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 799kcal
Author Chef Billy Parisi


  • 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


  • 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.


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°.


Serving: 8oz | Calories: 799kcal | Carbohydrates: 11g | Protein: 32g | Fat: 67g | Saturated Fat: 27g | Cholesterol: 144mg | Sodium: 189mg | Potassium: 823mg | Fiber: 1g | Vitamin A: 3.6% | Vitamin C: 17.7% | Calcium: 3.7% | Iron: 23.2%