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Rosemary Ribeye Roast

Elevate your holiday meal with this rosemary-seasoned ribeye roast. Juicy, flavorful, and perfect for special gatherings—your guests will savor every bite.

Author: Certified Angus Beef® brand Test Kitchen
Prep Time: 10min (+45min)
Cook Time: 2hrs 15min
Total Time: 3hrs 10min
Yield: 6 servings 1x
Category: Main Course
Method: Roasting
Cuisine: American

Ingredients

Scale

5 pounds Certified Angus Beef ® ribeye roast (Prime Rib)

2 tablespoons balsamic vinegar for brushing

2 tablespoons (3 cloves garlic) minced

2 tablespoons kosher salt

1 tablespoon fresh cracked pepper

2 tablespoons chopped fresh thyme or 2 teaspoons (2 grams) dried thyme

1 tablespoon chopped fresh rosemary or 1 teaspoon (1 gram) dried rosemary

1 tablespoon olive oil

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Instructions

Brush entire surface of roast with balsamic vinegar. In a small mixing bowl, combine garlic, salt, pepper, thyme, rosemary and olive oil to make an herb paste. Coat roast evenly with paste, wrap in plastic wrap and refrigerate 30 to 60 minutes.
Preheat oven to 450°F (232°C). Place roast, fat side up, on a rack in a shallow roasting pan.
Place pan in oven for 15 minutes. Reduce heat to 325°F (163°C) and continue roasting for approximately 2 hours for medium (when thermometer registers 135-140°F (58-60°C)), 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.

Rosemary Ribeye Roast