Easter Beef Ribeye with Rosemary Butter

After years of Easter ham and lamb, our family decided to shake things up last year and try a Beef Ribeye roast for our Easter feast. Honestly, I was a bit nervous – it’s a splurge cut of meat, and Easter dinner is a big deal! But let me tell you, this Rosemary Butter Beef Ribeye was a game-changer. The aroma alone, while it was roasting, had everyone gathered in the kitchen, practically drooling. And the taste? Oh my goodness. The rich, savory beef, infused with the fragrant rosemary butter, was absolutely divine. Even my picky eaters devoured it! It was so tender and juicy, and the rosemary butter created this incredible crust that was just bursting with flavor. This recipe has officially become our new Easter tradition, and I’m so excited to share it with you so you can impress your family and friends too! Trust me, this Easter Beef Ribeye with Rosemary Butter is worth every penny and every minute in the kitchen. Get ready for rave reviews!

Ingredients

• Bone-in Beef Ribeye Roast (3-4 pounds): The star of the show! A bone-in roast provides more flavor and moisture during cooking. Look for a roast that is nicely marbled for the best tenderness and taste.
• Unsalted Butter (1 cup, 2 sticks): Forms the base of our flavorful rosemary butter. Unsalted allows you to control the saltiness of the dish.
• Fresh Rosemary (2 tablespoons, finely chopped): The aromatic herb that complements beef beautifully. Fresh rosemary provides a brighter, more potent flavor compared to dried.
• Garlic (4 cloves, minced): Adds a pungent and savory depth to the butter and enhances the overall flavor of the ribeye.
• Salt (2 tablespoons, kosher salt recommended): Essential for seasoning the beef and butter. Kosher salt is preferred for its larger crystals, which distribute flavor more evenly.
• Black Pepper (1 tablespoon, freshly ground): Adds a touch of spice and complexity to the dish. Freshly ground pepper offers a more vibrant flavor.
• Olive Oil (2 tablespoons): Used for searing the ribeye, providing a beautiful crust and adding richness.
• Dry Red Wine (1 cup, optional): Adds depth and richness to the pan drippings, creating a delicious sauce. Choose a Cabernet Sauvignon, Merlot, or Pinot Noir.

