Kick off your special occasion with a showstopping centerpiece! A perfectly cooked ribeye roast is the ultimate way to celebrate, turning any dinner into a memorable feast. Whether you’re hosting a holiday gathering or a fancy Sunday supper, these 20 juicy recipes promise rich flavor and tender results every time. Let’s explore the best ways to roast, season, and serve this beloved cut. Get ready to impress!
Garlic Herb Butter Ribeye Roast
On a chilly holiday evening last year, I found myself craving something truly special—a centerpiece roast that felt celebratory yet comforting. That’s when I first tried this Garlic Herb Butter Ribeye Roast, and it’s become my go-Serving: 6 | Pre Time: 20 minutes | Cooking Time: 90 minutes
Ingredients
– 1 (4-pound) ribeye roast, bone-in (ask your butcher for a well-marbled cut)
– 1/2 cup unsalted butter, softened (room temperature for easy mixing)
– 6 cloves garlic, minced (fresh is best for robust flavor)
– 2 tbsp fresh rosemary, finely chopped (or substitute 2 tsp dried rosemary)
– 2 tbsp fresh thyme, finely chopped (or substitute 2 tsp dried thyme)
– 1 tbsp kosher salt (adjust based on your roast size)
– 1 tsp black pepper, freshly ground
– 2 tbsp olive oil (or any neutral oil for searing)
Instructions
1. Remove the ribeye roast from the refrigerator and let it sit at room temperature for 1 hour to ensure even cooking.
2. Preheat your oven to 450°F and position a rack in the middle—this high heat will help create a perfect crust.
3. In a small bowl, combine the softened butter, minced garlic, chopped rosemary, chopped thyme, kosher salt, and black pepper until fully blended.
4. Pat the ribeye roast dry with paper towels to remove excess moisture, which helps with browning.
5. Rub the olive oil all over the roast, then evenly coat it with the garlic herb butter mixture, pressing gently to adhere.
6. Place the roast, fat-side up, in a roasting pan or on a wire rack set inside a baking sheet to allow air circulation.
7. Roast at 450°F for 15 minutes to sear the exterior and lock in juices.
8. Reduce the oven temperature to 325°F and continue roasting for about 1 hour and 15 minutes, or until an instant-read thermometer inserted into the thickest part reads 135°F for medium-rare.
9. Tip: Let the roast rest for 20 minutes before carving to allow the juices to redistribute, keeping it tender.
10. While resting, tent the roast loosely with aluminum foil to retain warmth without steaming.
11. Slice the roast against the grain into 1/2-inch thick portions for optimal tenderness.
12. Tip: Save any pan drippings to make a quick gravy by simmering with a splash of beef broth.
13. Serve immediately, spooning any remaining butter from the pan over the slices for extra flavor.
You’ll love how the buttery, garlicky crust gives way to juicy, pink-centered meat that melts in your mouth. Try pairing it with roasted root vegetables or a simple arugula salad to balance the richness—it’s a showstopper that feels effortlessly elegant.
Red Wine Marinated Ribeye Roast
Venturing into holiday cooking always feels like a grand adventure, and this year, my centerpiece is a Red Wine Marinated Ribeye Roast—a dish that’s as impressive as it is surprisingly simple to pull off, with a marinade that infuses deep, savory notes into every juicy slice. I love how the red wine not only tenderizes the meat but also fills the kitchen with an irresistible aroma that promises a festive feast. Trust me, once you try this method, it might just become your new go-to for special occasions.
Serving: 8 | Pre Time: 30 minutes | Cooking Time: 90 minutes
Ingredients
– 4 lb ribeye roast
– 2 cups dry red wine, such as Cabernet Sauvignon (or any full-bodied red you enjoy drinking)
– 4 cloves garlic, minced (fresh is best for maximum flavor)
– 2 tbsp olive oil (or any neutral oil like avocado oil)
– 1 tbsp fresh rosemary, chopped (dried works in a pinch, but use half the amount)
– 1 tbsp fresh thyme, chopped (adjust to your herb preference)
– 1 tsp kosher salt (I prefer coarse salt for better seasoning control)
– 1/2 tsp black pepper, freshly ground (pre-ground is fine if that’s what you have)
Instructions
1. In a large bowl, whisk together 2 cups dry red wine, 4 cloves minced garlic, 2 tbsp olive oil, 1 tbsp chopped rosemary, 1 tbsp chopped thyme, 1 tsp kosher salt, and 1/2 tsp black pepper until well combined.
2. Place the 4 lb ribeye roast in a resealable plastic bag or shallow dish, and pour the marinade over it, ensuring the meat is fully coated.
3. Seal the bag or cover the dish, and refrigerate for at least 4 hours or overnight for deeper flavor infusion—I often do this the night before to save time.
4. Remove the roast from the refrigerator 1 hour before cooking to let it come to room temperature, which helps it cook more evenly.
5. Preheat your oven to 450°F (232°C) and place a rack in the middle position.
6. Transfer the marinated roast to a roasting pan, discarding the leftover marinade for food safety.
7. Insert a meat thermometer into the thickest part of the roast, avoiding bone or fat.
8. Roast at 450°F for 15 minutes to sear the exterior and create a flavorful crust.
9. Reduce the oven temperature to 325°F (163°C) and continue roasting until the internal temperature reaches 135°F (57°C) for medium-rare, about 1 hour and 15 minutes—check the thermometer every 20 minutes to avoid overcooking.
10. Remove the roast from the oven and tent it loosely with aluminum foil, letting it rest for 20 minutes; this allows the juices to redistribute, keeping the meat tender.
11. Slice the roast against the grain into 1/2-inch thick pieces for serving.
Now, this roast emerges with a beautifully caramelized crust that gives way to a tender, pink interior, infused with the rich, herbal notes from the marinade. Nothing beats pairing it with roasted vegetables or a simple arugula salad to balance the hearty flavors—leftovers, if there are any, make fantastic sandwiches the next day!
Smoked Ribeye Roast with Rosemary
Gathering around the table for a special holiday meal always feels magical, and this smoked ribeye roast has become my family’s Christmas Eve centerpiece—I love how the rosemary infuses the beef with earthy warmth, making the whole house smell incredible while it cooks. It’s surprisingly simple to prepare, yet impressive enough to wow your guests, and I’ve tweaked the method over the years to get that perfect smoky crust and juicy interior every time.
