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A simple dry rub and 75 minutes in the oven are all it takes to produce a beautifully marbled, flavorful, and juicy ribeye roast.
There's no need to marinate the meat before cooking, and you can enjoy the leftovers reheated or cold.
Tender, succulent, and flavorful, ribeye is my favorite cut of beef. This tasty recipe for cooking the whole roast is especially easy to make.
Simply rub the meat with seasonings, then cook it in the oven until done. Your only real job as a cook is to avoid overcooking the roast.
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- Ingredients
- Variations
- Ribeye Roast Instructions
- Expert Tips
- Recipe FAQs
- Serving Suggestions
- Storing Leftovers
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Ingredients
You'll only need a few simple ingredients to make this recipe. The exact measurements are listed in the recipe card below. Here's an overview of what you'll need:
- To season the meat: Kosher salt, black pepper, garlic powder, dried sage, and dried thyme.
- Ribeye roast: I usually pick a 3-pound piece. If possible, get a USDA prime grade, the highest beef grade.
Variations
- The best way to vary this recipe is by using different spices to season the roast. Tasty options include onion powder, smoked paprika, chili powder, and dried oregano. You can use a teaspoon of any additional spice or herb.
- Sometimes, I coat the roast with ¼ cup of melted butter before sprinkling it with the spices.
Ribeye Roast Instructions
Like beef tenderloin roast, the best thing about this recipe is that it's so easy. Simply rub the meat with seasonings, roast it in a very hot oven to get the fat cap crispy, then lower the oven and continue roasting to medium-rare.
The detailed instructions for making this recipe are listed in the recipe card below. Here's an overview of the steps and photos to illustrate them:
In a small bowl, use a fork to mix the kosher salt, black pepper, garlic powder, sage, and thyme. Rub the mixture all over the roast, pressing to ensure the rub adheres to the meat.
Place the meat, fat side up, on a rack in a rimmed roasting pan and allow it to get to room temperature.Preheat the oven to 500°F. Insert ameat thermometerinto the middle of the roast and set the thermometer to 135°F (medium-rare).
Place the roast in the 500°F oven and cook it for 15 minutes. Reduce the oven temperature to 350°F. Keep roasting until the thermometer registers 135°F, about one more hour.
Remove the roast from the oven. Loosely cover it with foil and allow it to rest for 30 minutes, then cut it into thin slices and serve.
Expert Tips
How Long To Roast
According to conventional wisdom, after the initial 15 minutes of browning the meat, a 3-pound roast should take roughly one more hour (20 minutes per pound).
But the only way to know for sure is by using a meat thermometer such as the one shown in the photo below.In my oven, for example, after one more hour, the internal temperature usually reaches 120°F, and I need to keep roasting for 8-9 more minutes to reach 135°F.
Fat Cap on Top
When you place the roast on the roasting pan, place it so that the fat cap is on top. This way, the tasty fat will melt into the meat as it cooks. This will also enable the fat to brown and crisp up.
Let it Rest
It's important to let the meat rest for 30 minutes before slicing it. This will allow the juices to settle and redistribute, preventing yummy juices from gushing out as soon as you cut into the meat.
Recipe FAQs
Are prime rib and ribeye roast the same?
Almost, but not exactly. Prime rib is cut from the prime portion of the animal, where the meat is tender and well-marbled. It includes ribs 6 through 12.
It's sometimes called a standing rib roast because the bones enable it to stand upright for roasting. But if you cut the meat away from the bones, leaving the "eye" (the large central muscle) and a layer of fat, you get a ribeye roast.
Some say it's best to cook bone-in roasts because the bones produce a juicier and more flavorful roast. It's true that the meat portions closest to a bone-in steak, for example, taste the best. But getting to them is difficult unless you're willing to gnaw on bones!
That's why many home cooks, myself included, prefer to cook a ribeye roast. It is smaller, and you can carve it easily since there are no bones. It is still very flavorful, and the fat cap is sublime.
What's the difference between a roast and a steak?
A ribeye steak is a prime rib roast cut between the ribs into individual steaks. A roast is slowly cooked in the oven; a steak is typically pan-fried, grilled, or broiled.
Many prefer to buy whole boneless roasts and cut them into individual steaks. Costco has excellent roasts; if you do it this way, you could save quite a bit.
Should I marinate the meat before roasting it?
You could, but it's unnecessary. The meat is well-marbled, beefy, and juicy. It tastes great without any marinade. Unlike tough cuts of beef such as London broil, ribeye is also tender enough that you don't need a vinegary marinade to tenderize it.
