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zataar rib eye roast

Za’atar Rib Eye Roast with Vegetables

  • Author: Cristina Curp
  • Prep Time: 10 minutes
  • Cook Time: 100 minutes
  • Total Time: 1 hour 50 minutes
  • Yield: 5 servings 1x
  • Category: entree
  • Method: roast
  • Cuisine: fusion


Elegant and simple sheet pan rib eye roast recipe!




  • 2.5 pound boneless rib eye roast
  • 2 tablespoons za’atar
  • 2 teaspoons salt
  • 2 tablespoons extra virgin olive oil


  • 1 head cabbage
  • 4 large carrots
  • 1 teaspoon fine salt
  • 2 tablespoons extra virgin olive oil


  1. Pat the rib eye down with za’atar and salt all over until evenly covered. Place in a large bowl, cover and set in the fridge for at least 3 hours, up to 12 hours.
  2. Set at room temperature an hour before cook time. Rub down with olive oil. Pre-heat oven to 350F.
  3. Use a sharp knife to score the layer of fat on the top of the roast in a criss cross pattern.
  4. Set the roast on a sheet pan, fat side up. Cut the carrots in half and place all around the roast. Drizzle with 1 tablespoon olive oil and 1/2 teaspoon salt.
  5. Cut the cabbage into 6 wedges and coat with remaining olive oil. Place flat side down on a separate sheet pan all lined up and sprinkle with salt.
  6. Put the roast in the oven, middle rack and the cabbage on the bottom.
  7. Cook for 60 minutes at 350F. Then bring the temp up to 425F until the internal temperature reaches 140F (for a medium rare cook), usually 30-40 minutes. Remove everything from the oven and let the roast rest for 5 minutes before slicing into it.
  8. Serve with vegetables and pan drippings on the side.


  • Serving Size: 1 slice with veg
  • Calories: 669
  • Fat: 39.2g
  • Carbohydrates: 17.9g
  • Fiber: 6.9g
  • Protein: 64.8g

Keywords: za'atar rib eye roast