Serving: 8 | Pre Time: 30 minutes | Cooking Time: 3 hours
Ingredients
– 1 (5 lb) boneless ribeye roast (also called prime rib, ask your butcher for a well-marbled cut)
– 3 tbsp coarse kosher salt (adjust if using fine salt)
– 2 tbsp freshly ground black pepper
– 3 tbsp olive oil (or any neutral high-heat oil like avocado oil)
– 4 sprigs fresh rosemary, leaves stripped and finely chopped (dried rosemary works in a pinch, but fresh is best)
– 4 cloves garlic, minced (about 2 tbsp)
– 2 cups hickory wood chips, soaked in water for 30 minutes (applewood chips are a great alternative for a sweeter smoke)
Instructions
1. Remove the ribeye roast from the refrigerator and let it sit at room temperature on a rimmed baking sheet for 1 hour to ensure even cooking.
2. Pat the roast completely dry with paper towels—this helps the seasoning stick and promotes a better crust.
3. In a small bowl, combine the kosher salt, black pepper, chopped rosemary, minced garlic, and olive oil to form a thick paste.
4. Rub the paste evenly over the entire surface of the roast, covering all sides and ends generously.
5. Preheat your smoker to 225°F using indirect heat, and add the drained hickory wood chips to the smoker box or directly onto the coals for smoke flavor.
6. Place the seasoned roast directly on the smoker grate, fat-side up, and insert a meat thermometer into the thickest part without touching bone.
7. Smoke the roast at 225°F until the internal temperature reaches 120°F for medium-rare, about 2.5–3 hours—avoid opening the smoker frequently to maintain steady temperature.
8. Transfer the roast to a cutting board, tent loosely with aluminum foil, and let it rest for 30 minutes; the internal temperature will rise to 130°F during resting.
9. Slice the roast against the grain into ½-inch thick pieces for serving.
Perfectly smoked, this ribeye roast boasts a deep mahogany crust that gives way to tender, rosy-pink meat infused with smoky, herbal notes. I love serving it thinly sliced on a platter with its juices drizzled over the top, paired with creamy mashed potatoes or a crisp arugula salad to balance the richness.
Peppercorn Crusted Ribeye Roast
Zipping through holiday prep last year, I realized my usual ribeye roast needed a bold upgrade—enter this peppercorn crust that’s become my go-to for festive dinners. It’s surprisingly simple but delivers a restaurant-worthy centerpiece with a crackling crust and juicy interior. Trust me, once you try it, you’ll be making this every special occasion.
Serving: 8 | Pre Time: 20 minutes | Cooking Time: 90 minutes
Ingredients
– 1 (5 lb) boneless ribeye roast
– 3 tbsp whole black peppercorns, coarsely crushed (I use a mortar and pestle, but a spice grinder works too)
– 2 tbsp kosher salt
– 2 tbsp olive oil (or any neutral oil like avocado oil)
– 4 cloves garlic, minced
– 1 tbsp fresh rosemary, finely chopped (dried rosemary can substitute in a pinch)
– 1 tsp dried thyme
Instructions
1. Preheat your oven to 450°F and place a rack in the middle position.
2. Pat the ribeye roast completely dry with paper towels—this helps the crust adhere better.
3. In a small bowl, combine the crushed peppercorns, kosher salt, minced garlic, rosemary, thyme, and olive oil to form a thick paste.
4. Rub the paste evenly over the entire surface of the roast, pressing gently to coat all sides.
5. Place the roast fat-side up on a wire rack set inside a roasting pan to allow heat circulation.
6. Insert an oven-safe meat thermometer into the thickest part of the roast, avoiding any fat pockets.
7. Roast at 450°F for 20 minutes to sear the crust, then reduce the oven temperature to 325°F without opening the door.
8. Continue roasting until the thermometer reads 125°F for medium-rare, about 70–90 minutes total—check early to prevent overcooking.
9. Transfer the roast to a cutting board, tent loosely with foil, and let it rest for 20 minutes to redistribute juices.
10. Slice against the grain into ½-inch thick pieces for serving.
Creating this peppercorn crust yields a roast with a robust, spicy exterior that gives way to tender, buttery meat inside. Crank up the flavor by serving it with a red wine reduction or horseradish cream, and don’t forget to save those pan drippings for gravy—they’re liquid gold!
Slow-Roasted Ribeye with Thyme
Finally, after years of hosting holiday dinners, I’ve perfected a ribeye recipe that’s foolproof and always impresses. It’s my go-to for Christmas Eve because the slow roast fills the house with the most incredible aroma while I wrap last-minute gifts. Trust me, this method yields a steak so tender you won’t believe it came from your own oven.
Serving: 4 | Pre Time: 10 minutes | Cooking Time: 90 minutes
Ingredients
– 1 (2-pound) boneless ribeye roast, about 2 inches thick
– 2 tablespoons extra-virgin olive oil (or any neutral oil)
– 4 sprigs fresh thyme
– 3 cloves garlic, minced
– 1 tablespoon kosher salt
– 1 teaspoon freshly ground black pepper (adjust to taste)
– 1 teaspoon smoked paprika
Instructions
1. Preheat your oven to 250°F and place a wire rack inside a rimmed baking sheet.
2. Pat the ribeye roast completely dry with paper towels to ensure a good sear later.
3. In a small bowl, combine the olive oil, minced garlic, kosher salt, black pepper, and smoked paprika to form a paste.
4. Rub the paste evenly over all sides of the ribeye roast, coating it thoroughly.
5. Place the coated roast on the wire rack in the baking sheet and arrange the fresh thyme sprigs on top.
6. Insert an oven-safe meat thermometer into the thickest part of the roast, avoiding bone or fat.
7. Slow-roast the ribeye in the preheated oven until the internal temperature reaches 125°F for medium-rare, which takes about 90 minutes—check the thermometer, not the clock.
8. Remove the roast from the oven, tent it loosely with aluminum foil, and let it rest for 15 minutes to allow juices to redistribute.
9. While resting, heat a cast-iron skillet over high heat until smoking hot, about 2 minutes.
10. Sear the rested ribeye in the hot skillet for 1-2 minutes per side to develop a flavorful crust.
11. Transfer the ribeye to a cutting board, slice against the grain into ½-inch thick pieces, and serve immediately.
Delightfully, this slow-roasted ribeye emerges with a buttery-soft interior and a savory, garlicky crust that melts in your mouth. The thyme infuses a subtle earthiness that pairs beautifully with the smoky paprika. For a festive twist, I love serving it over creamy mashed potatoes or alongside a bright arugula salad to cut through the richness.
