1. Is Ribeye Good for Roasting?

Yes! The ribeye roast is one of the best cuts for roasting due to its high marbling , which keeps the meat tender and juicy throughout cooking.

3. How Do I Get a Crispy Crust on My Ribeye Roast?

For the best crust : Dry brine overnight by seasoning the roast and letting it rest uncovered in the fridge. Use a cast-iron skillet for the sear to lock in juices. Let the roast rest for 10 minutes before slicing to keep it juicy.

4. How Long Should I Let the Ribeye Roast Rest?

Letting the roast rest for 15-20 minutes allows the juices to redistribute , preventing dryness.

5. Can I Cook a Ribeye Roast in a Slow Cooker?

Yes! For a slow-cooked version : Sear the roast for a deep brown crust . Place in the slow cooker with broth, onions, and garlic . Cook on low for 6-8 hours until fork-tender.

6. How Do I Store & Reheat Leftovers?

To store: Keep in an airtight container in the fridge for 3-4 days . Freeze for up to 6 months if wrapped tightly in foil and plastic wrap. To reheat: Oven method : Warm at 250°F (121°C) for 15-20 minutes . Avoid microwaving , as it can dry out the meat.

7. What’s the Difference Between a Ribeye Roast and Prime Rib?

Prime Rib : Bone-in , often roasted with the bone for extra moisture. Ribeye Roast : Boneless , easier to slice and cook evenly.

Ribeye Roast Recipe: Foolproof Guide for Perfect Results

Description

This Ribeye Roast is a luxurious and flavorful centerpiece for any special occasion or holiday meal. With a beautifully crusted exterior and a tender, juicy inside, this roast is seasoned with garlic, herbs, and butter for maximum flavor. Whether served with classic mashed potatoes or roasted vegetables, this perfectly cooked ribeye roast will impress your guests!

Ingredients

Scale

1 bone-in or boneless ribeye roast (4–6 lbs)
2 tablespoons olive oil
1 tablespoon salt
1 teaspoon black pepper
1 tablespoon garlic powder
1 teaspoon onion powder
1 teaspoon smoked paprika
1 tablespoon fresh rosemary, chopped (or 1 teaspoon dried)
1 tablespoon fresh thyme, chopped (or 1 teaspoon dried)
4 cloves garlic, minced
3 tablespoons unsalted butter, melted

Instructions

1. Prepare the Ribeye Roast:

Remove the roast from the refrigerator 1 hour before cooking to bring it to room temperature.
Preheat oven to 450°F (230°C).
Pat dry the ribeye roast with paper towels to remove excess moisture.

2. Season the Roast:

In a small bowl, mix olive oil, salt, black pepper, garlic powder, onion powder, smoked paprika, rosemary, thyme, and minced garlic.
Rub the seasoning mixture all over the roast, ensuring an even coat.

3. Sear for Maximum Flavor:

Place the ribeye roast fat-side up in a roasting pan with a rack.
Roast at 450°F (230°C) for 15 minutes to create a crust.

4. Roast to Perfection:

Reduce the oven temperature to 325°F (160°C) and continue roasting:
- Rare: 120-125°F (49-52°C) (about 15 min per pound)
- Medium-Rare: 130-135°F (54-57°C) (about 18 min per pound)
- Medium: 140-145°F (60-63°C) (about 20 min per pound)

5. Rest & Serve:

Remove the roast from the oven and tent it with foil. Let it rest for 15-20 minutes before slicing to allow the juices to redistribute.
Slice against the grain and serve with au jus, horseradish sauce, or a side of roasted garlic mashed potatoes.

Notes

For Extra Flavor: Baste the roast with melted butter and garlic during cooking.
Bone-In vs. Boneless: Bone-in adds more flavor, but boneless is easier to carve.
Storage & Reheating: Store leftovers in an airtight container for up to 3 days. Reheat gently at 275°F (135°C) to maintain juiciness.

Prep Time: 15 minutes
Cook Time: 1.5 to 2 hours (depending on size & doneness)
Cuisine: American, Steakhouse

Nutrition

Calories: 550 kcal
Fat: 40g
Carbohydrates: 2g
Protein: 45g