Herb-Crusted Reverse-Seared Ribeye Roast

Create a memorable family meal with a pasture-raised Credence Farms ribeye roast. Gentle oven heat produces a tender, evenly pink interior, while a final high-temperature finish develops a deeply browned herb-and-garlic crust.

Prep: 20 Minutes
Cook: 2 Hours 10 Minutes
Serves: 6
Difficulty: Medium

Ingredients

• 1 Credence Farms ribeye roast, about 4 pounds
• 1 tablespoon kosher salt
• 2 teaspoons coarsely ground black pepper
• 1 tablespoon finely chopped fresh rosemary
• 1 tablespoon fresh thyme leaves
• 4 garlic cloves, minced
• 2 tablespoons olive oil
• 2 tablespoons unsalted butter, softened
• Flaky sea salt for serving, optional

Instructions

1. Remove the ribeye roast from the refrigerator 45 to 60 minutes before cooking. Pat it thoroughly dry with paper towels.
2. Preheat the oven to 250°F. Place a wire rack inside a rimmed roasting pan or sheet pan.
3. Combine the kosher salt, black pepper, rosemary, thyme, garlic, olive oil, and softened butter. Rub the mixture evenly over every side of the roast.
4. Place the ribeye fat-side up on the prepared rack. Insert an oven-safe thermometer into the thickest portion without touching bone or excess fat.
5. Roast until the internal temperature reaches 118°F to 122°F for medium-rare, approximately 1 hour 45 minutes to 2 hours. Cooking time will vary according to the roast’s thickness and starting temperature.
6. Remove the roast from the oven and let it rest uncovered for 20 minutes. Increase the oven temperature to 500°F.
7. Return the roast to the hot oven for 6 to 10 minutes, until the exterior is deeply browned and crisp.
8. Rest for 10 additional minutes. Slice across the grain into thick portions and finish with flaky sea salt, if desired.

Chef Tips

Use internal temperature—not time alone—to determine doneness. The roast will continue rising several degrees while resting. For cleaner slices and better moisture retention, allow both resting periods before carving. Positioning the fat cap upward lets the rendered fat baste the beef as it cooks.

Pairings

Serve with garlic mashed potatoes, roasted carrots, creamed spinach, a crisp farmhouse salad, or warm sourdough bread. Pan juices also make a simple, flavorful accompaniment.

Storage Instructions

Refrigerate cooled ribeye in an airtight container within two hours of serving. Store for up to 4 days. Reheat covered in a 275°F oven with a spoonful of broth or pan juices until warmed through. Thinly sliced leftovers are excellent in sandwiches, breakfast hash, or steak salads.