Emeril Lagasse Rib Eye Roast Recipe

Looking to make a truly delicious rib eye roast? I’ve perfected THE best recipe from Emeril Lagasse!

The meat on this one comes out incredibly juicy and packed with flavor.

Roasting a rib eye can be straightforward if you know a few tricks.

First, it should go without saying to let the roast rest after cooking to keep it tender and juicy.

Remember to use a meat thermometer to get the perfect doneness.

Let’s get started on making this fantastic Rib Eye Roast together!

How to Make Emeril Lagasse Rib Eye Roast Recipe

Ingredients

• 1 Rib Eye Roast (5 lbs.)
• 3 tbsp Olive Oil
• 5 cloves Garlic (minced)
• 2 tsp Salt
• 1 tsp Black Pepper
• 2 tsp Fresh Rosemary (chopped)
• 1 tsp Fresh Thyme (chopped)
• 2 Jalapenos (sliced)
• 1 Onion (sliced)
• 1/2 cup Fresh Cilantro (chopped)

Step-by-Step Instructions

Step 1:

Preheat your oven to 400 degrees Fahrenheit to get it ready for roasting.

While the oven warms up, season the rib eye roast with olive oil, salt, and pepper.

Step 2:

In a mixing bowl, combine garlic, rosemary, thyme, jalapenos, onion, and cilantro.

Mix until you have an even blend of all flavors.

Step 3:

Place the seasoned roast into a roasting pan.

Pour the garlic and herb mixture over the roast, ensuring it’s evenly coated.

Step 4:

Place the roasting pan in the preheated oven.

Allow it to cook for approximately 1 hour to achieve medium-rare doneness.

Step 5:

Remove the pan from the oven.

Let the rib eye roast rest for 10 minutes before slicing and serving.

Tips and Tricks for Making This Recipe

Choose the Right Cut

Always select a good quality rib eye roast with a nice marbling of fat for the best flavor.

This ensures tenderness.

Resting is Important

Allowing the roast to rest before serving helps retain its juices and keep the meat moist.

Cutting too soon might cause the juices to escape.

Adjust Seasoning to Taste

Feel free to adjust the amount of salt and spice level by altering jalapenos according to preference.

Do a taste test of the seasoning blend before applying it to the roast.

Utilize a Thermometer

Use an instant-read thermometer to accurately measure doneness.

Look for 130 degrees Fahrenheit for medium-rare.

This prevents overcooking.

What to Serve with Emeril Lagasse Rib Eye Roast Recipe

You’ve got that rib eye roast cooking to perfection, so let’s talk about the perfect side dishes that bring out its rich flavors and luxurious texture.

Creamy Mashed Potatoes

One classic choice is creamy mashed potatoes.

You can make them with butter, milk, salt, and pepper, but sometimes I love adding a bit of garlic or green onions for added flavor.

The creamy texture works beautifully with the juicy roast.

Yorkshire Pudding

If you haven’t tried it yet, Yorkshire Pudding is another traditional pairing that soaks up the juices splendidly.

Make a simple batter of eggs, flour, and milk, and you’ll have a soft, crispy side.

Serve it fresh from the oven to keep the addictive crunch.

Gratin of Three Potatoes

I recommend a three potato goat cheese gratin for a twist on your usual sides.

This dish combines different potato varieties with the tangy goodness of goat cheese.

It’s an exciting mix that’s sure to surprise you!

Roasted Brussels Sprouts with Balsamic Glaze

Another option is roasted Brussels sprouts drizzled with balsamic glaze.

The slight crisp and the sweet tanginess of the glaze are a match made in heaven with the rib eye’s savory notes.

Spicy Jalapeño Cornbread

How about spicing things up with some spicy jalapeño cornbread?

The heat from jalapeños combined with the sweet cornmeal makes every bite interesting and unforgettable.

It’s a great way to add some zest to your meal!

Variations and Substitutions

Different Seasonings

You can experiment with different seasoning blends to tailor the flavor to your preferences.

Try using a garlic and rosemary mix for a classic profile, or add some smoked paprika for a bit of spice.

Alternative Cooking Methods

If you don’t want to use an oven for roasting, consider using a slow cooker for a more hands-off approach.

This method allows the roast to become extremely tender and flavorful over a longer period.

Substituting Ingredients

Feel free to replace beef stock with chicken stock if that’s what you have on hand.

For a richer taste, a mixture of beef and vegetable stock can provide depth and richness.

Pairing Options

You could serve the rib eye roast with a simple salad or seasonal vegetables.

Mashed potatoes or a three-potato gratin can make a perfect side that complements the roast’s flavors well.

Red Wine Alternatives

If red wine isn’t available, white wine or a splash of vinegar mixed with water can be used as a substitute.

This helps to maintain moisture and enhance the taste of the roast.

How to Store Leftover Emeril Lagasse Rib Eye Roast Recipe

Cooling Down

Let your leftover rib eye roast cool down to room temperature before you store it.

Don’t rush this step—allowing it to cool naturally ensures better storage quality.

This can take about 30 minutes, depending on your roast’s thickness.

Proper Packaging

Wrap your cooled roast tightly in aluminum foil or plastic wrap to keep it fresh.

Choosing the right packaging will help prevent moisture loss and keep out unwanted flavors.

You can also use an airtight container, which works perfectly for retaining its juicy texture.

Refrigeration and Freezing

Store your wrapped roast in the refrigerator if you plan to eat it within the next three days.

Placing it in the fridge ensures it stays fresh and safe to consume.

For longer storage, place it in the freezer, where it can last up to three months!

Common Mistakes to Avoid

Not Letting the Roast Rest

After cooking your rib eye roast, it’s crucial to let it rest for at least 30 minutes.

Skipping this step can cause all those wonderful juices to run right out, leaving the meat dry.

During this resting time, the juices redistribute, ensuring that each slice is perfectly moist.

Incorrect Cooking Temperature

One of the most common mistakes is cooking at too high a temperature the whole time.

Start at a higher temperature to sear, then lower it to cook through evenly.

This method keeps the outer layer sealed while allowing the internal meat to tenderize beautifully.

Overseasoning

You might think you need a lot of seasoning, but with high-quality meat, less is more.

Stick to simple seasonings like a bit of salt, pepper, and garlic without overwhelming the beef’s natural flavor.

Overdoing spices can mask that delicious, rich taste of the roast.