Rib Eye Roast Recipe

The Rib Eye Roast, an exquisite beef cut originating from the rib area, boasts a remarkable marbling and a rich, intense flavor profile. Often featured as the main attraction during festive gatherings and milestone celebrations, this scrumptious roast shines when cooked slowly and seasoned thoughtfully. By doing so, the marbled fat is given the opportunity to render and permeate the meat with its delectable juiciness. With a harmonious blend of taste and tenderness, the Rib Eye Roast never fails to impress even the most particular of taste buds.

Recipe for Rib Eye Roast

Prep Time: 15 minutes

Cook Time: 2 hours

Total Time: 2 hours and 15 minutes

Servings: 8


  • 1 boneless rib eye roast (about 4-5 lbs / 1.8-2.3 kg)
  • 3 tablespoons extra virgin olive oil
  • 2 tablespoons finely chopped garlic
  • 2 tablespoons freshly chopped rosemary
  • 2 tablespoons freshly chopped thyme
  • 1 tablespoon coarsely ground sea salt
  • 1 tablespoon freshly cracked black pepper
  • 1 tablespoon whole-grain mustard


  1. Preheat your oven to 450°F (230°C).
  2. In a small mixing bowl, blend the extra virgin olive oil, finely chopped garlic, freshly chopped rosemary, freshly chopped thyme, coarsely ground sea salt, and freshly cracked black pepper to create an aromatic mixture.
  3. Position the rib eye roast on a wire rack inside a roasting pan, with the fat side facing upward. Smear the surface of the roast with whole-grain mustard, then evenly spread the herb mixture on top of the mustard layer.
  4. Insert the roasting pan into the preheated oven and cook at 450°F (230°C) for the first 15 minutes.
  5. Lower the oven temperature to 350°F (175°C) and continue cooking for approximately 1 hour and 45 minutes, or until the roast’s internal temperature reaches 130°F (54°C) for medium-rare. Modify the cooking time according to your preferred level of doneness.
  6. Take the roast out of the oven and let it rest for a minimum of 15 minutes before slicing. Allowing the roast to rest ensures that the juices are evenly distributed, resulting in a more tender and flavorsome dish.
  7. Carve the roast and serve alongside your choice of side dishes.

Nutrition Facts: Per serving (based on 8 servings):

  • Calories: 590
  • Total Fat: 47g
  • Saturated Fat: 19g
  • Trans Fat: 0g
  • Cholesterol: 150mg
  • Sodium: 960mg
  • Total Carbohydrates: 2g
  • Dietary Fiber: 1g
  • Sugars: 0g
  • Protein: 39g