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Easy Kosher Herb-Crusted Rib Eye Roast

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Meat (Fleishig)

Herb-crusted rib eye roast is an impressive centerpiece that’s easier than it looks. The roast is coated in a paste of fresh rosemary, thyme, garlic and olive oil, seared to build a golden crust, then finished in the oven so it cooks evenly from edge to center.

The Two-Step Method

Searing on the stovetop browns the outside quickly; roasting gently afterward keeps the herbs from burning and the inside evenly pink. A meat thermometer is the only reliable way to hit your preferred doneness, because a roast goes from perfect to overcooked fast. Pull it about 5°F before your target temperature, since it keeps rising while it rests for 10 to 15 minutes. Tying the roast keeps it an even thickness so it cooks evenly.

Kosher Notes

This is a meat (fleishig) recipe. True tenderloin comes from the hindquarter, which is rarely sold kosher outside Israel, so kosher butchers usually offer a “mock tender” or a well-marbled roast such as a French roast or rib eye roast instead. Those cuts work with this method; just roast to temperature rather than time. Serve with pareve sides like roasted vegetables or potatoes made with oil.

Make-Ahead Tips

Rub the roast with the herb paste up to 4 hours ahead and refrigerate it, then sear and roast when you’re ready. Leftovers keep for up to 3 days and make excellent cold sandwiches.

Easy Kosher Herb-Crusted Rib Eye Roast
This herb-crusted rib eye roast delivers restaurant-quality results with minimal fuss, perfect for special occasions or Shabbat dinner.
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Prep Time 15 minutes
Cook Time 25 minutes
Total Time 40 minutes
Servings: 6 servings
Course: Main Course
Cuisine: American
Calories: 285
Ingredients Method Notes

Ingredients
  

  • 2 pounds boneless beef rib eye roast trimmed and tied
  • 3 tablespoons fresh rosemary chopped
  • 2 tablespoons fresh thyme chopped
  • 4 cloves garlic minced
  • 3 tablespoons olive oil
  • 1 teaspoon kosher salt
  • 1/2 teaspoon black pepper freshly ground
  • 2 tablespoons vegetable oil for searing

What I use for this recipe

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Method
 

  1. Preheat oven to 425°F. Let the rib eye roast come to room temperature for 30 minutes.
  2. In a small bowl, combine chopped rosemary, thyme, minced garlic, olive oil, kosher salt, and black pepper to form a paste.
  3. Pat the roast completely dry with paper towels. Rub the herb paste all over the meat, coating evenly.
  4. Heat vegetable oil in a large oven-safe skillet over medium-high heat until shimmering.
  5. Sear the roast on all sides until golden brown, about 2-3 minutes per side, turning carefully to maintain the herb crust.
  6. Transfer the skillet to the preheated oven and roast for 15-20 minutes, or until internal temperature reaches 130°F for medium-rare.
  7. Remove from oven and tent with foil. Let rest for 10 minutes before slicing to allow juices to redistribute.
  8. Slice into 1-inch thick portions and serve immediately.

Notes

For best results, use a meat thermometer to check doneness. Internal temperature will rise about 5°F during resting. The roast can be prepared with herb paste up to 4 hours ahead and refrigerated. Store leftovers in refrigerator for up to 3 days.
A boneless rib eye roast is thicker and richer than tenderloin, so it usually needs 10 to 20 minutes longer in the oven. Rely on a meat thermometer: take it out at 125 to 130°F for medium-rare and let it rest before slicing.
Nutrition Facts
6 servings per recipe
Serving size 1 serving
Calories 285
% Daily Value*
Total Fat 13g 17%
Saturated Fat 5g 25%
Trans Fat 0g
Cholesterol 105mg 35%
Sodium 320mg 14%
Dietary Fiber 0g
Total Sugars 0g
Protein 38g 76%
*Percent Daily Values are based on a 2,000 calorie diet.

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Ess gezunterheit!

Yiddish for "eat in good health." Kosher recipes for Shabbat, the holidays and every weeknight, with meat, dairy and pareve always kept apart.

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