• Skip to primary navigation
  • Skip to main content
  • Skip to primary sidebar
Confessions of a Baking Queen logo
  • About
    • Contact
  • All Recipes
    • St. Patricks Day
    • British Recipes
    • Breakfast
    • Dessert
      • Bar
      • Bread
      • Brownie
      • Caramel
      • Cake
      • Chocolate
      • Chocolates/Candy
      • Cheesecake
      • Cookies
      • Cupcakes
      • Custard and Creams
      • Creme Brûlée
      • Crumble & Crisps
      • Lemon
      • Pastry
      • Peanut Butter
      • Pie
      • Pudding
      • Sauces, Frostings & Toppings
      • Scone
      • Tart
      • Tiramisu
    • Appetizers
    • Dinner
      • Beef Recipes
      • Chicken Recipes
      • Pasta
      • Seafood
      • Side Dish
    • Drinks
    • Egg Free
    • Gluten Free
    • Spring Recipes
    • Fall Favorite Recipes
    • Summer Recipes
  • Dessert
    • Cookies
    • Cake
    • Bar
    • Cheesecake
  • Shop
menu icon
go to homepage
  • About
  • All Desserts
  • All Recipes
  • Shop
  • Resources
    • Facebook
    • Instagram
    • Pinterest
    • YouTube
  • subscribe
    search icon
    Homepage link
    • About
    • All Desserts
    • All Recipes
    • Shop
    • Resources
    • Facebook
    • Instagram
    • Pinterest
    • YouTube
  • ×

    Home » Dinner » Beef Recipes

    Ribeye Roast

    Published: Dec 22, 2021 · by Elizabeth Waterson · This post may contain affiliate links, which may pay me a small commission for my referral at no extra cost to you! Thank you for supporting Confessions of a Baking Queen!

    Jump to Recipe
    rib eye roast dinner on a white plate on a light cream surface

    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.

    close up of a rib eye roast dinner on a white plate with a stripped blue linen on a light cream surface

    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!

    Let's get to the recipe

    Jump to:
    • Ingredients
    • Bone-in Ribeye Roast VS Boneless Ribeye Roast
    • Instructions
    • What to serve with a rib eye roast
    • FAQ
    • Recipe Card
    • Recipe Ratings & Comments

    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!
    usda choice beef b-in ribeye roast from stater bros market

    • 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. 

    bone in beef rib eye roast on a red cutting board on a light cream surface

    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.

    butter and minced garlic in a bowl and a plate of salt and pepper on a light cream surface

    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.

    hand rubbing butter and garlic mixture on top raw beef ribeye roast on a light cream surface

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

    close up of seasoned beef ribeye roast on a red cutting board

    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.

    ribeye roast on a wire rack on a sheet pan before baking on a light cream surface

    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.

    close up of brown crusted ribeye roast after cooking

    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!

    rib eye roast dinner on a white plate on a light cream surface

    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!

    close up of medium rare rib eye roast on a roast dinner plate with lots of vegetables

    FAQ

    Should I buy select, choice, or prime rib eye roast?

    Prime is the top tier of meat as it has the most marbling, but is also the most expensive, there is a lot less prime beef on the market. Choice grade is the second most marbling and is a great grade of meat, I most often buy USDA Choice Bone-In Ribeye Roast. Select is the least expensive grade of meat but still a good option!

    How many bones do I need per person?

    Generally, the meat from one bone will serve about 2 people, roughly two pounds per bone, and you will be losing some of that weight to the bone.

    Do you have to tie the ribeye roast?

    Generally, you would tie a roast together to keep its shape or to hold in the stuffing. I have made the roast boneless, bone-in, and my preference bone cut off but tied to the roast.

    How long does a beef ribeye roast take to cook?

    You'll just need to take the weight of your roast and multiply it by the timer per pound based on the desired temperature you like; rare, medium-rare, medium, well..etc. Keep in mind while the beef rests it will rise in temperature about 5-10 degrees Fahrenheit.

    How to slice ribeye roast?

    If you have bone-in I find it easiest to cut the whole piece so that the bone section is cut off. But you don't have to. You'll need to slice the roast against the grain of the meat. Use a large, sharp knife to make easy cuts.

