Who doesn't love a rib eye roast? This fancy cut will have your guests pleased and your mouth happy!
The holidays are the time to bring out all the stops. It's when you have friends and family over, it's a time to step back and be thankful, a time to relax and to enjoy the fruits of all of your hard labor throughout the year.
If you are a meat lover, you know all too well that there are not many things better than a perfect piece of meat. When you combine a great cut, incredible seasonings, and impeccable cooking, it truly is perfection on a plate.
But our Roasting Herb Mix is not limited to red meat! Use it on chicken, pork or even sprinkle on vegetables and put them to roast as well!
Here are our wine pairing suggestions!
With red meat, a red with strong tannins is always a safe bet such as a bold Cabernet Sauvignon or a robust California Zinfandel. It's the best way to experience a bold red. Not a red wine lover? We suggest trying a bit of a stronger white such as a French Viogner, a new world Chardonnay or a Sauvignon Blanc.
Red Suggestions:
Cabernet Sauvignon, Zinfandel (California), Petit Syrah, Bordeaux, Sangiovese
White Suggestions:
Viogner, New World Chardonnay, Sauvignon Blanc
Print📖 Recipe
Herb Crusted Roast
- Yield: Serves 6
Description
Who doesn't love a rib eye roast? This fancy cut will have your guests pleased and your mouth happy!
Ingredients
- 5 lbs. boneless rib eye roast
- ¼ cup olive oil
- 1 tbsp. Dijon mustard
- ¼ cup MarnaMaria Roasting Herb Mix
- 2 cloves garlic, minced
- salt and pepper
Instructions
- Preheat oven to 350ºF.
- Generously season the rib eye roast with salt and pepper.
- In a small bowl, combine the olive oil, Dijon mustard, MarnaMaria Roasting Herb Mix, and minced garlic.
- Spread the herb mixture over the meat.
- Bake on a prepared baking sheet, uncovered, 20 minutes per pound, or until the internal temperature reaches 140ºF for medium. (Keep in mind that the roast will continue to cook a bit even after being removed from the oven.)
- Remove from the oven and let the roast rest, covered with aluminum foil, for at least 10 minutes.
Notes
It's important to allow the meat time to rest so that all the juices can reabsorb into the meat, giving you a juicy slice, rather than a dry and tough one!
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