Oven Roasted Ribeye Roast (Easy Holiday Recipe!)

There's nothing quite like a beautifully roasted ribeye roast as the centerpiece of your holiday dinner table. This oven roasted ribeye roast is incredibly tender, perfectly seasoned, and surprisingly easy to make—even if you've never cooked a roast before!

Course Main Course

Cuisine American

Keyword holiday roast, oven roasted beef, ribeye roast

Prep Time 15

Cook Time 30

Resting time 15

Total Time 1

Servings

Calories 357kcal

Author Alida Ryder

Ingredients

2 lb (1kg) boneless ribeye roast
2 tbsp olive oil
4 garlic cloves minced
2 tsp fresh rosemary minced + extra for roasting
2 tsp smoked paprika
2 tsp onion powder
2-3 tsp salt
2 tsp black pepper
2 onions quartered

For the gravy

2 tbsp flour
½ cup red wine
1 cup beef broth/beef stock
1 tbsp berry jam
salt and pepper to taste

Instructions

Preheat the oven to 350°F/180°C.
Pat the beef dry with paper towels.
Combine the oil, aromatics and spices in a small bowl.
Brush the seasoning oil over the beef, covering all sides.
Place the beef in a roasting pan and add quartered onions and fresh rosemary.
Place in the oven and roast for 12-15 minutes per 1lb/500g or until the beef is done to your preference.
Rare: 120°F/45°C.
Medium-Rare: 130°F/55°C.
Medium: 140°F/60°C.
Medium-Well: 150°F/65°C.
Remove from the oven and wrap the beef roast in foil.
To make the gravy, whisk the flour into the beef drippings then pour in the red wine and beef stock. Whisk in the berry jam and simmer for 10 minutes. Season to taste.
Slice the rested ribeye roast with a sharp knife and serve with the hot gravy.

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