes and easy pan gravy. Not only is this beef roast super impressive, it’s also incredibly delicious, flavorful, juicy, and most importantly, very easy to make! It’s seasoned with an olive oil spread made with garlic, thyme, rosemary, and a touch of Worcestershire and Dijon mustard. The aroma alone is mouthwatering! Serve it with my ‘Buttery Mashed Potatoes’ to make it a meal.

Watch My Ribeye Roast Video Tutorial

Watch my YouTube ribeye roast video tutorial for step-by-step instructions on how to make this incredible dinner at home. Plus, see how I truss the ribeye and make the spread! Want to stay up to date on my latest recipes? Make sure to subscribe to my website email list and my YouTube channel and turn on notifications.

Ingredients for Making Roast Beef

Here are my tips for the main ingredients you’ll need for making this garlic and herb ribeye roast. Find the full list of ingredients and measurements in the printable recipe card below.

  • Beef Roast: this large piece of meat is typically sold around the holidays, and you can find it with or without the ribs/bones. Both bone-in and boneless will work great for this recipe. Any size of roast will also work, just double up the spread for an extra-large roast.
  • Olive Oil: you can also use softened, salted butter for the spread.
  • Garlic: I love to add lots of fresh garlic into the spread and into the pan as it adds lots of flavor to the gravy.
  • Onion: this will add lots of flavor to the meat and will also elevate the roast above the broth, if you don’t have a roasting rack in your pan.
  • Fresh Thyme & Rosemary: fresh herbs are a must for this recipe! They’ll add tons of great flavor and aroma.
  • Beef Broth: for making the pan sauce.

Supplies & Tools for the Recipe

Needs some supplies or tools to make this beef roast at home? Shop by Amazon Affiliate links for the items I love and/or use in my kitchen. Using these links won’t cost you extra and I’ll earn a small commission.

a dinner plate with roasted beef and potatoes on a table, with a ribeye roast, red wine and gravy

Making the Garlic & Herb Spread

This ribeye roast gets all its flavor from the garlic and herb spread you’ll use to season it with, so make sure you have enough for your roast!

If you have a large roast, closer to 7 or 8 pounds, prepare 1 ½ to 2 times the original spread recipe to ensure the roast is well seasoned.

  1. In a small mixing bowl or large measuring cup, combine the olive oil, Worcestershire sauce, balsamic vinegar, Dijon mustard, and season with salt and pepper. I recommend using sea salt flakes, which will pierce and season the meat better.
  2. Add the fresh thyme, rosemary, onion powder, and garlic. You can press, grate or finely mince the garlic. Whisk everything together; the spread will thicken slightly once mixed.

Trussing the Roast

Before seasoning the ribeye roast, it needs to be trussed. This step of binding the meat firmly together in place will ensure it cooks more evenly and it will stay juicier.

Cut 12 to 18-inch sections of butcher’s twine; larger roasts will need more pieces. Place the twine every inch or so on the roast, tightening it firmly into a simple knot at the top, then trim off the excess string.

For Bone-In Roast: If you are using a bone-in roast, first cut away the rack of ribs from the roast using a sharp knife. Add the prepared spread onto the side where the bone was attached, place the ribs back into place, then truss the roast by adding twine in between each rib.

How to Make Ribeye Roast

  1. Once the roast has been trussed, prepare the roasting pan. If your roasting pan has a rack, remove it first. Add a layer of thickly cut onions; these will keep your roast elevated if you don’t have a roasting rack. Next, add in whole garlic cloves and several sprigs of fresh thyme and rosemary.
  2. Place the meat onto your rack or the sliced onions. Spread a generous amount of the prepared spread onto the bottom first, then flip the roast right side up, with the fat facing up.
  3. Spread the remaining sauce all over, on the sides and top, leaving a generous amount over the top.
  4. Fill the roasting pan with beef broth, adding just enough so that the liquid doesn’t touch the bottom of the roast.
a large roasting pan with ribeye roast on a table

Roasting Instructions by Weight

Preheat your oven to 400F as soon as you start preparing the recipe. Roast the meat uncovered until it becomes golden on the top, then tent the roasting pan with foil.