Instructions

1. Prep the Ribeye Roast: Take the ribeye roast out of the refrigerator at least 1 hour, or even up to 2 hours, before you plan to cook it. This is crucial for allowing the roast to come to room temperature. Bringing the meat to room temperature before cooking ensures more even cooking throughout, preventing the outside from overcooking before the inside reaches the desired temperature. Pat the roast dry with paper towels. This helps to achieve a better sear. Season the ribeye generously on all sides with kosher salt and freshly ground black pepper. Don’t be shy with the seasoning! A good amount of salt is necessary to penetrate the thick cut of meat and enhance its natural flavors. Ensure you season every nook and cranny of the roast, including the sides.
2. Make the Rosemary Butter: While the ribeye is coming to room temperature, prepare the rosemary butter. In a medium bowl, combine the softened unsalted butter, finely chopped fresh rosemary, and minced garlic. Make sure your butter is softened to room temperature, which will make it easier to mix with the other ingredients. You can soften butter quickly by cutting it into cubes and letting it sit at room temperature for about 30 minutes, or by very briefly microwaving it in short intervals, being careful not to melt it. Use a fork or a rubber spatula to thoroughly mix the butter, rosemary, and garlic until everything is evenly incorporated. The rosemary should be distributed throughout the butter, and the garlic should be minced finely enough to blend seamlessly. Set the rosemary butter aside at room temperature.
3. Sear the Ribeye: Preheat your oven to 450°F (232°C). Place a large, oven-safe skillet (cast iron is ideal) over medium-high heat. Add olive oil to the skillet and let it heat up until it shimmers. The skillet needs to be hot before you add the ribeye to achieve a proper sear. A hot skillet will create a Maillard reaction, which is the browning of the meat’s surface, resulting in enhanced flavor and texture. Carefully place the seasoned ribeye roast in the hot skillet. Sear the roast for 3-4 minutes per side, including the ends, until it’s beautifully browned and crusty on all surfaces. Searing locks in the juices and adds a depth of flavor that roasting alone cannot achieve. Use tongs to turn the roast to sear each side evenly. Don’t overcrowd the pan; if your roast is too large for your skillet, you might need to sear it in batches to ensure proper browning.
4. Apply Rosemary Butter: Once the ribeye is seared on all sides, remove the skillet from the heat. Generously spread the prepared rosemary butter all over the top and sides of the seared ribeye roast. Be sure to cover the entire surface of the roast with the rosemary butter. The heat from the seared roast will start to melt the butter, infusing the meat with its aromatic flavors as it roasts in the oven. The rosemary butter will create a flavorful crust as it melts and browns during roasting.
5. Roast the Ribeye: Transfer the skillet with the butter-coated ribeye roast to the preheated oven. Roast for approximately 13-15 minutes per pound for medium-rare, or 15-18 minutes per pound for medium. The roasting time will vary depending on the desired level of doneness and the thickness of your roast. It’s crucial to use a meat thermometer to accurately gauge the internal temperature of the ribeye. For medium-rare, aim for an internal temperature of 130-135°F (54-57°C). For medium, aim for 135-140°F (57-60°C). Insert the meat thermometer into the thickest part of the roast, avoiding the bone.
6. Rest the Ribeye: Once the ribeye roast reaches your desired internal temperature, remove the skillet from the oven. Transfer the roast to a cutting board. Tent it loosely with aluminum foil and let it rest for at least 15-20 minutes. Resting is absolutely crucial for a juicy and tender ribeye. During resting, the juices redistribute throughout the meat, resulting in a more flavorful and succulent roast. If you cut into the roast immediately after roasting, the juices will run out, leading to a drier result. While the ribeye is resting, the internal temperature will continue to rise slightly, typically by about 5-10°F (2-5°C), which is known as carryover cooking.
7. Make the Pan Sauce (Optional): While the ribeye is resting, you can make a delicious pan sauce using the drippings in the skillet. Place the skillet back on the stovetop over medium heat. If desired, pour in the dry red wine to deglaze the pan. Deglazing involves scraping up the flavorful browned bits stuck to the bottom of the skillet, which are called fond. The red wine will help to dissolve these flavorful bits and create a rich base for the sauce. Let the red wine simmer and reduce slightly, scraping the bottom of the pan with a spoon or spatula to loosen all the flavorful browned bits. Simmer for about 5-7 minutes, or until the wine has reduced by about half and the sauce has slightly thickened. You can add a tablespoon of butter at the end for extra richness and shine, if desired. Season the pan sauce with salt and pepper to taste.
8. Carve and Serve: After the ribeye roast has rested for at least 15-20 minutes, it’s time to carve it. Place the roast on a large cutting board. Using a sharp carving knife, slice the ribeye against the grain into thick, juicy slices. Slicing against the grain means cutting perpendicular to the direction of the muscle fibers, which makes the meat more tender and easier to chew. Arrange the slices on a serving platter. Drizzle the optional pan sauce over the ribeye slices, or serve it on the side. Garnish with fresh rosemary sprigs, if desired. Serve immediately and enjoy your magnificent Easter Beef Ribeye with Rosemary Butter!

Nutrition Facts

Serving Size: 4 oz (113g) cooked ribeye (estimated, without bone)
Servings Per Roast (3-4 lb roast): Approximately 8-10

(Note: Nutritional values are estimates and can vary based on specific ingredients and portion sizes.)

• Calories: Approximately 450-550 kcal
• Protein: 40-50g
• Iron: 3-4mg

Preparation Time

Prep Time: 30 minutes (includes making rosemary butter and seasoning, excludes ribeye resting at room temperature time)
Cook Time: 45-60 minutes (depending on roast size and desired doneness)
Rest Time: 15-20 minutes
Total Time: Approximately 1 hour 30 minutes – 2 hours (plus 1-2 hours for ribeye to come to room temperature)

This Easter Beef Ribeye with Rosemary Butter recipe requires some advance preparation to ensure the roast comes to room temperature and the rosemary butter is made, but the active cooking time is relatively straightforward. Allow ample time for the roast to rest, as this is crucial for optimal tenderness and juiciness.

