The Best Ribeye Roast Recipe – easy and delicious boneless ribeye roast with a crunchy crust and tons of juicy ribeye flavor with almost no work – this recipe is perfect for even beginner cooks!
If you’re looking for a delicious, juicy, and incredibly flavorful roast that is easy to prepare, roast, and serve – look no further than this Ribeye Roast Recipe.
Similar to prime rib (but without having to trim any bones!), this ribeye roast is packed with flavor, takes less than three hours total, and is a stunning dish for a holiday dinner.
If you’re hosting Christmas eve or Christmas dinner, you NEED to have this ribeye roast on your menu!
You won’t believe how simple this stunning dish is to make – even beginner cooks can get a restaurant quality ribeye roast – only a roasting pan is needed!
Just Take Me To The Best Ribeye Roast Recipe Already!
I have readers of all levels of skill and comfort in the kitchen – so I try to provide as much information as possible to help this recipe turn out great, every time.
If you’d rather skip over these helpful tips and tricks, please scroll to the bottom of the page just above comments where you will find the easy printable recipe.
What is Ribeye Roast?
If you’re confused by what makes a prime rib and what makes a ribeye roast, you’re not alone.
In a lot of ways, they are the same – but a ribeye roast refers to the large, central muscle that runs along a cow’s ribs – making up the “eye” of the roast.
If you cut your prime rib roast away from the bones, leaving that eye and a protective layer of fat, you have what’s termed a “ribeye” roast.
Ribeye roasts are very similar to prime rib in flavor, but different in how they are cut from the bone.
Is Ribeye Roast Prime Rib?
A cow’s first five ribs have tougher muscles from the shoulder, which work best to cook as a pot roast – slow and low for many hours, braised with liquid, to break down the tougher shoulder muscles.
Prime rib is cut from the “prime,” or biggest main portion of rib meat that includes the meat that runs alongside sixth through twelfth ribs.
Prime rib is usually trimmed of the fat cap section or rib meat, which leaves the ends of the rib bones cleaned and visible.
Prime rib is sometimes called a “standing rib” roast, because the bones enable it to stand upright for roasting, even though most people cook them down for better roasting these days.
A ribeye roast is cut from the same area as a prime rib roast – but removes the bone before cooking.
While a prime rib roast will include a ribeye roast, a ribeye roast focuses on the marbled ribeye steak meat area – when you buy one, you can easily cut ribeye steaks yourself from the roast – or you can cook as we are here for a rich, juicy, and delicious meaty flavor similar to prime rib and just as indulgent – just with no bones to mess around with!
How To Cook Ribeye Roast
Cooking ribeye roast is far less intensive than other roasts – we prep it by rubbing with seasonings and coating in butter, broil it at a very high temperature for a short amount of time, and then roast for about 2 hours.
Then the roast sits for a half an hour and we slice and serve… making this recipe crazy easy.
Since there are only four steps (prep, broil, roast, rest) they need to be followed exactly.
Be sure to evenly cover your roast with seasonings and butter. Rub salt, pepper, and herbs as well as garlic into any grooves in the meat so you have flavor all over.
Get your oven scorching hot before adding roast to broil, and broil for a full fifteen minutes.
Lower heat and don’t touch the roast until it’s done – you can check the . internal temperature to get to your desired doneness, but otherwise, sit back and enjoy the amazing smell while your oven does the work! The number one way to mess up this roast is to over-fiddle with it.
LET IT REST. We’ll talk about this again in a minute because it’s so important – but when your roast is done, let that sucker take a minute to pull itself together. Don’t cut your roast too early. Let those juices get happy to keep your roast tender and juicy!
Do You Have To Tie Ribeye Roast?
Often when making roasts and prime rib, people tie the roast to help keep them round, or to keep a stuffing in – but I prefer to not tie my ribeye roast since the meat stays in a great shape even when cooked without tying. For me, less work always equals a win!
If you’d prefer to tie your roast for a perfect appearance, you certainly can – but I’m an admittedly lazy cook when it’s not something absolutely necessary for flavor, and this recipe is fantastic either way!
I am a notoriously lazy cook when it comes to tying things off, I don’t even tie off my Roasted Montreal Chicken or my Paper Bag Roasted Turkey – I prefer to move quickly in the kitchen, and tying off a roast isn’t necessary, but can improve the look of the roast if you’re going for an impressive presentation.
