Rib RoastRib Roast
Rib Roast
Rib Roast
This flavorful cut of beef is seasoned with herbs and spices, then slow-roasted for a tender, juicy result with a nice crust on the outside. It’s an easy and delicious way to bring everyone together around the table!
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Recipe - Godley #721
Rib Roast
Rib Roast
Prep Time30 Minutes
Servings8
Cook Time180 Minutes
Ingredients
1 (4 lbs) beef ribeye roast
3 cloves garlic
2 Tbs fresh rosemary leaves
2 Tbs fresh sage leaves
2 Tbs fresh parsley leaves
1 Tbs flaky sea salt
1 Tbs black peppercorns
2 Tbs vegetable oil
Directions
  1. Remove roast from the refrigerator. Place in a large roasting pan. Combine the garlic, rosemary, sage, parsley, salt and peppercorns in a food processor. Pulse a few times to finely chop. Add the oil, and pulse again. Spread the mixture over the top and sides of the roast. Let the roast come to room temperature for 30 minutes.
  2. Preheat oven to 450° F. Cook for 30 minutes. Reduce oven temperature to 350° F. Insert an instant-read meat thermometer into the thickest part of the meat. Depending on weight, roast the meat (uncovered) for 2 hours or until the meat thermometer reads 135° F to 140° F for medium doneness. Transfer to a cutting board. Let rest for 20 minutes before slicing.
Nutritional Information

Per Serving (1/2 lb): Calories: 490, Fat: 27 g (11 g Saturated Fat), Cholesterol: 140 mg, Sodium: 1,060 mg, Carbohydrates: 2 g, Fiber: 1 g, Protein: 61 g.

30 minutes
Prep Time
180 minutes
Cook Time
8
Servings

Shop Ingredients

Makes 8 servings
1 (4 lbs) beef ribeye roast
Not Available
3 cloves garlic
Not Available
2 Tbs fresh rosemary leaves
Not Available
2 Tbs fresh sage leaves
Not Available
2 Tbs fresh parsley leaves
Not Available
1 Tbs flaky sea salt
Morton Sea Salt, Fine
Morton Sea Salt, Fine - 17.6 Ounce
$3.29$0.19/oz
1 Tbs black peppercorns
Not Available
2 Tbs vegetable oil
Brookshire's Vegetable Oil
Brookshire's Vegetable Oil - 24 Fluid ounce
$3.19$0.13/fl oz

Nutritional Information

Per Serving (1/2 lb): Calories: 490, Fat: 27 g (11 g Saturated Fat), Cholesterol: 140 mg, Sodium: 1,060 mg, Carbohydrates: 2 g, Fiber: 1 g, Protein: 61 g.

Directions

  1. Remove roast from the refrigerator. Place in a large roasting pan. Combine the garlic, rosemary, sage, parsley, salt and peppercorns in a food processor. Pulse a few times to finely chop. Add the oil, and pulse again. Spread the mixture over the top and sides of the roast. Let the roast come to room temperature for 30 minutes.
  2. Preheat oven to 450° F. Cook for 30 minutes. Reduce oven temperature to 350° F. Insert an instant-read meat thermometer into the thickest part of the meat. Depending on weight, roast the meat (uncovered) for 2 hours or until the meat thermometer reads 135° F to 140° F for medium doneness. Transfer to a cutting board. Let rest for 20 minutes before slicing.