Ribeye Roast with Harissa

by Dorothy Reinhold on November 8, 2015

Print This Post Print This Post Prime Ribeye Roast with Harissa makes a magnificent holiday dinner. It's easier than you think to roast an impressive cut of beef, especially if you follow these simple directions. | ShockinglyDelicious.com

Once a year or so I get up the courage to make roast beef. Or roast beast, as we call it.

I don’t know why I feel a little intimidated by it. Perhaps it’s the time commitment, the uncertainty of how I am going to prepare it, and whether I’ll be able to do justice to a large, expensive cut of meat. What if I wreck it?

That’s a lot of pressure on a home cook!

So I jumped at the chance when the folks from Certified Angus Beef® brand said they not only had a solution to my anxiety, but wanted me to experiment with their new app, called Roast Perfect. I was to take advantage of the season coming up, have a chance to slow down and make a roast to enjoy during a leisurely meal. I was IN!

Prime Ribeye Roast with Harissa makes a magnificent holiday dinner. It's easier than you think to roast an impressive cut of beef, especially if you follow these simple directions. | ShockinglyDelicious.comThat beauty, right there above, is what I made, but let’s not get ahead of the story. Back to the beginning.

With assignment in hand, I shot over to Gelson’s market in Pacific Palisades, Calif., where I know they carry Certified Angus Beef® brand. This high-end beef has a lot going for it

  • generous marbling, which we know means fantastic flavor. Marbling is the word for the tiny white lines of fat that striate the cut of beef, naturally basting it as it cooks. Fat = flavor, and the right amount of fat can make a huge difference in a cut of beef.
  • stringent quality standards, including rules on maturity, size, tenderness and appearance.
  • the ultimate grade. USDA inspectors grade beef as Select, Choice and Prime, with Prime topping the grading scale. These same inspectors evaluate the top of the scale — the best Prime — and using the 10 quality standards, apply the Certified Angus Beef® brand to only those that surpass the USDA’s strict Prime standards in addition to meeting the 10 quality specs. Less than 1.5% of beef that can achieve this pinnacle.

I chatted up the butcher. What cut would be impressive? What kind of roast would be easy? How much would I need? He knew the answers, and I invested in a majestic, super high quality Certified Angus Beef® brand prime ribeye roast, with the bone in. For my family of 4, he suggested a 5-pounder. I did the rest of my shopping while he got busy cutting my roast.

Ingredients for Ribeye Roast with Harissa on ShockinglyDelicious.comSince we’re in Southern California, the urge to put some spice on nearly everything is ever-present. I grabbed a jar of slightly spicy Harissa paste, thinking I would rub it on the roast, but my son asked me to make the roast plain, and then each person could add Harissa at serving time to his own portion. Fair enough.

Roast Perfect app

Roast Perfect App from Certified Angus Beef BrandI downloaded the app from the iTunes app store (it’s free), and fired it up. I noticed right away it had several helpful features. You could click on…

  • How to Roast on Roast Perfect App on ShockinglyDelicious.comselect a roast
  • recipes and tips
  • store locator
  • favorite recipes
  • why our beef is better
  • roast timer

… and each of those categories gives you extremely helpful advice. I browsed through them quickly, got the lay of the land, and already felt better about what was about to transpire in the oven. I learned that I should season the outside with salt and pepper, put it on a rack in a roasting pan, fat side up, and proceed with the plan.

The roast timer feature allows you to select your type of roast (I put in bone-in ribeye roast), then the weight (5 pound for mine), and then choose your desired degree of doneness (medium rare for us, thank you very much). I set the oven to 450F degrees, and fired up the roast timer in the app. It showed me I needed to leave it in for 15 minutes at 450F, and once that was done, turn the oven down to 325F degrees for a 2-hour roast (for medium rare), followed by a 15-minutes rest once it was out of the oven. Of course, when you use the app, your mileage will vary, depending on the cut and size of your own beast. Set your oven timer to remind you of when each period is done.

