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Bone-In Standing Ribeye Roast

A beautiful roast is a way to really set the tone for a special meal. And, this Bone-In Standing Ribeye Roast is as good it gets!


Prep time is less than 20 minutes and results will have your family thinking you slaved all day! Win- Win!


You don’t have to make the red wine sauce since the roast will stand proud on its own with some horseradish cream, but, hey, this is going to be next level and the sauce will elevate this meal to sophisticated deliciousness!

Servings: 8

Keywords: beef, roast

  • Prep Time: 20 mins
  • Cook Time: 1 hours 0 mins
  • Total Time: 1 hours 20 mins

Ingredients

Instructions

Ingredients

RUB

  • 25 sprigs fresh thyme
  • 2 sprigs rosemary
  • 6 cloves garlic
  • ½ shallot, peeled
  • ⅓ cup extra virgin olive oil
  • kosher salt
  • fresh cracked black pepper

PROTEIN

  • 8 ½ pound bone-in standing ribeye roast (recommend from our friends at Brandy Meats)

SIDE

  • 1 ½ pounds (or more) assorted colored baby potatoes

Red Wine Sauce (Optional)

  • 2 cloves garlic, finely minced
  • ½ shallot, finely minced
  • ½ cup red wine, cabernet sauvignon
  • 2 cups beef stock
  • 2 ounces unsalted butter

Instructions

RECIPE VIDEO

  1. View this recipe at our YouTube Channel: https://www.youtube.com/watch?v=trHgZHZhFe4

PREP

  1. Take your Ribeye Roast out of the refrigerator and bring to room temperature to ensure even cooking. We recommend letting the roast sit for at least 2 hours, and sometimes 3 hours, to bring to room temperature.
  2. Preheat the oven or Big Green Egg to 475°.

RUB

  1. Add the thyme leaves, rosemary leaves, 6 garlic cloves, ½ peeled shallot and olive oil to a food processor. Pulse on high speed to form a paste.
  2. Salt & Pepper the rib roast generously then rub ¾ of the garlic and herb paste to all sides of the roast.

COOK

  1. Roast at 475° for 25 minutes and then turn the heat down to 325° and cook until the roast reaches an internal temperature of 115° --- approximately 60 minutes for a rare to medium-rare temperature. You can use a leave-in thermometer to check the internal temperature or begin checking about 50 minutes into the cook with a regular probe thermometer.
  2. With about 25 minutes left in the cooking process, add the potatoes, the remaining herb paste, and salt and pepper to a large bowl. Toss until coated.
  3. Add the potatoes to the pan with the rib roast and cook for 20 minutes.
  4. When ready, remove the rib roast and potatoes from the pan and tent with foil to rest the roast for at least 20 minutes.
  5. If you want to make the wine sauce, pour off most of the fat but leave the crusty bits (this is where the depth of flavor comes from) and return the pan to a burner over medium-high heat.
  6. For the red wine sauce, add 2 finely minced cloves of garlic and ½ peeled and finely minced shallot to the pan. Sauté for 2 to 3 minutes before deglazing with the red wine.
  7. Reduce the wine until it is almost gone and then add in the beef stock and cook for 3 to 4 minutes over high heat. Adjust seasonings with salt and pepper and finish with butter.

SERVE

  1. Slice the roast to your liking, pour some of the red wine sauce over the slices and reserve the rest for your guests to add more if they wish. Serve with horseradish cream and enjoy!