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Rosemary Ribeye Roast

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

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

Instructions

  1. 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.
  2. Preheat oven to 450°F (232°C). Place roast, fat side up, on a rack in a shallow roasting pan.
  3. 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.
  4. Transfer roast to cutting board; loosely tent with foil and let rest 15 to 20 minutes. Slice across the grain.

Find it online: https://palmersdirecttoyou.com/rosemary-ribeye-roast/

Food Safety Notice: Always wash hands and sanitize surfaces before and after handling raw meat, poultry, or seafood. Use separate cutting boards for raw proteins and ready-to-eat foods. USDA recommends whole muscle beef and lamb reach 145°F with a 3-minute rest, fish reach 145°F, and all poultry reach 165°F. Temperatures noted for whole muscle beef, lamb, and fish reflect culinary preference and may differ from federal guidelines. Ground meat of any kind must always reach 160°F. Consuming undercooked meat, poultry, or seafood may increase your risk of foodborne illness.