Ribeye Roast

This incredibly rich and juicy ribeye roast is the perfect main course for your next special occasion. Step-by-step photos teach you how to cook a bone-in ribeye roast or boneless ribeye roast recipe.

This delicious beef recipe is fairly easy to cook. You only need to cook it in the oven, at two different temperatures (you'll kind of broil it first then roast it), then let it rest. Letting the meat rest is a key part of creating a juicy roast.

It's often suggested to cook this beef to rare or medium-rare so you can reuse the beef and warm it up for sandwiches or other recipes later.

We love serving this meal for special dinner parties, Christmas Dinner, Easter Dinner, even a good Sunday roast. This beef never gets old, I hope you enjoy it as much as we do!

Ingredients

For the beef roast you will need:

• Bone-In Ribeye Roast. A ribeye roast is cut from the same area as a prime rib roast. This is a delicious marbled piece of meat. This is the one I used for this recipe but I sliced it in half and have frozen the other half for a later date!

• Softened Butter. I love the flavor and richness butter adds to the meat, some people prefer olive oil but I do not.
• Minced Garlic. Who doesn't love garlic?! Honeslty besides s&p this is my favorite savory flavoring!
• Kosher Salt. Check out this post by Cooks Illustrated going into why Kosher salt is the best!
• Freshly Cracked Pepper. I find you get a stronger, better pepper flavor if its freshly cracked! But of course you can use pre-ground black pepper.

I highly suggest a thermometer- either an instant-read digital thermometer or a meat thermometer. It makes it so easy to cook a ribeye roast to perfection!

Bone-in Ribeye Roast VS Boneless Ribeye Roast

Using a bone-in ribeye roast adds more time to the cooking but also adds more flavor and a richer beef flavor so my preference is bone-in. My butcher will sell me bone-in but actually cut the bone section off and tie the beef together, so I get the benefit of the bone but when I serve the beef I don't have to deal with cutting the bone.

Prime rib does contain the ribeye but ribeye is not a prime rib.

Instructions

You'll want to get the beef in the oven around 1 Hour 45 minutes or so before you plan on serving, this includes cooking and resting time. So plan accordingly with taking the meat out of the fridge to come to room temperature.

I prefer a pan with some sides to prevent any splatter.

Take the meat out of the fridge and let it sit at room temperature for a few hours, you do not want to cook a cold piece of meat. Take the butter out of the fridge at the same time as you'll want softened butter to spread over the meat. 

Preheat the oven to 475F/ 246C and in a small bowl mix together the butter and garlic. Using paper towels dry the beef of any excess moisture.

Place the beef fat cap side up on a roasting pan or a wire rack on a sheet pan with sides. Using clean hands rub the beef with the butter garlic mixture.

Then sprinkle the salt and pepper all over and use your hands to press it into the butter.

Place the pan in the oven on the top rack and roast the beef for 20 minutes then reduce heat to 325F/163C and roast for an additional 65-75 minutes. I cooked mine for 16 minutes per pound, so a 3.75lb roast X16 minutes = 60 minutes, this is for medium-rare. You want to make sure the thermometer registers around 110F-115F.

I use my instant-read thermometer to check the internal temperature, keep in mind you want the temperature to be less in the oven as when you let the meat rest the temperature will rise as the meat continues to cook from the residual heat, it will cook around another 5-10 degrees or so while resting.

For a rare roast cook until internal temperature reaches around 110F/43C, for medium-rare 115F-120/46-49C,  for medium 120-125F/49-52C for well-done 130-135F/54-57C.  Keep in mind the sides will be more well-done than the center so you will have a range of serving slices.

Cooking at a high temperature first allows the beef to get a nice brown crust on the outside, the same idea when I make my filet mignon recipe.

With any meat I never cook by time alone, I always use my thermometer to check the temperature.

When cooked to your liking remove the beef from the oven and carefully place it on a plate and cover with foil and let it sit for 20 minutes to rest. Slice the roast against the grain. 

Letting the beef rest after cooking allows the juices to redistribute and settle so that when you slice the beef all of the beautiful juiciness slides out. If you slice too early you risk a roast that loses all its juices and drys up!

What to serve with a rib eye roast

I couldn't imagine a beef roast without my homemade Yorkshire puddings.

Another delicious addition is my English-style roast potatoes, they have the crispiest skins but creamy centers. I also usually serve mashed potatoes too, because who doesn't love two potatoes! YUM!

And while I love to add Brussel sprouts, green beans, or broccoli I also love to add carrots for another color to the plate, my roasted carrots are easy and delicious!

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