    The roast is hard to slice and jiggly?

    You'll need to let your roast rest for a bit longer.

    ★★★★★ Please let me know if you make this recipe by leaving a star rating and comment below!

    Make sure to join our Newsletter and follow us on Pinterest, Instagram, Facebook, & Twitter.

    Print

    Recipe Card

    clock clock iconcutlery cutlery iconflag flag iconfolder folder iconinstagram instagram iconpinterest pinterest iconfacebook facebook iconprint print iconsquares squares iconheart heart iconheart solid heart solid icon
    close up of a rib eye roast dinner on a white plate with a stripped blue linen on a light cream surface

    Ribeye Roast

    ★★★★★

    4.8 from 4 reviews

    Print Recipe
    Pin Recipe

    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 this tasty cut of beef.

    • Total Time: 3 Hours 50 Minutes
    • Yield: 4 Servings 1x

    Ingredients

    Units Scale
    • 3lb-4lb Bone-In Ribeye Roast, two bone piece
    • 3oz Softened Butter
    • 2 Teaspoons Minced Garlic
    • 1 ½ Tablespoons Kosher Salt, or to taste
    • 2 Teaspoons Freshly Cracked Pepper, or to taste

    Instructions

    1. 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. 
    2. 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.
    3. Place the beef fat cap side up on a wire rack on a sheet pan. 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.
    4. Place the pan in the oven on the top rack and roast the beef for 20 minutes then reduce the oven temperature 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 rare-medium rare. 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.
    5. 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 against the grain. 

    Equipment

    thermapen mk4

    Thermapen Mk4

    Buy Now →

    Notes

    • 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.
    • Author: Elizabeth Waterson I Confessions of a Baking Queen
    • Prep Time: 2 hours
    • Cook Time: 80 Minutes
    • Category: Dinner
    • Method: Bake
    • Cuisine: American

    Keywords: beef ribeye roast recipe, how to cook a ribeye roast, how to cook a bone in ribeye roast

    Did you make this recipe?

    Tag @confessionsofabakingqueen on Instagram and hashtag it #cbqbakes

    Recipe Card powered byTasty Recipes

    You may also like

    • glass of wine with chicken pie with some missing on a light brown surface with a white and blue stripped linen
      Chicken Pot Pie
    • chicken breasts coated with salt and pepper in a silver saucepan on a grey surface with an orange linen on a grey surface with an orange linen
      How to Boil Chicken Breasts
      ★★★★★
    • Yorkshire puddings in a snack like position on a white marble surface
      How to Make Yorkshire Pudding
      ★★★★★
    • roasted fingerling potatoes in a cast iron skillet with a white and blue linen on a light brown surface
      Roasted Fingerling Potatoes
    « White Chocolate Cranberry Cheesecake
    Crock Pot Hot Chocolate »

    Reader Interactions

    Comments

      Did you make this recipe? Have a question? Let me know here! Cancel reply

      Your email address will not be published. Required fields are marked *

      Recipe rating ★☆ ★☆ ★☆ ★☆ ★☆

      This site uses Akismet to reduce spam. Learn how your comment data is processed.

    1. J says

      December 23, 2021 at 9:54 am

      I could eat this until I'm as big as the cow it came off!

      ★★★★★

      Reply
      • Elizabeth Waterson says

        December 24, 2021 at 1:07 pm

        What a review, thanks J! Hope you have a Merry Christmas!! XX Liz

        Reply
    2. amy zollinger says

      December 26, 2021 at 12:16 pm

      It’s amazing how simple it is!

      ★★★★★

      Reply
      • Elizabeth Waterson says

        December 27, 2021 at 2:17 pm

        Thank you so much for the 5-star review, Amy! So pleased you enjoyed it!! Happy New Year! XX Liz

        Reply
    3. Andy Marquiss says

      December 27, 2021 at 1:52 pm

      Fabulous recipe. My rib eye roast was perfect and the additional flavor of the garlic butter complements the meat

      ★★★★★

      Reply
      • Elizabeth Waterson says

        December 27, 2021 at 2:20 pm

        Thank you so much for the 5-star review, Andy! So pleased you enjoyed the roast!! Happy New Year! XX Liz

        Reply
    4. Mike pal says

      April 17, 2022 at 6:13 pm

      I didn't feel like fireing up the smoker. Saw your recipie decided to try it. I Maid the correct choice very good. Going to taste even better tomorrow with some eggs and taters.

