Our Boneless Ribeye Roast from Creekstone Farms is the perfect choice for a flavorful, tender holiday meal. Raised with care, this grain-finished beef offers consistently rich marbling that ensures a juicy, succulent roast. The boneless cut makes preparation simple, while the ribeye’s natural flavor shines through, providing a satisfying centerpiece for your festive table. Ideal for slow or regular roasting, this premium ribeye delivers a balance of tenderness and flavor that's sure to be appreciated by everyone around the table. Cut to size for either a large gathering or an intimate dinner.
Creekstone Boneless Rib Roast
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Preheat your oven to 450°F (230°C).
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Seasoning: Generously rub the roast with olive oil, and season with freshly ground black pepper, garlic, and herbs like rosemary or thyme. There’s no need for extra salt since the marbling will provide rich flavor.
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Sear the Roast: In a hot skillet, sear the roast on all sides for about 2-3 minutes per side to lock in the juices and create a flavorful crust.
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Roasting: Transfer the ribeye to a roasting pan, fat side up. Roast at 450°F (230°C) for 15 minutes to create a crust, then lower the oven temperature to 325°F (160°C).
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Cook Time: Roast for approximately 12-15 minutes per pound for medium-rare (adjust for desired doneness). Use a meat thermometer to check—aim for an internal temperature of 120°F (49°C) for medium-rare or 130°F (54°C) for medium.
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Rest: Once the desired temperature is reached, remove the roast from the oven and let it rest for 20 minutes under foil. This allows the juices to redistribute for a tender, juicy result.
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Slice & Serve: Carve the roast into thick slices and serve immediately for a showstopping holiday meal.
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Herb Crust Upgrade: For even more flavor, create an herb crust by mixing fresh chopped rosemary, thyme, garlic, and Dijon mustard with a little olive oil. Spread this mixture over the roast before searing. The mustard helps the herbs stick and adds a delicious tang.
Temperature Alert: For perfect results, use a meat thermometer and take the roast out of the oven when it's about 5°F lower than your target doneness. It will continue to cook as it rests, reaching the perfect internal temperature.
Resting is Key: Don’t skip the resting step! It’s essential for allowing the juices to redistribute through the meat, giving you a tender, juicy roast. Resting for at least 20 minutes is ideal.
Au Jus: Use the drippings from the roasting pan to make a simple au jus or gravy. Deglaze the pan with red wineor beef stock, and simmer until slightly reduced for a rich, flavorful sauce.
Slicing Tip: Slice against the grain for maximum tenderness. Ribeye is naturally tender, but cutting across the muscle fibers makes each bite melt in your mouth.