Check the Roast Perfect App to see the timing on ShockinglyDelicious.comWhen it was time to take the roast out, I used an instant-read thermometer to check the temp…

Check the roast with a meat thermometer on ShockinglyDelicious.com…which should be 5-10 degrees below the target, and then let the roast rest undisturbed, so the juices could settle back into the meat. (If you cut it immediately upon taking it out of the oven, you’ll lose the lovely juice and make it dry.)

Side Dishes

The app even has a few suggestions of side dishes that would go with your roast. I might try their suggested Dutch Oven Bread when I make this roast again, or my own Garlic and Herb Potato Gratin. I might start the meal with a blue cheesy endive appetizer, offer my family’s Italian Orange Salad, and maybe some Sweet and Savory Green Beans.

Just thinking about a holiday family meal, with all of us gathered, is making me sentimental. And my mouth is watering!

What cut of beef do YOU want to perfect for YOUR holiday dinner?

Ribeye Roast with Harissa

Prep Time: 5 minutes

Cook Time: 2 hours, 15 minutes

Total Time: 2 hours, 30 minutes

Yield: Serves 4-6

A classic prime rib roasted to medium rare is embellished with Harissa sauce.


  • 1 5-pound Certified Angus Beef® brand prime ribeye bone-in roast
  • Sea salt or kosher salt
  • Black pepper
  • 1 jar Harissa paste or sauce


  1. Heat oven to 450F degrees. Unwrap roast from package, sprinkle with a pinch of salt and a couple of grinds of pepper. Place roast on a rack in a roasting pan, fat side up. Roast at 450F for 15 minutes.
  2. Turn heat down to 325F degrees and continue roasting for another 2 hours (for medium-rare doneness). Use an instant-read thermometer to determine if it is ready to remove from the oven. It should read 5-10 degrees lower than the temperature you are aiming for, because temp will continue to rise as the roast sits.
  3. Remove roast from oven and tent it with foil; allow it to rest for 15 minutes. After the rest, you may carve it.
  4. Make sauce: While roast is resting, pour pan drippings into a jar or fat separator measuring cup (such as you might use at Thanksgiving time for turkey). Allow the fat to rise to the top and skim it off and discard. You will be left with a few tablespoonfuls of concentrated beef juice. If you wish, add this beef juice to the Harissa paste and stir. Serve sauce at the table for individuals to add to their own meat.
  5. Serves 4 very generously, and perhaps 6-8 lighter eaters.


Recipe source: Dorothy Reinhold | Shockingly Delicious


Sunday Supper badgeThis week our Sunday Supper tastemakers are cooking low and slow, celebrating roast beef, and showing you lots of different ways to prepare it, sponsored by Certified Angus Beef® brand. For more beefy goodness and tons of inspiring ideas, see our 20 delicious recipes below, and follow our Certified Angus Beef® brand Roast Perfect Pinterest Board. I enjoy being at the top of the food chain, don’t you?  🙂

Now’s the time to get the Roast Perfect app on your phone, browse around to find beef cuts for roasting, and make friends with your butcher. Let’s fire up the oven, because the holiday meal will be here before you know it!

Ribeye Roast with Harissa recipe on ShockinglyDelicious.comThis week’s Sunday Supper recipes:

Holiday Roasts

Join us around the family table for #SundaySupper

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  • Twitter how-to: Follow the #SundaySupper hashtag throughout the day on Twitter to see our recipes. To join the conversation anytime, simply use the #SundaySupper hashtag to share your favorite tips and recipes.
  • Pinterest: Check out our #SundaySupper Pinterest board for more recipes and photos.
  • Join: To join the Sunday Supper Movement, sign up by clicking here → Sunday Supper Movement.

Certified Angus Beef brand logoDisclosure: This post is sponsored by Certified Angus Beef® brand in conjunction with a social media campaign through Sunday Supper LLC. All opinions are my own. Join me in following Certified Angus Beef® brand on social media: Website | Twitter | Facebook | Pinterest | Instagram | YouTube | Periscope.

{ 32 comments… read them below or add one }

Bobbi from Bobbi's Kozy Kitchen November 15, 2015 at 9:59 am

I love that you used harissa on this roast! I am kinda obsessed with it right now!!


