FREE PRINTABLE RECIPE
Get the Printable Recipe PDF (Free)
Enter your email and we’ll send you the ingredients + step-by-step instructions as a clean PDF you can save to your phone.
- ✅ Printable PDF (ingredients + steps)
- ✅ Save it to your phone (no long scrolling)
- ✅ Includes cook time + servings
- ✅ Easy to follow
FAQ
Where’s the full recipe?
It’s delivered as a printable PDF so you can save it and cook without scrolling.
I didn’t get the email.
Check Spam/Promotions and search your inbox for your site name. Then click Confirm to receive the PDF.
ribeye roast recipe Garlic Herb Crust With Red Peppers
- Total Time: 210 minutes
- Yield: 6–8 servings 1x
- Diet: High-Protein
Description
This ribeye roast recipe features a flavorful garlic herb crust and sweet red peppers, promising tender meat and vibrant flavors. It’s a family-friendly, high-protein main course perfect for weeknights or entertaining.
Ingredients
- 3–5 lbs boneless ribeye roast
- 8–10 cloves fresh garlic, minced
- 2 tbsp chopped fresh rosemary
- 2 tbsp chopped fresh thyme
- 0.25 cup chopped fresh parsley
- 1 tbsp Dijon mustard
- 2 tbsp olive oil (for crust)
- Salt, to taste
- Freshly ground black pepper, to taste
- 2 medium red bell peppers, sliced
- Cooking oil, for searing (optional)
Instructions
- Prep The Roast: Remove your ribeye roast from the fridge about 30 minutes before cooking. Pat it thoroughly dry with paper towels. Season generously all over with salt and pepper.
- Make The Garlic Herb Crust: In a small bowl, combine the minced garlic, chopped rosemary, thyme, parsley, Dijon mustard, and olive oil. Mix these ingredients well to form a thick, fragrant paste. If the mixture seems too dry, add an extra teaspoon of olive oil.
- Apply Crust And Peppers: Spread the garlic herb crust evenly over the top and sides of the boneless ribeye roast. Slice the red bell peppers into thick strips and arrange them around the base of the roast in a sturdy roasting pan.
- Preheat And Sear (Optional): Preheat your oven to 450°F (232°C). For an extra crispy crust, sear the roast on all sides in an oven-safe skillet over medium-high heat with a little oil until beautifully browned, about 2-3 minutes per side. Transfer to a clean roasting pan if not using an oven-safe skillet.
- Roast To Perfection: Roast the ribeye at 450°F (232°C) for 15-20 minutes, then reduce the oven temperature to 325°F (160°C). Continue roasting until an instant-read thermometer inserted into the thickest part of the meat reaches your desired doneness (e.g., 120-125°F for rare, 130-135°F for medium-rare), which typically takes 1.5-2.5 hours total. The crust will be golden-brown and the peppers softened and caramelized.
- Rest The Meat: Transfer the roast to a cutting board, tent it loosely with foil, and let it rest for 15-20 minutes. The internal temperature will continue to rise by 5-10°F during this time, redistributing the flavorful juices throughout the meat.
Notes
Consider experimenting with other fresh herbs like sage or oregano, or add a pinch of red pepper flakes to the crust for heat. For best results, use a high-quality, well-marbled boneless ribeye and fresh, vibrant produce. If the crust browns too quickly, tent the roast with foil. Rotate the roasting pan halfway through for even cooking. Always rest the meat for 15-20 minutes after roasting to ensure juiciness and even distribution of flavors, as the internal temperature will continue to rise.
- Prep Time: 45 minutes
- Cook Time: 150 minutes
- Category: Main Course
- Method: Roasting
- Cuisine: American
Nutrition
- Serving Size: 1 slice (approx 200 g)
- Calories: 650 calories
- Sugar: 5 g
- Sodium: 350 mg
- Fat: 45 g
- Saturated Fat: 18 g
- Unsaturated Fat: 25 g
- Trans Fat: 2 g
- Carbohydrates: 10 g
- Fiber: 3 g
- Protein: 60 g
- Cholesterol: 150 mg