Home Recipes Herb-Crusted Rib Eye Roast with Pan Jus

Herb-Crusted Rib Eye Roast with Pan Jus

Bake 20 minutes, plus 1 hour standing time (or overnight dry-brine)

Ingredients

  • 1 boneless rib eye roast (4-5 lbs), tied
  • 3 tbsp olive oil, divided
  • 6 cloves garlic, minced
  • 2 tbsp fresh rosemary, minced
  • 2 tbsp fresh thyme leaves
  • 1 tbsp coarse kosher salt
  • 1 1/2 tsp cracked black pepper
  • 1 tsp smoked paprika
  • 2 shallots, minced
  • 1 cup dry red wine
  • 2 cups beef broth
  • 1 tbsp tomato paste
  • 2 tsp all-purpose flour (or potato starch for gluten-free)
  • Flaky salt and fresh herbs, for serving

Method

  1. Remove roast from the fridge 1 hour before cooking and pat dry. Mix minced garlic, rosemary, thyme, salt, pepper, smoked paprika, and 2 tbsp olive oil into a thick paste.
  2. Rub the paste all over the roast, working it into every surface. If time allows, do this the night before and refrigerate uncovered so the crust sets and the surface dries for better browning.
  3. Preheat oven to 450°F. Heat remaining 1 tbsp oil in a heavy oven-safe skillet or roasting pan over high heat and sear the roast on all sides, 2-3 minutes per side, until deeply browned.
  4. Place the roast fat-side up in the pan and roast at 450°F for 15 minutes to set the crust, then reduce heat to 325°F and continue roasting until a thermometer reads 125°F for medium-rare, about 60-75 minutes total.
  5. Transfer the roast to a cutting board, tent loosely with foil, and rest 20-25 minutes — this is non-negotiable, it keeps the juices in the meat instead of on the board.
  6. While resting, make the jus: set the roasting pan over medium heat, add shallots, and cook 2 minutes until softened, scraping up the browned bits
  7. Stir in tomato paste and flour, cook 1 minute, then deglaze with red wine, simmering until reduced by half.
  8. Whisk in beef broth and simmer 8-10 minutes until slightly thickened; strain if desired and season to taste.
  9. Slice roast against the grain, finish with flaky salt and fresh herbs, and serve with the red wine jus spooned over.

Chef's tip

Pull the roast 5°F before your target temp — carryover heat during the rest will finish the job, and an overcooked showpiece roast can't be undone.

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