Bone-In Standing Ribeye Roast Recipe

When selecting your bone-in ribeye roast, you should figure about 2 pounds per 1 bone. While you’ll lose about 4 to 6 ounces because of the bone, you’ll still be left with at least 24 ounces of beef left which should easily feed at least 2 people.

Ribeye Fat Thyme Rosemary  Garlic Shallots Salt and Pepper


White Scribbled Underline


Add the thyme, rosemary, garlic, shallots, olive oil, butter, salt, and pepper to a food processor and process at high speed until it comes together like a paste


Spread the herb butter all over the top of the ribeye cap and then generously season with salt and pepper.


Hit it in the oven and cook in at 450° for 30 minutes. Then turn the heat down to 325° and cook for about 80-90 minutes or until it is 110°-115° internally.


With about 45-50 minutes before the ribeye is done cooking, optionally add the olive oil coated and season potatoes around the pan with the rib roast and cook alongside the roast.

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