• Skip to primary navigation
  • Skip to content
  • Skip to primary sidebar
  • Skip to footer

Billy Parisi

Simple Creations, Chef Inspired Recipes

  • Recipes
    • Courses
      • Beverages
      • Appetizers
      • Breakfast
      • Salads
      • Soups
      • Main Dish
      • Side Dishes
      • Dessert
    • Ingredient
      • Beef
      • Lamb
      • Chicken & Poultry
      • Pork
      • Seafood
      • Vegetarian
    • Occasion
      • Grilling and BBQ
      • Holiday
      • Entertaining and Pairings
  • Videos
    • Soigne
    • Beef Videos
    • Lamb Videos
    • Poultry Videos
    • Pork Videos
    • Seafood Videos
    • Dessert Videos
    • Wine and Beer Pairings Videos
  • Cooking Tips
  • Life
  • About
  • Subscribe
  • Studio
  • Nav Social Menu

    • Bloglovin
    • Facebook
    • Instagram
    • Pinterest
    • Twitter
    • YouTube
Recipes » Bone In Standing Ribeye Roast Recipe with Red Wine Pan Sauce

Bone In Standing Ribeye Roast Recipe with Red Wine Pan Sauce

[heart_this] · Dec 14, 2017 · 19 Comments

Sharing is caring!

  • Share
  • Tweet
  • Pin
Jump to Recipe Print Recipe

Bone In Standing Ribeye Roast Recipe with Red Wine Pan Sauce: Change it up this holiday season with this bone in standing ribeye roast recipe that is served up with a tempting red wine pan sauce!

Bone In Standing Ribeye Roast Recipe with 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 with Red Wine Pan Sauce!

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 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.

In addition, to be quite honest, I’m all for changing up Thanksgiving as well should you want to cook something up that doesn’t have wings.

Ribeye Roast Recipe with Pan Sauce

Buying a Ribeye Roast:

When selecting your bone in ribeye 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 definitely 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 ribeye roasts are expensive and your 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.

Don’t get me wrong, you definitely can, but I just think for the normal every day palette that it’s probably not worth it.

Standing Ribeye Roast Recipe

Prepping your Ribeye Roast Recipe:

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.

The next thing is of course rubbing the ribeye roast down with some herbs and garlic.

It’s important to wash your herbs before prepping your ribeye roast recipe.  Just think to your own garden in the summer time when you pull out some fresh chives and there is some dirt on it?

Same thing applies when buying fresh herbs, or any fresh produce, from the grocery store; It needs a rinse.  I’m absolutely in LOVE with my Franke gooseneck faucet with hose extension.

Honestly, I probably use the hose more than the actual faucet because I like to be able to move the water around as well as being able to maneuver it around the sink.  Not only does it look incredible in our kitchen but it also works to perfection.

Sliced ribeye roast recipe

How to Cook a Ribeye Roast Recipe:

After your ribeye roast is trussed and rubbed down, then hit it in the oven and let it roast until golden brown and rare in the middle.

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.

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.

Ribeye Roast Steak with Garlic and Herbs

With about 25 minutes or so before the ribeye roast is done cooking, I tossed some 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 ribeye roast.

I can’t even begin to tell you how much we use the Franke Roller Mat.

I use it for drying dishes, as colander to spray off fresh produce with, and most importantly as a hot pad to protect my countertops with.

You want to remove the ribeye roast from the pan along with the potatoes and pop the pan onto the burner and cook some shallots and garlic.  Just a little note here but if there is some burnt on herbs in the pan, just simply discard them before cooking.

Deglaze the ribeye 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.”

Add in some beef stock, season it up , and pour a bit over the rib roast and you’ve got yourself one serious Christmas feast!

Check out this beef tenderloin recipe with you love a good holiday roast!

5 from 6 votes
Print

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!
Course Main
Prep Time 15 minutes
Cook Time 1 hour 35 minutes
Total Time 1 hour 50 minutes
Servings 16
Calories 799 kcal
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

  1. Preheat the oven to 475°.
  2. 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.
  3. 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.
  4. 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.  

  5. 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.
  6. Add the potatoes to the pan with the rib roast and cook for 20 minutes.
  7. 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.

  8. 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.
  9. 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.

Recipe 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°.

Nutrition Facts
Bone In Standing Ribeye Roast Recipe with Red Wine Pan Sauce
Amount Per Serving (8 oz)
Calories 799 Calories from Fat 603
% Daily Value*
Total Fat 67g 103%
Saturated Fat 27g 135%
Cholesterol 144mg 48%
Sodium 189mg 8%
Potassium 823mg 24%
Total Carbohydrates 11g 4%
Dietary Fiber 1g 4%
Protein 32g 64%
Vitamin A 3.6%
Vitamin C 17.7%
Calcium 3.7%
Iron 23.2%
* Percent Daily Values are based on a 2000 calorie diet.

