Mohamed Shili This delicious rib-eye roast recipe from Bobby Flay is perfect for a hearty, satisfying meal. With a rich, buttery garlic coating and a perfectly roasted exterior, it’s a simple yet impressive dish. Whether for a special occasion or a cozy dinner, this roast delivers tender, juicy meat with a crispy, flavorful crust.
Recipe Ingredients:
- 1 cup softened butter
- 6 cloves garlic, minced
- 1 (4 pound) bone-in rib-eye roast
- sea salt and cracked black pepper to taste
How To Make Rib Eye Roast Recipe?
- Preheat the Oven: Preheat your oven to 260°C (500°F).
- Prepare the Butter Mixture: Beat the softened butter and minced garlic together in a bowl until well combined.
- Season the Roast: Using a sharp knife, poke several holes in the rib-eye roast. Rub the garlic butter mixture all over the meat, and season generously with sea salt and cracked black pepper.
- Place the Roast in the Pan: Put the rib-eye roast, fat-side up, in a roasting pan.
- Roast at High Heat: Roast the rib-eye in the preheated oven for 20 minutes at 260°C (500°F).
- Reduce the Heat and Continue Roasting: Lower the oven temperature to 165°C (325°F), and continue roasting for 1 1/2 to 2 hours, until the center is reddish-pink and juicy. An instant-read thermometer inserted into the center should read 63°C (145°F) for medium.
- Rest and Serve: Let the roast rest briefly before slicing and serving. Enjoy!
Recipe Tips
- Use room-temperature butter: Let the butter soften before mixing with garlic. This helps it spread easily and coat the meat evenly for better flavor.
- Poke deep holes: When scoring the rib-eye, make sure the holes go deep enough to allow the garlic butter mixture to penetrate, enhancing the flavor throughout.
- Rest the meat after roasting: Let the rib-eye rest for at least 10 minutes after cooking. This keeps the juices locked in, making the meat tender and juicy.
- Monitor the internal temperature: Use an instant-read thermometer to ensure the roast reaches 145°F (63°C) for medium. This avoids overcooking.
- Don’t skip the high-heat start: Roasting the rib-eye at 500°F (260°C) for the first 20 minutes creates a beautiful, crispy crust that locks in flavor.
How To Store & Reheat Leftovers?
- Refrigerate: Let the leftover rib-eye roast cool to room temperature. Once cooled, wrap it tightly in plastic wrap or store in an airtight container. It can be kept in the refrigerator for up to 3-4 days.
- Freeze: If you want to freeze the roast, follow the same cooling process. Wrap the roast tightly in plastic wrap and then in foil or a freezer-safe bag. It can be frozen for up to 3 months. To thaw, place it in the fridge overnight.
- Reheat: Place the rib-eye slices on a microwave-safe plate and cover with a damp paper towel. Microwave on medium power for 1-2 minutes, checking for warmth.
Nutrition Facts
Serving Size: 1 serving (approximately 85g)
- Calories: 196 kcal
- Total Fat: 12g
- Saturated Fat: 4.5g
- Cholesterol: 68mg
- Sodium: 59mg
- Potassium: 250.8mg
- Total Carbohydrate: 0g
- Dietary Fiber: 0g
- Sugars: 0g
- Protein: 23g
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Bobby Flay Rib Eye Roast Recipe
Description
This delicious rib-eye roast recipe from Bobby Flay is perfect for a hearty, satisfying meal. With a rich, buttery garlic coating and a perfectly roasted exterior, it’s a simple yet impressive dish. Whether for a special occasion or a cozy dinner, this roast delivers tender, juicy meat with a crispy, flavorful crust.
Ingredients
Instructions
- Preheat the Oven: Preheat your oven to 260°C (500°F).
- Prepare the Butter Mixture: Beat the softened butter and minced garlic together in a bowl until well combined.
- Season the Roast: Using a sharp knife, poke several holes in the rib-eye roast. Rub the garlic butter mixture all over the meat, and season generously with sea salt and cracked black pepper.
- Place the Roast in the Pan: Put the rib-eye roast, fat-side up, in a roasting pan.
- Roast at High Heat: Roast the rib-eye in the preheated oven for 20 minutes at 260°C (500°F).
- Reduce the Heat and Continue Roasting: Lower the oven temperature to 165°C (325°F), and continue roasting for 1 1/2 to 2 hours, until the center is reddish-pink and juicy. An instant-read thermometer inserted into the center should read 63°C (145°F) for medium.
- Rest and Serve: Let the roast rest briefly before slicing and serving. Enjoy!
Notes
- Use room-temperature butter: Let the butter soften before mixing with garlic. This helps it spread easily and coat the meat evenly for better flavor.
- Poke deep holes: When scoring the rib-eye, make sure the holes go deep enough to allow the garlic butter mixture to penetrate, enhancing the flavor throughout.
- Rest the meat after roasting: Let the rib-eye rest for at least 10 minutes after cooking. This keeps the juices locked in, making the meat tender and juicy.
- Monitor the internal temperature: Use an instant-read thermometer to ensure the roast reaches 145°F (63°C) for medium. This avoids overcooking.
- Don’t skip the high-heat start: Roasting the rib-eye at 500°F (260°C) for the first 20 minutes creates a beautiful, crispy crust that locks in flavor.
Bobby Flay Rib Eye Roast Recipe