Easy Holiday Ribeye Roast

  • PREP: 5min

  • COOK: 2h 0min

  • SERVES: 8

  • PREP: 5min

  • COOK: 2h 0min

  • SERVES: 8

  • Beef

Around the holidays, boneless ribeye roast is a family favorite. Part of the prime rib, our ribeye roast delivers rich flavor and generous marbling. Don’t be intimidated by its size – Chef Yankel makes it unbelievably easy while honoring its impressive taste.

Ingredients (8):

  • 1 ButcherBox Boneless Ribeye Roast
  • ¼ c garlic, minced
  • ¼ c shallots, minced
  • ¼ c Dijon mustard
  • ¼ c chopped fresh thyme
  • ¼ c olive oil
  • 2 Tbsp kosher salt
  • 1 Tbsp freshly ground black pepper

Directions:

  1. Mix all ingredients in small bowl. Rub all over ribeye roast, wrap in plastic and refrigerate overnight.
  2. Preheat oven to 225°F.
  3. Discard plastic wrap and place roast on wire rack set on sheet pan.
  4. Season with additional kosher salt and freshly ground black pepper and bring to room temperature, about 40 min.
  5. Roast on center rack in oven for 90 min, or until meat thermometer inserted into thickest part reads 110°F.
  6. Remove from oven and rest for at least 30 min, or up to 2 hrs.
  7. 40 min before serving, preheat oven to 425°F.
  8. For medium-rare, roast for 20 more min or until meat thermometer inserted into thickest part reads 125°F.
  9. Rest for 20 min before slicing.

Happy Eating!

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