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.
Rare, Ribeye, Roast
1recipe forItalian Herb Butter and CheeseSee blog post link
Kosher Saltto own taste
Freshly Ground Black Pepperto own taste
Remove the ribeye roast from the refrigerator an hour before roasting so it can come to room temperature.
Season the roast with kosher salt and freshly cracked black pepper to your taste.
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.
Remove from pan and place on platter or plate, let cool 10 minutes. Once cooled slather desired amount of Italian Herb Butter and Cheese on the roast.
lace 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.
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.
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.
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.
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.
Recipe by Heidy L. McCallum owner of The McCallum's Shamrock Patch Blog