This ribeye roast is something I pull out when my family wants a big lunch on weekends. It’s marinated overnight, seared, then slow-roasted low and slow with veggies that make the gravy. The sauce from blending everything at the end is straightforward, and there’s a roasted garlic mayo to go with it. I’ve done this a handful of times in my kitchen, using my big Dutch oven that goes from stove to oven without issue. Last time, I only marinated it 18 hours because we had plans in the morning, and honestly, it was still plenty tender – no big difference from the full day. The key is letting it rest in the cooling oven; it pulls together without babysitting. We eat it sliced thin with the gravy over potatoes or just bread to soak it up. Prep needs planning ahead, but once it’s in the oven, you can step away. The herbs keep it fresh without overpowering the beef.
Contents
Ingredients
- 1 ribeye roast, rich cut
- 1 teaspoon salt
- 1 teaspoon black pepper
- 3 tablespoons mustard
- 4 tablespoons olive oil
- 3 tablespoons butter
- 2 whole heads garlic + 1 teaspoon olive oil
- 2 carrots, cut into thick rings
- 3 tomatoes, cubed
- 9 ounces mushrooms, sliced
- 2 celery stalks
- 1 white onion, cubed
- 2 sprigs fresh thyme
- 2 sprigs fresh rosemary
- 2 tablespoons Worcestershire sauce
- ¼ cup water
- ½ cup mayonnaise, for garlic sauce
Instructions
- Season the ribeye all over with salt and pepper. Set on a rack in the fridge, uncovered, 12 to 24 hours.
- Pat dry if needed, coat with mustard.
- Heat olive oil in large oven-safe pan or Dutch oven over medium-high. Add butter. Sear roast every side until browned, few minutes each.
- Toss in carrots, tomatoes, mushrooms, celery, onion. Lay roast on top. Add thyme, rosemary, water. Spoon 1 tablespoon Worcestershire over roast.
- Cover tight with foil. Into 400°F oven for 45 minutes. Turn oven off, leave roast inside 3 hours or more.
- For garlic sauce, wrap heads in foil with salt pinch and olive oil drip. Roast same time as meat till soft. Squeeze out, mash into mayo.
- For gravy, scoop veggies and juices into blender or use immersion. Puree smooth. Strain. Stir in pepper and last Worcestershire.
- Slice roast, serve with gravy and garlic sauce.
Why You’ll Love This Recipe
- The oven resting makes the meat juicy without constant checking.
- Veggie gravy adds earthiness that balances the rich beef.
- Enough for 8, so good for family meals with leftovers next day.
Chef’s Tips for Perfection
- Don’t rush the marinate, but if short, 12 hours works – just salt helps anyway.
- Sear hot to lock juices, then low heat keeps it from drying, around 130°F inside for medium-rare.
- Swap mushrooms for potatoes if you want heartier sides built in.
Storage and Reheating
Keep leftovers in airtight container in fridge up to 4 days. Reheat slices in low oven, 300°F covered with foil and splash of gravy, about 20 minutes. Gravy keeps 3 days refrigerated.
Nutritional Notes
Per serving around 650 calories, 50g protein, 45g fat, 10g carbs. Varies by exact roast size and cuts.
Oven Roasted Ribeye with Vegetable Gravy