To what temperature should I cook this roast?
It's best to cook it to medium-rare (135°F). However, ribeye is marbled and juicy enough to taste good even when you cook it to medium doneness (145°F), as recommended by the USDA.
Is it difficult to cook a ribeye roast?
No, it's not. Since this roast is so amazingly delicious, I always assumed it was not something I would want to tackle at home. I thought it would be too complex.
But making this recipe at home in your oven is easy. This is especially true if you have a meat thermometer to help ensure you don't overcook (or undercook) the meat.
Serving Suggestions
I recommend balancing out the richness of this dish by skipping the starch and serving it with simply prepared veggies such as sautéed broccolini, sauteed spinach, or sugar snap peas.
A simple salad such as arugula salad or tomato salad is always good. And if you want a tasty alternative to mashed potatoes, this mashed cauliflower is lovely. Or go all out and make loaded mashed cauliflower!
Storing Leftovers
You can keep the leftovers in the fridge, in an airtight container, for 3-4 days. Reheat them gently, covered, in the microwave at 50% power. Unfortunately, reheating takes them from medium-rare to medium doneness, but this can't be helped.
Unless you simply slice them thinly and eat them cold! They are surprisingly good this way, served with Dijon mustard or sriracha mayo, quick pickles, pickled red onions, and fresh-cut veggies.It's like eating cold roast beef.
More Beef Recipes
- Perfect Ribeye Steaks
- Beef Tenderloin Roast
- Reverse Sear Steak
- Flat Iron Steak
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Recipe Card
4.99 from 1725 votes
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Perfect Ribeye Roast
Tender, succulent, and flavorful, ribeye roast is surprisingly easy to make at home. Simply rub the meat with seasonings, then cook it in the oven until done.
Prep Time10 minutes mins
Cook Time1 hour hr 15 minutes mins
Rest time30 minutes mins
Total Time1 hour hr 55 minutes mins
Course: Main Course
Cuisine: American
Servings: 8 servings
Calories: 450kcal
Author: Vered DeLeeuw
Ingredients
- 2 teaspoons Diamond Crystal kosher salt or 1 teaspoon of any other salt
- 1 teaspoon black pepper
- 1 teaspoon garlic powder
- 1 teaspoon dried sage
- 1 teaspoon dried thyme
- 3 pounds boneless ribeye roast USDA Prime grade
Instructions
In a small bowl, use a fork to mix the kosher salt, black pepper, garlic powder, sage, and thyme. Rub the mixture all over the roast, pressing to ensure the rub adheres to the meat.
Place the meat, fat side up, on a rack in a roasting pan and allow it to get to room temperature, about 1 hour.
Preheat the oven to 500°F. Insert an oven-safe meat thermometer into the middle of the roast and set the thermometer to alert you when the roast reaches 135°F (medium-rare).
Place the roast in the 500°F oven and cook it for 15 minutes.
Reduce the oven temperature to 350°F. Keep roasting until the thermometer registers 135°F. According to conventional wisdom, a 3-pound roast should take roughly 1 more hour (20 minutes per pound). But the only way to know for sure is to use a thermometer.In my oven, after one more hour, the internal temperature usually reaches 120°F, and I need to keep roasting for 8-9 more minutes to reach 135°F.
Remove the roast from the oven. Loosely cover it with foil and allow it to rest for 30 minutes, then cut it into thin slices and serve.
Video
Notes
- The only way to ensure the meat is done to your liking is to use an oven-safe meat thermometer inserted into the middle of the roast at the start of cooking. This type of thermometer beeps to alert you when the roast is done. Please don't rely on general timing guidelines or an instant-read thermometer. These methods are unreliable.
- If your roast is bigger than 3 pounds, roast it for roughly 20 minutes per pound after lowering the oven to 350°F. If it seems to be getting too dark on top, loosely cover it with foil and keep roasting until your thermometer alerts you that the roast has reached an internal temperature of 135°F.
- It's very important to let the roast rest for 30 minutes before slicing it. This will allow the juices to settle and redistribute, preventing them from gushing out as soon as you cut into the meat.
- The nutrition info assumes USDA prime (fattier), and the fat is eaten.
- The USDA says we should cook whole cuts of beef to 145ºF with a three-minute rest time.
- Keep the leftovers in the fridge, in an airtight container, for 3-4 days. Reheat them gently, covered, in the microwave at 50% power. Unfortunately, reheating takes them from medium-rare to medium doneness, but this can't be helped. Unless you simply slice them thinly and eat them cold! They are surprisingly good this way.
