Bone In Standing Ribeye Roast Recipe with Red Wine Pan Sauce

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!

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.

• CHEF NOTE: 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 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 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

• CHEF NOTE: 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.

• CHEF NOTE: Reserve about ½ cup of the mixture to the side for the potatoes.

HOW TO COOK A RIBEYE ROAST

STEP 1: After your ribeye is trussed and rubbed down, add it to a large roasting pan fat cap side up.

STEP 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.

• CHEF NOTE: 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.

STEP 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.

STEP 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

• CHEF NOTE: Just a little note here but if there is some burnt on herbs in the pan, just simply discard them before cooking.

STEP 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.”

STEP 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 the caramelize the outside crust at a high temperature and then turn it down and finish the rest of the way.

• 475° for 25 minutes à then 325° for 13 to 15 minutes per pound
• 450° for 30 minutes à then 325° for 13 to 15 minutes per pound

However, you can cook it at one temperature all the way though:

• 325° at 17 to 20 minutes per pound
• 350° at 15-17 minutes per pound
• 375° at 13-15 minutes per pound

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.

REHEATING: 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.

• CHEF NOTE: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.

*If you love this bone in ribeye roast recipe then my beef tenderloin recipe is a must try, and be sure to drop me a comment below and a rating if you’ve had the chance to make this amazing recipe* 

Don’t forget to watch my step by step video below.

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5 from 13 votes

Bone In Standing Ribeye Roast Recipe with Red Wine Pan Sauce

Get creative this holiday season by making this amazingly delicious Bone In Standing Ribeye Roast Recipe with Red Wine Pan Sauce!

Prep Time15 mins

Cook Time1 hr 35 mins

Total Time1 hr 50 mins

Course: dinner, Main

Cuisine: American

Servings: 16

Calories: 800kcal

Author: Chef Billy Parisi

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

CHEF 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.
• REHEATING A BONE IN RIBEYE ROAST: 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.
• STORING AND FREEZING A BONE IN RIBEYE ROAST: 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

Serving: 8oz | Calories: 800kcal | Carbohydrates: 11g | Protein: 33g | Fat: 68g | Saturated Fat: 28g | Cholesterol: 145mg | Sodium: 190mg | Potassium: 823mg | Fiber: 2g | Sugar: 1g | Vitamin A: 178IU | Vitamin C: 15mg | Calcium: 37mg | Iron: 4mg