Beef Ribeye Roast How to Cook

A simple dry rub and 75 minutes in the oven are all it takes to produce a beautifully marbled, flavorful, and juicy ribeye roast.

At that place's no need to marinate the meat prior to cooking, and you can enjoy the leftovers reheated or common cold.

A ribeye roast served on a wooden cutting board with a serving fork.

Tender, succulent, and very flavorful, ribeye is my favorite cut of beef. And this tasty recipe for cooking the whole roast is especially easy to make.

Simply rub the meat with seasonings, and then melt information technology in the oven until done. Your merely existent job every bit a cook is to avoid overcooking the meat.

Leap to:

Ingredients
Instructions
Good tip
Frequently asked questions
Serving suggestions
Storing leftovers
Related recipes
Recipe card

Ingredients

Yous'll only demand a few simple ingredients to make this very festive roast. The exact measurements are listed in the recipe card below. Here's an overview of what you'll need:

To season the meat: Kosher salt, blackness pepper, garlic powder, dried sage, and dried thyme.

Ribeye roast: I like to pick a iii-lb. slice. If possible, get a USDA prime grade, the highest beef course.

Instructions

The best affair virtually this recipe is that it's so very easy. Just rub the meat with seasonings. Roast it in a very hot oven (500°F) to get the fat cap crispy, then lower the oven temperature to 350°F and continue roasting to medium-rare.

If you apply an instant-read meat thermometer (as yous should), you will know exactly when to accept the meat out of the oven. Conventional wisdom says that after the initial high-heat roasting, you'll need 20 minutes in the 350°F oven for each pound of meat y'all cook.

And then for a 3 lb. roast, this SHOULD take roughly i more 60 minutes. But for me in my oven, later that i more hour, the internal temperature normally reaches 120°F, and I demand to go along roasting for 8-9 more minutes to reach 135°F.

A photo collage showing the steps for cooking a ribeye roast.

Expert tip

It'south very of import to let the meat residue for 30 minutes before slicing it. This will let the juices to settle and redistribute, preventing all the yummy juices from gushing out equally before long equally you lot cutting into the meat.

In that location'south nix sadder for a meat lover than cutting into a roast too soon and watching all the juices gush into the cutting board!

Oftentimes asked questions

Are prime number rib and ribeye roast the same thing?

Nearly, merely non exactly. Prime rib is cutting from the prime, superior portion of the animal, where the meat is especially tender and well-marbled. It includes ribs half dozen through 12.

Prime rib is sometimes called a standing rib roast considering the bones enable it to stand upright for roasting. But if you lot cut the meat away from the bones, leaving the "centre" (the large central musculus) and a layer of fat, then that's a ribeye roast.

Some say that information technology's all-time to cook bone-in roasts because the bones produce a juicier and more flavorful roast. It'southward truthful that the meat portions closest to a bone-in steak, for example, gustatory modality the best. But it's also true that it's difficult to go to them unless you lot're willing to gnaw on bones!

That's why many domicile cooks, myself included, prefer to cook a ribeye roast. It is smaller, and y'all tin can carve it hands since there are no bones. Information technology is still very flavorful, and the fat cap is sublime.

What's the difference between a roast and a steak?

A ribeye steak is essentially a prime rib roast, cut between the ribs into private steaks. 🥩

A roast is slowly cooked in the oven, while steak is typically pan-fried, grilled, or baked.

Many people actually prefer to buy whole boneless roasts and cut them into individual steaks. Costco has great roasts, by the mode, and if y'all do information technology this way, you could salvage quite a chip.

Should I marinate the meat earlier roasting?

You could, but personally, I don't carp. The meat is and then well-marbled, beefy and juicy, that information technology tastes great without any marinade.

Unlike tough cuts of beefiness such as London bake, ribeye is also tender enough so that y'all don't need a vinegary marinade to tenderize it.

To what temperature should I cook this roast?

Since this roast is and so amazingly delicious, I ever assumed that it's not something that I would desire to tackle at home. I thought information technology would be likewise complex.

But equally it turns out, it's very easy to make this recipe at home in your oven. This is specially truthful if yous accept a meat thermometer to help ensure you don't overcook (or undercook) the meat. It's all-time to cook information technology to medium-rare (135°F).