Medium Doneness: roast the ribeye roast at 400F until it reaches an internal temperature of 125F to 130F for a medium doneness. Roast for 20 minutes per pound of meat (a 5-pound roast will take approximately 1 hour and 45 minutes.

For a more well-done roast, continue to roast the meat until it reaches an internal temperature of 145F to 150F. Roast for about 30 minutes per pound of meat (a 5-pound roast will take approximately 2 ½ hours).

Resting Instructions for Beef Roast

It’s super important to rest the roast after it’s done cooking! Remove the pan from the oven, tent the roast gently with foil and let the pan sit on your stove where it won’t cool down too quickly. Let the meat rest anywhere from 30 minutes to an hour.

Resting will allow the meat juices to become evenly distributed and really saturate the meat. A well-rested roast won’t seep too many juices as you’re cutting it and the meat itself will stay very juicy.

a crystal gravy boat on a table with roasted beef

Making the Easy Gravy

While the roast is resting, it’s the perfect time to make some gravy to go along with the meat!

  1. Remove the roast from the pan and set it aside to rest. Strain the remaining juices from the pan through a cheesecloth, into a large measuring cup or bowl. Allow the juices to stand for about 5 minutes to separate.
  2. If your juices have a lot of fat, the fat will rise to the top. You can include some fat in the gravy. If you have too much fat, use a baster to pull up just the broth from the bottom.
  3. Add 1 tablespoon of butter into a medium sized saucepan over medium heat. Into the melted butter, add the flour, stir, and cook for a few minutes.
  4. Slowly start adding in the pan juices, whisking after each addition until no clumps remain. After adding all the juice/broth, continue to simmer the gravy for 4 to 5 minutes, or until it’s thickened to your desired consistency.

Serving & Side Dishes Ideas for Ribeye Roast

For serving the roast, use a long, sharp carving knife and slice it across the grain. You can do thin or thick slices, depending on your preference. Serve the roasted beef with a potato side and the prepared gravy.

Check out these side dish recipes for serving:

a dinner plate with a large piece of roasted beef with gravy and mashed potatoes

Make Ahead Instructions

This ribeye roast recipe can be started ahead of time, so you have less work and fuss the day of.

Simply prepare the roast following the instructions as written, then place the seasoned roast on the roasting pan into the refrigerator. When you’re ready to cook it, remove the pan from the refrigerator about 30 minutes prior and roast following the same instructions.

a woman in a kitchen slicing meat

More Recipes!

Enjoyed this easy and delicious holiday roast recipe? Check out some of my other recipes you’re sure to enjoy!

  • Filet Mignon Steak Dinner: learn how to make the best steak dinner with perfectly cooked filet mignon, red wine mushrooms, and mashed potatoes!
  • Braised Beef Short Ribs: the best recipe for tender, fall-off-the-bone short ribs cooked in a red wine sauce, served with mashed potatoes.
  • Roasted Leg of Lamb: another favorite of mine for the holidays! Roasted lamb seasoned with garlic, herbs and mustard – aromatic and so delicious!
  • Apple & Bacon Stuffed Pork Loin: an impressive and delicious dish! Pork loin is filleted, then stuffed with bacon, apples, cranberries and more, then roasted to perfection.

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a close up of garlic and herb ribeye roast beef in a casserole
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Easy Garlic & Herb Ribeye Roast Recipe

25 mins prep + 1 hr 45 mins cook
The best and easiest garlic and herb ribeye roast beef recipe, with an aromatic olive oil spread and easy pan gravy! Perfect for the holidays!

Ingredients 

  • 4 to 6 lb ribeye beef roast, bone-in or boneless
  • For larger roasts, adjust roasting time and prepare additional spread

For Garlic & Herb Spread:

  • 1/3 cup olive oil
  • 2 tbsp Worcestershire sauce
  • 1 tbsp balsamic vinegar
  • 1 tbsp Dijon mustard
  • 1 1/2 to 2 tbsp sea salt flakes
  • 1 1/2 tsp ground black pepper
  • 2 tsp onion powder
  • 1 1/2 tbsp fresh thyme
  • 1 1/2 tbsp fresh rosemary, chopped
  • 8 garlic cloves, pressed or grated

For Roasting Pan:

