Super Easy Ribeye Roast With Roasted Mushrooms and Eggplant

Last Updated on August 29, 2022

Try making a roast with this reverse-sear method that lets you enjoy time with your guests.  You’ll slow-roast the meat at a low temperature, then just before dinner, finish the cooking process in a hot oven to give a delicious brown crust.


Super Easy Ribeye Roast With Roasted Mushrooms and Eggplant

5 from 1 vote
Protein: Beef
Cut: Ribeye Roast
Diet: Dairy Free, Gluten Free, Keto
Course: Main Course
Prep Time: 20 minutes
Cook Time: 2 hours 30 minutes
Total Time: 2 hours 50 minutes
Servings: 8 people


  • 1 pkg ButcherBox Ribeye Roast


  • 3 Tbsp kosher salt
  • 2 Tbsp garlic powder
  • 2 Tbsp onion powder
  • 2 Tbsp paprika
  • 2 Tbsp olive oil

Roasted Vegetables

  • 2 lbs mushrooms assorted variety, cut into similar size pieces
  • 4 Japanese eggplants halved lengthwise
  • 6 cloves garlic minced
  • 2 shallots minced
  • 3 Tbsp fresh thyme chopped
  • 3 Tbsp fresh parsley chopped
  • 4 Tbsp olive oil extra virgin
  • 2 Tbsp sherry vinegar (or red wine vinegar)
  • salt to taste
  • black pepper to taste


  • Mix all ribeye rub ingredients and rub all over Ribeye Roast. Refrigerate on lowest shelf uncovered overnight. Remove from fridge 1 hour before roasting.
  • Preheat oven to 250°F. Roast ribeye until meat thermometer inserted into thickest part reads 115°F. After the vegetables have roasted, the ribeye will go back in the oven at 425°F for 15 minutes, until internal temperature is 125℉ and top is browned and crisp.
  • Let ribeye rest for at least 20 minutes before carving.
  • Preheat oven to 425°F.
  • Mix all ingredients for the roasted vegetables except for the vinegar, then spread the vegetables evenly on sheet pans in a single layer.
  • Roast vegetables in oven until lightly browned approximately 10-15 minutes. Eggplant should be tender and mushrooms should shrink to half their original size.  
  • Remove vegetables from oven, sprinkle with vinegar while vegetables are hot.  Transfer to a serving dish.  Serve with sliced ribeye roast.  Enjoy!
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Yankel Polak is the Head Chef at ButcherBox.