Classic Rib Eye Roast

🕒 Prep: 15 min
🔥 Cook: 2 hours
🍽 Serves: 8
★★★★★
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If you're hankering for a hearty meal that's bound to impress, a Classic Rib Eye Roast is your go-to. This recipe's combination of savory herbs and a perfect crust makes it a star at any dinner table. Let's dive into the details.

Ingredients for Classic Rib Eye Roast

The star of the show is the rib eye roast, known for its rich marbling, which ensures a juicy bite. The olive oil helps the herbs and spices stick to the meat and aids in developing a beautiful crust. Garlic brings a pungent, aromatic flavor that permeates the roast. The salt and black pepper are essential for seasoning, enhancing the meat's natural flavors. Rosemary and thyme add earthy, aromatic notes, while smoked paprika gives a subtle smoky depth to the crust.

Tips & Tricks

  • Bring your rib eye roast to room temperature before cooking for more even roasting.
  • Use a reliable meat thermometer for accuracy — it’s your best friend here.
  • If you prefer a different doneness, adjust the final temperature: 125°F (52°C) for rare, 145°F (63°C) for medium.

Serving Suggestions

This rib eye roast pairs wonderfully with creamy mashed potatoes or a hearty root vegetable medley. A fresh green salad with a tangy vinaigrette can balance the richness of the roast. Don't forget a good red wine to complement the flavors — a Cabernet Sauvignon or Merlot works beautifully.

Frequently Asked Questions

Can I use dried herbs instead of fresh?
Yes, you can substitute dried herbs, but use half the amount since they're more concentrated.
How do I store leftovers?
Wrap leftovers tightly in aluminum foil or store in an airtight container in the fridge. They should keep well for 3-4 days.
What if I don't have a roasting rack?
No worries! You can use a bed of chopped vegetables like carrots, onions, and celery to elevate the roast.

Classic Rib Eye Roast Recipe Walkthrough

Start by preheating your oven to 450°F (232°C). This high initial temperature helps sear the outside, locking in juices. While the oven heats up, mix together the olive oil, minced garlic, salt, pepper, rosemary, thyme, and smoked paprika in a small bowl until well combined. This will be your flavor-packed rub.

Next, generously rub this mixture over the entire surface of your rib eye roast. Make sure it's evenly coated; this ensures every bite is flavorful. Place the roast on a rack inside a roasting pan. The rack allows heat to circulate around the meat, promoting even cooking.

Insert a meat thermometer into the thickest part of the roast, being careful to avoid touching any bones, which could give an inaccurate reading. Then, place the roast in your preheated oven and cook for 15 minutes. This initial high-temperature cooking seals the exterior.

After 15 minutes, lower the oven temperature to 325°F (163°C) and continue roasting. Keep an eye on the thermometer; you'll want it to read 135°F (57°C) for a perfect medium-rare. This should take about 1.5 to 2 hours, depending on your oven and the exact size of your roast.

Once it reaches the desired temperature, remove the roast from the oven and let it rest for at least 20 minutes. Resting is crucial as it allows the juices to redistribute, making for a tender, juicy roast when you slice into it.

Why You'll Love This Recipe

  • Achieves a flavorful crust with a juicy, tender interior.
  • Simplifies the roasting process with just a few steps.
  • Combines classic herbs and spices for a timeless taste.
  • Perfect for holidays or any special gathering.

Ingredients

1 5-pound rib eye roast
2 tablespoons olive oil
4 cloves garlic, minced
2 teaspoons salt
1 teaspoon black pepper
1 teaspoon fresh rosemary, chopped
1 teaspoon fresh thyme, chopped
1/2 teaspoon smoked paprika

Step-by-step Instructions

1. Preheat your oven to 450°F (232°C).
2. In a small bowl, combine the olive oil, minced garlic, salt, pepper, rosemary, thyme, and smoked paprika.
3. Rub the mixture evenly over the entire surface of the rib eye roast.
4. Place the roast on a rack inside a roasting pan.
5. Insert a meat thermometer into the thickest part of the roast, avoiding any bones.
6. Roast in the preheated oven for 15 minutes.
7. Lower the oven temperature to 325°F (163°C) and continue roasting until the thermometer reads 135°F (57°C) for medium-rare, about 1.5 to 2 hours.
8. Remove the roast from the oven and let it rest for at least 20 minutes before carving.

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