Here’s an easy, elegant recipe for a rib eye roast made with rosemary and garlic, served with wild mushrooms and a delicious pan sauce. Perfect for special gatherings or holiday dinners.
Here’s a beef roast we often made in our catering business using rib eye roast. It’s a tender cut perfect for slicing and serving medium rare. We coat the roast with garlic and rosemary and serve with a delicious pan sauce and sauteed mushrooms. Elegant and easy, it’s perfect for entertaining, holidays and special gatherings.
Ingredients in Rib eye Roast
- Rib Eye Roast – a 3-5 pound rib eye roast works best here. Opt for “prime” or “choice” if you have the option. “Select” is the lowest quality, so I opt away from that. Grass-fed is a bonus. Sub with a beef tenderloin, tri-tip loin – or roasts that require less cooking time. Tougher roasts like pot roasts or chuck roasts won’t work here.
- Seasonings- salt, pepper, to taste or 1 teaspoon salt per pound of meat.
- Fresh rosemary- or use a mix of herbs like sage, thyme and rosemary
- Fresh garlic cloves- chopped
- Chicken or beef stock- for the pan sauce
- A variety of mushrooms- shitake, chanterelle, porcini, king oyster,
- Olive oil and butter- for pan sauce and sauteeing
- Onion- for creating a base for the roast to rest on, if you don’t have a rack.
How to make a beef roast
Step 1: Use twine to secure the roast. Season the rib eye roast liberally on all sides, with salt and pepper. For a 3 lb roast, I used 2 ½-3 teaspoons of salt, coating all sides.
Step 2: Chop the garlic and herbs and mix them together in a little bowl.
Step 3: For the best flavor sear the roast on all sides, browning it.
TIP: Searing the meat not only gives it good flavor, it keeps all the delicious juices inside. So this is the most important step of all.
Step 4: Place the ribe eye roast on a roasting rack or in a baking dish. If you don’t have a roasting rack, slice an onion into ½ inch rings and place it under the roast. You can also use a cast iron skillet. Coat the top of the roast with the rosemary and garlic mixture.
Step 5: Bake at 325F for roughly 1-1½ hours. Plan on 20 minutes per pound of meat for the internal temp to reach 125F. Remove at 125F for a medium rare roast (it will continue cooking after you pull it from the oven.
Step 6: While the beef roasts, saute the mushrooms in olive oil seasoning with salt and pepper and set these aside.
Step 7: When the meat is cooked through to your liking, pull it out of the oven. The rosemary and garlic will smell incredible! Make the pan sauce. Set the meat and onions aside for just a moment and deglaze the pan that held the roasting meat with the stock. Scrape up all the brown bits. Let this reduce by half and then add the cooked mushrooms. Adjust salt and pepper. Add a drop of vinegar to add acid.
Step 8: After the meat rests, slice the meat thinly, place it on a platter and surround it with the mushroom sauce (or serve it on the side.).
Rib Eye Roast Serving Suggestions
- Garlic Mashed Potatoes
- Blistered Green Beans with Toasted Walnut Vinaigrette or Glazed Carrots
- White Cheddar Apple Salad or Pear Salad with Vanilla Fig Dressing
- Butternut Squash Dinner Rolls
Storing your Rib Eye Roast
The leftover rib eye roast will keep up to 4 days in an airtight container in the refrigerator. Great for sandwiches and wraps! Free for up to 3 months.
More Favorite Beef Recipes
- Beef Stew in Instant Pot
- Homemade Corned Beef (Nitrate-Free)
- Grilled Chilean Beef Kabobs with Chimichurri Sauce
- Vietnamese Beef Salad w/Green Papaya
I hope you enjoy this rib eye roast- please let us know how it turns out in the comments below!
xoxo
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Rosemary Garlic Beef Roast
- Prep Time: 25 mins
- Cook Time: 60 mins
- Total Time: 1 hour 25 minutes
- Yield: 6-8
- Category: Main
- Method: roast
- Cuisine: Northwest
Description
Rosemary Garlic Beef Roast with Wild Mushrooms , a simple elegant recipe perfect for a special gathering or the holiday table.
Ingredients
- 3–5 pound rib eye roast (see notes)
- Salt, pepper, to taste (3/4- 1 teaspoons salt per pound of meat)
- 1/4 cup fresh rosemary, chopped (or use a mix of herbs- rosemary, sage, thyme)
- 1/4 cup garlic, chopped
- 1 cup of chicken stock or beef stock
- 4 cups of a variety of mushrooms, sliced to about the same size
- large onion, sliced ( optional, to use as a base of the roast if you don’t have a roasting rack)
- 2 tablespoons olive oil
- 2 tablespoons butter
Instructions
- Preheat oven to 325 F.
- Tie the meat up with twine, and season meat generously with salt and pepper on all sides.
- Heat up a skillet with olive oil over medium-high heat and sear all sides of the meat. Take your time here.
- Place the meat on on a roasting rack, or in a baking dish or large cast iron skillet lined with the sliced onions.
- Mix together rosemary and garlic in a small bowl, then coat the meat with this, packing it on.
- Bake for 50-90 minutes, roughly 20 minutes per pound or meat, until internal temp at thickest side reaches 120-125F. The best bet is to use a thermometer and check at 30-40 minutes. Tent with foil if the crust is getting dark.
- In a clean skillet, saute the mushrooms with olive oil over medium heat, until golden and cooked through and season with salt and pepper. Set aside.
- When the roast is done, remove it along with the onions and tent with foil, letting it rest for 20 minutes before slicing. Pour any pan juices from the roasting pan into the skillet where you seared the meat. Add the butter and broth, scraping up any browned bits. Let this simmer on low until slightly thickened. Add the sauteed mushrooms. Taste and adjust salt- if you like acid, a couple of drops of vinegar is nice.
- Slice the rested roast and serve on a platter, with accompanying mushroom sauce. Garnish serving platter with fresh rosemary if desired.
Notes
Roast: Make sure you use a tender cut of roast, like rib eye roast, tenderloin, or tri-tip. Tougher cuts of meat, like chuck roast or pot roast, will not work here, as we are cooking to medium rare.
The time in the oven will not only depend on the size of the roast, but also how long and deeply you pan sear the meat. A deeper sear is less time in the oven- I really recommend checking it earlier than you think.
Nutrition
- Calories: 285
Simple but elegant. I made this as my Yule celebration main and everyone loved it. I couldn’t find wild mushrooms in time so I just used a mix of white and baby bella. Can’t wait to try this again with them!
Perfect Michie! Glad you enjoyed it!
Fabulous.
Loved it.
Super easy & the taste seemed far more complex. I used truffle salt. It added dimension.
Great to hear Scarlet!
Hi there, I see your point. The recipe desperately needed editing which I did. Thanks and sorry about that.
Hi,
I just bought a 5 lb ribeye roast with the ribs/bone in. Does it need to be cooked differently?
Thank you,
Eleni
It will need to cook longer, just make sure to use a thermometer and cook to desired temp.
Is it really 20 minute roast time? Do you have temp a meat thermometer should be at to check it?
Hi Jess, I would take it at out when center reaches 125F. Let it rest 10 mins. Time varies depending on size of meat.