Garlic Ribeye Petite Roast Recipe

Looking for a roast packed with rich flavor and buttery tenderness? This Ribeye Petite Roast recipe combines garlic, rosemary butter, and simple seasoning to let the marbling shine.

The Essentials:

• 4 lb Best Beef Ribeye Petite Roast
• 1 tbsp kosher salt
• 4 tbsp butter
• 1 clove garlic
• 1 tbsp rosemary
• 1 tsp sea salt
• ½ tsp black pepper

Pan to Plate:

1. Salt the tied ribeye roast 1–2 days before cooking, cover, and refrigerate. Short on time? Salt 2 hours before cooking and let sit at room temperature.
2. Preheat oven to 425°F for a 4 lb roast or 350°F for roasts over 8 lbs. Mix rosemary butter ingredients until combined.
3. Place roast fat-side up in a cast iron skillet or roasting pan. Coat evenly with rosemary butter and insert a thermometer if using.
4. Roast at 425°F for 30 minutes, then reduce heat to 350°F and continue cooking until about 10° below desired doneness (125°F for medium-rare).
5. Remove from oven, tent with foil, and rest 20–30 minutes before slicing and serving.

Click here to download our printable recipe.