I live on a Texas Cattle Ranch. We hold our beef to a higher standard. It must be tender, and full of flavor. Plus, a Ribeye Roast is an expensive cut of meat. You don’t want to mess it up.
Here’s our recipe!
Approximately 8 hours before you cook the Ribeye Roast – Mix spices and butter (listed below) together. Spread on Ribeye Roast. Wrap in Saran Wrap. Leave out. Do not put it into the refrigerator. The Ribeye needs to be at room temperature, and spices need time to settle in!
1 tsp Garlic Powder
2 tsp Thyme
2 tsp Sage
4 tsp of Montreal Steak Seasoning (I love this stuff!)
3/4 stick of butter
I always buy an 8 lb (or there about) Ribeye Roast because I’m always feeding a crowd. But this recipe works for a 3 1/2 to 8 lb. Ribeye Roast.
Preheat oven to 500 degrees. Remove Saran Wrap. Place Ribeye Roast, fat side up, in roasting pan. Cook at 500 degrees for 15 minutes. Reduce heat (without opening oven) to 350 degrees. Cook for 1 hour. At this point the size of your ribeye becomes important. Using a meat thermometer, check temperature. (Ribeye is done when the thermometer reads 130 degrees.) If you are cooking a ribeye larger than 3 1/2 lbs, add approximately 10 minutes a pound of cooking time for ever pound over 3 lbs. (keep temperature at 350) That should get you close to your 130 degree internal temperature. When your ribeye is at 130 in the center, remove from oven and let it rest for 20 minutes before carving or serving.
I always serve my Ribeye with a Horseradish Sauce.
Here are the ingredients. (Just mix them together)
2 tablespoons freshly grated horseradish
8 ounces sour cream drained
1/4 cup fresh lemon juice
1 tablespoons Worcestershire sauce
1/2 teaspoon black pepper