Name: Oven-Baked Delmonico Roast Recipe Made Easy
Prep time: 20 min
Cook time: 1 h 20 min
Total time: 1 h 40 min

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A Delmonico Roast Recipe is the kind of dish that turns any dinner into an occasion. In professional kitchens, I’ve seen chefs pay close attention to three things—temperature, timing, and texture.

This recipe brings those same principles to your home. The rib eye-style cut roasts beautifully when rubbed with Dijon mustard, rosemary, garlic, and a touch of brown sugar.

It’s a simple process that delivers rich, balanced flavors every time. You don’t need fancy tools—just good meat, patience, and confidence.

What Is A Delmonico Roast?

The term “Delmonico roast” can be a little confusing because it’s used in different ways. Essentially it’s a beef roast cut that’s close in character to a rib‐eye roast. According to one source, the cut sometimes comes from the chuck eye region and in fact is “just a tender and even more flavorful than a rib roast.”

In practice, when you buy “Delmonico roast” you might find it boneless or bone-in; depending on your butcher, you might see it labeled “rib-eye roast,” “Delmonico boneless roast,” or even “chuck eye roast.” The key is that the roast has good marbling and a solid size so it behaves like a special-occasion roast.

Restaurant-Style Delmonico Roast Recipe At Home

Recipe Overview

Prep Time: about 20 minutes
Cook Time: around 1 hour 20 minutes (depending on size and doneness)

Total Time: ~1 hour 40 minutes plus resting time
Cuisine: American/Steakhouse style
Course: Main (roast beef)
Yield: serves about 6–8 people
Calories Per Serving: approx. 450–550 kcal (varies by cut and fat)

Ingredients

Here are the ingredients I use for this Delmonico Roast. I include optional substitutes so you can adjust based on what you have.

1 (3- to 4-pound) Delmonico roast (also referred to as a “Rib Eye Roast” when trimmed)

2 tablespoons extra-virgin olive oil
2 tablespoons Dijon mustard
2 tablespoons chopped fresh rosemary (or 1 tablespoon dried)
4 garlic cloves, minced (or 2 teaspoons garlic paste)
1½ teaspoons kosher salt
1½ teaspoons coarsely ground black pepper
2 large red onions, quartered
2 tablespoons dark brown sugar
¼ cup dry red wine
¼ cup balsamic vinegar
Optional: a pinch of smoked paprika or ½ teaspoon mustard powder for extra flavor

Ingredient Notes:

If you can’t find a “Delmonico roast” by name, look for a well-marbled beef ribeye roast or a roast from the chuck eye section (many butchers call it that).
Let the meat come to room temperature before roasting so it cooks more evenly.

The brown sugar + balsamic vinegar mixture helps form a subtle sweet-tangy glaze on the outside which contrasts nicely with the savoriness of the beef and garlic.

Instructions

Here’s my step-by-step guide—follow along like I’m in the kitchen next to you.

Remove your roast from the fridge about 30–60 minutes before you begin. This helps it reach room temperature and promotes even roasting.

Preheat your oven to 450°F (230°C).
In a small bowl, mix the extra-virgin olive oil, Dijon mustard, chopped rosemary, minced garlic, 1 teaspoon salt, and 1 teaspoon pepper.
Pat the roast dry with paper towels. Rub the mixture all over the surface of the roast—make sure you coat every side so the flavor penetrates.
On a baking sheet (or roasting pan) place the quartered red onions around the roast. Sprinkle the remaining ½ teaspoon salt and ½ teaspoon pepper over the onions. Scatter the dark brown sugar over the onions and roast too.

In a separate small bowl mix the dry red wine and balsamic vinegar. Drizzle that mixture around and under the roast (not directly over the top so you don’t wash off the rub).
Insert a meat thermometer into the thickest part of the roast (away from bone if it has one).
Place the roast in the oven and sear it at 450°F for 15 minutes. This high temperature gives that nice brown crust on the outside.

After 15 minutes, reduce the oven temperature to 350°F (175°C). Continue roasting until the internal temperature reaches about 125°F-130°F (52-54°C) for medium-rare, or 135°F (57°C) for medium. (It will rise a few degrees while resting.) For a 3- to 4-pound roast you’re looking roughly 40-60 more minutes—monitor with your thermometer.
Once target temperature is reached, remove the roast from the oven. Tent it loosely with foil and let it rest for 15-20 minutes. Resting is key so the juices redistribute and the texture holds.
After resting, slice the roast against the grain into roughly ½-inch thick slices. Serve with the roasted onions and pan juices.

Tip about texture: The roast should have a nice brown crust, and when you cut into it the interior should show a warm pink color (for medium-rare). If you overcook it, the meat will become drier and less juicy—so keep a close eye on the thermometer to avoid that.
Tip about sauces: If you like, you can pour the pan liquids and onions into a small saucepan, simmer for a few minutes to reduce and thicken slightly, then serve alongside or drizzle over the slices.

Personal Touch / Expert Tips

I’ve done this roast several times and I always tell myself: don’t rush the resting period. It’s tempting to slice right away but the meat holds better when I wait.
When trimming the roast, leave a thin layer of fat if present. That fat helps flavor and crust formation. If you trim heavily you’ll lose some of that rich flavor.

If you want more flavor depth, you can marinate the roast in the olive oil-mustard-rosemary mixture one hour (or up to overnight) in the fridge. Then bring it back to room temperature before roasting.
When slicing, always cut against the grain—you’ll notice the fibers of the meat run a certain direction, slice perpendicular to them and you’ll get more tender bites.
If you have leftovers, store them in a sealed container with a splash of beef broth or pan sauce to keep the meat moist when reheating.

