Easy Herb-Crusted Rib Eye Roast Recipe

A good cut of beef might cost you a pretty penny. So if you are going to splurge on a nice piece of meat such as a rib eye roast, you'll want to find just the right recipe so you can ensure the highest return on investment. This recipe from developer Christina Musgrave is something she describes as "fancy-feeling for a special occasion, but also easy enough for a weekend dinner." A simple assortment of dried herbs "helps to highlight the meat and enhance the overall flavor."

While the ingredients in this recipe are pretty basic, the techniques used to cook the meat are what allow it to turn out so well. Musgrave suggests that "the key to this recipe is the high heat," which gives the meat an initial sear prior to roasting it. Another important step that must not be missed is giving the meat plenty of time to rest after it comes out of the oven.

The main ingredient here is the rib eye roast itself. In addition to that, you'll just need salt and pepper, plus three different dried herbs: rosemary, thyme, and oregano. Musgrave does say, though, that you can always add to or replace any of these herbs. "Any of your favorite herbs would work in this recipe," she assures.

Before you get started on preparing the meat itself, preheat the oven to 500 F (you read that correctly). As you wait for it to heat up, mix together the salt, pepper, and dried herbs, then rub them all over the meat so that the entire roast is coated. Place the meat into a shallow-sided pan.

Once the oven is hot enough, put the rib eye roast in and cook it for 10 minutes. This high heat blast, Musgrave explains, "adds a nice crust on the meat." There is, alternatively, a stovetop method to accomplish this: Put the roast into a really hot cast iron pan and brown it on all sides. Once it's browned, you can then put the roast — cast iron pan and all — into the oven and proceed.

Turn the oven temperature down to 350 F and cook the meat for an additional hour or so at this lower temperature. An hour's time will work if your roast weighs 3 pounds. "You can count on 20 minutes per pound," Musgrave says, so if your piece of meat is any larger or smaller, she says to add or subtract 20 minutes per pound.

Once the roast comes out of the oven, leave it alone for 20 minutes before you slice it. "Allowing the meat to rest," Musgrave explains, "is one of the most important parts of the recipe." The reason for doing so is because while the meat rests, it will re-absorb all of the juices that would otherwise be lost if you cut into it too soon.