Garlic and Herb Crusted Ribeye Roast with Red Wine Sauce #SundaySupper
Recipe type: Beef
Prep time: 
Cook time: 
Total time: 
Serves: serves 5-6
Make a perfect Garlic and herb crusted Ribeye Roast perfect for a holiday day and pair it with this easy and flavorful red wine sauce.
For the roast:
  • 5 lb. Certified Angus Beef Brand Boneless Ribeye Roast
  • 5 garlic cloves
  • 2 t. rosemary
  • 2 T. fresh ground black pepper
  • 2 T. sea salt
  • 1 t. sugar
  • 2 t. parsley
For the red wine sauce:
  • 1 large shallots, minced
  • 1 T. olive oil
  • 2 garlic cloves, minced
  • 3 T. balsamic vinegar
  • ¾ c. dry red wine
  • 1 c. beef broth
  1. Preheat the oven to 500 degrees.
  2. Cut each garlic clove into 4 strips.
  3. Using a knife, cut 1 inch slits into the top of the Ribeye roast. Stuff each slit with a piece of garlic clove.
  4. In a small bowl combine the rosemary, black pepper, sea salt, sugar, and parsley. Mix to combine then rub the spice mixture all over the Ribeye Roast.
  5. Place the Ribeye Roast on a rack inside a roasting pan, fat side up.
  6. Sear in a 500 degree oven for 15 minutes. Reduce the temperature to 325 degrees and continue cooking for 1 hour 45 minutes.
  7. Once the beef is done remove from the oven and check the internal temperature. The middle of the roast should be between 130-135 degrees for a medium rare roast.
  8. Tent a piece of foil over top of the beef and allow it to rest for 10 minutes.
  9. Meanwhile, heat the olive oil in a small saucepan over medium high heat. Add the shallots and saute for 3-4 minutes. Add in the garlic and cook for 1 minute.
  10. Add the balsamic vinegar to the pan and cook for 3 minutes or until it begins to get thick. Add the red wine and stir well. Allow it to come to a boil and cook for 5-7 minutes or until it is reduced by half.
  11. Add the beef broth to the pan and boil for 5 minutes. Pour into a pitcher or gravy boat for serving.
  12. Remove the foil from the beef roast and slice the roast into 12-16 ounce portions. Serve with the red wine sauce.
A Hezzi-D Original Recipe
Recipe by Hezzi-D's Books and Cooks at