Bone-In Standing Ribeye Roast
A foolproof and juicy bone-in standing ribeye roast recipe that impresses for any occasion with its delicious crust and tender meat.
Ingredients
For the Roast
- 1 each bone-in standing ribeye roast Ask for a rib per two guests.
- 2 tablespoons olive oil For slathering on the roast.
- 1 tablespoon kosher salt Salt the roast ahead of time for better flavor.
- 1 tablespoon cracked pepper For seasoning.
- 4 cloves minced garlic Add flavor to the crust.
- 1 teaspoon smoked paprika Optional, for additional flavor.
- 2 tablespoons chopped rosemary Optional, adds herb flavor.
For Serving
- 1 each horseradish cream Classic accompaniment.
Instructions
Preparation
- Pat the ribeye roast dry with paper towels.
- Preheat the oven to 475°F (245°C).
- Slather the ribeye roast with olive oil, kosher salt, cracked pepper, minced garlic, and optionally smoked paprika and chopped rosemary.
- Place the roast fat-side up in a large roasting pan on a wire rack or on root veggies.
Cooking
- Roast at 475°F for 20 minutes.
- Reduce the oven temperature to 325°F (163°C) and continue cooking.
- Use a meat thermometer to monitor the internal temperature.
- Remove the roast when it reaches 5°F below the desired doneness (120°F for rare, 130°F for medium rare, 140°F for medium).
Resting
- Tent the roast with foil and let it rest for at least 20 minutes before slicing.
Notes
Salt the roast an hour before cooking for enhanced flavor. If making sandwiches with leftovers, it's delicious with horseradish cream.