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Signorello's Ribeye Roast with Rosemary

Signorello's Ribeye Roast with Rosemary

Prime Rib has always been able to pull its own weight. This minimalist take lets the natural flavors of the ribeye roast work their magic without empty gimmicks. The result is a delicious roast that proves the adage "less is more."


1 well-trimmed beef ribeye roast
2 Tbsp fresh rosemary (minced) OR
2 tsp dried rosemary
4 cloves garlic (minced)
2 tsp cracked black pepper
sea salt to taste


Preheat oven to 350 degrees. Combine ingredients and press into beef roast.

Place roast, fat side up, on a rack in shallow roasting pan. Insert ovenproof meat thermometer so tip in centered in thickest part of beef, not resting in fat. Do not add water or cover. Roast in 350 degree oven for approximately 1.5 to 2 hours for medium rare or 2 to 2.5 hours for medium doneness.

Remove roast when meat thermometer registers 135°F for medium rare, 150°F for medium. Tent with foil, then let stand for 15 to 20 minutes. (Temperature will continue to rise about 10°F). Carve roast.

Please note that cooking times vary with the size and temperature of the roast.

Recipe courtesy of Signorello Estate (See the original here)

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