If you’re looking for a show-stopping meal to impress your family and friends, this garlic and herb-coated bone-in standing ribeye roast is a perfect choice. With foolproof instructions, you can cook this prime rib to perfection every time, without breaking the bank or spending too much time in the kitchen.
This bone-in standing ribeye roast recipe is guaranteed to be a crowd-pleaser and will leave your guests impressed and satisfied. So, let’s get started and make this delicious and impressive dish together!
Prep Time: 30 minutes
Cook Time: 1 hour 20 minutes
Total Time: 1 hour 50 minutes
Ingredients of Standing Ribeye Roast
- 20 sprigs of fresh thyme
- rosemary leaves from 3 sprigs
- 12-14 garlic cloves
- 1 peeled shallot
- 4 tablespoons extra virgin olive oil
- 2 sticks unsalted butter, cut up
- 8-10 pound bone-in standing rib roast trussed and Frenched
- 2 pounds of assorted colored baby potatoes
- salt and pepper to taste
- horseradish sauce
Instructions to Make a Perfect Standing Ribeye Roast
- Preheat the oven to 450°.
- Season the roast well on all sides with salt and pepper and place in a roasting pan.
- Add the thyme, rosemary, garlic cloves, peeled shallot, 3 tablespoons of olive oil, butter, and salt and pepper to a food processor and pulse on high speed until combined and like a thick paste.
- Add the herb paste to the rib roast cap side up and apply it to all sides of the roast.
- Bake at 450° for 30 minutes and then turn the heat down to 325° and cook for 80-90 minutes for a rare to medium-rare internal temperature, or once it reaches a 110° – 115° internally using a thermometer. I like to check its temperature of it after 60 minutes to see where I’m at.
- With about 45 minutes left in the cooking process add the potatoes to a bowl and toss with 2 tablespoons of olive oil, salt and pepper, and then add them to the pan with the rib roast and cook for 40-45 minutes.
- Remove the rib roast and potatoes from the pan and let the roast rest in the pan for 10-15 minutes.
- Slice and serve.
Standing Ribeye Roast Recipe’s Notes
- Make-Ahead: This recipe is meant to be eaten as soon as it is done resting.
- How to Store: Store it in a plastic container or covered in plastic and refrigerate for up to 4 days. It can also be frozen for up to 45 days and covered in plastic. See note above for reheating.
- How to Reheat: While I never recommend reheating a hunk of beef I do realize you may not be able to eat it all. Slice the roast into desired portions and add it to a large sauté or roasting pan or with about 1 cup of beef stock, covered in foil, and cooked in the oven at 400° for 10 to 12 minutes. Reheating your steak will 100% cause it to increase in internal temperature most likely past medium and into medium-well.
- These times and temperatures above will render a medium-rare to medium internal temperature.
- I highly recommend investing in a good real-time read thermometer.
- Feel free to ask your butcher to “French” the bones to expose them if you do not want to do it.
- The ribeye roast cap is the outer rim of the prime rib that helps to provide all the flavor.
- Your butcher can truss the roast for you.
- The roast does not need to be bone-in, but it does make it look beautiful and can add flavor.
- If you notice the bones starting to brown too fast, cover them with foil.
- When resting the roast once it’s done cooking you can cover it with foil, but it isn’t necessary.
- I like to check the temperature of the meat after being in the oven at 325° for 60 minutes.
- When the meat rests after cooking it will rise another 15-20°.
Nutrition of Standing Ribeye Roast
Serving: 8oz | Calories: 1010kcal | Carbohydrates: 15g | Protein: 43g | Fat: 85g | Saturated Fat: 34g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 38g | Trans Fat: 1g | Cholesterol: 183mg | Sodium: 140mg | Potassium: 1016mg | Fiber: 2g | Sugar: 1g | Vitamin A: 85IU | Vitamin C: 19mg | Calcium: 45mg | Iron: 5mg