Reverse Sear Ribeye(Prime rib) Roast
Reverse Sear Ribeye(Prime rib) Roast! is a medium American recipe that serves 6. 500 calories per serving. Recipe by Delicious on YouTube.
Prep: 35 min | Cook: 2 hrs 57 min | Total: 3 hrs 52 min
Cost: $43.85 total, $7.31 per serving
Ingredients
- 2.5 kg Beef Roast (trimmed, skin left on, cross‑cut on fat)
- 1.5 Tbsp Whole Black Peppercorns (crushed)
- 2 Tbsp Flake Sea Salt (coarse)
- 4 sprigs Fresh Thyme (plus extra for vegetables)
- 4 sprigs Fresh Rosemary (plus extra for vegetables)
- 4 pcs Garlic Cloves (peeled, minced for meat seasoning)
- 2 Tbsp Unsalted Butter (softened, for wrapping meat)
- 3 Tbsp Olive Oil (extra‑virgin, for vegetables)
- 2 pcs Parsnips (cut into large chunks)
- 3 pcs Shallots (peeled, quartered)
- 2 pcs Carrots (cut into large chunks)
- 1 pcs Fennel Bulb (cut into large wedges)
- 8 pcs Garlic Cloves (with skin) (whole, for roasting with vegetables)
- 12 pcs Small Potatoes (halved if large, tossed with oil and herbs)
- 1 tsp Sweet or Smoked Paprika (generous amount for potatoes)
- 3 Tbsp Unsalted Butter (for gravy, 50 g)
- 2 Tbsp All‑Purpose Flour (for roux)
- 500 ml Beef Stock (low‑sodium)
- 2 Tbsp Worcestershire Sauce (1 Tbsp for gravy, 1 Tbsp for glaze)
- 1 Tbsp Dijon Mustard (for glaze)
- 1 tsp Brown Sugar (for glaze)
- to taste Ground Black Pepper (for gravy and vegetables)
Instructions
Prepare the Beef
Trim any tough parts and the skin on top of the roast, then make cross‑cuts on the fat. Season all sides with crushed peppercorns, flaked salt, minced garlic, fresh thyme and rosemary, and rub softened butter over the surface. Wrap tightly in three sheets of parchment paper and place on a baking sheet.
Time: PT15M
Slow Roast the Beef
Preheat the oven to 212°F (100°C) with no fan. Insert a meat thermometer into the thickest part of the roast and roast for 1.5 hours, or until the internal temperature reaches 133°F (56°C).
Time: PT1H30M
Temperature: 212°F
Rest the Roast
Remove the roast from the oven, keep it wrapped, and let it rest for 25–30 minutes. This allows the juices to redistribute.
Time: PT30M
Prepare Vegetables
While the meat rests, cut parsnips, carrots, fennel, and potatoes into large chunks. Quarter the shallots and leave the 7‑8 garlic cloves whole with skin. Toss all vegetables with olive oil, salt, pepper, fresh thyme, and a generous pinch of sweet or smoked paprika.
Time: PT15M
Roast Vegetables
Increase the oven temperature to 375°F (190°C) with the fan on. Spread the seasoned vegetables on a baking sheet and roast for about 35 minutes, or until tender and lightly caramelized.
Time: PT35M
Temperature: 375°F
Make the Gravy
Unwrap the beef and set aside the herbs and garlic for later. Reserve the pan juices. In a saucepan melt 3 Tbsp butter, whisk in 2 Tbsp flour and cook on low for 1 minute. Gradually whisk in 500 ml beef stock, add the roast juices, a pinch of black pepper, and 1 Tbsp Worcestershire sauce. Simmer on low for 3‑4 minutes until slightly thickened.
Time: PT10M
Temperature: low heat
Prepare the Mustard Glaze
In a small bowl combine 1 Tbsp Dijon mustard, 1 Tbsp Worcestershire sauce, and 1 tsp brown sugar. Mix until smooth.
Time: PT2M
Glaze and Finish the Roast
Brush the rested roast generously with the mustard glaze. Increase the oven to 500°F (260°C) with the fan on and roast for 10‑12 minutes, or until a deep crust forms. No additional resting is needed.
Time: PT12M
Temperature: 500°F
Slice and Serve
Transfer the roast to a cutting board, slice against the grain, and serve alongside the roasted vegetables and gravy.