Balsamic Glazed Ribeye Roast
My family’s holiday table wouldn’t be complete without this showstopping centerpiece—a rich, savory roast that fills the kitchen with the most incredible aroma. I love how the sweet-tangy glaze caramelizes into a gorgeous crust, making it feel special without being fussy. It’s become our Christmas Eve tradition, and I’m excited to share it with you.
Serving: 8 | Pre Time: 20 minutes | Cooking Time: 90 minutes
Ingredients
– 1 (5 lb) boneless ribeye roast
– 2 tbsp olive oil (or any neutral oil)
– 4 cloves garlic, minced
– 1 tbsp fresh rosemary, finely chopped
– 1 tbsp fresh thyme leaves
– 1 tsp kosher salt
– 1 tsp black pepper, freshly ground
– 1/2 cup balsamic vinegar
– 1/4 cup honey
– 2 tbsp unsalted butter
Instructions
1. Preheat your oven to 450°F and place a rack in the lower third of the oven.
2. Pat the ribeye roast completely dry with paper towels to ensure a good sear.
3. In a small bowl, combine the olive oil, minced garlic, rosemary, thyme, salt, and pepper to form a paste.
4. Rub the herb paste evenly over the entire surface of the roast.
5. Place the roast fat-side up on a rack set inside a roasting pan.
6. Roast at 450°F for 15 minutes to develop a flavorful crust.
7. Reduce the oven temperature to 325°F without opening the door.
8. Continue roasting until a meat thermometer inserted into the thickest part reads 125°F for medium-rare, about 1 hour and 15 minutes more.
9. While the roast cooks, combine the balsamic vinegar and honey in a small saucepan over medium heat.
10. Simmer the mixture, stirring occasionally, until it reduces by half and thickens to a syrup consistency, about 10 minutes.
11. Remove the glaze from the heat and whisk in the butter until fully incorporated and glossy.
12. Transfer the cooked roast to a cutting board, tent loosely with foil, and let it rest for 20 minutes—this allows the juices to redistribute.
13. Brush the warm balsamic glaze generously over the entire rested roast before slicing.
14. Slice the roast against the grain into 1/2-inch thick portions.
The glaze forms a sticky, crackly shell that gives way to incredibly juicy, tender meat with a perfect pink center. I love serving it with creamy mashed potatoes to soak up the extra glaze, or thinly sliced over a crisp arugula salad the next day.
Mustard and Herb Crusted Ribeye Roast
Wrapping up the holiday cooking marathon, I always crave a showstopping main that feels festive yet approachable—this mustard and herb crusted ribeye roast is my go-to centerpiece that never fails to impress my family, especially when we’re all gathered around the table sharing stories and passing plates.
Serving: 8 | Pre Time: 20 minutes | Cooking Time: 90 minutes
Ingredients
– 1 (5-pound) ribeye roast, bone-in
– 1/4 cup Dijon mustard
– 2 tbsp olive oil, or any neutral oil
– 3 tbsp fresh rosemary, finely chopped
– 2 tbsp fresh thyme leaves
– 4 garlic cloves, minced
– 1 tbsp kosher salt
– 1 tsp black pepper, freshly ground
– 1 cup beef broth, for deglazing
Instructions
1. Preheat your oven to 450°F and place a rack in the middle position.
2. Pat the ribeye roast dry with paper towels to ensure a crispy crust.
3. In a small bowl, combine Dijon mustard, olive oil, rosemary, thyme, garlic, salt, and pepper into a thick paste.
4. Rub the mustard-herb paste evenly over the entire surface of the roast, covering all sides.
5. Place the roast, fat-side up, in a roasting pan fitted with a rack.
6. Insert a meat thermometer into the thickest part of the roast, avoiding the bone.
7. Roast at 450°F for 15 minutes to sear the crust, then reduce the oven temperature to 325°F.
8. Continue roasting until the internal temperature reaches 125°F for medium-rare, about 1 hour and 15 minutes more, checking the thermometer periodically.
9. Transfer the roast to a cutting board, tent loosely with foil, and let it rest for 20 minutes—this allows the juices to redistribute for a juicier slice.
10. While the roast rests, pour beef broth into the roasting pan and scrape up any browned bits over medium heat for a quick pan sauce, simmering for 3-5 minutes until slightly reduced.
11. Slice the roast against the grain into 1/2-inch thick pieces and serve with the pan sauce drizzled on top.
12. Looking at that perfectly pink interior and fragrant herb crust, I love how the mustard adds a tangy depth that balances the rich beef, making it ideal for pairing with roasted vegetables or a simple salad for a complete holiday feast.
Spicy Cajun Ribeye Roast
Venturing into holiday cooking can be daunting, but this Spicy Cajun Ribeye Roast is my foolproof centerpiece that never fails to impress. I discovered this recipe during a chaotic family gathering years ago, and its bold flavors and forgiving nature have made it a staple in my kitchen ever since.
Serving: 6-8 | Pre Time: 20 minutes | Cooking Time: 90 minutes
Ingredients
– 1 (4-5 lb) boneless ribeye roast
– 3 tbsp olive oil (or any neutral oil)
– 2 tbsp Cajun seasoning (adjust to taste)
– 1 tbsp smoked paprika
– 2 tsp garlic powder
– 1 tsp onion powder
– 1 tsp dried thyme
– 1/2 tsp cayenne pepper (optional for extra heat)
– 1 tsp kosher salt
– 1/2 tsp black pepper
– 1 cup beef broth
– 2 tbsp unsalted butter
Instructions
1. Preheat your oven to 450°F and place a rack in the middle position.
2. Pat the ribeye roast completely dry with paper towels to ensure a good sear.
3. In a small bowl, combine Cajun seasoning, smoked paprika, garlic powder, onion powder, dried thyme, cayenne pepper, kosher salt, and black pepper.
4. Rub the roast all over with olive oil, then evenly coat it with the spice mixture, pressing gently to adhere.
5. Place the roast fat-side up in a roasting pan and insert an oven-safe meat thermometer into the thickest part.
6. Roast at 450°F for 15 minutes to develop a flavorful crust.
7. Reduce the oven temperature to 325°F and continue roasting until the thermometer reads 125°F for medium-rare, about 60-75 minutes.