 

Bone In Standing Ribeye Roast Recipe with Red Wine Pan Sauce was last modified: December 22nd, 2018 by Chef Billy Parisi

Beef, Beef Videos, Holiday, Main Dish, Recipes, Soigne, Videos

Reader Interactions

Comments

  1. Dar says

    December 14, 2017 at 10:32 am


    I don’t have a food processor. How do make this paste?
    Want to try this for Christmas dinner.

    Reply
    • Chef Billy Parisi says

      December 14, 2017 at 10:34 am

      You can just chop the heck out of it with your knife or use a pestle and mortar. If you like more rare, than back off about 15 minutes in the oven!

      Reply
      • Dar says

        December 23, 2017 at 2:23 pm

        Thank you… Merry Christmas

        Reply
        • Chef Billy Parisi says

          December 23, 2017 at 3:44 pm

          Merry Christmas to you too!

          Reply
  2. joe says

    December 22, 2017 at 7:31 am


    man that looks good!!

    Reply
  3. Marvin says

    December 23, 2017 at 3:56 pm

    Hi, would the cooking time change for a 16 pound prime rib roast?

    Reply
    • Chef Billy Parisi says

      December 23, 2017 at 4:20 pm

      Man that is a big ol roast haha. Gosh I would say do 450 for 20 minutes and then cook at 300-325 for 90-100 minutes and then check it. If internal temperature reads 125, pull it out and let it rest for 10 minutes before slicing for a medium-rare middle.

      Reply
      • Sarah says

        December 22, 2018 at 2:08 pm

        I have a 16 pound roast and I was wondering why you suggested dropping the temp and reducing the time to sear it? I would have thought the sear time would be longer on a larger roast. Thanks!

        Reply
        • Chef Billy Parisi says

          December 22, 2018 at 5:25 pm

          It might be, but my roast in this recipe was only 8 pounds. It takes about 13-15 minutes per pound at 325°.

          Reply
  4. Gerald78 says

    December 26, 2017 at 3:30 pm


    Looking good I will try it

    Reply
  5. Amy Olson says

    December 28, 2017 at 8:06 am


    Easy to make and tasted delicious! I also added some carrots and onions to the potato mixture at the bottom of the pan. Turned out so well, will make again!

    Reply
  6. Katie says

    September 7, 2018 at 8:27 am

    This looks lovely. How would I change the cooking time for a 6.5 lb bone-in roast

    Reply
  7. AREFEH VASEFI says

    November 21, 2018 at 8:10 am


    how about if i want to cook it medium, how much longer? happy holiday

    Reply
    • Chef Billy Parisi says

      November 21, 2018 at 9:19 am

      I would add 10 – 15 minutes to the total cooking time. I’d say in the picture it’s pretty medium but that is because it took so long to set up the photo shoot after I pulled it from the oven, my bad! The time in the recipe reflects what a medium-rare prime rib will turn out to be.

      Reply
  8. Sandra says

    January 4, 2019 at 8:48 am


    Looks amazing and can’t wait to try! Thank you for great pics, instructions!
    Found your site from Google search .

    Reply
    • Chef Billy Parisi says

      January 4, 2019 at 8:55 am

      Thanks Sandra! Thanks for stopping in.

      Reply

Leave a Reply Cancel reply

Your email address will not be published. Required fields are marked *

This site uses Akismet to reduce spam. Learn how your comment data is processed.

Primary Sidebar

I'm Billy Parisi and thanks for checking out my site! I'm a culinary school grad that spent 15 years in the restaurant industry as a line cook, sous chef and executive chef. Now I write recipes, take pictures of'em, shoot some video, occasionally hosting on TV, checking out the latest fashion, hangin with my wife and daughter and watching a whole bunch of college sports. Hope you enjoy my twists on classics as well as new innovations!

Never Miss a Recipe

My Latest Videos

POPULAR POSTS

  • Vinegar Based Coleslaw Recipe Vinegar Based Coleslaw Recipe
  • Boiled Green Beans Recipe with Butter Glaze Boiled Green Beans Recipe with Butter Glaze
  • Creamy Polenta Recipe with Parmesan Cheese Creamy Polenta Recipe with Parmesan Cheese
  • Texas Style Chili Recipe with Slow Cooked Brisket Texas Style Chili Recipe with Slow Cooked Brisket

Footer

Instagram

Something is wrong.
Instagram token error.
Load More

Copyright © 2019 · Chef Billy Parisi - All Rights Reserved - Privacy Policy

We use cookies to ensure that we give you the best experience on our website. If you continue to use this site we will assume that you are happy with it.OkPrivacy policy