Best Ribeye Roast Recipe
Easy and delicious boneless ribeye roast - a crunchy crust and tons of juicy ribeye flavor with almost no work - this recipe is perfect for even beginner cooks!
Servings: 10 people
Cost: 60
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
Notes
Let the roast sit at room temperature for about 45–60 minutes before cooking. A cold roast going into the oven cooks unevenly.
Season generously. A ribeye roast is thick, so it needs more salt than you think to bring out the flavor.
Use a meat thermometer instead of guessing. Pull the roast at 120–125°F for rare or 130–135°F for medium-rare. It will continue to rise as it rests.
Place the roast fat side up so it naturally bastes as it cooks.
If you want a better crust, sear it at high heat at the beginning or finish with a short blast of high heat at the end.
Let it rest at least 20–30 minutes before slicing. Cutting too early will lose juices and dry it out.
Slice against the grain for a more tender texture.
Nutrition
Serving: 1g | Calories: 721kcal | Carbohydrates: 1g | Protein: 31g | Fat: 65g | Saturated Fat: 28g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 27g | Trans Fat: 0.2g | Cholesterol: 149mg | Sodium: 1533mg | Potassium: 522mg | Fiber: 0.5g | Sugar: 0.1g | Vitamin A: 157IU | Vitamin C: 1mg | Calcium: 38mg | Iron: 4mg
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