Boneless Ribeye Roast with Garlic Butter
This boneless ribeye roast is seasoned with a rich garlic butter, roasted to perfection, and makes for an impressive yet easy main course for any special occasion.
Equipment
- Roasting Pan
- Rack
- Mixing Bowl
- Meat Thermometer
Ingredients
- 4 pounds Boneless Ribeye Roast
- 1 cup Unsalted Butter softened
- 6 cloves Garlic minced
- Sea Salt to taste
- Cracked Black Pepper to taste
Instructions
- Preheat your oven to 500°F (260°C).
- In a mixing bowl, combine softened butter and minced garlic to create the garlic butter.
- Pat the boneless ribeye roast dry with paper towels. Generously season with sea salt and cracked black pepper. Rub the garlic butter mixture all over the roast, ensuring it's evenly coated.
- Place the roast fat-side up on a rack in a shallow roasting pan.
- Roast in the preheated oven for 20 minutes to develop a crust.
- Reduce the oven temperature to 325°F (163°C) and continue roasting for approximately 60 minutes, or until the internal temperature reaches 135°F (57°C) for medium-rare.
- Remove the roast from the oven and tent it with foil. Let it rest for at least 15 minutes before slicing to allow the juices to redistribute.
Notes
For added flavor, consider mixing chopped fresh herbs like rosemary or thyme into the garlic butter. If your oven doesn't reach 500°F, sear the roast in a hot skillet before transferring to the oven. Leftovers can be stored in an airtight container in the refrigerator for up to 4 days or frozen for up to 3 months.