How to Serve

This Easter Beef Ribeye with Rosemary Butter is a show-stopping centerpiece that deserves equally delicious side dishes and accompaniments. Here are some serving suggestions to create a memorable Easter meal:

• Classic Sides:
  • Roasted Potatoes: Toss baby potatoes with olive oil, rosemary, and garlic, then roast until golden and crispy. They perfectly complement the richness of the ribeye.
  • Asparagus with Lemon: A bright and fresh side dish. Roast or grill asparagus and finish with a squeeze of lemon juice and a sprinkle of parmesan cheese.
  • Creamy Mashed Potatoes: Indulge in classic comfort food. Make creamy mashed potatoes with butter, cream, and a hint of garlic or chives.
  • Yorkshire Pudding: A traditional British side that’s light, airy, and perfect for soaking up the ribeye’s pan drippings or sauce.
  • Green Bean Casserole (elevated version): Skip the canned soup and make a homemade green bean casserole with fresh green beans, crispy fried onions, and a creamy mushroom sauce.
• Fresh and Vibrant Salads:
  • Spring Salad with Strawberries and Goat Cheese: A light and refreshing salad with mixed greens, strawberries, goat cheese, candied pecans, and a balsamic vinaigrette.
  • Caesar Salad: A classic Caesar salad provides a crisp and tangy contrast to the richness of the ribeye. Use homemade croutons for extra crunch.
  • Arugula Salad with Parmesan and Lemon: Simple and peppery arugula salad dressed with lemon juice, olive oil, and shaved parmesan cheese.
• Wine Pairings:
  • Cabernet Sauvignon: A full-bodied Cabernet Sauvignon is a classic pairing for ribeye, with its tannins and dark fruit flavors complementing the richness of the beef.
  • Merlot: A softer, fruit-forward Merlot is another excellent choice, especially if you prefer a less tannic red wine.
  • Pinot Noir: For a lighter red wine option, a Pinot Noir with its earthy notes and bright acidity can also pair well, especially with the rosemary butter.
  • Rosé: A dry rosé, particularly a fuller-bodied rosé, can be a surprisingly good match, especially for a spring Easter meal, offering a refreshing contrast to the richness of the beef.
• Dessert to Follow:
  • Carrot Cake: A classic Easter dessert that pairs beautifully after a savory meal.
  • Lemon Meringue Pie: A bright and tangy dessert that cleanses the palate after a rich meal.
  • Strawberry Shortcake: A light and fruity dessert that celebrates spring flavors.
  • Chocolate Lava Cakes: For chocolate lovers, warm and gooey chocolate lava cakes provide a decadent finish.

Additional Tips for the Perfect Easter Beef Ribeye

1. Choose the Right Roast: Opt for a bone-in ribeye roast for maximum flavor and moisture. Look for good marbling (flecks of fat within the muscle) throughout the roast, as this will contribute to tenderness and flavor. The “prime rib” is technically the same cut, just a larger roast, so don’t be afraid to ask your butcher for a bone-in ribeye roast specifically.
2. Bring to Room Temperature – Don’t Skip This! Allowing the ribeye roast to come to room temperature for at least an hour (or up to two hours for a very large roast) before cooking is crucial for even cooking. This ensures the center of the roast cooks to the desired temperature without overcooking the exterior.
3. Generous Seasoning is Key: Don’t be shy with the salt and pepper! Season the ribeye generously on all sides with kosher salt and freshly ground black pepper. This is a large cut of meat, and it needs ample seasoning to penetrate and enhance its flavor.
4. Sear for Flavor and Crust: Searing the ribeye in a hot skillet before roasting creates a beautiful browned crust and adds a depth of flavor that roasting alone cannot achieve. Make sure your skillet is hot and the oil is shimmering before adding the roast.
5. Use a Meat Thermometer: The most accurate way to ensure your ribeye is cooked to your desired doneness is to use a meat thermometer. Insert the thermometer into the thickest part of the roast, avoiding the bone. Refer to temperature guides for medium-rare, medium, etc., to achieve your preferred level of doneness.
6. Don’t Overcrowd the Pan When Searing: If your ribeye roast is too large for your skillet, sear it in batches. Overcrowding the pan will lower the temperature and prevent proper browning.
7. Rest the Roast – Patience Pays Off! Resist the urge to slice into the ribeye immediately after it comes out of the oven. Resting for at least 15-20 minutes allows the juices to redistribute throughout the meat, resulting in a much juicier and more tender roast. Tent it loosely with foil to keep it warm while it rests.
8. Customize Your Rosemary Butter: Feel free to experiment with your rosemary butter. Add other herbs like thyme or sage, a pinch of red pepper flakes for a little heat, or lemon zest for brightness. You can also adjust the amount of garlic to your preference.