Time: PT5M
Nutrition Facts
- Calories
- 500
- Protein
- 35 g
- Carbohydrates
- 30 g
- Fat
- 20 g
- Fiber
- 5 g
Dietary info: Contains meat, Contains gluten, Contains dairy
Allergens: Dairy, Gluten, Mustard
Ingredient Substitutions
- Instead of Whole Black Peppercorns: ground black pepper
- Instead of Flake Sea Salt: kosher salt
- Instead of Fresh Thyme: dried thyme
- Instead of Fresh Rosemary: dried rosemary
- Instead of Unsalted Butter: margarine
- Instead of Olive Oil: vegetable oil
- Instead of Parsnips: turnips
- Instead of Shallots: red onion
- Instead of Fennel Bulb: celery root
- Instead of Small Potatoes: baby potatoes
- Instead of Sweet or Smoked Paprika: regular paprika
- Instead of Unsalted Butter: margarine
- Instead of All‑Purpose Flour: gluten‑free flour
- Instead of Beef Stock: homemade stock, vegetable stock
- Instead of Worcestershire Sauce: soy sauce
- Instead of Dijon Mustard: whole grain mustard
- Instead of Brown Sugar: honey
Equipment Needed
- Oven
- Baking Sheet
- Parchment Paper
- Meat Thermometer
- Mixing Bowl
- Saucepan
- Whisk
- Sharp Knife
- Cutting Board
- Tongs
- Basting Brush
- Aluminum Foil (optional)
Critical Steps — Do Not Skip
- Prepare the Beef
- Slow Roast the Beef
- Roast Vegetables
- Make the Gravy
- Glaze and Finish the Roast
Chef Tips from the Video
- Wrapping the beef in parchment locks in moisture and creates a tender result
- Resting the meat is crucial; it prevents juices from spilling out when sliced
- For extra flavor, add a splash of red wine to the gravy during the simmer
Troubleshooting
The roast does not reach the target internal temperature
Increase roasting time in 5‑minute increments and ensure the oven is fully preheated
Vegetables are mushy or burnt
Cut vegetables into uniform pieces and check at the 25‑minute mark, stirring or rotating the sheet as needed
Gravy is lumpy
Whisk the flour into the butter thoroughly before adding stock, and strain the gravy through a fine mesh sieve
Storage
Refrigerator: Store sliced beef, vegetables, and gravy in airtight containers for up to 3‑4 days.
Freezer: Wrap tightly in foil and freeze for up to 2 months.
Room temperature: Do not store at room temperature beyond 2 hours.
Make-Ahead Tips
- The roast can be cooked a day ahead; reheat gently in a 300°F oven with a splash of stock
- Gravy can be made up to 2 days ahead and reheated on the stove
Frequently Asked Questions
What is the cultural significance and history of roast beef with mustard glaze in American cuisine?
Roast beef has long been a centerpiece of American holiday and Sunday meals, symbolizing abundance and family gatherings. The mustard‑Worcestershire glaze adds a tangy, savory twist that became popular in mid‑20th‑century American home cooking, reflecting the influence of British roast traditions blended with American flavor preferences.
What regional variations of roast beef exist within the United States?
In the Northeast, roast beef is often served thinly sliced on rye bread as a sandwich. In the South, it may be paired with barbecue sauces or served with creamy horseradish. The Midwest favors a simple salt‑and‑pepper crust, while the West Coast incorporates herb‑forward rubs and Asian‑inspired glazes like the mustard‑Worcestershire version featured here.
During which American celebrations is roast beef traditionally served?
Roast beef is a staple at Thanksgiving, Christmas, and Fourth of July gatherings, as well as at family reunions and Sunday brunches. Its hearty nature makes it ideal for feeding larger groups during festive occasions.
What authentic traditional ingredients are used in classic American roast beef, and what are acceptable substitutes?
Traditional American roast beef relies on a quality cut of beef, coarse salt, cracked black pepper, and sometimes garlic and fresh herbs like thyme or rosemary. Substitutes include using sea salt instead of kosher salt, or swapping fresh herbs for dried versions, though fresh herbs provide brighter flavor.
What side dishes pair best with this roast beef and vegetable dish in American cuisine?
Classic pairings include creamy mashed potatoes, Yorkshire pudding, roasted Brussels sprouts, green bean almondine, or a simple mixed green salad with vinaigrette. The mustard glaze also complements a side of buttered corn or a grain‑based pilaf.
How has the preparation of roast beef evolved in modern American home cooking?
Modern techniques emphasize low‑and‑slow roasting to achieve uniform doneness, the use of meat thermometers for precision, and finishing with high‑heat sears or glazes for crust. Parchment wrapping, as shown in this recipe, helps retain moisture, a method that gained popularity with sous‑vide and slow‑roast trends.
What common misconceptions exist about making roast beef at home?
Many believe a high oven temperature is required for tenderness, but low‑temperature roasting actually yields a more even, juicy result. Another myth is that the meat must be cooked to well‑done; medium‑rare (133°F/56°C) is traditionally preferred for flavor and texture.
What are the most common mistakes to avoid when making this roast beef with mustard glaze?
Over‑cooking the roast, not using a thermometer, and skipping the rest period are frequent errors. Additionally, applying the glaze too early can cause it to burn at the final high‑heat stage, so brush it only before the last 10‑12 minutes.
Why does this recipe use a low‑temperature roast followed by a high‑heat glaze instead of searing the meat first?
Low‑temperature roasting gently cooks the interior to the desired doneness without over‑cooking the exterior. The final high‑heat blast creates a caramelized crust from the glaze, giving flavor and texture without drying the meat—a technique that balances tenderness and crust.
What does the YouTube channel Delicious specialize in?
The YouTube channel Delicious focuses on straightforward, family‑friendly recipes that emphasize classic comfort foods and modern twists, providing clear step‑by‑step video tutorials for home cooks of all skill levels.
How does the YouTube channel Delicious approach American comfort cooking compared to other cooking channels?
Delicious prioritizes practical techniques like low‑temp roasting, minimal equipment, and ingredient accessibility, whereas many other channels may rely on specialized tools or elaborate plating. The channel’s style is relaxed, with an emphasis on flavor and reproducibility for everyday meals.
Last updated: August 14, 2026
