Herb-Crusted Rib Eye Roast

🕒 Prep: 15 min
🔥 Cook: 2 hours
🍽 Serves: 8
★★★★★
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If you're looking to impress your guests with minimal fuss, an Herb-Crusted Rib Eye Roast is your ticket to culinary stardom. This recipe combines simple ingredients with a sophisticated flavor profile that makes it perfect for any special occasion or holiday feast.

Ingredients for Herb-Crusted Rib Eye Roast

Rib Eye Roast is the star of the show, providing a rich and juicy base. Its marbling guarantees tenderness and flavor. Olive oil helps the herbs stick to the roast and adds a subtle richness. Sea salt enhances the natural flavors of the meat while black pepper provides a bit of heat. Fresh rosemary and thyme add earthy, aromatic notes, complementing the robust flavor of the rib eye. Garlic introduces a savory depth, and a touch of onion powder rounds out the seasoning blend. Finally, smoked paprika infuses a hint of smokiness, enhancing the roast's overall flavor profile.

Tips & Tricks

  • Use a digital meat thermometer for accuracy and peace of mind.
  • Let the roast reach room temperature before cooking for even heat distribution.
  • Don't skip the resting time; it makes a huge difference in texture and juiciness.

Serving Suggestions

This roast pairs beautifully with creamy mashed potatoes or a hearty seasonal vegetable medley. For a lighter option, a crisp arugula salad with lemon vinaigrette perfectly balances the richness of the meat. A full-bodied red wine, like a Cabernet Sauvignon, complements the flavors wonderfully.

Frequently Asked Questions

Can I use dried herbs instead of fresh?
Yes, you can substitute dried herbs. Use one-third the amount, as dried herbs are more concentrated in flavor.
What if I prefer my meat well-done?
For a well-done roast, continue cooking until the meat thermometer reads 155°F. Be aware that the texture will be less tender.

Herb-Crusted Rib Eye Roast Recipe Walkthrough

Start by preheating your oven to 475°F. This high temperature will help form a crust on your roast. As the oven heats up, grab a small bowl and combine the olive oil, sea salt, black pepper, rosemary, thyme, garlic, onion powder, and smoked paprika. Mix them well until they form a paste-like consistency.

Next, lay your rib eye roast on a clean surface and rub the herb mixture all over it. Be generous and make sure every inch is coated. This is where the magic happens, so take your time and enjoy the process!

Place the seasoned roast on a rack in a roasting pan, ensuring it's elevated for even cooking. Insert a meat thermometer into the thickest part of the roast. This step is crucial for achieving the perfect medium-rare finish.

Pop the roast into your preheated oven and let it cook at 475°F for 15 minutes. This initial blast of heat helps develop that beautiful crust. After 15 minutes, lower the oven temperature to 325°F and continue roasting until the thermometer reads 135°F, which should take about 1.5 to 2 hours.

Once done, remove the roast from the oven and let it rest for at least 20 minutes. This resting period allows the juices to redistribute, ensuring a moist and succulent roast. After resting, slice and serve to your eagerly awaiting guests.

Why You'll Love This Recipe

  • Aromatic herbs create a flavorful crust that's hard to resist.
  • Easy to prepare but looks and tastes like a restaurant-quality dish.
  • Perfectly cooked meat with a juicy, tender interior.
  • Impressive enough for guests, but simple enough for a weeknight.

Ingredients

1 rib eye roast (5 lbs)
2 tbsp olive oil
1 tbsp sea salt
1 tbsp black pepper
2 tbsp fresh rosemary, chopped
2 tbsp fresh thyme, chopped
4 cloves garlic, minced
1 tsp onion powder
1 tsp smoked paprika

Step-by-step Instructions

1. Preheat your oven to 475°F.
2. In a small bowl, mix together olive oil, sea salt, black pepper, rosemary, thyme, garlic, onion powder, and smoked paprika.
3. Rub the herb mixture all over the rib eye roast, ensuring an even coating.
4. Place the roast on a rack in a roasting pan and insert a meat thermometer into the thickest part of the roast.
5. Roast for 15 minutes at 475°F, then lower the temperature to 325°F and continue to roast until the thermometer reads 135°F for medium-rare, about 1.5 to 2 hours.
6. Remove from the oven and let it rest for at least 20 minutes before slicing.

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