"Your guests will want to be invited back!”
The Quick Facts...
Select from two sizes: an average of 5 lbs or 10 lbs (we typically go by the age-old rule of 1lb per person!)
We often say that Butcher Shoppe ribeye steaks are nicknamed “The King of Steaks”, and our ribeye roast is no exception. It might be the King of Roasts too! Eating a ribeye is a truly special experience. The marbling, the colour, the flavour! Few other cuts of meat combine the tender mouthfeel, rich flavour and visual appeal quite like the ribeye. You need to try this.
Goes Great With...
Any form of buttery potatoes and your favourite glass of wine. Additionally, you can pair a ribeye roast with other meat options to elevate its juicy and rich flavors. Here are some other products that complement ribeye roast well:
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Leg of Lamb: The distinct flavors of lamb can offer a contrasting yet complementary experience when served alongside ribeye roast. Seasoned and roasted to perfection, lamb leg provides an additional protein for your dish.
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Pork Tenderloin: This lean cut of pork has a mild flavor profile, making it a suitable sidekick to the richer, more marbled ribeye roast. Marinating the tenderloin in complementary herbs and spices can tie the two meats together.
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Grilled Chicken Thighs: The juicy and flavorful nature of chicken thighs can stand up well next to a ribeye roast. Whether marinated or seasoned simply with salt and pepper, they provide a lighter meat option.
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Grilled Sausages: Whether it's Italian sausage, bratwurst, or chorizo, a selection of grilled sausages can add a variety of flavors and textures to a meal featuring ribeye roast.
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Smoked Salmon: For a pescatarian twist, consider adding smoked salmon to the mix. Its smoky, salty profile can serve as an intriguing contrast to the deep, rich flavors of a ribeye roast.
Our Preferred Preparation...
Garlic Butter and Herb Crust
We're big fans of enhancing the ribeye roast with a homemade garlic butter and fresh herb mixture. After slathering the meat with this aromatic blend, we season it liberally with salt and pepper. Next, it's put into the oven for a slow roast. A meat thermometer is essential here to get the perfect level of doneness.
Instructions
- Preheat your oven to 450°F (230°C).
- In a bowl, mix together softened butter, minced garlic, chopped rosemary, and thyme.
- Pat the ribeye roast dry with paper towels and rub the garlic-herb butter all over the meat.
- Season with salt and pepper to taste.
- Place the roast in a roasting pan and insert a meat thermometer.
- Roast at 450°F for 15 minutes, then reduce the temperature to 350°F (175°C).
- Continue roasting until the meat thermometer reads 135°F (57°C) for medium-rare or 145°F (63°C) for medium.
- Let the roast rest for at least 20 minutes before slicing.
Coffee - Chili Rub
For those looking to try something different, a coffee-chili rub offers an exotic mix of flavors that pairs surprisingly well with the fatty richness of a ribeye roast. This rub adds a smoky and slightly spicy layer to the meat, making each bite a culinary adventure.
Instructions
- Preheat your oven to 450°F (230°C).
- In a small bowl, mix ground coffee, chili powder, brown sugar, salt, and pepper.
- Pat the ribeye roast dry with paper towels.
- Apply the coffee-chili rub generously on all sides of the meat.
- Place the roast in a roasting pan and insert a meat thermometer.
- Roast at 450°F for 15 minutes, then reduce the oven temperature to 350°F (175°C).
- Continue cooking until the meat thermometer reaches your desired level of doneness, as indicated in Option 1.
- Allow the roast to rest for 20 minutes before slicing.
How Much Does Ribeye Roast Cost?
Our prime ribeye roast comes in two sizes and is always cut-to-order by an artisanal butcher. If you’re unsure of how much to buy, we suggest about 1 lb of meat per person attending your dinner party.
- 5 lbs: $168.00
- 10 lbs: $336.00
Free delivery on orders over $250
How It Ships...
Our prime grade ribeye roast is cut to order, then immediately vacuum sealed at its freshest, before being sent directly to your door.
