Change it up this holiday season with this perfectly cooked bone-in standing ribeye roast recipe that is served up with a tempting red wine pan sauce!
When the holiday season is in full effect, which means I’m dissing the turkey and saying yes to beef, just like in this Bone-In Standing Ribeye Roast Recipe I say it in so many of my posts around this time of year, but I just can’t stand to eat another bite of turkey for the rest of the year following Thanksgiving.
It’s not that I don’t like turkey, because my brined smoked turkey recipe is amazing, it’s just that I ate it for Thanksgiving and Christmas for 25 years, so lately it’s been all about the bone-in standing ribeye roast recipe and I couldn’t be happier.
What to Know When Buying It
When selecting your bone-in roast, you should figure about 2 pounds per 1 bone. While you’ll lose a few ounces because of the bone, you’ll still be left with at least 24 ounces of beef left per bone which should easily feed at least 2 people.
So, in the end, a 4-bone ribeye roast should feed about 8 people just so you can get your calculations correct in case you were thinking it’s a bone per person.
There are several different grades of meat as well, including prime, choice, grass-fed, you name it there’s a cow for it.
My personal thought is that these are expensive and you’re loading it up with herbs, garlic, salt and pepper, and slow cooking it, so no need to drop the bank on the most expensive cut of beef.
A prime grade will cost around $17 per pound. You can absolutely purchase whatever cut of beef you’d like, but I just think for the normal everyday palette that it’s probably not worth it to go all-in on a Wagyu or Kobe prime rib roast.
Is It the Same Thing as a Prime Rib
Prime rib and a ribeye roast can be the same thing as long as the grading lines up. The word “prime” is the legal grade which has been given by the USDA, so if your ribeye roast is of a prime grade, then you’ve got yourself a “prime rib roast.”
How to Prepare It
I always promote trussing any protein before roasting it for long periods of time in the oven. This holds the cut of meat together and keeps all the juices inside and intact until you slice it. Learn how to truss in this video.
Add the thyme, rosemary, garlic, shallots, olive oil, salt, and pepper to a food processor and process on high speed until it comes together like a paste, think pesto or chimichurri. It’s important to wash your herbs before prepping your ribeye roast recipe.
The next thing is, of course, is completely rubbing the ribeye down on all sides, especially the top fat cap with the herb and garlic mixture and then its time to cook. Reserve about ½ cup of the mixture to the side for the potatoes.
How to Cook a Ribeye Roast
1. After your ribeye is trussed and rubbed down, add it to a large roasting pan fat cap side up.
2. Hit it in the oven and cook in at 475° for 25 minutes. Then turn the heat down to 325° and cook for 60 minutes. When cooking this ribeye roast recipe in the oven you want to first get a nice brown on the outside by cooking it at high temps before turning the heat down and letting it slow cook.
3. With about 25 minutes or so before the ribeye is done cooking, add potatoes around in some of the leftover herbs and garlic mixture and put them right in the pan with the rib roast and once the potatoes are done, so is the bone-in roast.
4. You want to remove the ribeye from the pan along with the potatoes, set them aside to rest, and pop the pan onto the burner on medium-low heat and cook some shallots and garlic until browned, about 3 to 4 minutes. Just a little note here but if there is some burnt on herbs in the pan, just simply discard them before cooking.
5. Deglaze the roast pan with wine, and feel free to take a little swig since cooking over the holiday can be stressful, and cook it until the wine is almost gone or “au sec.”
6. Add in some beef stock, season it up with salt and pepper, and pour a bit over the rib roast and you’ve got yourself one serious holiday feast!
What Temperature Should It Be Done At
Oven temperatures can vary when it comes to the cooking procedure of a ribeye. I personally like to caramelize the outside crust at a high temperature and then turn it down and finish the rest of the way.
- 475° for 25 minutes and then 325° for 13 to 15 minutes per pound
- 450° for 30 minutes and then 325° for 13 to 15 minutes per pound
However, you can cook it at one temperature all the way through:
- 325° at 17 to 20 minutes per pound
- 350° at 15-17 minutes per pound
- 375° at 13-15 minutes per pound
The best option is to just cook it at your desired temperature until it reaches 125° right in the center (this will be medium-rare). Pull it out, let it rest for 15-20 minutes, slice and serve.