8. Tip: Let the roast rest for 20 minutes on a cutting board tented with foil; this allows juices to redistribute for maximum tenderness.
9. While resting, pour beef broth into the roasting pan and scrape up any browned bits over medium heat on the stovetop.
10. Simmer the broth for 5 minutes, then whisk in butter until melted and slightly thickened for a simple pan sauce.
11. Slice the roast against the grain into 1/2-inch thick pieces.
12. Tip: Use a sharp carving knife for clean slices that preserve the roast’s texture.
13. Serve the sliced roast drizzled with the pan sauce.
14. Tip: Leftovers make incredible sandwiches the next day—just pile slices on crusty bread with a swipe of mayo.
Just out of the oven, this roast boasts a crackling spice crust that gives way to juicy, tender beef with a subtle smoky kick. I love pairing it with creamy mashed potatoes to balance the heat, or for a lighter twist, serve it over a crisp arugula salad with shaved Parmesan.
Maple Bourbon Glazed Ribeye Roast
Only a few dishes can truly anchor a holiday table and make everyone feel like they’re part of something special. For me, that’s this Maple Bourbon Glazed Ribeye Roast—a showstopper that’s surprisingly straightforward to pull off, especially if you embrace a little planning (and maybe a taste test of the bourbon first).
Serving: 8 | Pre Time: 15 minutes | Cooking Time: 90 minutes
Ingredients
– 1 (4-pound) boneless ribeye roast
– 2 tbsp olive oil, or any neutral oil
– 1 tbsp kosher salt
– 1 tsp freshly ground black pepper
– 1/2 cup pure maple syrup
– 1/4 cup bourbon
– 2 tbsp unsalted butter
– 1 tbsp Dijon mustard
– 2 cloves garlic, minced
– 1 tsp fresh thyme leaves
Instructions
1. Preheat your oven to 450°F and position a rack in the lower third.
2. Pat the ribeye roast completely dry with paper towels to ensure a good sear.
3. Rub the roast all over with olive oil, then season generously with salt and pepper.
4. Place the roast fat-side up in a roasting pan and insert an oven-safe meat thermometer into the thickest part, avoiding bone or fat.
5. Roast at 450°F for 15 minutes to develop a flavorful crust.
6. Reduce the oven temperature to 325°F and continue roasting until the thermometer reads 125°F for medium-rare, about 60–75 minutes more.
7. While the roast cooks, combine maple syrup, bourbon, butter, Dijon mustard, minced garlic, and thyme leaves in a small saucepan over medium heat.
8. Bring the glaze to a simmer, stirring frequently, and cook until slightly thickened, about 5–7 minutes; remove from heat.
9. Once the roast reaches 125°F, brush half of the warm glaze evenly over the entire surface.
10. Return the glazed roast to the 325°F oven and bake for an additional 10 minutes to set the glaze.
11. Transfer the roast to a cutting board, tent loosely with foil, and let rest for 20 minutes to allow juices to redistribute.
12. Slice the roast against the grain into 1/2-inch thick pieces and serve with the remaining glaze on the side.
Unbelievably tender and rich, this roast boasts a caramelized, sticky-sweet crust that gives way to juicy, perfectly pink interior. The maple bourbon glaze adds a warm, complex sweetness that pairs beautifully with the savory beef—try serving slices over creamy mashed potatoes or alongside roasted root vegetables to soak up every last drop of that glossy sauce.
Garlic and Parmesan Ribeye Roast
Believe me when I say this Garlic and Parmesan Ribeye Roast is the showstopper you need for your next special dinner. I first made it for a holiday gathering last year, and now my family requests it every time we get together—it’s that good. The combination of savory garlic, nutty Parmesan, and a perfectly cooked ribeye roast is simply irresistible.
Serving: 8 | Pre Time: 20 minutes | Cooking Time: 90 minutes
Ingredients
– 1 (4-pound) boneless ribeye roast (also called prime rib roast)
– 1/4 cup olive oil (or any neutral oil)
– 8 cloves garlic, minced
– 1/2 cup grated Parmesan cheese (freshly grated melts best)
– 2 tablespoons chopped fresh rosemary (or 2 teaspoons dried)
– 1 tablespoon kosher salt (adjust to taste)
– 1 teaspoon black pepper
– 1 cup beef broth (low-sodium preferred)
Instructions
1. Preheat your oven to 450°F (232°C) and place a rack in the middle position.
2. Pat the ribeye roast completely dry with paper towels—this helps the seasoning stick and promotes browning.
3. In a small bowl, combine the olive oil, minced garlic, grated Parmesan cheese, chopped rosemary, kosher salt, and black pepper to form a paste.
4. Rub the paste evenly over the entire surface of the roast, covering all sides.
5. Place the roast fat-side up in a roasting pan fitted with a rack.
6. Roast at 450°F for 15 minutes to sear the exterior and create a flavorful crust.
7. Reduce the oven temperature to 325°F (163°C) without opening the door.
8. Continue roasting for about 1 hour and 15 minutes, or until a meat thermometer inserted into the thickest part reads 130°F (54°C) for medium-rare. Tip: Check the temperature about 15 minutes early to avoid overcooking.
9. Transfer the roast to a cutting board, tent loosely with foil, and let it rest for 20 minutes—this allows the juices to redistribute for a juicier slice.
10. While the roast rests, place the roasting pan on the stovetop over medium heat.
11. Add the beef broth to the pan drippings and scrape up any browned bits with a wooden spoon.
12. Simmer the sauce for 5 minutes until slightly reduced, then strain if desired. Tip: Skim off excess fat for a cleaner sauce.
13. Slice the roast against the grain into 1/2-inch thick pieces and serve with the pan sauce.
Verily, this roast emerges with a crisp, golden crust that gives way to tender, pink-centered meat infused with garlic and Parmesan. The pan sauce adds a rich, savory depth that ties everything together beautifully. For a creative twist, slice leftovers thin for next-day sandwiches or serve alongside roasted vegetables for a complete feast.
Rosemary and Garlic Ribeye Roast
Nothing says holiday feast quite like a perfectly roasted ribeye, and this rosemary and garlic version is my go-to for impressing a crowd without spending all day in the kitchen. I love how the fragrant herbs and savory garlic infuse the meat, making every slice a celebration of flavor. It’s become a Christmas Eve tradition in our house, filling the kitchen with the most incredible aroma that has everyone asking, ‘Is it ready yet?’
