Ingredients:

  • 1 (4 lb / 1.8 kg) ribeye roast, bone-in or boneless, trimmed of excess silver skin
  • Kosher salt — 2 tsp per pound (approx. 8 tsp / 48 g total) OR 2 tbsp (36 g) coarse kosher salt
  • Freshly ground black pepper — 2 tsp (approx. 4 g)
  • Unsalted butter, softened — 3 tbsp (45 g)
  • Extra-virgin olive oil — 1 tbsp (15 ml)
  • Fresh rosemary, finely chopped — 1 tbsp (about 1 sprig) (6–8 g)
  • Fresh thyme leaves, chopped — 1 tbsp (6–8 g)
  • Garlic, minced — 3 cloves (approx. 9–12 g)
  • Dijon mustard — 1 tbsp (15 g) (optional)
  • Lemon zest — 1 tsp (optional)
  • Beef stock (low-sodium preferred) — 1 1/2 cups (360 ml)
  • Dry red wine (Cabernet or Merlot) — 1/2 cup (120 ml) or substitute additional stock
  • Shallot, finely chopped — 1 medium (30 g)
  • Butter cold, cut into 1 tbsp pieces — 1–2 tbsp (15–30 g) to finish jus
  • Salt and pepper to taste (for pan jus)
  • Fresh parsley, chopped — 1–2 tbsp (6–12 g) (optional, finishing)
  • Horseradish or horseradish cream for serving — as desired (optional)

Instructions:

  1. Bring roast to room temperature by removing from the fridge 30–60 minutes before cooking (longer for large bone-in roasts). Pat the roast dry thoroughly with paper towels.
  2. Preheat the oven according to your chosen method. Trim any silver skin; if boneless and uneven, tie the roast with kitchen twine for even cooking.
  3. Season the roast generously on all sides with kosher salt and freshly ground black pepper. If dry-brining or cooking low-and-slow, salt earlier to allow penetration.
  4. Make the garlic-herb rub: combine softened butter, olive oil, minced garlic, chopped rosemary, chopped thyme, Dijon mustard (optional), and lemon zest (optional). Rub evenly over the roast, focusing on the fat cap and exposed surfaces.
  5. Method A — Traditional Roast (faster): Preheat oven to 325°F (163°C). Place roast fat-side up on a rack in a roasting pan. Roast until internal temperature reaches target (125°F rare, 130–135°F medium-rare, 140–145°F medium). Approximate time ~12–15 minutes per pound for medium-rare; use a thermometer.
  6. Method B — Low-and-Slow + Sear (reverse sear): Preheat oven to 225–250°F (107–121°C). Roast until internal temperature is about 10–15°F (6–8°C) below your target (e.g., 115–120°F for medium-rare). Remove, tent with foil and rest 10–15 minutes while heating a skillet to very hot or preheating oven to 500°F. Sear 2–3 minutes per side in a hot cast-iron skillet or finish in the hot oven until final temperature is reached.
  7. Method C — Sear-first: Preheat oven to 350°F (177°C). Sear the roast in a very hot skillet 2–3 minutes per side to brown, then transfer to the oven and roast to desired internal temperature.
  8. Check doneness with an instant-read thermometer inserted into the thickest part, avoiding bone. Remove the roast from heat 5°F (3°C) below your target temperature to allow for carryover cooking during resting.
  9. Rest the roast tented loosely with foil for 20–30 minutes to let juices redistribute and finish carryover cooking.
  10. Make the pan jus while the roast rests: pour pan drippings into a skillet, discard excessive fat leaving browned bits. Sauté chopped shallot briefly, deglaze with red wine and reduce by half, add beef stock and simmer until slightly thickened (5–10 minutes). Strain if desired, whisk in cold butter pieces to finish, and season to taste.
  11. Carve the roast against the grain into desired thickness (about 1/4–1/2 inch slices for serving). Serve with pan jus and optional parsley or horseradish cream.
  12. Visual cues: a deep brown, slightly crisp crust indicates good searing. Internal temperature targets: Rare 120–125°F (49–52°C), Medium-rare 130–135°F (54–57°C), Medium 140–145°F (60–63°C). Always rely on a thermometer for accuracy.