Frequently Asked Questions (FAQs) About Easter Beef Ribeye with Rosemary Butter

Q1: Can I use a boneless ribeye roast instead of bone-in?

A: While bone-in ribeye roasts are generally preferred for their richer flavor and moisture retention, you can use a boneless ribeye roast if that’s what you have available. Boneless roasts tend to cook slightly faster, so keep a closer eye on the internal temperature and reduce the cooking time accordingly. Bone-in roasts also tend to be a bit more forgiving if overcooked slightly.

Q2: Can I prepare the rosemary butter ahead of time?

A: Yes, you can absolutely prepare the rosemary butter in advance. In fact, it’s a great time-saver! You can make the rosemary butter up to 2-3 days ahead of time. Store it in an airtight container in the refrigerator. Let it soften at room temperature for about 30 minutes before you plan to use it, so it’s easily spreadable.

Q3: What temperature should my ribeye be for medium-rare?

A: For a medium-rare ribeye roast, aim for an internal temperature of 130-135°F (54-57°C). Remember that the temperature will continue to rise slightly (carryover cooking) while the roast rests, so it’s best to remove it from the oven when it reaches the lower end of this range.

Q4: How do I carve a ribeye roast?

A: To carve a ribeye roast, first, identify the direction of the grain (muscle fibers). You’ll want to slice against the grain for maximum tenderness. Place the roast on a cutting board with the bone side down (if bone-in). Using a sharp carving knife, cut slices perpendicular to the ribs (against the grain). Aim for slices that are about ½ to ¾ inch thick.

Q5: Can I cook this ribeye roast on the grill?

A: Yes, you can definitely cook this ribeye roast on the grill! For a grilled ribeye, you can use a similar searing method over direct heat, then move it to indirect heat to finish roasting. Maintain the grill temperature around 350-400°F (175-200°C) for roasting. Use a meat thermometer to monitor the internal temperature, just as you would in the oven. Grilling will impart a wonderful smoky flavor to the ribeye.

Q6: What if I don’t have fresh rosemary? Can I use dried rosemary?

A: Fresh rosemary is highly recommended for the best flavor, but in a pinch, you can substitute dried rosemary. Use about 1 teaspoon of dried rosemary for every tablespoon of fresh rosemary called for in the recipe. Keep in mind that dried rosemary has a more concentrated flavor, so use it sparingly. Fresh rosemary provides a brighter, more aromatic flavor.

Q7: Can I make a larger or smaller ribeye roast using this recipe?

A: Yes, you can easily adapt this recipe for different sizes of ribeye roasts. The key is to adjust the roasting time accordingly. The general rule of thumb is approximately 13-15 minutes per pound for medium-rare, and 15-18 minutes per pound for medium at 450°F (232°C). Always use a meat thermometer to ensure accurate cooking and adjust the roasting time as needed based on your roast’s size and thickness.

Q8: What can I do with leftover ribeye roast?

A: Leftover ribeye roast is a delicious treat! Store it in an airtight container in the refrigerator for up to 3-4 days. You can reheat slices gently in a skillet or oven, or enjoy it cold in sandwiches, salads, or wraps. Leftover ribeye is also fantastic sliced thinly for steak tacos or fajitas, or diced and added to scrambled eggs or hash for a gourmet breakfast or brunch. You can also use it to make a hearty beef stew or chili. Don’t let any of that delicious ribeye go to waste!

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