Do You Cook It Covered or Uncovered
In my professional opinion, it should always be uncovered so that the outside of the roast can form a caramelized crust further enhancing the flavor. With that being said, you can cover it with foil after you’ve done your initial 25 minutes roast at 475° uncovered.
Can You Cut Steaks From a Ribeye Roast
You can cut raw or cooked steaks from it. If you slice it raw you will get a bone-in ribeye, and if you slice it after it’s cooked, you will get prime rib.
Recipe Chef Notes + Tips
How to Reheat: While I never recommend reheating a hunk of beef I do realize you may not be able to eat it all. Slice the roast into desired portions and add it a large sauté or roasting pan or with about a 1 cup of beef stock, covered in foil and cooked in the oven at 400° for 10 to 12 minutes. Reheating your steak will 100% cause it to increase in internal temperature most likely past medium and into medium-well.
Storing and Freezing: Store it in a plastic container or covered in plastic and refrigerate for up to 4 days. It can also be frozen for up to 45 days covered in plastic. See note above for reheating.
These times and temperatures will render a rare to medium-rare internal temperature. Yes, I know rare seems to scare people, but for me I love leftovers and if you go past rare then chances are when you reheat it, you’re going to be well done which is no good.
More Beef Recipes
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Video
Bone-In Standing Ribeye Roast Recipe
Ingredients
- 30 sprigs of fresh thyme
- rosemary leaves from 2 sprigs
- 6 garlic cloves + 2 finely minced
- ½ peeled shallot + ½ finely minced
- 1/3 cup of extra virgin olive oil
- 8- pound bone-in standing rib roast trussed
- 2 pounds of assorted colored baby potatoes
- ½ cup of red wine cabernet sauvignon
- 2 cups of beef stock
- 2 ounces of unsalted butter
- Kosher salt and fresh cracked pepper to taste
Instructions
- Preheat the oven to 475°.
- Add the thyme, rosemary, 6 garlic cloves, ½ peeled shallot and olive oil to a food processor and pulse on high speed until it becomes like a paste.
- Add ¾ off the garlic and herb paste to the rib roast and apply it to all sides of the roast. Season the roast well on all sides with salt and pepper and place in a roasting pan.
- Bake at 475° for 25 minutes and then turn the heat down to 325° and cook for 60 minutes for a rare to medium-rare internal temperature, or once it reaches a 115° internally using a thermometer.
- With about 25 minutes left in the cooking process add the potatoes, the remaining garlic and herb paste, and salt and pepper to a large bowl and toss until coated.
- Add the potatoes to the pan with the rib roast and cook for 20 minutes.
- Remove the rib roast and potatoes form the pan and let the roast rest on a cutting board, and return the pan to a burner over medium-high heat.
- Add 2 finely minced cloves of garlic and ½ peeled and finely minced shallot to the pan and sauté for 2 to 3 minutes before deglazing with the red wine.
- Reduce the wine until it is almost gone and then add in the beef stock and cook for 3 to 4 minutes over high heat. Adjust seasonings with salt and pepper and finish with butter.
Notes
- Yes I realize from the pictures that the roast is more medium +, but it sat for a bit before I sliced it for pictures and videos sake. The cooking times in the recipe will give you a perfect medium-rare. If you want to take it further it takes about 12-13 minutes per pound to cook at 325°.
- You can absolutely purchase whatever cut of beef you’d like, but I just think for the normal everyday palette that it’s probably not worth it to go all in on a wagyu or kobe prime rib roast.
- Don’t forget to reserve about ½ cup of the garlic and herb mixture to the side for the potatoes.
- Just a little note here but if there is some burnt on herbs in the pan, just simply discard them before cooking the garlic and shallots for the pan sauce.
- How to Reheat: While I never recommend reheating a hunk of beef I do realize you may not be able to eat it all. Slice the ribeye roast into desired portions and add it a large sauté or roasting pan or with about a 1 cup of beef stock, covered in foil and cooked in the oven at 400° for 10 to 12 minutes.
- Reheating your steak will 100% cause it to increase in internal temperature most likely past medium and into medium-well.
