Ribeye Roast Recipe (Rosemary Mustard Crust)

This impressive ribeye roast recipe made with mustard, garlic, and rosemary is perfect for special occasions, entertaining, and the holidays. Tender, flavorful, and juicy!

Rezept

Main

Zubereitungszeit ca. 2 Stunden 30 MinutenVorbereitung ca. 1 Stunden 15 MinutenKochzeit ca. 1 Stunden 15 Minuten

Zutaten:

4-pound boneless ribeye roast
Fine sea salt and freshly ground black pepper
2 tablespoons extra-virgin olive oil
1 medium onion, chopped
2 medium carrots, peeled and chopped
1 stalk celery, chopped
3 garlic cloves, thinly sliced
3 tablespoons Dijon mustard, plus 1 teaspoon for the gravy
1 teaspoon garlic powder
1 ½ tablespoons chopped fresh rosemary
½ cup dry red wine
1 ½ cups beef stock or beef broth, divided, plus more as needed
2 bay leaves
1 ½ tablespoons butter
1 ½ tablespoons all-purpose flour
1 teaspoon Worcestershire sauce

Arbeitsschritte:

Remove the roast from the fridge and let it rest on the counter for 45 minutes to 1 hour. Once rested, heat the oven to 400°F (204°C) and set out a roasting pan with a rack.
Lightly season the beef all over with 1 teaspoon of salt and ½ teaspoon of black pepper. Heat a wide skillet over medium heat, add the olive oil, then brown the beef on all sides, about 15 minutes.
Transfer the roast to a plate. Toss the chopped onion, carrots, celery, and garlic into the skillet and cook, stirring, until they begin to sweat, about 3 minutes. Scrape all of the vegetables and liquid in the skillet into the roasting pan.
Brush the beef roast on all sides with the 3 tablespoons of Dijon mustard, then season with a bit more salt and pepper (about 1 teaspoon salt and ½ teaspoon pepper). Finally, sprinkle the roast on all sides with garlic powder and chopped rosemary.
Pour the wine and 1 cup beef stock into the roasting pan, then add the bay leaves. Set the beef roast on the rack, fat-side up. Insert an oven probe (if you have one), and roast to your desired temperature. If the liquid in the roasting pan dries up, add more stock so the vegetables do not burn. For medium-rare, the rule of thumb is 15 to 18 minutes per pound, but use a meat thermometer to gauge final doneness (about 60 to 75 minutes). Pull the roast from the oven at 125°F for medium-rare, 135°F for medium, or 145°F for medium-well (the temperature will continue to rise by 10 to 15 degrees as it rests).
Remove the roast from the oven, tent it lightly with foil, and let it rest for about 30 minutes. Skim and discard the excess fat from the pan drippings (save the vegetables and skimmed pan drippings for the gravy).
Make the gravy: In a small saucepan over medium heat, melt the butter. Whisk in the flour until smooth and toasted golden brown, about 2 minutes. Whisk in ½ cup of beef stock until it thickens, then whisk in the skimmed pan drippings and vegetables (strain the vegetables out first if you prefer a smooth gravy). Add more stock as needed to reach your desired consistency. Finish by whisking in the Worcestershire sauce and the remaining 1 teaspoon of Dijon mustard. Taste and season with salt and pepper as needed.