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Honey Glazed Kosher Rib Eye Roast with Garlic and Herbs

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✓ Pesach-friendly if your family eats kitniyot. Look for a Pesach hechsher on: paprika. Pesach recipes and menu planner

Meat (Fleishig)

Honey-glazed beef roast with garlic and thyme is an easy special-occasion main. The meat is seared in a hot cast iron pan, brushed with a glaze of honey, Dijon, garlic, thyme and paprika, and roasted until rosy inside with a caramelized crust.

Sear Hot, Roast to Temperature

Get the pan very hot before searing so the outside browns quickly. Brush on the glaze and finish in the oven. Use a meat thermometer: 125°F for rare, 135°F for medium-rare, 145°F for medium. Rest the meat for 10 minutes before slicing.

Kosher Notes

This is a meat (fleishig) recipe. Beef tenderloin is from the hindquarter and rarely sold kosher outside Israel, so ask your butcher for a mock tender or rib eye roast.

Leftovers

Leftovers keep for 3 days; reheat gently in a low oven.

Honey Glazed Kosher Rib Eye Roast with Garlic and Herbs
This honey glazed rib eye roast delivers restaurant-quality results at home with a sweet caramelized crust and perfectly tender meat inside.
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Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings: 4 servings
Course: Main Course
Cuisine: American
Calories: 285
Ingredients Method Notes

Ingredients
  

  • 1.5 lbs boneless beef rib eye roast trimmed and tied
  • 3 tablespoons honey
  • 2 tablespoons olive oil divided
  • 3 cloves garlic minced
  • 2 tablespoons fresh thyme leaves or 1 tablespoon dried
  • 1 teaspoon kosher salt
  • 1/2 teaspoon black pepper freshly ground
  • 1 tablespoon Dijon mustard
  • 1 teaspoon paprika

What I use for this recipe

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Method
 

  1. Preheat oven to 425°F (220°C). Let the rib eye roast sit at room temperature for 30 minutes before cooking.
  2. In a small bowl, whisk together honey, minced garlic, thyme, Dijon mustard, and paprika. Set aside.
  3. Pat the beef dry with paper towels and season all sides generously with salt and pepper.
  4. Heat 1 tablespoon olive 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 with tongs.
  6. Remove skillet from heat and brush the honey glaze all over the seared beef.
  7. Transfer skillet to preheated oven and roast for 12-15 minutes, or until internal temperature reaches 135°F (57°C) for medium-rare.
  8. Remove from oven and tent with foil. Let rest for 5 minutes before slicing.
  9. Slice into 1-inch thick medallions and serve immediately, drizzling any pan juices over the top.

Notes

For best results, use a meat thermometer to check doneness: 125°F for rare, 135°F for medium-rare, 145°F for medium. The meat will continue cooking slightly while resting. Leftover beef can be stored in the refrigerator for up to 3 days and reheated gently in a low oven.
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
4 servings per recipe
Serving size 1 serving
Calories 285
% Daily Value*
Total Fat 12g 15%
Saturated Fat 4g 20%
Trans Fat 0g
Cholesterol 85mg 28%
Sodium 380mg 17%
Dietary Fiber 0g
Total Sugars 11g
Protein 32g 64%
*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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