Ina Garten's Perfect Boneless Ribeye Roast Recipe
The amazing Ina Garten has done it again—she’s created one of the most delicious and foolproof recipes for a succulent and juicy boneless ribeye roast. Her signature blend of spices, ingredients, and techniques, will leave your guests delighted with the stunning presentation as well as its delicious flavor.
Print
Pin
Rate
Servings: 6 people
Calories: 1906kcal
Equipment
- Medium Bowl
- roasting pan
Ingredients
- 8 lbs Standing Rib Roast
- 1 tbsp Kosher salt (for tip roast)
- 1/4 tbsp Kosher salt (for the sauce)
- 1/2 tbsp Black Pepper
- 1/2 Cup Mayonnaise
- 3 tbsp Dijon Mustard
- 1/2 tbsp Whole Grain Mustard
- 1/3 Cup Sour Cream
- 1 tbsp Prepared Horseradish
Instructions
- Prepare the RoastPreheat your oven to 350°F (175°C).Rub the roast with 1 tablespoon of Kosher salt and 1/2 tablespoon of black pepper.Place in a roasting pan, fat side up.Put the roast in the preheated oven and cook for 2 hours or until the temperature reaches 130°F (55°C)
- Make the SauceIn a medium bowl, combine the mayonnaise, Dijon mustard, whole grain mustard, sour cream and horseradish. Mix together until combined.Spread this sauce on top of the roast and return it to the oven for another 1-2 hours or until the internal temperature reaches 140°F (60°C)
- Serve & Enjoy!Once the roast is cooked to your desired level, remove from the oven. Let rest for 10 minutes before slicing.Serve with your favorite side dishes and enjoy!
Notes
- If you want a crispier crust on the roast, increase the oven temperature to 400°F (200°C) after the initial 2 hours of cooking.
- Try adding garlic or herbs to the rub for extra flavor.
- Use different types of mustards or add herbs to the sauce for a different delicious flavor.