Description
A melt-in-your-mouth ribeye roast recipe passed down through generations. With a three-day dry brine, garlic-herb butter, and a golden crust, this dish is the heart of family gatherings and holiday feasts.
Ingredients
1 (4-5 lb) ribeye roast (prime or choice-grade, well-marbled)
2 tbsp coarse salt
1 tbsp freshly cracked black pepper
1 tbsp brown sugar
6 garlic cloves, smashed
3 sprigs fresh rosemary
3 sprigs fresh thyme
4 tbsp unsalted butter, softened
1 cup beef broth or red wine (for roasting pan)
Instructions
Dry Brine: Pat the ribeye roast dry with paper towels. Rub it evenly with coarse salt, black pepper, and brown sugar. Place it on a wire rack set over a baking sheet and refrigerate, uncovered, for 24-72 hours.
Preheat Oven: Preheat the oven to 500°F (260°C).
Season: Remove the roast from the fridge 1 hour before cooking. Tuck smashed garlic cloves around the roast and press fresh rosemary and thyme into the meat. Rub the entire roast with softened butter.
Sear: Place the roast in a cast-iron skillet or roasting pan. Roast at 500°F (260°C) for 15-20 minutes to sear the crust.
Lower Heat: Reduce the oven temperature to 325°F (163°C). Add beef broth or red wine to the pan. Continue roasting until the internal temperature reaches:
Rare: 120°F (49°C)
Medium-rare: 130°F (54°C)
Medium: 140°F (60°C)
Well-done: 150°F+ (65°C)
(Approximately 15-20 minutes per pound.)
Rest: Remove the roast from the oven, tent loosely with foil, and let it rest for 20 minutes.
Carve: Slice against the grain and serve.
Notes
For extra flavor, dry brine for up to 3 days.
Use a meat thermometer for perfect doneness.
Leftovers can be stored in the fridge for 3-4 days or frozen for up to 3 months.
- Prep Time: 20 minutes (plus 24-72 hours for dry brining)
- Cook Time: 1.5-2 hours (depending on size)
- Category: Lunch
- Method: Roasting
- Cuisine: American
Nutrition
- Serving Size: 1 slice (approx. 6 oz)
- Calories: 450 kcal
- Sugar: 1g
- Sodium: 800mg
- Fat: 30g
- Saturated Fat: 12g
- Unsaturated Fat: 14g
- Trans Fat: 0g
- Carbohydrates: 2g
- Fiber: 0g
- Protein: 40g
- Cholesterol: 120mg
Keywords: Ribeye Roast Recipe