Serving: 8 | Pre Time: 20 minutes | Cooking Time: 90 minutes
Ingredients
– 1 (5 lb) boneless ribeye roast
– 3 tbsp olive oil (or any neutral oil)
– 4 cloves garlic, minced
– 2 tbsp fresh rosemary, finely chopped
– 1 tbsp kosher salt (adjust to taste)
– 1 tsp black pepper, freshly ground
– 1 cup beef broth (low-sodium preferred)
Instructions
1. Preheat your oven to 450°F (232°C) and place a rack in the middle position.
2. Pat the ribeye roast completely dry with paper towels to ensure a good sear.
3. In a small bowl, combine the olive oil, minced garlic, chopped rosemary, kosher salt, and black pepper to form a paste.
4. Rub the paste evenly over the entire surface of the roast, covering all sides.
5. Place the roast fat-side up on a rack set inside a roasting pan.
6. Roast at 450°F for 15 minutes to create a flavorful crust.
7. Reduce the oven temperature to 325°F (163°C) without opening the door.
8. Continue roasting for approximately 1 hour and 15 minutes, or until a meat thermometer inserted into the thickest part reads 135°F (57°C) for medium-rare.
9. Transfer the roast to a cutting board, tent loosely with foil, and let it rest for 20 minutes—this allows the juices to redistribute.
10. While the roast rests, pour the beef broth into the roasting pan and scrape up any browned bits over medium heat to make a simple jus.
11. Slice the roast against the grain into ½-inch thick pieces.
12. Serve the sliced roast with the warm jus drizzled over the top.
What you’ll love most is the contrast between the crispy, herb-crusted exterior and the juicy, tender interior that practically melts in your mouth. The garlic and rosemary create a savory depth that pairs beautifully with the rich beef flavor, making it perfect for slicing thin and serving on crusty bread for next-day sandwiches.
Asian-Inspired Soy Ginger Ribeye Roast
Kicking off the holiday season with a showstopper that’s become my go‑centerpiece is always a thrill. This Asian‑Inspired Soy Ginger Ribeye Roast blends the rich, beefy comfort of a classic roast with bright, savory‑sweet flavors—perfect for impressing guests without spending all day in the kitchen. I love how the marinade infuses every bite, turning a special cut into something truly memorable.
Serving: 6 | Pre Time: 20 minutes | Cooking Time: 90 minutes
Ingredients
– 1 (4‑pound) boneless ribeye roast
– 1/2 cup low‑sodium soy sauce (or tamari for gluten‑free)
– 1/4 cup honey
– 3 tablespoons grated fresh ginger
– 4 cloves garlic, minced
– 2 tablespoons rice vinegar
– 1 tablespoon toasted sesame oil
– 1/2 teaspoon red pepper flakes (optional, for a hint of heat)
– 2 tablespoons vegetable oil (or any neutral oil)
– 1/4 cup thinly sliced green onions, for garnish
Instructions
1. Pat the ribeye roast completely dry with paper towels to ensure a good sear.
2. In a medium bowl, whisk together the soy sauce, honey, grated ginger, minced garlic, rice vinegar, sesame oil, and red pepper flakes until well combined.
3. Place the roast in a large resealable bag or shallow dish and pour the marinade over it, turning to coat evenly. Seal the bag or cover the dish and refrigerate for at least 4 hours, or ideally overnight, flipping once halfway through.
4. Remove the roast from the refrigerator 1 hour before cooking to let it come to room temperature, which promotes even cooking.
5. Preheat your oven to 425°F.
6. Heat the vegetable oil in a large oven‑safe skillet or Dutch oven over medium‑high heat until shimmering, about 2 minutes.
7. Sear the roast on all sides until deeply browned, about 3–4 minutes per side, using tongs to turn it carefully.
8. Transfer the skillet with the roast to the preheated oven and roast for 15 minutes to develop a crust.
9. Reduce the oven temperature to 325°F and continue roasting until an instant‑read thermometer inserted into the thickest part reads 135°F for medium‑rare, about 60–75 minutes more, basting with the pan juices every 20 minutes.
10. Transfer the roast to a cutting board, tent loosely with foil, and let it rest for 15 minutes—this allows the juices to redistribute, keeping the meat tender.
11. While the roast rests, skim any excess fat from the pan juices and simmer them in the skillet over medium heat for 2–3 minutes to reduce slightly into a quick sauce.
12. Slice the roast against the grain into 1/2‑inch‑thick pieces, drizzle with the reduced pan sauce, and garnish with sliced green onions.
What emerges is a succulent, beautifully caramelized roast with a tender, pink interior that melts in your mouth. The soy‑ginger glaze creates a sticky, savory‑sweet crust that pairs wonderfully with the beef’s richness, while the hint of garlic and sesame adds depth. For a festive twist, I love serving it over a bed of jasmine rice or with roasted vegetables to soak up every last drop of that glossy sauce.
Blue Cheese Crusted Ribeye Roast
Believe me when I say this Blue Cheese Crusted Ribeye Roast is the showstopper you need for your next special dinner—it’s the dish that always earns me the most compliments from family and friends, and honestly, it’s become my go‑centerpiece for holiday gatherings. The rich, savory crust paired with a perfectly juicy roast feels indulgent yet surprisingly straightforward to pull off.
Serving: 8 | Pre Time: 20 minutes | Cooking Time: 90 minutes
Ingredients
– 1 (4‑pound) ribeye roast
– 2 tablespoons olive oil (or any neutral oil)
– 1 tablespoon kosher salt
– 1 teaspoon freshly ground black pepper
– 4 ounces blue cheese, crumbled (I prefer a creamy variety like Gorgonzola)
– ½ cup panko breadcrumbs
– 2 tablespoons unsalted butter, melted
– 1 tablespoon fresh thyme leaves (or 1 teaspoon dried thyme)
Instructions
1. Preheat your oven to 450°F and place a rack in the middle position.
2. Pat the ribeye roast completely dry with paper towels—this helps the seasoning stick and promotes a better sear.
3. Rub the entire roast with olive oil, then evenly coat it with kosher salt and black pepper.
4. Place the roast fat‑side up in a roasting pan fitted with a rack and transfer it to the preheated oven.
5. Roast at 450°F for 15 minutes to quickly sear the exterior and lock in juices.
6. Reduce the oven temperature to 325°F and continue roasting. For a medium‑rare finish, cook until an instant‑read thermometer inserted into the thickest part reads 120°F, which should take about 60–75 minutes.