      Reply
      • Elizabeth Waterson says

        April 20, 2022 at 5:06 pm

        Aww yay! Thank you so much, Mike! May I ask a huge favor, please? Next time you try a recipe and leave a review will you please leave a star rating as well, it helps other readers quickly tell if someone else has had success with the recipes! I would be so grateful! Thank you! XX Liz

        Reply
    5. Maria S says

      December 24, 2022 at 4:23 pm

      Followed this recipe, roasted until 135 degrees for well done, rested for 20 minutes, and it was VERY RARE, almost raw. We are not comfortable with very rare meat, so I had to put it back in the oven for a bit longer. It was still very tender though afterwards.

      ★★★★

      Reply
      • Elizabeth Waterson says

        December 25, 2022 at 3:38 pm

        Hi Maria, so sorry to hear you had trouble with the cooking time. I wonder if the thermometer is calibrated also you want to make sure to insert the thermometer as near the physical center of the roast as you can for the most accurate reading. Glad after the second cook it was still tender for you though. Merry Christmas. XX Liz

        Reply

    Primary Sidebar

    rib eye roast dinner on a white plate on a light cream surface
    Waterson, Elizabeth Cropped Size Photo CAke copy 2

    Hiya! I am Elizabeth Waterson, welcome to my treat-filled site. After spending 15 years in the restaurant industry and growing up baking, I wanted to share my love of baking with you all. My step-by-step tutorials will help you learn how to bake at home. Confessions of a Baking Queen (CBQ) has been featured in CBS LA, HuffPost Taste, BuzzFeed, Taste of Home, and more! Here you will find loads of sweet recipes with a few savory ones for good measure. Feel free to message me with any questions! Happy Baking! 

    More about me →

    Popular

    • easter cake decorated with jelly beans on a white plate on a light surface with a checkered linen
      Easter Cake
    • key lime curd in a small white bowl on a light surface with cut up key limes
      Key Lime Curd
    • Cheesecake stuffed strawberries arranged on a plate.
      Cheesecake Stuffed Strawberries
    • lemon creme brulee wtih berries and a lemon twirl on a white surface with a blue linen
      Lemon Creme Brûlée
    • Carrot Pineapple Banana Loaf Cake
    • close up of roasted carrots on white and brown speckled plate on a grey surface with a navy blue linen
      Roasted Carrots
    • close up of lemon cheesecake with raspberry coulis dripping down on a black plate on a marble surface
      Lemon Cheesecake
    • slices of lemon loaf cake on a white speckled plate on top of a blue stripped linen on a light pink surface
      Easy Lemon Loaf Cake
    • up close of cauliflower cheese on a plate on a larger plate on a light grey surface
      Cauliflower Cheese
    • close up of lemon crumb bars on a wire rack on a light pink surface
      Lemon Crumb Bars
    • lemon crinkle cookie against a stack of cookies
      Lemon Crinkle Cookies
    • half eaten lemon poppy seed muffin in a white bowl
      Lemon Poppy Seed Muffins

    Featured

    featured in confessions of a baking queen

    Footer

    rib eye roast dinner on a white plate on a light cream surface

    Join the CBQ Community

    • Sign Up! for emails and updates
    • Join our Community on Social Media
    • Instagram, Facebook & Pinterest

    Check Out Google Web Stories

    About

    • Privacy Policy
    • About Elizabeth
    • Contact

    Resources

    • The Best Baking Tools
    • Recipes with Video
    • Cheesecake Recipes
    • Brownie Recipes
    • Cake Recipes
    • Shop My Favorite Products & Tools

    ↑ back to top

    As an Amazon Associate, I earn from qualifying purchases. Thank you for supporting Confessions of a Baking Queen.

    Copyright © 2023 Confessions of a Baking Queen

    230 shares