Rosemary Ribeye Roast
  • 1 (5 pound) Certified Angus Beef ® ribeye roast (Prime Rib)
  • 2 tablespoons balsamic vinegar
  • 2 tablespoons minced garlic
  • 2 tablespoons kosher salt
  • 2 tablespoons chopped fresh thyme or 2 teaspoons dried thyme
  • 1 tablespoon chopped fresh rosemary or 1 teaspoon dried rosemary
  • 1 tablespoon olive oil
  1. Preheat oven to 450ºF. Place roast, fat side up, on a rack in a shallow roasting pan. Brush entire surface of roast with balsamic vinegar.
  2. Combine garlic, salt, thyme, rosemary and olive oil to make an herb paste. Coat roast evenly with paste and place in a pan fitted with a rack.
  3. Place pan in oven for 15 minutes. Reduce heat to 325ºF and continue roasting for approximately 2 hours for medium (when thermometer registers 135-140°F), or adjust for desired doneness, checking temperature with a thermometer.
  4. Transfer roast to cutting board; loosely tent with foil and let rest 15 to 20 minutes. Slice across the grain.
Recipe by Certified Angus Beef brand blog - Go Rare at