7. While the roast cooks, prepare the crust: in a medium bowl, combine crumbled blue cheese, panko breadcrumbs, melted butter, and thyme leaves until the mixture is evenly moistened.
8. Once the roast reaches 120°F, remove it from the oven and carefully press the blue cheese mixture onto the top and sides to form an even crust.
9. Return the roast to the oven and bake at 325°F for 10–15 minutes, or until the crust is golden brown and the internal temperature reaches 130°F for medium‑rare.
10. Transfer the roast to a cutting board, tent it loosely with foil, and let it rest for 20 minutes—this allows the juices to redistribute, ensuring every slice is tender.
11. Slice the roast against the grain into ½‑inch‑thick portions and serve immediately.
You’ll love how the crispy, tangy blue cheese crust gives way to a beautifully pink, buttery‑tender interior. Try serving thin slices over a bed of creamy mashed potatoes or alongside roasted Brussels sprouts for a complete feast that feels truly celebratory.
Lemon Pepper Ribeye Roast
Finally, after years of hosting holiday dinners, I’ve perfected a main dish that’s both impressive and surprisingly simple—a zesty, peppery roast that always earns rave reviews from my family. It’s become my go‑centerpiece for Christmas Eve, filling the kitchen with the most incredible aroma while I sip wine and catch up with guests. Trust me, if I can pull this off with two kids underfoot, you definitely can too.
Serving: 6 | Pre Time: 15 minutes | Cooking Time: 90 minutes
Ingredients
– 1 (4‑pound) boneless ribeye roast
– 3 tablespoons olive oil (or any neutral oil)
– 2 tablespoons freshly cracked black pepper
– 2 tablespoons lemon zest (from about 3 large lemons)
– 4 cloves garlic, minced
– 1 tablespoon kosher salt
– 1 teaspoon dried thyme (fresh thyme works too)
– ½ cup beef broth
Instructions
1. Preheat your oven to 450°F and place a rack in the middle position.
2. Pat the ribeye roast completely dry with paper towels—this helps the crust form nicely.
3. In a small bowl, combine the olive oil, black pepper, lemon zest, minced garlic, kosher salt, and dried thyme into a thick paste.
4. Rub the paste evenly over the entire surface of the roast, pressing it into the meat.
5. Place the roast fat‑side up on a rack set inside a roasting pan.
6. Roast at 450°F for 15 minutes to sear the exterior.
7. Reduce the oven temperature to 325°F without opening the door.
8. Pour the beef broth into the bottom of the roasting pan to keep the drippings from burning.
9. Continue roasting until a meat thermometer inserted into the thickest part reads 135°F for medium‑rare, about 1 hour and 15 minutes more.
10. Transfer the roast to a cutting board, tent loosely with foil, and let it rest for 15 minutes—this allows the juices to redistribute.
11. While resting, you can skim the fat from the pan juices and simmer them briefly for a quick sauce.
12. Slice the roast against the grain into ½‑inch‑thick pieces.
Just imagine that first bite: the crust is crackly with lemon and pepper, giving way to a tender, rosy‑pink interior that’s incredibly juicy. I love serving it with creamy mashed potatoes to soak up those pan juices, or for a lighter twist, slice it thin over a crisp arugula salad the next day.
Smoked Paprika Ribeye Roast
Kind of like the holiday centerpiece that practically cooks itself while you sip eggnog, this Smoked Paprika Ribeye Roast is my go-to for stress-free entertaining. I stumbled on the rub years ago when my paprika tin spilled into my steak seasoning—happy accident! Now it’s a family tradition, filling the house with a smoky, savory aroma that promises a juicy, flavorful feast.
Serving: 6 | Pre Time: 15 minutes | Cooking Time: 90 minutes
Ingredients
– 1 (4-pound) boneless ribeye roast
– 2 tbsp olive oil (or any neutral oil)
– 2 tbsp smoked paprika
– 1 tbsp kosher salt
– 1 tsp black pepper, freshly ground
– 1 tsp garlic powder
– 1 tsp onion powder
– 1 cup beef broth (low-sodium preferred)
Instructions
1. Preheat your oven to 450°F and place a rack in the middle position.
2. Pat the ribeye roast completely dry with paper towels to ensure a good sear.
3. In a small bowl, mix smoked paprika, kosher salt, black pepper, garlic powder, and onion powder until combined.
4. Rub the olive oil all over the roast, then evenly coat it with the spice mixture, pressing gently to adhere.
5. Place the roast fat-side up on a rack in a roasting pan and insert a meat thermometer into the thickest part, avoiding bone or fat.
6. Roast at 450°F for 15 minutes to sear the outside and lock in juices.
7. Reduce the oven temperature to 325°F and continue roasting until the thermometer reads 135°F for medium-rare, about 60–75 minutes, basting with pan juices halfway through.
8. Tip: Let the roast rest on a cutting board, tented loosely with foil, for 15–20 minutes to redistribute juices—don’t skip this or it’ll dry out!
9. While resting, pour beef broth into the roasting pan and scrape up browned bits over medium heat for 2–3 minutes to make a simple jus.
10. Slice the roast against the grain into ½-inch thick pieces and serve with the jus drizzled on top.
What emerges is a tender, rosy-pink interior with a robust, smoky crust that crackles with each bite. I love pairing it with creamy mashed potatoes to soak up the savory jus, or slicing it thin for next-day sandwiches that taste even better.
Brown Sugar and Coffee Rubbed Ribeye Roast
Zipping through holiday prep last year, I found myself craving something cozy yet impressive for our Christmas Eve dinner—enter this Brown Sugar and Coffee Rubbed Ribeye Roast. It’s the kind of showstopper that fills the house with an irresistible aroma, making everyone gather in the kitchen long before it’s time to eat. Trust me, once you try this rich, savory-sweet rub, it’ll become a holiday staple in your home too.
