Ribeye Roast

The king of steaks just got king sized. Our grass-fed, grass-finished boneless ribeye roast is one breathtakingly marbled and tender hunk of meat.

Cut from the center of the rib section, it has a smooth, rich texture, and very pronounced beefy flavor. Can it get any better?

We like to roast it whole for a big Sunday dinner, but you can also spread the love by slicing it into smaller steaks to use all week long.

Easy Holiday Ribeye Roast

3.58 from 7 votes
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Course: Main Course
Cuisine: American
Protein: Beef
Cut: Ribeye Roast
Prep Time: 1 day 5 minutes
Cook Time: 2 hours
Total Time: 1 day 2 hours 5 minutes
Servings: 8 people


  • 1 pkg ButcherBox Ribeye Roast
  • ¼ c garlic minced
  • ¼ c shallots minced
  • ¼ c Dijon mustard
  • ¼ c fresh thyme picked and chopped
  • ¼ c olive oil
  • 2 Tbsp kosher salt
  • 1 Tbsp freshly ground black pepper


  • Mix all ingredients in small bowl. Rub all over ribeye roast, wrap in plastic and refrigerate overnight.
  • Preheat oven to 225°F.
  • Discard plastic wrap and place roast on wire rack set on sheet pan.
  • Season with additional kosher salt and freshly ground black pepper and bring to room temperature, about 40 minutes.
  • Roast on center rack in oven for 90 minutes or until thermometer inserted into thickest part reads 110℉.
  • Remove from oven and rest for at least 30 minutes, or up to 2 hours.
  • 40 minutes before serving, preheat oven to 425°F.
  • For medium-rare, roast for 20 more minutes or until meat thermometer inserted into thickest part reads 125°F.
  • Rest for 20 minutes before slicing.
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