Easy Garlic & Herb Ribeye Roast Beef

Name: Easy Garlic & Herb Ribeye Roast Beef
Total time: 180 min
Ingredients: 4–6 lb Beef; For larger roasts, adjust roasting time and prepare additional spread; ⅓ cups Olive oil; 2 tbsp Worcestershire sauce; 1 tbsp Balsamic vinegar; 1 tbsp Dijon mustard; 1 ½–2 tbsp Salt, flakes; 1 ½ tsp Black pepper, ground; 2 tsp Onion powder; 1 ½ tbsp + 2 sprigs Thyme; 1 ½ tbsp + 2 sprigs Rosemary; 8 + 10–15 Garlic; 1 Onion; 1–2 cups Beef broth; 1 tbsp Butter; 1 tbsp Flour

By Tatyana's Everyday Food · 180 min

Ingredients

Beef4–6 lb
For larger roasts · adjust roasting time and prepare additional spread
Olive oil⅓ cups
Worcestershire sauce2 tbsp
Balsamic vinegar1 tbsp
Dijon mustard1 tbsp
Salt · flakes1 ½–2 tbsp
Black pepper · ground1 ½ tsp
Onion powder2 tsp
Thyme1 ½ tbsp + 2 sprigs
Rosemary1 ½ tbsp + 2 sprigs
Garlic8 + 10–15
Onion1
Beef broth1–2 cups
Butter1 tbsp
Flour1 tbsp

Instructions

Make the spread: whisk olive oil, Worcestershire sauce, balsamic vinegar and Dijon mustard in a bowl, then season with salt and pepper (sea salt flakes work best). Add the thyme, rosemary, onion powder and garlic (pressed, grated or minced), and whisk until combined.
Truss the roast: tie butcher's twine around it about every inch, tightening each piece into a simple knot at the top, and trim the extra string. For a bone-in roast, first cut the rib rack away, spread spread on the bone side, put the ribs back, and tie twine between each rib.
Line the roasting pan with thick onion slices, or use a rack if the pan has one. Add the whole garlic cloves and thyme and rosemary sprigs.
Set the roast on the onions or rack. Spread a generous amount of the spread on the bottom, then turn the roast fat side up and coat the sides and top with the rest, leaving a generous amount on top.
Pour in beef broth until it just stays below the bottom of the roast.
Preheat the oven to 400°F (200°C). Roast uncovered until the top is golden, then cover the pan with foil.
For medium, roast about 20 minutes per pound until the internal temperature reaches 125–130°F (52–54°C). For a 5-pound roast, that is about 1 hour 45 minutes.
For well done, roast about 30 minutes per pound until the internal temperature reaches 145–150°F (63–66°C). For a 5-pound roast, that is about 2.5 hours.
Rest the roast, tented with foil, for 30 minutes to 1 hour, keeping the pan somewhere it will stay warm.
Make the gravy: strain the pan juices through cheesecloth into a measuring cup and let stand about 5 minutes. Skim off excess fat if needed. Melt 1 tablespoon butter in a saucepan over medium heat, stir in 1 tablespoon flour and cook a few minutes. Slowly whisk in the juices until smooth, then simmer 4–5 minutes until thickened to your liking.
Carve the roast across the grain into thin or thick slices.

Summarized from Tatyana's Everyday Food's video. Watch it for the details.

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