Skip to content

Type what you have

Cook with

rib-eye roast ×
Easy Rib Eye Roast
Dinner American

Easy Rib Eye Roast

4.9

Prep
10 min
Cook
90 min
Total
100 min

Instructions

  1. 1 Gather all ingredients. Preheat the oven to 500 degrees F (260 degrees C).
  2. 2 Beat butter and garlic together in a small bowl until combined.
  3. 3 Poke several holes in rib eye with a sharp knife. Rub butter mixture all over meat and season generously with salt and pepper. Place rib eye fat-side up in a roasting pan.
  4. 4 Roast in the preheated oven for 20 minutes to develop a crust.
  5. 5 Reduce heat to 325 degrees F (165 degrees C) and continue cooking until rib eye is reddish-pink and juicy in the center, 1 ½ to 2 hours. An instant-read thermometer inserted into the center will read 145 degrees F (63 degrees C) for medium. Let rest before slicing.
  6. 6 Serve and enjoy!

By Kendall Christine Hanson

Boneless Garlic and Rosemary Rubbed Prime Rib with Red Wine Mushroom Sauce
Dinner American

Boneless Garlic and Rosemary Rubbed Prime Rib with Red Wine Mushroom Sauce

4.7

Prep
10 min
Cook
175 min
Total
185 min

Instructions

  1. 1 Adjust the oven rack to center position and heat the oven to 250 degrees F (120 degrees C).
  2. 2 Heat a 12-inch oven-proof skillet over medium-high heat. Rub roast on all sides with oil, salt, and pepper. Turn on the exhaust fan, add roast to the hot skillet, and brown it on all sides, about 10 minutes total. Transfer roast to a plate. When cool enough to handle, rub garlic and rosemary all over.
  3. 3 Pour off all but 2 tablespoons of beef drippings. Add mushrooms to the hot skillet and sauté until well browned, about 8 minutes. Mix broth, wine, and mustard; add to mushrooms and simmer to blend flavors and reduce slightly, about 3 minutes. Pour mushroom sauce into a bowl; set aside.
  4. 4 Set a wire rack over the skillet and set roast on the rack. Slow-roast in the oven until roast reaches an internal temperature of 135 degrees F (57 degrees C) for medium-rare. For medium, 140 degrees F (60 degrees C) for medium, about 2 1/2 to 3 hours.
  5. 5 Transfer roast to a cutting board; remove rack from skillet. Pour off excess fat, if any. Set skillet over medium-high heat; return mushroom sauce to pan heat to a simmer. Stir together cornstarch and water in a liquid measuring cup. Add cornstarch slurry and continue to simmer until sauce thickens slightly, about a minute. Carve meat and serve with sauce.

By Allrecipes Member