Description

This ribeye roast recipe is a simple yet impressive dish perfect for any occasion. With its tender, juicy meat and a flavorful crust seasoned with salt, pepper, and optional herbs like rosemary and garlic, this roast is both easy to prepare and packed with rich, savory flavor. Follow the step-by-step instructions to achieve a perfectly cooked ribeye roast, whether you’re hosting a holiday dinner or just treating yourself to a hearty meal. Variations like garlic butter or Cajun spice add even more options to make this recipe your own.

Ingredients

Scale

For the Classic Ribeye Roast:

4–6 lbs ribeye roast (bone-in or boneless)
2 tablespoons olive oil or melted butter
2 tablespoons kosher salt
1 tablespoon freshly ground black pepper
Optional:
- 3 garlic cloves, minced
- 2 tablespoons fresh rosemary, chopped
- 1 tablespoon fresh thyme, chopped

Optional Variations (Choose Based on Flavor Preferences):

For Herb-Crusted Ribeye Roast:

1 tablespoon Dijon mustard
Additional rosemary, thyme, or parsley

For Garlic Butter Ribeye Roast:

½ cup unsalted butter, softened
4 garlic cloves, minced
1 teaspoon smoked paprika

For Spicy Cajun Ribeye Roast:

2 tablespoons Cajun seasoning
1 tablespoon smoked paprika
1 teaspoon cayenne pepper

These ingredients ensure you have everything needed for a flavorful and perfectly cooked ribeye roast, with options for creative variations!

Instructions

1. Prepare the Ribeye Roast

Bring to Room Temperature:
Remove the ribeye roast from the fridge 1–2 hours before cooking. This ensures even cooking.
Pat Dry:
Use paper towels to dry the roast’s surface. This helps the seasoning stick and promotes a golden crust.
Season Generously:
- Rub the roast with olive oil or melted butter.
- Coat evenly with kosher salt and black pepper.
- For added flavor, press garlic, rosemary, and thyme into the fat cap.

2. Preheat the Oven

Preheat your oven to 450°F (232°C). This initial high heat will create a seared crust.

3. Roast the Ribeye

Initial Sear:
- Place the roast fat side up on a roasting rack in a pan.
- Roast at 450°F for 15 minutes to form a crust.
Reduce Temperature:
- Lower the oven to 325°F (163°C).
- Continue roasting according to your desired doneness:
  - Medium-rare: 20 minutes per pound (internal temp: 130–135°F).
  - Medium: 25 minutes per pound (internal temp: 140–145°F).
Use a Meat Thermometer:
- Insert the thermometer into the thickest part of the roast, avoiding bone or fat, to ensure accuracy.

4. Rest the Roast

Remove the roast from the oven and tent it loosely with aluminum foil.
Let it rest for 20–30 minutes to allow the juices to redistribute. Skipping this step may result in dry meat.

5. Carve and Serve

Use a sharp carving knife to slice the roast against the grain for maximum tenderness.
Serve the roast with your favorite sides like roasted vegetables, mashed potatoes, or a fresh salad.

Tips:

Save the pan drippings to make a flavorful gravy or au jus.
For variations like garlic butter or Cajun seasoning, apply the rub or baste the roast before roasting.

This simple yet detailed method ensures a perfectly cooked ribeye roast every time!

Notes

Choosing the Roast:
- Opt for a ribeye roast with good marbling for maximum flavor and tenderness.
- Decide between bone-in (adds flavor and moisture) or boneless (easier to carve).
Room Temperature is Key:
- Always allow the roast to come to room temperature before cooking. This step ensures even cooking and avoids undercooked or overcooked areas.
Seasoning Tips:
- Use coarse kosher salt for better flavor absorption.
- Freshly cracked black pepper adds a bold and aromatic kick.
Doneness Guide:
- Use a meat thermometer for precise results. Don’t rely on timing alone.
- Remove the roast from the oven a few degrees before the target temperature, as it will continue to cook while resting.
Resting is Crucial:
- Resting the roast for at least 20–30 minutes allows the juices to redistribute, ensuring moist and flavorful slices.
Slicing Technique:
- Always slice against the grain to shorten the muscle fibers, making the meat more tender.
Pan Drippings:
- Save the pan drippings to make gravy or au jus. Deglaze the roasting pan with beef broth or wine for an easy and delicious sauce.
Flavor Variations:
- Experiment with rubs like garlic butter, Cajun spices, or fresh herbs to create a personalized touch for your roast.
Cooking for a Crowd:
- If preparing for a large group, use multiple smaller roasts instead of one large roast for even cooking.
Leftovers:
- Store leftover slices in an airtight container in the fridge for up to 3 days. Reheat gently in a 300°F oven, covered with foil to retain moisture.

These notes will help you troubleshoot common issues and take your ribeye roast to the next level!

Prep Time: 20 minutes
Cook Time: 2 hours 30 minutes
Category: Main Course
Cuisine: American

Nutrition

Serving Size: 3-ounce
Calories: 300 kcal
Fat: 20 g
Saturated Fat: 10 g
Protein: 25 g
Cholesterol: 80 mg