Description
This Bone-In Standing Ribeye Roast features a rich herb and garlic crust, roasted to perfection with tender baby potatoes. Perfect for special gatherings, this classic roast delivers juicy, flavorful meat with a crispy exterior and a luxurious buttery herb paste.
Ingredients
Scale
Herb Paste
- 20 sprigs of fresh thyme
- Rosemary leaves from 3 sprigs
- 12-14 garlic cloves
- 1 peeled shallot
- 4 tablespoons extra virgin olive oil (divided)
- 2 sticks unsalted butter, cut up
- Salt and pepper to taste
Main
- 8-10 pound bone-in standing rib roast, trussed and Frenched
- 2 pounds assorted colored baby potatoes
- Horseradish sauce (for serving)
- Salt and pepper to taste
Instructions
- Preheat Oven: Preheat your oven to 450°F (232°C) to prepare for roasting the ribeye.
- Season Roast: Generously season the standing rib roast on all sides with salt and pepper, then place it in a roasting pan.
- Prepare Herb Paste: In a food processor, combine thyme sprigs, rosemary leaves, garlic cloves, peeled shallot, 3 tablespoons of olive oil, the cut-up butter, salt, and pepper. Pulse on high until a thick, well-combined paste forms.
- Apply Paste: Spread the herb and butter paste all over the rib roast, covering all sides with the herb crust, with the cap side facing up.
- Initial Roasting: Roast the ribeye at 450°F for 30 minutes to develop a flavorful crust.
- Lower Temperature: Reduce the oven temperature to 325°F (163°C) and continue cooking the roast for 80-90 minutes to reach a rare to medium-rare internal temperature of 110°-115°F, checking the internal temperature with a thermometer after about 60 minutes.
- Prepare Potatoes: With approximately 45 minutes left on the roast, toss the baby potatoes in a bowl with 2 tablespoons olive oil, salt, and pepper until evenly coated.
- Roast Potatoes: Add the coated potatoes to the roasting pan alongside the rib roast and continue cooking both together for 40-45 minutes, allowing the potatoes to become golden and tender.
- Rest Roast: Remove the rib roast and potatoes from the oven. Let the roast rest in the pan for 10-15 minutes to allow juices to redistribute.
- Serve: Slice the rib roast against the grain and serve warm with the roasted baby potatoes and horseradish sauce on the side.
Notes
- This bone-in standing ribeye roast coated with a fresh garlic and herb butter paste makes an impressive centerpiece for any dinner party.
- Resting the meat after roasting is crucial to maintain juiciness and enhance tenderness.
- Using a thermometer ensures you achieve the perfect rare to medium-rare doneness.
- Horseradish sauce pairs wonderfully to cut through the richness of the roast.
Nutrition
- Serving Size: 8 oz
- Calories: 1010 kcal
- Sugar: 1 g
- Sodium: 140 mg
- Fat: 85 g
- Saturated Fat: 34 g
- Unsaturated Fat: 41 g
- Trans Fat: 1 g
- Carbohydrates: 15 g
- Fiber: 2 g
- Protein: 43 g
- Cholesterol: 183 mg