If you want to dial up the flavor of the crust, you can add a little mustard powder or smoked paprika to the rub mixture.
When letting the meat come to room temperature, don’t leave it out more than 30-60 minutes (depending on your kitchen’s temperature) to avoid food safety issues.

Variations

Spiced Crust: Use a spice rub of coriander, mustard seeds, cracked pepper and garlic powder (see a variation of a “Rib Eye Roast” version).

Braise Style: If you prefer a more tender, fall-apart texture, you can lower the oven to ~275°F, cover the roast and cook slowly with onions, wine and balsamic like in a braised version.
Herb & Horseradish Crust: Add a layer of whipped egg white then roll the roast in shredded horseradish for a flavorful crust hinting at spice.
Smoky Variation: After searing in the oven you could finish the roast under broiler for 2-3 minutes for extra browning, just watch closely to prevent burning.

Storing And Reheating Leftovers

Once cooked and cooled, store leftover slices in an airtight container. Pour any leftover pan juices or sauce over the meat to keep it moist.
In the fridge the leftover beef will stay good for up to 3-4 days. If you want to freeze, slice the roast, place between parchment sheets and freeze for up to 2-3 months.
To reheat: Preheat oven to about 300°F (150°C). Place the slices on a baking sheet, cover with foil, splash with a little broth or sauce, and reheat for about 10-15 minutes until warmed through. Avoid high heat or microwaving which can dry the meat or change the texture

For best texture, bring slices back to just warm rather than piping hot—this helps the texture stay tender.

Is Delmonico Roast The Same As Ribeye Roast?

Not exactly—but they’re very closely related. When people say “Rib Eye Roast” or “Beef Ribeye Roast Recipe,” they’re referring to a high-quality beef roast from the rib section. The term “Delmonico roast” can refer to a similar cut or a roast trimmed to resemble that. Some butchers label a boneless rib-eye roast as a “Delmonico roast.”
In practice:

If you find “Delmonico roast” at your butcher, treat it like you would a rib-eye roast: good marbling, moderate size (3-4 lbs for home use), and roast it the same way

If you only find “rib-eye roast,” that works beautifully here too in this recipe.
My point: you don’t have to worry if you can’t find the exact name—find the right cut, apply the technique, and you’ll get great results.

What’s The Difference Between Delmonico Steak And Prime Rib?

Here’s a simple breakdown:

Delmonico steak: A thick-cut steak (often from the rib or chuck area) known from the historic Delmonico’s in New York City in the mid-19th century. The term “Delmonico steak” can mean different cuts depending on region.
Prime rib roast: A large roast from the rib section of a steer, typically including several ribs, served medium-rare and often bone-in, reserved for large gatherings or holiday dinners.

So:

The Delmonico Roast (used in this recipe) is smaller, trimmed differently, and meant for home-cook ease.
Prime rib is more of a show-piece roast with bone in, and large size that might overwhelm a small household.
In short: If you use a Delmonico roast you get many of the flavors you’d get in prime rib—without the giant size or big cost.

Can I Cook Delmonico Roast From Frozen?

It’s not ideal to roast this cut directly from frozen. When meat is frozen solid, the outer portion will cook and brown before the interior reaches the proper temperature, leading to uneven cooking or overcooked outer layers with an undercooked center.
Here’s what I recommend:

If the roast is frozen, thaw it in the refrigerator for 24 hours (or longer depending on size).
After thawing, let it sit at room temperature 30–60 minutes before roasting to even out the temperature.
If you must cook from a semi-frozen state, plan for a longer cook time, cover loosely for part of it, and rely on a meat thermometer to reach the correct internal temperature. Be mindful the texture may suffer a little.
Bottom line: thawing ahead gives much better texture, flavor and consistency.

I hope you give this Delmonico Roast Recipe a place on your table soon. I promise, when that aroma of garlic, rosemary and beef fills your kitchen and you slice into tender, juicy beef with a crisp brown crust—it’s worth the effort.

I’d love to hear how your roast turns out, what sides you paired with it, or any tweaks you made. Drop a comment below or share a photo if you try it! If you’re looking for more beef-oriented recipes next, I’ve got you covered. Let’s make your next occasion dinner one to remember.

Frequently Asked Questions (FAQs)

What Internal Temperature Should I Aim For When Roasting A Delmonico Roast?

For medium-rare, aim for about 125-130°F (52-54°C) before resting. After resting the temperature rises a few degrees. For medium, aim for 135-140°F (57-60°C). Use a probe thermometer.

How Long Should I Let The Roast Rest After Removing From Oven?

Let it rest for 15-20 minutes covered loosely with foil. This lets juices redistribute so you slice into moist meat, not dry.

Can I Use A Bone-In Roast For This Recipe?

Yes—you can. If you use a bone-in cut, factor in a little extra cook time (maybe 10-15 minutes) because the bone conducts heat differently and the roast may take slightly longer.

Can I Prepare The Roast Ahead Of Time?

Yes. You can rub it and prepare the onions ahead. For best texture, roast it the same day you serve. If you plan to serve the next day, you can roast, cool, slice, then gently reheat in a 300°F oven with some sauce or broth.

I Don’t Drink Alcohol—Can I Skip The Red Wine In The Recipe?

Absolutely. You can substitute with beef broth (¼ cup) combined with a splash of balsamic vinegar or a small amount of grape juice to keep the flavor dimension without alcohol.