Easy Garlic & Herb Ribeye Roast Beef Recipe - Perfect for holidays!

ribeye roast

💰Cheaper: sirloin roast

Sirloin is less fatty and more affordable.

olive oil

🥗Healthier: avocado oil

💰Cheaper: canola oil

Canola oil is often cheaper and has a neutral flavor.

butter

🥗Healthier: ghee

💰Cheaper: margarine

Margarine is less expensive and can be used for similar richness.

Preheat the oven to 400°F (204°C).

Prepare the ribeye roast by tying it with kitchen twine for even cooking.

Slice a large onion into thick slices and layer them in the bottom of a roasting pan.

Add 8-10 cloves of garlic and fresh herbs (thyme and rosemary) to the roasting pan with the onions.

In a mixing bowl, combine 1/3 cup olive oil, 2 tablespoons Worcestershire sauce, 1 tablespoon balsamic vinegar, 1.5 tablespoons sea salt, 2 teaspoons onion powder, ground black pepper, 1.5 tablespoons fresh thyme, fresh rosemary, 8 cloves of garlic (minced), and 1 tablespoon Dijon mustard; whisk together to create a spread.

Apply the garlic and herb spread generously all over the ribeye roast.

Pour beef broth into the roasting pan until it reaches the top of the onion layers, ensuring the roast isn't sitting in liquid.

Place the roast in the oven and roast uncovered at 400°F until it reaches an internal temperature of 125-130°F for medium doneness, approximately 1.5 hours.

Once the roast is golden brown, cover it with foil to prevent over-browning.

Let the roast rest for 30 minutes to 1 hour after removing it from the oven.

Strain the remaining broth from the roasting pan through cheesecloth and a fine mesh strainer.

In a saucepan, melt 1 tablespoon of butter and add 1 tablespoon of flour; cook for 1-2 minutes.

Add the strained broth to the saucepan, whisking to avoid clumps, and cook until the sauce thickens to a medium consistency.

Remove the butcher's twine from the roast and slice it as desired, serving with the sauce.

Cooking Techniques

Equipment Needed

Spice Level:

Allergens