  • 1 extra large onion, 1/2-inch slices
  • 10 to 15 whole garlic cloves
  • 2 sprigs fresh thyme
  • 2 sprigs fresh rosemary
  • 1 to 2 cups beef broth, as needed

For Gravy:

  • 1 tbsp butter
  • 1 tbsp all-purpose flour

Instructions

Making the Spread:

  • In a small mixing bowl or large measuring cup, combine the olive oil, Worcestershire sauce, balsamic vinegar, Dijon mustard ,and season with salt and pepper. I recommend using sea salt flakes, which will pierce and season the meat better.
  • Add the fresh thyme, rosemary, onion powder, and garlic. You can press, grate or finely mince the garlic. Whisk everything together; the spread will thicken slightly once mixed.

Trussing the Roast:

  • Before seasoning the ribeye roast, it needs to be trussed. This step of binding the meat firmly together in place will ensure it cooks more evenly and it will stay juicier.
  • Cut 12 to 18-inch sections of butcher’s twine; larger roasts will need more pieces. Place the twine every inch or so on the roast, tightening it firmly into a simple knot at the top, then trim off the excess string.
  • For Bone-In Roast: If you are using a bone-in roast, first cut away the rack of ribs from the roast using a sharp knife. Add the prepared spread onto the side where the bone was attached, place the ribs back into place, then truss the roast by adding twine in between each rib.

Preparing Roasting Pan & Seasoning:

  • Once the roast has been trussed, prepare the roasting pan. If your roasting pan has a rack, remove it first. Add a layer of thickly cut onions; these will keep your roast elevated if you don’t have a roasting rack. Next, add in whole garlic cloves and several sprigs of fresh thyme and rosemary.
  • Place the meat onto your rack or the sliced onions. Spread a generous amount of the prepared spread onto the bottom first, then flip the roast right side up, with the fat facing up.
  • Spread the remaining sauce all over, on the sides and top, leaving a generous amount over the top.
  • Fill the roasting pan with beef broth, adding just enough so that the liquid doesn’t touch the bottom of the roast.

Roasting & Resting Instructions:

  • Preheat your oven to 400F as soon as you start preparing the recipe. Roast the meat uncovered until it becomes golden on the top, then tent the roasting pan with foil.
  • Medium Doneness: roast the ribeye roast at 400F until it reaches an internal temperature of 125F to 130F for a medium doneness. Roast for 20 minutes per pound of meat (a 5-pound roast will take approximately 1 hour and 45 minutes.
  • For a more well-done roast, continue to roast the meat until it reaches an internal temperature of 145F to150F. Roast for about 30 minutes per pound of meat (a 5-pound roast will take approximately 2 ½ hours).
  • It’s super important to rest the roast after it’s done cooking! Remove the pan from the oven, tent the roast gently with foil and let the pan sit on your stove where it won’t cool down too quickly. Let the meat rest anywhere from 30 minutes to an hour.

Making the Gravy:

  • Remove the roast from the pan and set it aside to rest. Strain the remaining juices from the pan through a cheesecloth, into a large measuring cup or bowl. Allow the juices to stand for about 5 minutes to separate.
  • If your juices have a lot of fat, the fat will rise to the top. You can include some fat in the gravy. If you have too much fat, use a baster to pull up just the broth from the bottom.
  • Add 1 tablespoon of butter into a medium sized saucepan over medium heat. Into the melted butter, add the flour, stir, and cook for a few minutes.
  • Slowly start adding in the pan juices, whisking after each addition until no clumps remain. After adding all the juice/broth, continue to simmer the gravy for 4 to 5 minutes, or until it’s thickened to your desired consistency.

Serving Suggestions:

  • For serving the roast, use a long, sharp carving knife and slice it across the grain. You can do thin or thick slices, depending on your preference. Serve the roasted beef with a potato side and the prepared gravy.

Make-Ahead Instructions:

  • This ribeye roast recipe can be started ahead of time, so you have less work and fuss the day of.
  • Simply prepare the roast following the instructions as written, then place the seasoned roast on the roasting pan into the refrigerator. When you’re ready to cook it, remove the pan from the refrigerator about 30 minutes prior and roast following the same instructions.