- How to Store: Store this ribeye roast in a plastic container or covered in plastic and refrigerate for up to 4 days. It can also be frozen for up to 45 days covered in plastic. See note above for reheating.
Nutrition
Dawn says
Stupid question. What is trussed? Looks amazing. I have an almost 5 lb & yours looks amazing. Lol. I googled it. Amazing internet. Hope mine turns out as good as yours looks.
Stephanie Hopkins says
The directions were perfect and the roast came out accordingly. I had sweet potatoes on hand so cut them up into large chunks and added to the pan instead of the baby potatoes. They turned out absolutely delicious as well and went very nicely with the roast.
Debbie Herot says
The ONLY way to cook prime rib!
This recipe is the best!😋
Catherine Riley says
Totally Awesome, will return to this site often !!
Desiree says
Do I need to have the roast at room temperature before cooking?
Chef Billy Parisi says
No
Suzanne Beckles says
Thank you
Amazing taste
We are keto so no potatoes
Audrey Davison says
I found this recipe on the NYT website & made it for a Christmas meal for my Sister’s family last year. I still can’t stop looking at the gorgeous picture of the sauce being poured over the beef… it’s my inspiration. Chef Parisi, you tuned me into a Chef aussi!!! This is pure melt in the mouth deliciousness & my absolute go-to recipe for standing rib roast from now on. Add to that, the wonderful red wine sauce…sheer Heaven! Thank you, Chef Parisi. You are a true genius. Thank you also for all of the easy to follow directions & additional information which you so graciously provide on your wonderful website. Sad that I have to be a hermit this year – have not seen anyone I know since February & won’t… until I get my vaccine
nina s preston says
Hi Chef Billy, I hope you can help me. I wanted something special for Christmas so I thought I’d get a ribeye steak, but I found a 3.8 lb ribeye roast in the reduced section that was cheaper than a steak. It’s rated “choice” bone in with lip on and is about 3-4 in thick. I’ve looked at a lot of recipes and yours looks the most informative (I’m not good at roasts). It’s just for me and I like mine rare to med rare. Can I follow the cooking directions even though my roast is small? I like my dinner hot so does the resting time make the meat cool or luke warm? Thanks so much (in advance). Really hope to hear from you! Merry Christmas!
Chef Billy Parisi says
Yes, follow my instructions. Make sure it is 120° F internally before you remove it from the oven. It only needs to rest for 15-20 minutes before slicing it.
nina s preston says
Thank You!
Craig says
I’m making this for tonight’s supper, with whipped potatoes, hunny butter carrots, and Yorkshire puddings and pumpkin pie with a dulop of whipping cream.
Can’t wait to sit down to dinner wiyh my family 😋😊
Elizabeth Blue says
This is such a great recipe! I made this for Christmas dinner today, and it was incredible! Everyone raved about it, and it smelled so good while cooking. We have plenty of leftovers for Christmas dinner round 2! Thank you for sharing your recipe and all the excellent tips. It was my first time cooking a ribeye roast, and it could not have been easier or better!
kimberly vega says
My family LOVED this recipe. I have NEVER made a roast like this before. I was looking online at recipes and the red wine sauce caught my eye. I love red wine. I have lived all my life on an island and spent all my life eating fish and pork. I do not know how to cook or season beef but I married a Polish man so I’m learning. Any way this recipe was not only easy but my husband and children raved about it. I have never gotten so many compliments. The only thing I changed was I doubled the garlic because we love garlic. What’s even more special is this was our Christmas meal this year. I honestly want to cry because I’m so happy that my family loved this sooo much.
Jeni says
Made this for Christmas dinner. I’m a vegetarian and have never made this type of meat. I did 2 pieces, one 5lbs and one 7 pounds and was done 130 degrees after 1.5 hours. I used extra shallots but was told it was delicious. Thanks!
Bernadette Gutierrez says
I have a 20lb roast. According to your calculations of 20 min cooking time per pound, that would be a total of almost 7 hours. Does this sound correct?
Chef Billy Parisi says
Or it may be 5 1/2 hours since it is 17-20 minutes per pound at 325° which is low. I would just cook it until your thermometer reads 125° right in the center of the roast. Pull it out and let it rest before slicing.