The Best Ribeye Roast Recipe
This ribeye roast is the kind of meal that turns any dinner into something special without making things complicated. It comes out juicy, tender, and packed with rich, buttery flavor, with a perfectly seasoned crust on the outside. Whether you’re cooking for a holiday, Sunday dinner, or just because you’re craving a good steakhouse-style meal at home, this recipe delivers every single time.
Looking for another delicious main course? Try my Smothered Turkey Wings and Spiral Cut Ham recipe next.
Why you’ll love this rib roast recipe
- Perfectly juicy and tender every time
- Simple seasoning that lets the beef shine
- Great for holidays, special occasions, or meal prep
- Minimal prep, big flavor payoff
- Looks impressive but is easy to execute
Ingredients for Ribeye Roast
- Bone-in ribeye roast: The bone adds extra flavor and helps keep the meat juicy as it roasts, making for a more tender and flavorful result.
- Garlic: Freshly minced garlic infuses the roast with a bold, savory depth, complementing the herbs and enhancing the overall richness.
- Butter: Softened butter helps create a rich, golden crust on the roast while keeping the meat moist and flavorful during cooking.
- Olive oil: A touch of olive oil ensures even browning and prevents the butter from burning during the initial high-heat sear.
- Herbs: Rosemary and thyme add an aromatic, earthy flavor that pairs perfectly with beef. The choice between fresh or dried gives you flexibility.
- Seasoning: A generous coating of salt and pepper helps develop the crust and enhances the natural flavors of the roast, making every slice mouthwatering.
How to Cook a Ribeye Roast
See recipe card for ingredient quantities and full instructions.
Place the ribeye on a roasting tray, trim any excess fat.
Season it really well on all sides.
Slather the rib roast down with the butter mixture
Place it in the oven at a high temp to get a nice crust, then reduce the heat.
Allow it to rest for at least 15 minutes, then slice the ribeye roast against the grain to the desired thickness. Serve and finally, enjoy!
Quick Facts About Rib Roast
What is a Ribeye Roast?
A ribeye roast comes from the rib section of the cow, known for its rich marbling that makes it tender and full of flavor. The “eye” in ribeye refers to the eye-shaped portion of the cut, which contributes to its reputation as one of the most flavorful cuts of beef.
Ribeye Roast versus Prime Rib
Ribeye roast and prime rib come from the same part of the cow, but prime rib is typically bone-in, while ribeye roast can be boneless or bone-in, like in this recipe. “Prime” refers to the USDA grading system, so a ribeye roast can be prime grade, even if it’s not called prime rib.
The terms are often used interchangeably, but my recipe specifically calls for a bone-in ribeye roast.
What Temperature to Cook Ribeye Roast To
- Rare: Aim for an internal temperature of 120-125°F (49-52°C).
- Medium-rare: Aim for 130-135°F (54-57°C).
- Medium: Aim for 140-145°F (60-63°C).
Remember, these temperatures will rise a few degrees after you remove the roast from the oven due to carry-over cooking. So take it out 4-5 degrees before it reaches your desired internal temperature.
Pro Tips
- Focus on temperature, not time. Using a meat thermometer is the best way to ensure your ribeye roast reaches the perfect doneness, as cooking times can vary.
- Let it rest. Allow the roast to rest for at least 15 minutes after cooking to lock in the juices. Slicing too soon will result in a dry roast.
- Slice against the grain. For tender, juicy slices, always cut the meat against the grain.
- Flavorful au jus. Add roughly chopped vegetables to the bottom of the roasting pan to absorb the drippings, then blend with stock for a delicious au jus or gravy.
Storage
Once the beef ribeye roast has cooled to room temperature wrap it in foil or store it in an airtight container. Keep it in the fridge for up to 4 days.
Freeze: Alternatively, freeze it for up to 3 months. Thaw it overnight in the refrigerator.
Reheat: For the best results, reheat in the oven at 350°F for about 15-20 minutes. Just note that reheating the meat will increase the internal temperature, ensuring the beef roast is medium well to well done.
FAQ
How many minutes per pound to cook ribeye roast?
The cooking time for prime ribeye roast depends on the weight. For a medium roast, the general rule is to cook for about 20-25 minutes per pound after searing.
Is ribeye roast tough or tender?
It is an extremely tender cut of beef because it has a lot of marbling (fat).
Should I use a boneless or bone-in ribeye roast for this recipe?
For this recipe, I recommend bone-in because the bone adds extra flavor and helps keep the meat juicy. However, you can use a boneless ribeye roast if preferred; just adjust the cooking time slightly as it may cook faster.
The Best Ribeye Roast Recipe
Ingredients
- 1 Bone-in ribeye roast, about 4-6 pounds
- 2-3 cloves Garlic, minced
- 4 tablespoons Butter, room temperature unsalted
- 2 tablespoons Olive oil
- 2 tablespoons Fresh rosemary, chopped, or 1 tablespoon dried rosemary
- 2 tablespoons Fresh thyme, chopped, or 1 tablespoon dried thyme
- 3 tablespoons Salt, more or less to taste
- 2 tablespoons Black pepper, more or less to taste
Instructions
- Prepare the Roast: Take the ribeye roast out of the refrigerator about an hour before cooking to bring it to room temperature. Preheat your oven to 450°F (230°C).
- Season the Roast: Pat the ribeye roast dry with paper towels. Place the butter and olive oil into a bowl then add the minced garlic, rosemary, and thyme into the bowl and mix until combined.
- Rub the butter and olive oil mixture all over the roast. Then, generously season the roast with salt, pepper. Be sure to cover all sides.
- Place the roast, bone-side down, in a roasting pan or on a rack in a baking dish. Insert a meat thermometer into the thickest part of the roast, making sure it doesn't touch the bone.
- Put the roast in the preheated oven. Allow it to sear in the oven for 20 minutes at 450°F (230°C) to get a nice crust on the outside. Then, reduce the oven temperature to 325°F (160°C). Continue roasting until the internal temperature reaches your desired level of doneness:
- – For rare, aim for an internal temperature of 120-125°F (49-52°C).
- – For medium-rare, aim for 130-135°F (54-57°C).
- – For medium, aim for 140-145°F (60-63°C).
- – Remember, these temperatures will rise a few degrees after you remove the roast from the oven due to carry-over cooking.
- Allow the roast to rest: Once the roast reaches your preferred temperature, take it out of the oven and tent it loosely with foil. Let it rest for about 15-20 minutes. This resting period allows the juices to redistribute, resulting in a juicier roast when sliced.
- Serving: After resting, slice the ribeye roast against the grain into desired thickness, serve and enjoy!
Notes
Equipment
After you try this Ribeye Roast recipe, I’d love to hear your thoughts. Comment below and follow me on Facebook, Instagram, Pinterest, and YouTube for more delicious recipes!
More Beef Recipes
Looking for other recipes like this? Try these:
What to Serve with this Dish
These are my favorite dishes to serve with Ribeye Roast:
Thank you thank you. I was hesitant to try cooking this and you made it so doable. I bought my first meat thermometer, followed instructions and was thrilled with the result. It even the wonderful grilled fat on the edge my grandmother’s used to have that my granddad and I used to go for first. So good.
I’m so happy you enjoyed it! Thanks for leaving the review 🙂
Good Stuff. Merry Christmas
Merry Christmas!
I made this ribeye roast for Thanksgiving, and the fam loved it so much, that it’s already on the Christmas menu! The tip about focusing on temperature, not time, made ALLLL the difference. Thank you!!
I’m so happy you guys enjoy it as much as we do! Happy Holiday’s!