Ina Garten's Boneless Rib Roast

• Tender and flavorful – Thanks to the natural marbling of ribeye
• Great for entertaining – Feeds a crowd with ease
• Simple to prepare – Just season, roast, and slice
• No-fail method – Ina’s technique ensures juicy results
• Pairs with classic sides – Like scalloped potatoes or roasted vegetables
• Impressive presentation – Perfect for holidays or dinner parties
• Customizable doneness – Easily adjusted for rare to well-done preferences

Ingredients:

• 1 (5 to 6-pound) boneless ribeye roast, trimmed
• 2 tablespoons olive oil
• 1 tablespoon kosher salt
• 1 tablespoon freshly ground black pepper
• 2 tablespoons fresh rosemary, finely chopped
• 2 tablespoons fresh thyme, finely chopped
• 4 garlic cloves, minced
• 1 tablespoon Dijon mustard (optional, for extra depth)
• Butcher’s twine (if not already tied)

Instructions:

Step 1: Bring the roast to room temperature

Remove the ribeye roast from the refrigerator and let it sit at room temperature for 1 hour. This helps it cook more evenly.

Step 2: Preheat the oven

Preheat your oven to 500°F (260°C). Place a roasting rack inside a large roasting pan.

Step 3: Season the roast

In a small bowl, combine olive oil, garlic, rosemary, thyme, salt, pepper, and Dijon mustard (if using). Rub the mixture all over the roast, ensuring even coverage.

Step 4: Tie the roast (if needed)

If the roast isn’t already tied, use butcher’s twine to tie it at 2-inch intervals. This helps maintain its shape while roasting.

Step 5: Roast at high heat

Place the roast fat-side up on the rack. Roast at 500°F for 20 minutes to develop a crust.

Step 6: Lower the oven temperature and continue roasting

Reduce the oven temperature to 325°F (165°C) and continue roasting for about 1 hour to 1 hour 15 minutes, or until the internal temperature reaches:

• 120°F for rare
• 125°F for medium-rare
• 130°F for medium

Step 7: Rest before slicing

Remove the roast from the oven and tent it loosely with foil. Let it rest for 20–30 minutes before slicing. This allows the juices to redistribute.

Step 8: Slice and serve

Cut into thick slices and serve with your favorite sides and sauces.

Ina Garten Boneless Ribeye Roast

What Goes Well With Ina Garten Boneless Ribeye Roast

• Garlic mashed potatoes – Creamy and classic
• Scalloped or roasted potatoes – Rich and satisfying
• Green beans with shallots – A crisp, fresh contrast
• Yorkshire pudding – Traditional and buttery
• Horseradish or mustard cream sauce – Adds bold flavor
• Red wine reduction – Deep and elegant pairing
• Roasted carrots or Brussels sprouts – Earthy and sweet balance