Ribeye Roast Recipe
This ribeye roast recipe delivers an incredibly tender, juicy, and flavorful roast with a perfectly seasoned crust. Slow-roasted to perfection and finished with a high-heat sear, this impressive centerpiece is ideal for holidays, family gatherings, or any special occasion
Ingredients
For the Ribeye Roast
- 3 –4 lb boneless ribeye roast or standing rib roast
- 2 tablespoons olive oil
- 1 tablespoon kosher salt
- 1 tablespoon freshly ground black pepper
- 1 tablespoon garlic powder
- 1 tablespoon onion powder
- 1 tablespoon dried rosemary or 2 teaspoons fresh, chopped
- 1 tablespoon dried thyme or 2 teaspoons fresh
- 6 garlic cloves smashed
- 2 sprigs fresh rosemary optional
- 2 sprigs fresh thyme optional
For Serving (Optional)
- Horseradish sauce
- Mashed potatoes
- Roasted vegetables
Instructions
- Preheat the Oven
- Preheat your oven to 450°F (230°C).
- Season the Roast
- Pat the ribeye roast dry. Rub all sides with olive oil, then coat with salt, pepper, garlic powder, onion powder, rosemary, and thyme.
- Add Aromatics
- Place smashed garlic cloves and optional fresh rosemary/thyme around the roast.
- Sear in the Oven
- Place the roast on a wire rack over a baking sheet. Roast at 450°F (230°C) for 15 minutes to develop a crust.
- Lower the Heat
- Reduce oven temperature to 325°F (160°C) and continue roasting for 1 hour 30 minutes, or until the internal temperature reaches:
- 125°F (52°C) for medium-rare
- 135°F (57°C) for medium
- Rest the Roast
- Remove from oven, cover loosely with foil, and rest for 15 minutes to retain juices.
- Slice & Serve
- Slice into thick cuts and serve warm with your favorite sides.
Notes
- For best results, bring the roast to room temperature for 30 minutes before cooking.
- Always use a meat thermometer — ribeye thickness varies.
- Resting the meat is essential for a juicy roast.
- For a garlic-herb crust, mix softened butter with herbs and spread over the roast before cooking.
- Leftovers are excellent for sandwiches or meal prep bowls.