Serving: 8 | Pre Time: 20 minutes | Cooking Time: 90 minutes
Ingredients
– 1 (4-pound) boneless ribeye roast
– 1/4 cup dark brown sugar, packed
– 2 tbsp finely ground coffee (use a medium or dark roast for deeper flavor)
– 1 tbsp kosher salt
– 1 tsp black pepper, freshly ground
– 1 tsp garlic powder
– 1/2 tsp smoked paprika (or regular paprika if you prefer less smokiness)
– 2 tbsp olive oil (or any neutral oil like avocado oil)
Instructions
1. Preheat your oven to 450°F and place a rack in the middle position.
2. Pat the ribeye roast completely dry with paper towels to ensure a good sear.
3. In a small bowl, combine the dark brown sugar, ground coffee, kosher salt, black pepper, garlic powder, and smoked paprika until evenly mixed.
4. Rub the olive oil all over the surface of the roast to help the seasoning adhere.
5. Generously coat the entire roast with the brown sugar and coffee rub, pressing it gently into the meat.
6. Place the seasoned roast on a wire rack set inside a roasting pan, fat-side up.
7. Roast at 450°F for 15 minutes to create a flavorful crust.
8. Reduce the oven temperature to 325°F without opening the door, and continue roasting for about 75 minutes, or until an instant-read thermometer inserted into the thickest part reads 135°F for medium-rare.
9. Tip: Let the roast rest on a cutting board for 15–20 minutes before slicing to allow the juices to redistribute.
10. Slice the roast against the grain into 1/2-inch thick pieces for serving.
11. Tip: Save any pan drippings to make a quick gravy by simmering with a splash of beef broth.
12. Tip: If the crust starts to darken too quickly, loosely tent the roast with aluminum foil during the lower-temperature roasting.
Buttery and tender, this roast boasts a caramelized crust that gives way to juicy, perfectly pink interior slices. The coffee adds a subtle bitterness that balances the sweetness of the brown sugar, creating layers of flavor in every bite. Serve it alongside creamy mashed potatoes or a crisp arugula salad to round out the meal.
Chimichurri Marinated Ribeye Roast
Unbelievably, I discovered this Chimichurri Marinated Ribeye Roast last Christmas when my usual herb-crusted version felt a bit tired. It’s become my go‑centerpiece for holiday gatherings—the vibrant, garlicky marinade infuses the beef with so much flavor, and it’s surprisingly simple to pull off. Trust me, your guests will think you spent all day in the kitchen.
Serving: 8 | Pre Time: 20 minutes | Cooking Time: 90 minutes
Ingredients
– 1 (5‑lb) boneless ribeye roast
– 1 cup fresh parsley, finely chopped (packed cups measure best)
– ½ cup fresh cilantro, finely chopped (or substitute all parsley if preferred)
– ⅓ cup red wine vinegar
– ¼ cup extra‑virgin olive oil (or any neutral oil)
– 4 cloves garlic, minced
– 1 tsp dried oregano
– 1 tsp red pepper flakes (adjust to taste)
– 1 tsp kosher salt
– ½ tsp black pepper
Instructions
1. In a medium bowl, combine 1 cup parsley, ½ cup cilantro, ⅓ cup red wine vinegar, ¼ cup olive oil, 4 cloves minced garlic, 1 tsp oregano, 1 tsp red pepper flakes, 1 tsp salt, and ½ tsp black pepper to make the chimichurri marinade.
2. Pat the 5‑lb ribeye roast completely dry with paper towels—this helps the marinade stick better.
3. Using a sharp knife, score the fat cap of the roast in a cross‑hatch pattern about ¼‑inch deep to allow the marinade to penetrate.
4. Rub the chimichurri marinade all over the roast, coating it evenly and pressing it into the scored fat.
5. Place the marinated roast in a large resealable bag or covered dish and refrigerate for at least 4 hours or overnight for maximum flavor.
6. Remove the roast from the refrigerator 1 hour before cooking to let it come to room temperature for even cooking.
7. Preheat your oven to 450°F and position a rack in the lower third.
8. Place the roast fat‑side up on a rack set inside a roasting pan to allow heat circulation.
9. Roast at 450°F for 15 minutes to sear the exterior and develop a crust.
10. Reduce the oven temperature to 325°F without opening the door and continue roasting until an instant‑read thermometer inserted into the thickest part reads 125°F for medium‑rare, about 1 hour 15 minutes more.
11. Transfer the roast to a cutting board, tent loosely with foil, and let it rest for 20 minutes—this allows the juices to redistribute so they don’t run out when sliced.
12. Slice the roast against the grain into ½‑inch‑thick pieces and serve immediately.
The roast emerges incredibly juicy with a bold, herbaceous crust from the chimichurri that caramelizes in the oven. I love serving it thinly sliced over creamy mashed potatoes or with a simple arugula salad to balance the richness—leftovers make fantastic sandwiches the next day, too.
Garlic and Red Wine Ribeye Roast
Mmm, there’s something magical about a roast that fills your kitchen with the rich, savory scent of garlic and red wine—it’s the kind of meal that turns an ordinary evening into a cozy celebration. As a food blogger, I love how this dish feels both impressive and approachable, perfect for holiday gatherings or a special Sunday dinner with family. Over the years, I’ve found that letting the roast come to room temperature before cooking is my little secret for even doneness, a habit I picked up from my grandma’s kitchen.
Serving: 6 | Pre Time: 20 minutes | Cooking Time: 90 minutes
Ingredients
– 1 (4-pound) ribeye roast
– 4 cloves garlic, minced (or more for extra punch)
– 1 cup dry red wine, such as Cabernet Sauvignon (or any bold red you enjoy drinking)
– 2 tbsp olive oil (or any neutral oil)
– 1 tsp kosher salt (adjust to taste)
– 1/2 tsp black pepper, freshly ground
– 2 sprigs fresh rosemary (dried works in a pinch)
Instructions
1. Remove the ribeye roast from the refrigerator and let it sit at room temperature for 1 hour to ensure even cooking.
2. Preheat your oven to 450°F (232°C) and place a rack in the middle position.
3. In a small bowl, combine the minced garlic, olive oil, kosher salt, and black pepper to form a paste.
4. Pat the roast dry with paper towels to help the seasoning adhere better.
5. Rub the garlic paste evenly over the entire surface of the roast, including the sides.
6. Place the roast in a roasting pan and pour the red wine around it, not over the top, to avoid washing off the seasoning.
