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sliced bone in rib roast with roasted garlic on a board

Bone-In Standing Ribeye Roast Recipe

Get creative this holiday season by making this amazingly delicious Bone-In Standing Ribeye Roast Recipe with Red Wine Pan Sauce!
Course dinner, Main
Cuisine American
Prep Time 15 minutes
Cook Time 1 hour 35 minutes
Total Time 1 hour 50 minutes
Servings 16
Calories 800kcal


  • 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.



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.
  • 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.


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