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Nutrition per Serving
Serving: 4ounces | Calories: 450kcal | Protein: 25g | Fat: 38g | Saturated Fat: 15g | Sodium: 430mg
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Cup measurements refer to the standard American cup, which is 240 milliliters. Most of my recipes are low-carb (or keto) and gluten-free, but some are not. Please verify that a recipe fits your needs before using it. Recommended and linked products are not guaranteed to be gluten-free. Nutrition info is approximate, and the carb count excludes non-nutritive sweeteners. Nutrition info may contain errors, so please verify it independently. Recipes may contain errors, so please use your common sense when following them. Please read these Terms of Use carefully before using any of my recipes.
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About the Author
Vered DeLeeuw, LL.M., CNC, has been following a low-carb real-food diet and blogging about it since 2011. She's a Certified Nutrition Coach (NASM-CNC), has taken courses at the Harvard School of Public Health, and has earned a Nutrition and Healthy Living Certificate from Cornell University. Her work has appeared in several major media outlets, including Healthline, HuffPost, Today, Women's Health, Shape, and Country Living. Click to learn more about Vered.
Reader Interactions
Comments
Debbie Bray
I stepped out of my comfort zone to make a Sunday dinner for my family and I’m so glad I did. This was my first attempt at a roast and it was amazing! I followed the instructions to the letter and wouldn’t change a thing. It was so easy to put together but didn’t taste like it was “half fast”. I’ll def be making this again!Reply
Vered DeLeeuw
I'm so glad this recipe was a success, Debbie! Thank you for trying this recipe and for taking the time to leave your feedback. I appreciate it.
Reply
Mariam
This recipe is a keeper! The sear on the meat was 10/10!Reply
Vered DeLeeuw
I'm so glad you enjoyed this recipe, Mariam! Thank you for taking the time to leave a comment.
Reply
Claire
Let me start off by saying that I am not confident in the kitchen whatsoever due to lack of experience. I decided to have my sister and my father over for Christmas dinner this year and really struggled deciding what to make for them. Last minute I picked up a 2-lb ribeye roast and googled how to go about preparing it because I’ve never cooked one before.I followed this recipe exactly except I accidentally added two teaspoons of salt. It turned out perfect and my sister (who is very confident in the kitchen) actually asked me for the recipe. 2 lbs was plenty for the three of us and we had a little left over.
I did put a piece of aluminum foil loosely over the top of the meat after the initial 500-degree cook time to prevent the top from charring further. Rested for 30 mins and the meat was so tender and juicy it was amazing. Thanks to this recipe my Christmas dinner was a success!
Reply
Vered DeLeeuw
I'm so glad your Christmas dinner was a success, Claire! Thank you for taking the time to leave detailed feedback. Happy New Year!
Reply
Dominique
PERFECTION. I rarely make or eat meat but decided to host a sit down dinner for 11 on Christmas Eve. I am a novice when it comes to making roast but picked up a 6.75 lbs roast and gambled on this recipe because it seemed simple and easy. Followed all directions (except I added onion powder to the spices) and obviously kept it in the oven longer due to its size. Everyone LOVED it, I mean it got rave reviews from all tweens and adults. And we have some picky eaters. I served it with sautéed mushrooms, small potatoes with spinach salad. Chefs kiss! I am so grateful for this recipe, it was a spectacular meal. Thank you!!Reply
Vered DeLeeuw
I'm so glad this was a success, Dominique! Your sides sound lovely. Merry Christmas and Happy New Year!
Reply
Angela
I used your recipe for our Christmas Eve dinner. OMG… delicious!!! I was a little scared since I’ve never cooked a ribeye roast before. I followed your recipe and had nothing to worry about!Reply
Vered DeLeeuw
I'm so glad this was a success, Angela! Merry Christmas!
Reply
Indiana Mom
My oven only goes to 450 deg. Will this recipe still work? How should I adjust the initial cooking time?
Reply
Vered DeLeeuw
Yes, it will work. Increase the initial cooking time to 20 minutes, but check after 15 to ensure the top isn't darkening too much, in case your oven runs a little hotter than mine.
Reply
Frances
I made this today according to directions and the roast came out perfectly. I added a bit more oven time bc my roast was a bit larger, but everything from the seasoning mix to the time, temp and thermometer were spot on! Thank you for sharing your fail-safe recipe. I’ve added it to my recipe book.Reply
Vered DeLeeuw
Yay! I'm so glad this was a success, Frances! Thank you for leaving a comment.
Reply
