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Garlic & Herb Crusted Ribeye Roast with Horseradish Cream and Bacon Shallot Marmalade

3.89 from 103 votes
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Protein: Beef
Cut: Ribeye Roast
Diet: Gluten Free, Keto
Course: Main Course
Prep Time: 1 hour 30 minutes
Cook Time: 1 hour 30 minutes
Total Time: 3 hours
Servings: 6 people


  • 1 pkg ButcherBox Ribeye Roast

Garlic Herb Wet Rub

  • 2 Tbsp garlic minced
  • 3 Tbsp fresh rosemary finely chopped
  • ½ c parsley finely chopped
  • 2 Tbsp kosher salt
  • 1 tsp ground black pepper
  • ½ c avocado oil

Horseradish Cream

  • 1 c mayonnaise
  • 1 c plain greek yogurt
  • oz prepared horseradish
  • ½ tsp ground black pepper

Bacon Shallot Marmalde

  • 1 pkg ButcherBox Bacon diced
  • 1 lb shallots julienned
  • 1 c balsamic vinegar
  • ½ tsp kosher salt
  • ½ tsp ground black pepper


  • Unwrap and fully dry ribeye roast with a paper towel. Place on a roasting rack inserted in a baking sheet. Let it come to room temperature, approximately 1 hour.
  • Preheat oven 400℉.
  • Combine garlic and herb wet rub in a bowl. Rub all over roast. Place roast back on roasting rack fat side up. Roast for 20 minutes.
  • After 20 minutes reduce oven temperture to 325°F. Continue to roast for an additional 40 minutes until internal temperature reads 120°. Remove from oven and let the roast rest for 15 minutes which will bring the end temperature to a perfect 125°F medium-rare.
    Chef Tip: Grass fed beef cooking temperatures are 10°F lower than grain feb beef. Remember even after you have removed the roast from the oven there is carryover cooking so remove roast when its 5° lower than desired end temperature.
  • Slice rested roast and serve with horseradish cream and bacon shallot marmalade.

Horseradish Cream

  • Combine all ingredients together and store in an air tight contain in the refrigerator until ready to serve.
  • This can be made 1-2 days in advance and will last 1 week in refrigerator.

Bacon Shallot Marmalade

  • Place diced bacon in a large sauté pan on medium low meat. Once some of the fat as been rendered out of the bacon add shallots and start caramelizing.
  • Occasionally stir shallots and bacon. Make sure to scrap any caramelization off the bottom on the sauté pan.
  • Sauté for 15 minutes until bacon is crisp and shallots are nicely caramelized.
  • Deglaze pan with balsamic vinegar and reduce until vinegar reduces to a syrup like consistency. Approximately 5 minutes.
  • This can be made 1-2 days in advance and will last 1 week in refrigerator.
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