This ribeye roast makes a show-stopping centerpiece for the holidays or any special gathering. Cooking the rib roll whole instead of as individual steaks creates an impressive presentation, and the bone-in cut not only delivers flavor but leaves you with meaty bones perfect for stock. Served with a fragrant herb oil brightened by lemon and juniper, it’s a dish that balances rich, juicy beef with fresh Italian character.
Active time: 40 min • Total time: 3 hr
~4 lb cooked weight
10
~6 oz
• Grill with lid • Meat thermometer
Ingredients
Ribeye Roast
- 6 lb bone-in ribeye roast (3 bones)
- Kosher salt
- Cracked black pepper
Herb Oil
- 6g rosemary, stripped from sprig & minced
- 8 juniper berries, smashed with the side of a knife & minced
- 8g thyme, stripped from sprig & minced
- 2 garlic cloves, center stem removed & minced
- ~1/3 cup extra virgin olive oil
- salt, to taste
- pepper, to taste
- 1/4 lemon, juiced
- 1 tsp Dijon mustard
To Serve
- Olive Oil
- Salt & Pepper
Sourcing Tips:
- I placed a special order for this bone-in ribeye roast from Radius Butcher. It’s essentially a whole section of bone-in ribeye steaks — also known as a standing rib roast.
When you call to order, simply specify how large a section you’d like based on the number of bones. As a rule of thumb, you can plan for about three servings per bone.
Instructions
- Season meat (5 min) 2 hours before cooking, pat the ribeye roast dry and season generously with salt and pepper. Leave uncovered in the fridge until ready to cook.
- Prep herb oil (10 min)
- Preheat grill & prep meat (20 min)
- Preheat grill to 400 F
- On one side of the ribeye roast, make a vertical incision along the rib bones (don’t cut all the way through). This helps the meat cook more evenly.
- Grill meat (30 min)
- Get a hard sear on all sides, about 5-8 min
- Lower the heat and close the lid on the grill, to finish cooking, about 20-25 min, until internal temp reaches of 120 F (for medium-rare).
- Rest meat (20 min) Remove from grill and rest, loosely tented with foil, for 20 minutes.
- Carve meat (8 min)
- Remove rib bones (save for stock!). Be sure to carve out the meat from between the bones.
- For the slab, make one cut “with the grain” down the center lengthwise. Then slice against the grain into 1-inch slices (about 3 oz each).
- Drizzle with herb oil & serve (2 min)
- Arrange slices on a platter
- Drizzle with herb oil, and an extra glug of olive oil. Sprinkle finishing salt and cracked pepper.
- Put extra herb oil in a small serving bowl for anyone who wants more—and they will, it’s delicious!
Chef Tip: For highly marbled cuts like Wagyu ribeye, cook it straight from the fridge. Wagyu fat melts at just above room temperature (≈77°F), so leaving it out risks rendering fat before it hits the grill. Cooking from cold results in a more flavorful and tender final product.
Mix together all herb oil ingredients and let sit at least 30 minutes before serving so the flavors marry.
Chef Tip: Remove the stem from the center of garlic cloves when using raw — because it can be bitter.
Serving & Storage Suggestions
- Ideal Temp: Warm-Hot
- Leftover Recs: This is best served fresh, but leftovers will keep up to 3 days in an airtight container.
- Surplus Ingredients:
- Favorite Beverage Pairing, if any: Pairs beautifully with a bold Barolo or Cabernet Sauvignon. For a lighter, festive option: Lambrusco served chilled.
- Complimentary Menu Ideas!
- Creamy mashed potatoes or celery root purée
- Roasted Brussels sprouts with pancetta
- Radicchio and arugula salad with shaved Parmesan
- Focaccia or crusty bread for soaking up juices
~400g Rib bones: Use to make beef stock
Did you make this?
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