Western Rosemary Ribeye Roast

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Immerse yourself in the rich, bold flavors of the West with this Western Rosemary Ribeye Roast for Two. Featuring a ribeye roast that embodies all the full-bodied, meaty goodness of a classic ribeye, coupled with the fragrant elegance of rosemary and finished with a high-heat sear, this dish is a true nod to western culinary traditions. Paired with a homemade sauce that harmoniously blends the sweetness of shallots and red wine with a touch of Dijon mustard, this meal is a celebration of rustic, hearty flavors.


Ingredients for Western Rosemary Ribeye Roast:

  • 2 Lazy T Ribeye Steaks
  • 2 teaspoons chopped fresh rosemary
  • 1 ¾ teaspoons kosher salt
  • ¾ teaspoon ground black pepper
  • 3 tablespoons unsalted butter, divided
  • ½ cup finely chopped shallots
  • 1 ½ cups pinot noir or other medium-bodied red wine
  • ½ cup chicken stock or unsalted chicken broth
  • 1 rosemary sprig
  • 2 tablespoons sugar
  • 2 teaspoons Dijon mustard
  • ¼ teaspoon kosher salt


How to Cook Western Rosemary Ribeye Roast:

  1. Combine rosemary, kosher salt, and black pepper in a small bowl. Rub this mixture over the entire surface of the ribeye.
  2. Let the ribeye sit at room temperature on a sheet pan for about 30 minutes.
  3. Preheat your oven to a gentle 250°F.
  4. Bake the ribeye in the oven until it reaches an internal temperature of 120°F for medium-rare (125°F for medium), which should take around 65-75 minutes.
  5. Meanwhile, you can prepare the sauce.
  6. After the ribeye has reached the desired temperature, let it rest for 5 minutes before moving on to the next step.
  7. Get a large cast iron skillet hot over high heat.
  8. Sear the ribeye in the skillet for about 1 ½ to 2 minutes on each side, until it’s well browned and has a beautiful crust.
  9. Rest the ribeye on a cutting board for 5 to 10 minutes before slicing.
  10. Serve the ribeye slices drizzled with the sauce.

How to make the Western Sauce:

  1. Melt 1 tablespoon of butter in a large skillet over a medium heat setting.
  2. Sauté the shallots until they begin to soften, roughly 2 minutes.
  3. Add in the wine, chicken stock, rosemary sprig, and sugar, then crank the heat up to medium-high.
  4. Once boiling, reduce the mixture by two-thirds, which should take around 12-13 minutes.
  5. Discard the rosemary sprig, stir in the mustard, and cook for 1 more minute.
  6. Remove from the heat, swirl in the remaining 2 tablespoons of butter along with a sprinkle of salt, and keep it warm until serving time.

Now, it’s time to serve up this western feast and savor the robust, hearty flavors of this delectable ribeye roast. Enjoy!

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