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The ultimate gourmet dinner cheat code – my tried and true, easy ribeye roast recipe is simple to prepare for even beginner cooks, so you can get a restaurant-style dinner your family will love right at home!
If you love a ribeye or prime rib dinner special, this recipe is going to be your new favorite meal – we’re making it super-simple to go from the fridge to carving knife with impressive, foolproof results.
I was always afraid to make boneless ribeye or prime rib until I tested many methods—this recipe will get you perfect results every time!
Don’t want all the extras in a recipe post? We provide a skip to recipe button in the top left corner, as well as a clickable table of contents, just below, to help make this page easier to navigate.
At Sweet C’s, I add lots of tips in all of my recipes – because I am a home cook without any formal training, and I find I am more confident making dishes when I understand why it works, and what each ingredient means to the flavor of a recipe – my goal is for even the most beginner home cook to feel empowered in the kitchen.
I want each reader to walk away with a solid knowledge of each recipe, with all of the tips I’ve gathered from extensive testing of each recipe. I also answer questions my friends and family have asked about my recipes, to help everyone better understand the processes we use – and why!
Table of contents
Easy Baked Ribeye Roast
If you’re looking for a delicious, juicy, and incredibly flavorful dinner that is easy to prepare, roast, and serve – look no further than this simple and stunning meal.
My husband and I met when working in politics – we worked for different people, but we’d always see each other at county dinners, where the only thing worth looking forward to was the big, beautiful prime rib dinner local groups would serve. It took us a while to date after we met, but I knew I could always catch him by the carved roasts when I was at the silly county dinners – because I knew it was his favorite.
When we first got married, I let him make our big holiday meals (my husband is a fantastic cook, responsible for many of our favorite smoked recipes) – until one year I took the roast over, and tweaked an old standby to be absolutely packed with flavor and a method that will yield the perfect results he was running for when attending those down-home style county dinners!
One of the reasons this recipe stands out to me is the amount of salty, crunchy, garlicky flavor we’re adding. I personally don’t love horseradish (my husband does), so I go for my roast solo – so the meat has to have a ton of flavor on it’s own. This recipe is the perfect balance for people who love horseradish – or want to tuck in as-is!
Beef Ribeye Roast Ingredients
To make this recipe, you’ll need:
- Ribeye roast or boneless prime rib– about 5 pounds – pat roast dry from any packaging liquid and let roast come to room temperature for best results.
- Butter – for brushing – basting ribeye roast with butter helps herbs and spices stick to meat, helps lock in flavor, and adds fat to develop a crisp, crunchy crust to the outside of meat for a rich and delicious flavor that is hearty and sumptuous.
- Minced garlic – garlic brings an earthy, rich layer of flavor to meat that can enhance meaty flavor and add more dimension to your dish.
- Kosher salt – a high quality salt, preferably one with a crunchy texture that won’t melt into the meat is a lovely addition to ribeye roast crust.
- Italian seasonings – adding layer of flavor from basil, thyme, sage, oregano, rosemary, and coriander give more depth to your meat’s flavor and make it completely irresistible!
How to cook a Boneless Roast
To make a tender, delicious ribeye roast, we will follow this process:
- Prep. Slather in melted butter and cover in seasonings.
- Cook at 450 briefly. You will want to roast at 450 degrees for 15 minutes initially to develop a strong crust and lock in the meat’s juice.
- Roast at 325 – slow and low. Lower the oven temperature to 325 degrees and cook till it reaches the desired internal temperature (approximately 20 minutes per pound of ribeye). (NO NEED TO COVER IT WHILE ROASTING)
- Rest. Let rest before carving to serve.
How to Get a perfect Boneless Ribeye Roast
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Cooking this dish is far less intensive than other roasts, as we prep it by rubbing with seasonings and coating in butter. Then broil it at a very high temperature for a short amount of time, and roast for about 2 hours.
Just like making tender, juicy prime rib and rotisserie prime rib, making this dinner is simple, delicious, and easy enough that even beginner home cooks can confidently make a knockout holiday dinner.
Follow steps precisely. Then the meat 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.
My Pro Tip
Recipe Tip
Use a thermometer and remove roast 10 degrees early. Always go by a meat thermometer, instead of time, for your roast. When your roast is 10 degrees away from your desired final temperature, remove it from the oven. It will carryover cook 10 degrees after removing, so to get the perfect doneness, you need to let it rest and pull it out of the oven earlier!
Coat meat well. 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 to broil, and broil for a full fifteen minutes.
Hands off! Lower heat and don’t touch the beef 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 beef tender and juicy!
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 meat is a bit jiggly, it might still be too warm. Roast is easier to cut after about 20-30 minutes. After that, you can hold it tightly together with one hand as you slice.
What is a 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 and cooking method, but different in how they are cut from the bone.
Let Meat 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 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 with foil. Tent in foil for at least 30 minutes out of the oven before carving.
The temperature below shows when to REMOVE meat – it will cook another 10 degrees while tented with foil.
- For rare roast, the in-oven temperature should be 105-110 degrees.
- For medium rare to medium meat, the in-oven temperature should be 110 to 115 degrees Fahrenheit.
- For well-done meat, the in-oven temperature should be 130 to 135 degrees Fahrenheit.
You can adjust your cooktime based on those temperatures. Remember the sides will be closer to well done while the middle will be much more red/pink. You can still serve everyone the slice they prefer.
How To Serve Ribeye Roast
This recipe 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.
What To Serve With Roast
This dinner, like any beefy main, is great with hearty, rich, and delicious home-style sides and is spectacular with perfect mashed potatoes!
