Garlic-Butter Crusted Ribeye Roast with Herb Dry Rub
This ribeye roast features a savory garlic-butter coating and a flavorful herb and spice dry rub. Roasted to perfection with a beautiful crust and juicy interior, it’s ideal for a hearty family dinner or special occasion.
Equipment
- Roasting Pan
- Rack
- Meat Thermometer
Ingredients
Beef & Coating
- 3 lb boneless ribeye roast
- 3 cloves garlic crushed
- 2 tbsp butter melted
Herb Dry Rub
- 2 tbsp kosher salt
- 1 tbsp brown sugar
- 2 tbsp paprika
- 1 tsp black pepper
- 1 tsp Italian seasoning
Instructions
- Preheat oven to 500 °F (260 °C).
- Mix crushed garlic into melted butter and brush all over the ribeye roast.
- In a bowl, stir together salt, brown sugar, paprika, black pepper, and Italian seasoning. Press the dry rub evenly onto all surfaces of the roast.
- Place the roast fat-side up on a rack in a roasting pan.
- Roast at 500 °F (260 °C) for 15 minutes to sear the exterior.
- Reduce oven temperature to 350 °F (175 °C) and continue roasting for about 1 hour (about 20 minutes per pound), until the internal temperature reaches 125–130 °F for medium-rare.
- Remove roast from oven, tent loosely with foil, and let rest for 20 minutes.
- Slice against the grain and serve with pan drippings or au jus.
Notes
Letting the roast rest is crucial—it allows juices to redistribute and ensures maximum tenderness. A meat thermometer is highly recommended for accurate doneness.