How To Carve Ribeye Roast
Even though prime rib and ribeye roast are incredibly similar, the ribeye roast really shines when it comes time to carve.
Unlike a prime rib, there is no bone in a ribeye roast – so you can cook it whole, and then slice easily to serve.
I slice my ribeye roast similar to how I would slice a meatloaf – cut with a large, heavy knife in a fluid motion to create thick slices, against the grain of the meat.
If your ribeye roast is a bit jiggly, it might still be too warm. Your roast is easier to cut after about 20-30 minutes. After that, you can hold it tightly together with one hand as you slice.
Let Ribeye Roast Rest for 30 Minutes
No matter your carving choices or technique, there is one hard and fast rule you must stick to for juicy and tender ribeye roast:
YOU MUST LET MEAT REST FOR 30 MINUTES BEFORE CARVING.
If carved too quickly, the roast will quickly release all of it’s juices and dry out.
Tent your roast in foil for at least 30 minutes out of the oven before carving.
What Temperature To Cook Ribeye Roast To
Ribeye roast, like prime rib, is best medium rare – which will take about 2 hours 20 minutes roasting time.
For each of these cooktimes, you will actually be looking for 10 degrees under your target for when you pull the roast out of the oven…. because it will continue to cook as you tent it in foil.
The temperature below shows when to REMOVE meat – it will cook another 10 degrees while tented with foil.
For rare ribeye roast, the in-oven temperature should be 105-110 degrees.
For medium rare to medium ribeye roast, the in-oven temperature should be 120 to 125 degrees Fahrenheit.
For well done ribeye roast, the in-oven temperature should be 130 to 135 degrees Fahrenheit.
You can adjust your cooktime based on those temperatures – and remember the sides will be closer to well done while the middle will be much more red/pink – so you can still serve everyone a slice they prefer.
How To Serve Ribeye Roast
Ribeye roast makes for a fabulous centerpiece for Christmas dinners, Sunday suppers, or other dinner parties especially because it is so easy to make.
To serve ribeye roast, I slice into thick slices (similar to prime rib) and serve in a large platter.
I set out horseradish, au jus, or other sauce to dip ribeye roast in.
Ribeye roast is delicious with hearty sides like mashed potatoes, grilled vegetables, and more.
Ribeye roast is even better as leftovers, sliced thinly on rye bread for a delicious ribeye sandwich!
What To Serve With Ribeye Roast
Ribeye roast, like any roast or prime rib, is great with hearty, rich, and delicious home style sides – and of course, is spectacular with perfect mashed potatoes!
To see my favorite sides to serve with a ribeye roast, please check out my list below:
The Best Ribeye Roast Recipe
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The Best Ribeye Roast Recipe - easy and delicious boneless ribeye roast with a crunchy crust and tons of juicy ribeye flavor with almost no work - this recipe is perfect for even beginner cooks!
- 1 ribeye roast, about 5 pounds
- 4tbsp melted butter, for brushing
- 2 tablespoons minced garlic
- 2 tablespoons kosher salt
- 2 tbsp italian seasonings
- Preheat oven to 450 degrees.
- Place roast in a shallow roasting pan with the fatty side up.
- Cover ribeye roast with melted butter.
- Combine garlic, salt, and seasonings in a small bowl.
- Cover roast with herbs and seasonings.
- Place roast in roasting pan in oven for 15 minutes at 450 degrees.
- After 15 minutes, reduce heat to 325ºF and continue roasting for approximately 2 hours (when thermometer registers 110 degrees Fahrenheit), or adjust for desired doneness, checking temperature with a thermometer.
- For rare ribeye roast, the in-oven temperature should be 105-110 degrees. For medium rare to medium ribeye roast, the in-oven temperature should be 120 to 125 degrees Fahrenheit. For well done ribeye roast, the in-oven temperature should be 130 to 135 degrees Fahrenheit.
- Transfer roast to cutting board or cooling rack and tent with foil and let rest 15-30 minutes.
- Slice across the grain to serve.
Amount Per Serving Calories 94 Total Fat 9g Saturated Fat 5g Trans Fat 0g Unsaturated Fat 3g Cholesterol 24mg Sodium 1639mg Carbohydrates 2g Net Carbohydrates 0g Fiber 1g Sugar 0g Sugar Alcohols 0g Protein 3g
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