This ribeye roast is delicious with hearty side dishes like mashed potatoes, grilled vegetables, garlic butter potatoes, and more. It is even better as leftovers, sliced thinly on rye bread for a delicious ribeye sandwich!
Green beans, brussels sprouts, mushrooms,fresh baked artisan bread – they all pair fabulously with this ribeye roast!
Boneless Ribeye Roast Recipe FAQs
For a medium rare roast (as pictured here), meat is done cooking in the oven at 110-115 degrees.
Remember that meat will continue to cook after removing from the oven – so cooking over 110-115 in the oven will result in a more done roast.
Since roasts and large cuts of meat can wildly vary in size, you need to go off your digital meat thermometer, not the clock – but plan around 2 hours.
If your roast is still a bit jiggly, and hard to get a clean, easy slice, you need to let it rest and set a bit longer. Try 10 minutes, uncovered, to let it rest – and then carve again.
Plan on about 1 pound of meat per person.
Prime rib is sometimes called a standing 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, this cut 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!
No, in this case you want a nice crust around the roast and a soft interior, so you want the moisture from the roast to escape into the oven while cooking. After you remove it from the oven you can lightly tent it with foil to keep the meat warm while it cools, and the juices set.
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! 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. However, it can improve the look of the roast if you’re going for an impressive presentation.
Ribeye roast, like prime rib, is best medium rare – which will take about 2 hours 20 minutes roasting time. For each of these cook times, you will actually be looking for 10 degrees under your target for when you pull the roast out of the oven. The roast will continue to cook as you tent it in foil.
To see my favorite sides to serve with a ribeye roast, please check out my list below:
Or you can visit our side dish archives here.
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Best Ribeye Roast Recipe
Equipment
Ingredients
- 5 lb ribeye roast
- 4 tbsp melted butter, for brushing
- 2 tablespoons minced garlic
- 2 tablespoons kosher salt
- 2 tbsp italian seasonings
Instructions
- 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 the herbs and seasonings.
- Place roast in roasting pan into your oven for 15 minutes at 450 degrees.
- After 15 minutes, reduce heat to 325ºF and continue roasting for approximately 2 hours (approximately 20 minutes per pound of ribeye). Use a thermometer or digital cooking probe to test the ribeye and continue to cook to the desired internal temperature (see below).
- For rare ribeye roast, the in-oven temperature should be 110-115 degrees Fahrenheit. 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.
Video
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
Hi, my oven only goes to 200c approx 390f should I cook it at this heat for longer or would it be best to sear it on the hob?
If your oven doesn’t go hot enough, I would recommend you heat a pan with a little hot oil on high on your stovetop and sear the roast till brown on all sides then place it in the oven at about 162 degree C until it registers the internal temperature you want. Definitely use an internal probe thermometer so you can be sure you are taking it out at the right time. Let us know how it goes!
I have cooked this many times and followed the recipe, it is absolutely delicious! My daughter and husband LOVE when I make this randomly….start of a new school year/soccer and it was the first dinner she asked for. Not a cheap meat to purchase but certainly worth it…Thank you <3
Thank you for the wonderful comment! I am so glad you love it as much as we do! It is an expensive piece of meat so its good to have a recipe you trust!
Do you mean to cook it at 4:50 for 15 minutes or like you said later in the post for 20 minutes does the extra five minutes count as a heat bro time as you have cut the temperature down to 325 and 15 minutes is that worth the five extra minutes come in and your later post.. I have a 9 pound roast. How many additional minutes do you think it would require to meet the specs of your recipe
The time when you are broiling the meat (450 for 15 minutes) does not count toward the rule of thumb of 20 minutes per pound for a ribeye roast. For example, if you have a 5lb roast, after you turn the oven down you would roast it at 325 for 2 hours. Hope this helps!
Just wondering: can the roast go straight into a preheated oven if it is frozen, or do you need to defrost it first?
You will definitely need to defrost it first. The best way is to put it in the fridge for a few days.
When you say roasting pan, do you have to put the roast in the rack inside the pan? Or can it go directly onto the pan? I have a 4lb boneless rib eye roast that I am cooking for Easter for the first time. Want to make sure I do this right. Haha!
A roasting pan will have a rack in it that allows the heat from the oven to get up under the roast and helps it cook evenly. You want to set the rack inside the pan then set the ribeye on top of it. Be sure to cook it in the center of your oven (position the oven rack like that) and if you can, be sure to use a thermometer with an internal probe, that will ensure a perfect temperature result! Good luck and happy easter!
Thank you so much for your help and very detailed directions for a new cook! Happy Easter!
Happy Easter to you too! Hope your Ribeye turned out perfect!
I’m doing a 11 Lb roast. Do I just double all the ingredients and cooking time so instead of 2 hours it’ll be 4.5 hours? & what would the internal temperature need to be if I want medium or medium rare? Since the temp you put is for a 5lb? Also you said don’t foil until it’s taken out? Is that during the cooling down time? So foil when bringing it out of the oven for another 30 min and then cut to serve?
If you have a larger roast, you will not be doubling the cooking time. It may take a few more minutes to cook such a large piece but most importantly you will need to watch the internal temperature carefully. For medium rare you will want an internal temperature of 120 degrees. I highly recommend using an internal probe so it will notify you when your roast is perfectly done. I like this one. The internal temperature isn’t dependent on the size of the roast. You want to tent the roast with foil only after it has come out of the oven yes. It’s just to keep the meat warm while the juices set during the cooling. time.
I am doing 2 nine pound roasts. How long should I cook them for med rare?
It will likely take you about an hour and a half. The only way to measure though is by using a meat thermometer. I prefer one like this with multiple probes that go off when the meat is at the exact temperature.