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Delicious, perfect ribeye roast is a recipe every home cook should have in their repertoire it is simple to prepare but makes a big impact!
Similar to prime rib, ribeye roast is the boneless juicy, tender show-stopping steak that will be the star of your holiday dinner table!
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Easy Baked Ribeye Roast
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, especially served with our perfect soft buttery dinner rolls, Perfect Creamy Mashed Potatoes, Garlic Butter Roasted Potatoes, The Best Easy Keto Mashed Cauliflower, The Best Air Fryer Keto Rolls and more!
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! If you’re looking for a delicious way to make prime rib outside – try our Rotisserie Prime Rib recipe! It is FULL of flavor and so easy to make!
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.
How To Cook Ribeye Roast
To make this recipe, you’ll need:
- Ribeye roast – 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!
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 bake the roast at 450 degrees just 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 roast to your preferred temperature. (NO NEED TO COVER IT WHILE ROASTING)
- Rest. Let rest before carving to serve.
Tips to Perfect Ribeye Roast & FAQs
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Cooking ribeye roast is far less intensive than other roasts, 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 ribeye roast is simple, delicious, and easy enough that even beginner home cooks can confidently make a knockout holiday dinner.
Follow steps precisely. 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.
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 ribeye roast 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 roast to broil, and broil for a full fifteen minutes.
Hands off! 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! 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.
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. 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 roast 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 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 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.
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 110 to 115 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. 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 – 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.
Recipe FAQ’s
For a medium rare ribeye roast (as pictured here), roast is done cooking in the oven at 110-115 degrees.
Remember that the roast 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 ribeye roast 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 roast per person.
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!
No, in this case you want a nice crust around the prime rib 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.
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 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!
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.
The Best Ribeye Roast Recipe
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The Best Ribeye Roast Recipe
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!
Ingredients
- 1 ribeye roast, about 5 pounds
- 4tbsp 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 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. 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.
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Large Wood Cutting Board for Kitchen, 1” Thick Bamboo Cheese Charcuterie Board, Butcher Chopping Block, with Juice Grooves and Handles
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Rachael Ray Brights Hard Anodized Nonstick Roaster / Roasting Pan with Rack - 16 Inch x 12 Inch, Gray
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Amazon Brand - Happy Belly Garlic, Minced, 3.9 Ounces
Nutrition Information
Yield 8 Serving Size 1Amount Per Serving Calories 94Total Fat 9gSaturated Fat 5gTrans Fat 0gUnsaturated Fat 3gCholesterol 24mgSodium 1639mgCarbohydrates 2gNet Carbohydrates 0gFiber 1gSugar 0gSugar Alcohols 0gProtein 3g
Nutrition is automatically calculated by Nutritionix - please verify all nutrition information independently and consult with a doctor or nutritionist for any and all medical and diet advice.
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!
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.
The recipe says to Bake at 450 when the description says to broil… how do I set the oven for the first 15 minutes of cooking.
The “broil” part is when you bake at 450 degrees for 15 minutes just to develop a strong crust and lock in the juice from the meat. Then lower the temperature to 325 for the rest of the cooking time. I hope this helps! Thanks for commenting!
This is confusing and I’ve been cooking for years lol. Ovens have a “broil” setting. Are you saying use the “broil” setting? Because that’s very different than oven being set at 450.
I will clarify that in the recipe. I dont mean use the broil setting, I just mean cook at a high temperature – 450 degrees. I will clarify so other people aren’t confused. Merry Christmas Eve!
Ok great. Thank you!! Can’t wait to taste it. Merry Christmas!!
Thank you!!!! I had this same question and it’s game time!!!
Hi! What do you mean
After 15 minutes, when I reduce heat to 325ºF, do I continue roasting for approximately 2 hours at 325 or at 110 degrees Fahrenheit), at 130 degrees for my desired level of doneness?
Hi there, you will keep that oven at 325 degrees until the roast registers at least 110 degrees Fahrenheit internally. I prefer to use an internal digital probe to gauge this, like this one. If you want your roast medium rare you will want to leave it in the (325 degree) oven till it has an internal temperature of 120 degrees. For a well done roast you will want an internal temperature of 130 degrees. Does that make sense?
Perfect thanks soo much!
Hello! Super excited to try this recipe! 🙂 I have a 10 pound roast. Do I just double the cooking time? Trying to figure out how far in advance I have to start cooking it.
Yes, expect to double the cooking time. If you can use an internal thermometer do since it will guarantee a perfect roast. This one is my favorite. Good luck!
If two roasts are cooked in the same oven at the same time, each 5 lbs, is the time different than for one 5 lb roast?
Thanks!
Hello again 🙂 Thanks for the fast reply. I just have one more question. Am I reading correctly that Toni who is cooking an 11 pound roast should not double the time? I am just confused if I should expect that much of possible additional time or only plan for a few extra minutes. By the way the picture of your recipe looks delicious! Thanks for sharing this recipe
Yes, the time does not double just because you have two in the oven or just more pounds of meat. A ribeye has lots of surface area and because you will be baking it at 450 for the first 20 minutes you get a jump start on the cooking time. Without that first 20 minutes of high heat cook time you could calculate it at 20 minutes per pound, but you will only really know if you use a probe to measure the temperature.
Do you baste the roast?
No need to baste! Good luck!
Which oven rack level should the roast broil on? Center? Lower? And do you change the level of the rack after broil to bake?
Thanks!
I always cook with the meat as close to the center as possible for an even heat distribution. Hope this helps!
Are temps for standard or convection oven?
The temperatures will work in either one. I recommend you use an internal thermometer so you are guaranteed a perfect cook regardless of you oven type. I love this one.