How-to the perfect Herb Crusted Ribeye Roast Recipe

Delicious and Savory are my two favorite keywords that come to mind when I think of my Herb Crusted Ribeye Roast, utilizing a special Italian Herb Butter and Cheese recipe I whipped up just for the Holidays.

Just imagine a tender juicy Ribeye Roast seared to utter perfection crusted with fresh herbs consisting of basil, rosemary, flat-leaf parsley all combined with real unsalted butter, Romano cheese, minced green scallions, and fresh minced garlic all baked to your cooking preference.

Herb Crusted Ribeye RoastSpecial Note: The roast above has been seared and Italian Herb Butter and Cheese applied and will continue to cook in an oven till it has reached a preferred medium rare. I have chosen to use this image to reflect the herb crust of the ribeye roast.

I love doing Ribeye Roasts for special occasions such as the Holidays, birthdays, and anniversaries;they are simply the best. Who can resist having a slice of tender meat seasoned just right with those simple special touches? I have a few ways I enjoy making them; I decided to use my favorite recipe for Italian Herb Butter and Cheese #Diy  to add that special touch to the Ribeye Roast this year. Talk about a roast being fabulous and tender…WOW!

Ingredients for Herb Crusted Ribeye Roast

How to make the Perfect Herb Crusted Ribeye Roast

  1. Remove the ribeye roast from the refrigerator an hour before roasting so it can come to room temperature.
  2. Season the roast with kosher salt and freshly cracked black pepper to your taste.
  3. Sear the roast by placing in a large metal skillet with 2 tablespoons of olive oil, rotate roast to sear all sides– searing time 2 minutes on each side.
  4. Remove from pan and place on platter or plate, let cool 10 minutes. Once cooled slather desired amount of  Italian Herb Butter and Cheese #Diy recipe  on roast.
  5. Place your oven rack towards the middle so the ribeye roast sits centered in the oven chamber and cooks evenly. Preheat the oven to 300 degrees Fahrenheit.
  6. Place the rib-eye roast to the rack of a shallow roasting pan. Too deep of a pan prevents the flow of heat around the meat and can cause the bottom of the roast to partially steam in its own juices.
  7. Place the roast into the oven. Cook a bone-in cut for about 14 minutes per pound or a deboned cut for about 12 minutes per pound. Cooking time varies some based on oven accuracy, the size and shape of the roast and other factors, though, so monitor its internal temperature with a meat thermometer.
  8. Take the roast out of the oven as soon as its internal temperature reaches 120 degrees F for rare or 125 degrees F for medium-rare. Its temperature may rise about 3-5 more degrees while it rests.
  9. Move the roast off the roasting pan rack and to a serving platter. Tent it with aluminum foil to keep the temperature of the roast while it rests.

Important Note: The roast should sit uncut for 15-20 minutes, during which time its internal juices redistribute– please be aware that slicing before the 15-20  may result in loss of juices and make roast untender.

While our family enjoys Roast very rare here are some safety tips and precautions…

Pregnant women, children, elderly and immunocompromised individuals can be at an increased risk of developing foodborne illnesses that can have dire consequences. Additional care should be taken for safe handling.

The following are approximate storage times If you keep meats frozen and store them at 0 F, they will remain safe to eat well beyond the recommended time.

Refrigeration time: Keep beef below 40 °F during storage 3 to 5 days vacuum-packed products can have an extended storage time (see instructions on the package for guidance).

Freezer time: If a freezer stays at 0 F or lower, meats will keep for several months.

Choose beef with a bright fire engine red color. A deeper red color is typical of vacuum-packaged beef.

Always wash hands thoroughly with hot soapy water before preparing foods and after handling raw beef. Don’t allow raw meat or juices touch other foods, either in the refrigerator or during preparation.

Don’t put cooked foods on the same plate that held the raw beef.

Always wash utensils that have touched raw meat with hot, soapy water before using them for cooked meats.

Wash counters, cutting boards and other surfaces raw meats have touched. These surfaces may be sanitized by cleaning with a solution of 1 teaspoon chlorine bleach per quart of water.

Never brown or partially cook beef, then refrigerate and finish cooking later, any bacteria present will not be destroyed. It is safe to partially pre-cook beef before transferring it to a hot grill or oven to finish cooking. DO not let more than 10 minutes go by without cooking.

Always use clean storage containers for safe storage. Divide large amounts of leftovers into small, shallow containers for quick cooling in the refrigerator. To store in the refrigerator, wrap cooked meat in plastic wrap or aluminum foil, or store it in a tightly covered container and use within two to three days.

For frozen storage, wrap meat in freezer paper, heavy aluminum foil, or place in freezer bag, and use within two to three months. Never taste food that looks or smells strange to see if you can still use it.

© Heidy L. McCallum and The McCallum’s Shamrock Patch, 2014. Unauthorized use and/or duplication of this material or photos without express and written permission from this blog’s author and/or owner are strictly prohibited. Excerpts and links may be used, provided that full and clear credit is given to Heidy L. McCallum and The McCallum’s Shamrock Patch with appropriate and specific direction to the original content. You may not copy and paste recipes to share on Social Platforms.

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