{"id":942,"date":"2018-10-19T13:28:43","date_gmt":"2018-10-19T17:28:43","guid":{"rendered":"https:\/\/lecoupdegrace.local\/recipe\/bone-beef-ribeye-roast-herbs\/"},"modified":"2026-09-01T11:29:38","modified_gmt":"2026-09-01T15:29:38","slug":"bone-beef-ribeye-roast-herbs","status":"publish","type":"recipe","link":"https:\/\/lecoupdegrace.ca\/en\/recipe\/bone-beef-ribeye-roast-herbs\/","title":{"rendered":"Bone in beef ribeye roast with herbs"},"content":{"rendered":"

\ud83e\udd69 The cut you bring out to impress people<\/strong><\/h3>\n

A bone in beef ribeye roast is expensive. This is not the Tuesday-night piece of meat you throw in the oven because the fridge was empty. It is the holiday cut, the one that quiets the room when it lands on the table. Choose your guests carefully.<\/p>\n

The good news is that once you have paid for the beef, the rest is almost too easy. A mustard and herb paste, a bed of onions, an oven. Nothing to sear, nothing to baste.<\/p>\n

\ud83c\udf3f The mustard crust does all the work<\/strong><\/h3>\n

Garlic, grainy mustard, fresh rosemary and thyme, oregano, olive oil. You spread it over every inch of the roast, chill it for two hours, then let it come to room temperature for two more before it sees heat. In the oven the mustard dries out and sets into a crust. That crust is where the color comes from, which is exactly why there is no searing step in this recipe. On a smaller cut like my oven-roasted beef rib steak with roasted garlic butter<\/a>, I do the opposite and sear it hard. Different piece of meat, different method.<\/p>\n

\ud83c\udf21\ufe0f The thermometer decides, not the clock<\/strong><\/h3>\n

Three hours is an estimate. Your oven is not my oven, your roast does not weigh exactly 7.7 lb, and it did not leave the fridge at the same time as mine. The only number that never lies is the temperature at the center of the meat. A meat thermometer costs almost nothing and it is the one tool you genuinely need in a kitchen.<\/p>\n","protected":false},"excerpt":{"rendered":"

\ud83e\udd69 The cut you bring out to impress people A bone in beef ribeye roast is expensive. This is not the Tuesday-night piece of meat you throw in the oven because the fridge was empty. It is the holiday cut, the one that quiets the room when it lands on …<\/p>\n","protected":false},"featured_media":9146,"comment_status":"open","ping_status":"closed","template":"","meta":{"_acf_changed":false,"_yoast_wpseo_focuskw":"bone in ribeye roast","_yoast_wpseo_title":"Bone in ribeye roast with herbs and internal temperature chart","_yoast_wpseo_metadesc":"Bone in beef ribeye roast with a mustard herb crust, roasted over onions. 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