Rosemary Ribeye RoastPosted on December 22nd, 2020 by Tony Chouest
ROSEMARY RIBEYE ROAST
Fresh rosemary, thyme, and garlic add loads of flavor to a ribeye roast. This easy recipe will be a go-to for a special meal.
5 pounds Certified Angus Beef ® ribeye roast
2 tablespoons balsamic vinegar for brushing
2 tablespoons minced garlic
2 tablespoons kosher salt
2 tablespoons chopped fresh thyme or 2 teaspoons dried thyme
1 tablespoon chopped fresh rosemary or 1 teaspoon dried rosemary
1 tablespoon olive oil
Preheat oven to 450°F. Place roast, fat side up, on a rack in a shallow roasting pan. Brush entire surface of ribeye roast with balsamic vinegar.
Combine garlic, salt, thyme, rosemary and olive oil to make an herb paste. Coat roast evenly with paste and place in a pan fitted with a rack.
Place pan in oven for 15 minutes. Reduce heat to 325°F and continue roasting for approximately 2 hours for medium (when thermometer registers 135-140°F), or adjust for desired doneness, checking temperature with a thermometer.
Transfer roast to cutting board; loosely tent with foil and let rest 15 to 20 minutes. Slice across the grain.