Dorothy Reinhold November 17, 2015 at 5:46 pm

Harissa is my new favorite thing!


Sue Lau November 14, 2015 at 4:59 pm

Using harissa sounds absolutely AMAZING! I must make this.


Dorothy Reinhold November 17, 2015 at 5:47 pm

I can tell you are a harissa kinda gal. 🙂


Sarah | Curious Cuisiniere November 14, 2015 at 4:21 pm

I can not wait to try harissa on a roast! Wow!


Michelle @ The Complete Savorist November 12, 2015 at 10:58 pm

What a delicious looking roast! I’d love a slice of it.


Dorothy Reinhold November 14, 2015 at 6:31 am

This was the best roast I EVER made!


Marion@LifeTastesGood November 12, 2015 at 11:33 am

What a beautiful roast! Not a beast at all 😉 I’ll have to try it with the Harissa! Sounds great!


amy November 11, 2015 at 8:22 pm

This looks so good. Now I want to try a roast with harissa paste!


Dorothy Reinhold November 12, 2015 at 9:04 am

Go for it!


Kimberly @ The Daring Gourmet November 11, 2015 at 7:15 pm

Yummy! I LOVE a good roast and also love harissa – what a great combo!


Dorothy Reinhold November 12, 2015 at 9:05 am

I am sold on this combo. The lightly spicy harissa just really brings out the best qualities in a roast. That app is really key to helping get it just right, too.


Nutmeg Nanny November 11, 2015 at 6:37 pm

There is nothing better than a big slice of beef. I love the addition of harissa.


Dorothy Reinhold November 12, 2015 at 9:05 am

Beef beef beef beef. That is all.


Lauren November 11, 2015 at 2:13 pm

Love the harissa addition!


Dorothy Reinhold November 12, 2015 at 9:06 am

Thank you!


Liz @ The Lemon Bowl November 11, 2015 at 10:47 am

Love that you used harissa paste!! Such a great idea!!


Dorothy Reinhold November 11, 2015 at 11:25 am

Thanks Liz!


Renee November 11, 2015 at 6:51 am

I’ve had trying harissa on my to-do list for ages. Now you have given me the perfect reason to finally get it and cross it off my list. Fantastic recipe!


Dorothy Reinhold November 11, 2015 at 11:25 am

You’ll like it! I promise…


Alisa @ Go Dairy Free November 11, 2015 at 6:36 am

Not only have I never cooked a roast, but I’ve never used harissa either! My husband would love it so much if I took a stab at this and it probably is so much easier than I think.


Dorothy Reinhold November 11, 2015 at 11:26 am

It is so much easier than I thought, for sure. That free app gives you the temp and timing for any roast you want to buy. I recommend it!


Christie November 11, 2015 at 5:00 am

I love the spices you have used. I can imagine it smells so good with the harissa.


Elena November 10, 2015 at 6:32 pm

I haven’t made a roast beef in ages! This is a beauty.


Dorothy Reinhold November 11, 2015 at 5:42 am

I hadn’t either, probably in 10 or more years. This app really made it easy on me, because I was nervous.


Brandon @ Kitchen Konfidence November 10, 2015 at 4:35 pm

Dorothy, this looks SO delicious. I’ve been all about harissa this year, and I know it pairs beautifully with beef.


Dorothy Reinhold November 10, 2015 at 5:06 pm

Harissa scares people, but it needn’t be super hot. I found this brand to be the perfect spicy zip without blowing the top of my head off.


Aggie @ Aggie's Kitchen November 10, 2015 at 11:10 am

Ha ha roast beast!! What a delicious recipe, love the harissa!


Cindys Recipes and Writings November 9, 2015 at 4:42 am

So moist and delicious looking, Dorothy! that harissa paste kicks it up a notch!


Dorothy Reinhold November 10, 2015 at 9:25 am

Thank you Cindy!


Brianne @ Cupcakes & Kale Chips November 8, 2015 at 2:47 pm

That roast would be welcome on my holiday table!


Dorothy Reinhold November 10, 2015 at 9:25 am

I can’t wait for Christmas, Brianne!


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