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Bone-In Standing Ribeye Roast Recipe

Updated: Dec 2, 2023

Servings: 12

Prep Time: 30minutes

Cook Time: 1hour hour 20 minutes

Total Time: 1hour hour 50 minutes

Author: Chef Billy Parisi


  • 20 sprigs of fresh thyme

  • rosemary leaves from 3 sprigs

  • 12-14 garlic cloves

  • 1 peeled shallot

  • 4 tablespoons extra virgin olive oil

  • 2 sticks unsalted butter, cut up

  • 8-10 pound bone-in standing rib roast trussed and Frenched

  • 2 pounds of assorted colored baby potatoes

  • salt and pepper to taste


  • Preheat the oven to 450°.

  • Season the roast well on all sides with salt and pepper and place in a roasting pan.

  • Add the thyme, rosemary, garlic cloves, peeled shallot, 3 tablespoons of olive oil, butter, and salt and pepper to a food processor and pulse on high speed until combined and like a thick paste.

  • Add the herb paste to the rib roast cap side up and apply it to all sides of the roast.

  • Bake at 450° for 30 minutes and then turn the heat down to 325° and cook for 80-90 minutes for a rare to medium-rare internal temperature, or once it reaches a 110° – 115° internally using a thermometer. I like to check the temperature of it after 60 minutes to see where I’m at.

  • With about 45 minutes left in the cooking process add the potatoes to a bowl and toss with 2 tablespoons of olive oil, salt and pepper, and then add them to the pan with the rib roast and cook for 40-45 minutes.

  • Remove the rib roast and potatoes from the pan and let the roast rest in the pan for 10-15 minutes.

  • Slice and serve.

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