Description

This boneless ribeye roast recipe promises a juicy, tender centerpiece with a flavorful crust and a tangy pomegranate glaze, perfect for special family gatherings or a luxurious Sunday dinner. It guides you through a foolproof method for a perfectly cooked roast every time.

Ingredients

Scale

4–5 lb boneless beef ribeye roast, trimmed (the star, known for its rich marbling and incredible tenderness)
2 tablespoons olive oil (for a beautiful sear and moisture)
2 teaspoons coarse sea salt (essential for seasoning deeply)
1 teaspoon freshly ground black pepper (adds a sharp, fresh counterpoint)
1 tablespoon smoked paprika (for a smoky, earthy warmth and rich color)
1 tablespoon za’atar seasoning blend (a unique Mediterranean blend with thyme, sumac, and sesame)
1 teaspoon garlic powder (ensures an even garlic flavor)
0.5 cup pomegranate molasses (provides a tangy, sweet-sour glaze)
2 tablespoons water (to thin the glaze slightly)
1 tablespoon fresh lemon juice (brightens the glaze with a citrusy lift)
0.25 cup shelled pistachios, unsalted, roughly chopped (adds a lovely crunch and visual appeal)
0.25 cup fresh flat-leaf parsley, finely chopped (for vibrant freshness and color)
1 teaspoon lemon zest (intensifies the citrus aroma)
0.25 cup fresh pomegranate seeds (a final jewel-like garnish for a pop of color)

Instructions

Prep the Roast: Remove the boneless ribeye roast from the refrigerator 1-2 hours before cooking to ensure even cooking. Pat it completely dry with paper towels until the surface feels quite arid for a crispy sear.
Season Generously: In a small bowl, combine coarse sea salt, fresh black pepper, smoked paprika, za’atar, and garlic powder. Rub the olive oil all over the roast, then generously coat it with the spice mixture, pressing gently until it adheres well to form a flavorful crust.
Sear for Crust: Preheat a large, heavy-bottomed oven-safe skillet (like cast iron) over medium-high heat until very hot. Carefully add the seasoned roast and sear for 3-4 minutes per side, turning until a deep, dark brown crust forms on all surfaces.
Roast to Perfection: Transfer the skillet with the seared roast to a preheated oven at 190 degrees C (375 degrees F). Roast for 45-60 minutes, or until an internal temperature of 52-54 degrees C (125-130 degrees F) is reached for medium-rare using a meat thermometer inserted into the thickest part.
Rest and Slice: Once the desired internal temperature is reached, remove the roast from the oven and transfer it to a cutting board. Tent loosely with aluminum foil and let it rest for 15-20 minutes. This allows juices to redistribute, resulting in a tender and succulent roast.
Prepare Glaze and Gremolata: While the roast rests, combine pomegranate molasses, water, and fresh lemon juice in a small saucepan. Bring to a simmer over medium-low heat, stirring occasionally, and cook for 5-7 minutes until it slightly thickens to a glossy, syrupy consistency. In another small bowl, combine chopped pistachios, finely chopped fresh flat-leaf parsley, and lemon zest for the vibrant gremolata.
Serve: Slice the rested boneless ribeye roast against the grain into 1 cm (0.4 inch) thick slices. Arrange the slices on a platter, then generously drizzle the warm pomegranate glaze over the sliced roast. Finish by sprinkling the vibrant pistachio gremolata and fresh pomegranate seeds over the top.

Notes

For extra richness, consider spreading herb butter over the roast before cooking. Choose grass-fed or organic ribeye for better flavor. Ensure spice blends are pure for a gluten-free meal. A good butcher can help select the best cut. If the roast cooks too fast, lower the oven temperature to prevent overcooking the exterior.

Prep Time: 35 minutes
Cook Time: 75 minutes
Category: Main Course
Method: Roasting
Cuisine: Mediterranean-American

Nutrition

Serving Size: 1 slice (approx 180 g)
Calories: 580 calories
Sugar: 20 g
Sodium: 400 mg
Fat: 40 g
Saturated Fat: 18 g
Unsaturated Fat: 18 g
Trans Fat: 0 g
Carbohydrates: 25 g
Fiber: 4 g
Protein: 45 g
Cholesterol: 200 mg

Keywords: roasted ribeye, beef roast, special dinner, family meal, easy recipe, gluten-free, low-carb, paleo, pomegranate glaze, pistachios