7. Add the fresh rosemary sprigs to the pan for aromatic flavor.
8. Roast at 450°F for 15 minutes to sear the exterior and lock in juices.
9. Reduce the oven temperature to 325°F (163°C) and continue roasting for 1 hour and 15 minutes, or until a meat thermometer inserted into the thickest part reads 135°F (57°C) for medium-rare.
10. Transfer the roast to a cutting board and tent it loosely with aluminum foil to rest for 15 minutes, which allows the juices to redistribute.
11. While the roast rests, skim any excess fat from the pan juices and simmer them on the stovetop for 5 minutes to create a simple sauce.
12. Slice the roast against the grain into 1/2-inch thick pieces and serve with the pan sauce drizzled over the top.
After all that effort, you’ll be rewarded with a tender, juicy roast that melts in your mouth, infused with deep garlic and wine flavors. I love pairing it with roasted vegetables or creamy mashed potatoes to soak up every last bit of that savory sauce—it’s a meal that always leaves everyone asking for seconds.
Herb and Mustard Ribeye Roast
Last holiday season, I was scrambling for a showstopping main that felt festive yet fuss-free—enter this Herb and Mustard Ribeye Roast, which has become my go-to for effortless elegance. I love how the mustard crust locks in juices while the herbs perfume the whole kitchen, making everyone gather around in anticipation.
Serving: 6 | Pre Time: 20 minutes | Cooking Time: 90 minutes
Ingredients
– 1 (4-pound) ribeye roast, at room temperature for 1 hour
– 3 tablespoons Dijon mustard
– 2 tablespoons olive oil (or any neutral oil)
– 4 cloves garlic, minced
– 2 tablespoons fresh rosemary, finely chopped
– 1 tablespoon fresh thyme leaves
– 1 teaspoon kosher salt
– ½ teaspoon black pepper, freshly ground
– 1 cup beef broth, for deglazing
Instructions
1. Preheat your oven to 450°F and position a rack in the middle.
2. Pat the ribeye roast completely dry with paper towels to ensure a good sear.
3. In a small bowl, combine the Dijon mustard, olive oil, minced garlic, chopped rosemary, thyme leaves, kosher salt, and black pepper into a paste.
4. Rub the mustard-herb paste evenly over the entire surface of the roast, coating all sides.
5. Place the roast fat-side up in a roasting pan fitted with a rack.
6. Insert an oven-safe meat thermometer into the thickest part of the roast, avoiding bone.
7. Roast at 450°F for 15 minutes to develop a flavorful crust.
8. Reduce the oven temperature to 325°F without opening the door.
9. Continue roasting until the internal temperature reaches 125°F for medium-rare, about 1 hour and 15 minutes more.
10. Transfer the roast to a cutting board, tent loosely with foil, and let rest for 20 minutes—this allows juices to redistribute.
11. While resting, place the roasting pan on the stovetop over medium heat.
12. Pour in the beef broth and scrape up any browned bits from the pan bottom to make a simple jus.
13. Simmer the jus for 3-5 minutes until slightly reduced.
14. Slice the roast against the grain into ½-inch thick pieces.
15. Serve the sliced roast drizzled with the warm pan jus.
Glistening with a savory crust and rosy-pink interior, each slice offers a perfect balance of tender beef and zesty herbs. I love pairing it with roasted root vegetables or a crisp arugula salad to cut through the richness, making it a holiday centerpiece that’s as delicious as it is impressive.
Classic Salt and Pepper Ribeye Roast
Picture this: it’s a chilly December evening, and my family is gathered around the kitchen island, the air thick with anticipation for our holiday feast. I’ve been making this Classic Salt and Pepper Ribeye Roast for years—it’s my foolproof centerpiece that never fails to impress, yet it’s surprisingly simple to prepare, relying on just a few quality ingredients to let the beef shine.
Serving: 6-8 | Pre Time: 15 minutes | Cooking Time: 90 minutes
Ingredients
- 1 (4-5 lb) boneless ribeye roast, at room temperature for 1 hour (this ensures even cooking)
- 2 tbsp extra virgin olive oil, or any neutral oil like avocado oil
- 2 tbsp coarse kosher salt (I prefer Diamond Crystal for its lighter texture)
- 1 tbsp freshly cracked black pepper, adjust to taste if you like it spicier
- 4 cloves garlic, minced (fresh is best, but 1 tsp garlic powder works in a pinch)
- 2 sprigs fresh rosemary, finely chopped, or 1 tsp dried rosemary
- 1 tsp onion powder, optional for extra depth
Instructions
- Preheat your oven to 450°F (232°C) and place a rack in the middle position.
- Pat the ribeye roast completely dry with paper towels to ensure a good crust forms.
- In a small bowl, combine the extra virgin olive oil, coarse kosher salt, freshly cracked black pepper, minced garlic, finely chopped rosemary, and onion powder to create a paste.
- Rub the paste evenly over the entire surface of the roast, covering all sides generously.
- Place the roast fat-side up on a wire rack set inside a roasting pan to allow heat circulation.
- Insert an oven-safe meat thermometer into the thickest part of the roast, avoiding bone or fat.
- Roast at 450°F for 15 minutes to sear the exterior and lock in juices.
- Reduce the oven temperature to 325°F (163°C) without opening the door, and continue roasting.
- Cook until the internal temperature reaches 125°F (52°C) for medium-rare, about 1 hour and 15 minutes more, checking the thermometer periodically.
- Remove the roast from the oven and transfer it to a cutting board, tenting loosely with aluminum foil.
- Let the roast rest for 20 minutes to allow the juices to redistribute throughout the meat.
- Slice the roast against the grain into ½-inch thick pieces for serving.
After resting, the ribeye roast boasts a crackling crust from the salt and pepper rub, giving way to tender, juicy slices with a perfect pink center. Aromatic hints of garlic and rosemary meld beautifully with the beef’s natural richness, making each bite deeply satisfying. For a creative twist, I love serving it with a side of horseradish cream or drizzling the pan juices over the top—it’s a showstopper that feels both elegant and comforting.
Summary
Deliciously impressive, these 20 ribeye roast recipes turn any special occasion into a feast. Whether you’re hosting a holiday dinner or celebrating a milestone, there’s a perfect recipe here for you. We’d love to hear which one becomes your new favorite—drop a comment below! If you found this roundup helpful, please share it on Pinterest to help other home cooks create their own memorable meals. Happy cooking!
