Beef Rib Eye Roast with Savory Sauce



Beef Rib Eye Roast with Savory Sauce

Few dishes deliver the same sense of comfort and luxury as a perfectly roasted Beef Rib Eye Roast with Savory Sauce. Known for its exceptional marbling, rib eye becomes irresistibly tender and juicy when slow-roasted, then finished with a deeply flavorful sauce made from pan drippings, aromatics, and rich beef stock.

This recipe is ideal for holiday dinners, weekend gatherings, or anytime you want a steakhouse-quality roast at home.

Why This Recipe Works

  • Rib eye’s natural marbling ensures maximum juiciness

  • Simple seasoning allows the beef to shine

  • The savory sauce captures every browned bit for restaurant-level flavor

  • Elegant yet approachable for home cooks

Ingredients

Rib Eye Roast

  • 1 (4–5 lb / 1.8–2.3 kg) beef rib eye roast

  • 2 tbsp olive oil

  • 4 cloves garlic, minced

  • 1 tbsp fresh rosemary, chopped

  • 1 tbsp fresh thyme leaves

  • 2 tsp kosher salt

  • 1½ tsp freshly ground black pepper

Savory Sauce

  • 3 tbsp pan drippings (or butter if needed)

  • 1 small shallot, finely minced

  • 2 tbsp all-purpose flour

  • 1½ cups beef stock (warm)

  • ¼ cup dry red wine (optional)

  • 1 tsp Worcestershire sauce

  • ½ tsp Dijon mustard (optional)

  • Salt & black pepper, to taste

Instructions

1. Bring the Roast to Room Temperature

Remove the rib eye roast from the refrigerator 1 hour before cooking. Pat dry thoroughly.

Mix olive oil, garlic, rosemary, thyme, salt, and pepper. Rub evenly over the roast.

2. Roast the Beef

Preheat oven to 450°F (230°C).

Place the roast on a rack set inside a roasting pan, fat side up. Roast for 20 minutes to develop a flavorful crust.

Reduce oven temperature to 325°F (165°C) and continue roasting until desired doneness:

  • Medium-rare: 125–130°F (52–54°C)

  • Medium: 135–140°F (57–60°C)

Approximately 15 minutes per pound.

3. Rest the Roast

Transfer roast to a cutting board. Tent loosely with foil and rest 20–25 minutes before slicing.

4. Prepare the Savory Sauce

Place the roasting pan over medium heat. Spoon off excess fat, leaving about 3 tablespoons.

Add shallots and sauté for 1 minute until fragrant. Whisk in flour and cook for 1–2 minutes to form a roux.

Deglaze with red wine, scraping up browned bits. Gradually whisk in beef stock. Add Worcestershire sauce and Dijon mustard.

Simmer until thick and velvety, 5–7 minutes. Season to taste.

To Serve

Slice the rib eye roast against the grain into thick slices. Spoon the savory sauce generously over the beef.

Serve with mashed potatoes, roasted vegetables, or buttered green beans.

Chef’s Tips

  • Use a meat thermometer for precision

  • Letting the roast rest ensures juicy, clean slices

  • For extra richness, whisk in 1 tablespoon butter at the end

  • Leftovers make outstanding steak sandwiches

Storage & Reheating

  • Refrigerate leftovers up to 4 days

  • Reheat gently with sauce to maintain moisture

Final Thoughts

This Beef Rib Eye Roast with Savory Sauce is a timeless classic—rich, tender, and deeply satisfying. Whether served for a celebration or an elevated family dinner, it’s a dish that never fails to impress.

OTHER RECIPES




A great roast beef recipe to try !
Roast beef Recipes INGREDIENTS
  • 1 (4-pound) beef rib eye roast
  • 2 cloves garlic, minced
  • 1 teaspoon salt
  • 1 teaspoon freshly cracked black pepper
  • 1 teaspoon dried thyme leaves
  • 1/2 teaspoon dried tarragon leaves
  • 1/4 cup finely chopped shallot
  • 1 cup beef broth
  • 1 tablespoon tomato paste
  • 1/2 teaspoon granulated sugar
Roast Beef Recipes INSTRUCTIONS
1. Preheat oven to 350°F (175°C).
2. Combine garlic, salt, pepper, thyme and tarragon, stirring until a paste is formed. Spread evenly over surface of beef roast.
3. Place roast, fat-side up, on rack in shallow roasting pan. Insert meat thermometer so bulb is centered in thickest part, not resting in fat. Do not add water. Do not cover. Roast to desired doneness: 18 to 20 minutes per pound for rare, 20 to 22 minutes per pound for medium.
4. Remove roast beef from oven when meat thermometer registers 135°F (55°C) for rare or 155°F (65°C) for medium. Allow roast to stand 15 to 20 minutes before carving.
5. Meanwhile, remove rack from roasting pan; drain fat. Add shallot to pan; cook and stir over medium heat 2 to 3 minutes. Add broth, tomato paste and sugar; stir until meat juices attached to pan are dissolved. Increase heat to medium-high and continue cooking until liquid is reduced to 3/4 cup.
6. Carve roast beef across the grain into 1/4-inch thick slices...and the roast beef recipe is ready to serve...enjoy the roast beef ! Nice !
barbecued-beef-roast recipe

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