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Swift Black Angus Herb-Crusted Boneless Ribeye Roast

Beefy ribeye roast marries brighter, more delicate flavors like new potatoes and lemony asparagus for a well-balanced meal-match made in heaven. Opposites attract, right?


  • 1 Swift Black Angus boneless ribeye roast, 12 to 15 lbs.
  • ½ cup olive oil plus another ½ cup
  • 10 sprigs fresh thyme, remove leaves from stem and chop
  • 3 sprigs fresh rosemary, remove leaves from stem and chop
  • ½ cup minced garlic
  • ½ cup kosher salt
  • 1½ Tbsp. fresh, coarse ground black pepper

Herb Roasted Baby Potatoes and Asparagus

  • 3 lbs. baby new potatoes or fingerling potatoes, washed
  • 4 tbsp. olive oil
  • 4 cloves garlic, minced or put thru a press
  • 2 tsp. Herbs de Provence or Italian herb mix (thyme, basil, oregano, rosemary, marjoram)
  • kosher salt & freshly milled black pepper to taste
  • 3 bunches asparagus, washed and trimmed
  • 4 tbsp. olive oil
  • 2 tbsp. grated parmesan cheese
  • zest of 2 lemons
  • 1 tsp. crushed red pepper flakes
  • kosher salt & fresh milled black pepper to taste


  1. Remove roast from refrigerator 1-2 hours before cooking. Preheat the oven to 500 degrees Fahrenheit.
  2. Lightly salt the roast. Warm ½ cup of olive oil over medium heat in a heavy-bottomed roasting pan. Sear roast on all sides until nicely browned.
  3. Mix together the garlic, herbs, salt and pepper. Rub roast with the remaining olive oil and then coat with the salt-herb mixture. Place roast on rack of roasting pan and roast in the oven for about 20 minutes.
  4. Reduce oven temperature to 275 degrees Fahrenheit and continue roasting. After 20 minutes, start checking the roast with an instant read thermometer. Remove the roast when the thermometer reads 120-125 degrees Fahrenheit for medium-rare.
  5. Tent loosely with foil once removed from oven and rest for 15 minutes before carving into thick slices against the grain.


Herb Roasted Baby Potatoes and Asparagus

  1. Preheat oven to 375 degrees Fahrenheit.
  2. Combine potatoes, olive oil, garlic, herbs, salt and pepper in a mixing bowl and toss to coat potatoes evenly. Spread potatoes out in a roasting pan and place in oven to roast, turning occasionally, until lightly browned and getting tender, about one hour.
  3. Place the asparagus into the same bowl and mix gently with the olive oil and season with salt and pepper. Place asparagus on a separate roasting pan and place in oven about 20 minutes before the potatoes are done. Roll asparagus around from time to time until they are showing lightly browned spots and are crisp-tender, about 20 minutes. Remove asparagus from oven, sprinkle evenly with crushed red pepper flakes. Arrange asparagus on platter and sprinkle with parmesan cheese and lemon zest. Serve alongside baby potatoes.

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