- 1 beef ribeye roast (4 to 5 pounds)
- 2 to 3 garlic cloves, thinly sliced
- 1 teaspoon salt
- 1/2 teaspoon pepper
- 1/2 teaspoon dried basil
- 1/2 teaspoon dried parsley flakes
- 1/2 teaspoon dried marjoram
- Cut 15-20 slits in the roast; insert garlic. Combine salt, pepper, basil, parsley and marjoram; rub over roast. Place fat side up on a rack in a roasting pan. Bake, uncovered at 325° for 2 to 2-1/2 hours or until meat reaches the desired doneness (for medium-rare, a meat thermometer should read 145°; medium, 160°; well-done, 170°). Yield: 8-10 servings.
Light-Bodied Red Wine
Enjoy this recipe with a light-bodied red wine such as Pinot Noir.
Reviews for Herbed Rib Roast
"Awesome roast. The cooking time was underestimated for me - it was very rare at 2 hours, needed a bit more time. Served with chimichurri, yum."
"I made this for Christmas dinner and it was lovely. Everyone went on and on about how delicious the food was, to the point that I was embarrassed and had to find a way to change the subject. :0)I served it alongside au gratin potatoes (TOH recipe), sauteed green beans, homemade rolls, and cranberry punch."
"My family loved the herb dry rub! I have mixed up a shaker bottle of it to keep ready for hamburgers and meatloaf/meatballs. I also used it on vension steaks. When I use it on hamburger and meatballs I use garlic powder instead of garlic cloves. Also tried it on vension and it was excellent. For vension Iput rub with garlic powder in a pie pan and coated both sides of venison steak and put into fry pan with hot olive oil.My family isn't big on pepper so I did reduce the pepper just a bit.Fantastic recipe!"