Having said that, ribeye is marbled and juicy plenty that it should taste good even when you cook it to medium doneness (145°F), equally recommended by the USDA. Although that's not my personal preference.

What is the best cut of beefiness?

Ribeye! At least that's my opinion. But I'm not alone in feeling this way.

I used to dear filet mignon - beef tenderloin. Relatively lean and very tender, filet mignon is good, but information technology pales compared to the fat, juicy, well-marbled ribeye. And this is truthful for steaks equally well as for roasts.

I tried prime number rib for the first time at "The Prime number Rib" restaurant in Washington DC, many years ago. It was one of those beginning experiences that you cherish forever.

My start bite into the juicy, succulent roast was unforgettable. I knew right so and at that place that ribeye is my favorite cutting of beef, and that slow cooking is my favorite method of preparing information technology. Although reverse-seared ribeye steaks are also first-class.

I ordered the prime number rib with a side of buttery mashed potatoes. After finishing about half my meat, I took a bite of the potatoes. They were sublime! Simply I apace realized that due to my express stomach capacity I would have to choose - either finish the ribeye or eat the mashed potatoes.

I chose the meat, which was unheard of back in my loftier-carb days. That'due south how skillful information technology was!

Serving suggestions

I recommend balancing out the richness of the meat by skipping the starch altogether and serving information technology with simply prepared veggies such as sautéed broccolini or steamed green beans.

A simple green salad such as this arugula salad is always adept. And if you want a tasty alternative to mashed potatoes, effort mashed cauliflower. Or get all out with loaded mashed cauliflower!

Storing leftovers

Leftovers keep well in the fridge, in an airtight container, for 3 to 4 days. Reheat them very gently, covered, in the microwave on fifty% power. Reheating does, unfortunately, take them from medium-rare to medium doneness, merely this can't be helped.

Unless y'all just piece them very sparse and eat them common cold! They are surprisingly good this way, served with Dijon mustard, quick pickles, and fresh-cut veggies. Kind of like eating cold roast beef.

A ribeye roast served on a wooden cutting board with a garnish of parsley.

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Recipe card

Ribeye Roast Recipe

Tender, succulent and very flavorful, ribeye roast is surprisingly easy to make at abode. Simply rub the meat with seasonings, and then melt in the oven until done.

Prep Time 10 mins

Melt Time ane hr 15 mins

Residue time xxx mins

Total Time 1 hr 55 mins

Course: Main Class

Cuisine: American

Servings: 8 servings

Calories: 450 kcal

▢ 2 teaspoons Diamond Crystal kosher salt (non fine salt)
▢ 1 teaspoon black pepper
▢ 1 teaspoon garlic pulverisation
▢ one teaspoon dried sage
▢ 1 teaspoon dried thyme
▢ 3 lb. boneless ribeye roast USDA prime grade

In a small bowl, use a fork to mix together the kosher salt, black pepper, garlic powder, sage, and thyme. Rub all over the roast, pressing to brand sure the rub adheres to the meat.
Identify the meat, fat side up, on a rack in a roasting pan and allow it to get to room temperature, almost 1 hour.
Preheat the oven to 500°F. Insert a meat thermometer into the centre of the roast and ready the thermometer to 135°F (medium-rare).
Place the roast in the 500°F oven and cook it for 15 minutes.
Reduce the oven temperature to 350°F. Continue roasting the meat until the thermometer registers 135°F. For a 3 lb. roast, this SHOULD accept roughly 1 more than hour (twenty minutes per pound) according to conventional wisdom. Simply the only way to know for sure is to use a thermometer. For me in my oven, after that one more hour, the internal temperature commonly reaches 120°F, and I demand to go along roasting for 8-9 more than minutes to reach 135°F.
Remove the roast from the oven. Loosely encompass information technology with foil and allow information technology to remainder for xxx minutes, then cut it into thin slices and serve.

The only way to ensure the meat is done to your liking is to use a meat thermometer.

Information technology'due south very important to permit the roast rest for 30 minutes before slicing information technology. This will let the juices to settle and redistribute, preventing all the yummy juices from gushing out as soon as you cut into the meat.

Diet info assumes USDA prime (fattier), and fat eaten.

The USDA says nosotros should cook whole cuts of beefiness to medium.

Leftovers go along well in the fridge, in an airtight container, for three to four days.

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