Description
This Bone-In Standing Ribeye Roast is a flavorful and impressive dish perfect for special occasions. Coated in a savory herb and garlic paste, then oven-roasted to a tender, rare to medium-rare finish, it pairs beautifully with roasted baby potatoes and a side of horseradish sauce. The recipe emphasizes a rich, aromatic crust made from fresh thyme, rosemary, garlic, and shallots, ensuring a moist, succulent roast every time.
Ingredients
Scale
Herb Paste
- 20 sprigs of fresh thyme
- Rosemary leaves from 3 sprigs
- 12-14 garlic cloves
- 1 peeled shallot
- 3 tablespoons extra virgin olive oil
- 2 sticks unsalted butter (cut up)
- Salt and pepper to taste
Roast and Potatoes
- 8-10 pound bone-in standing rib roast, trussed and Frenched
- 2 pounds assorted colored baby potatoes
- 2 tablespoons extra virgin olive oil
- Salt and pepper to taste
Serving
- Horseradish sauce
Instructions
- Preheat oven: Preheat your oven to 450°F to prepare for searing the roast and locking in flavor.
- Season the roast: Generously season the standing rib roast on all sides with salt and pepper, then place it in a roasting pan, ready for the herb paste application.
- Prepare herb paste: In a food processor, combine the thyme sprigs, rosemary leaves, garlic cloves, peeled shallot, 3 tablespoons olive oil, butter, and salt and pepper. Pulse at high speed until the mixture forms a thick, aromatic paste.
- Apply herb paste: Spread the herb paste evenly over the entire surface of the rib roast with the cap side facing up, coating all sides for maximum flavor penetration.
- Initial roasting: Place the roast in the preheated oven and bake at 450°F for 30 minutes to create a flavorful crust.
- Reduce heat and continue roasting: Lower the oven temperature to 325°F and roast the meat for an additional 80-90 minutes. Aim for an internal temperature between 110°F and 115°F for rare to medium-rare doneness. Begin checking the internal temperature at 60 minutes to monitor progress.
- Prepare potatoes: About 45 minutes before the roast finishes, toss baby potatoes in a bowl with 2 tablespoons olive oil, salt, and pepper. Add them to the roasting pan alongside the meat to cook and absorb the delicious drippings for 40-45 minutes.
- Rest the roast: Once the internal temperature is achieved, remove the roast and potatoes from the oven. Let the rib roast rest in the pan for 10-15 minutes to allow juices to redistribute throughout the meat.
- Slice and serve: Carve the roast into slices and serve alongside the roasted baby potatoes with a side of horseradish sauce for added zest.
Notes
- This bone-in standing ribeye roast coated in garlic and herbs makes a stunning centerpiece for any family meal or special occasion.
- Resting the roast after cooking is crucial to keep it juicy and tender before slicing.
- Monitor the internal temperature closely to achieve desired doneness, as roast sizes can vary.
- Roasted baby potatoes cooked alongside the meat absorb the flavorful drippings, complementing the dish perfectly.
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
