Bone-In Standing Ribeye Roast Recipe

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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!

Standing Ribeye Roast

Servings: 12
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

Standing Ribeye Roast

  1. Preheat the oven to 450°.
  2. Season the roast well on all sides with salt and pepper and place in a roasting pan.
  3. 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.
  4. Add the herb paste to the rib roast cap side up and apply it to all sides of the roast.
  5. 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.
  6. 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.
  7. Remove the rib roast and potatoes from the pan and let the roast rest in the pan for 10-15 minutes.
  8. 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

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About the Author: Vicky Lau

Chef Owner at Tate Dining Room, Butler Luxury Caterer, Poem Patisseri

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