Easy Garlic & Herb Ribeye Roast Recipe
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.