How Cook a Tender and Juicy Ribeye Roast in the Oven

Making a ribeye roast is an easy dinner to prepare. You might be surprised at just how easy it is to make an amazing centerpiece.

Cooked ribeye roast on a serving platter.

One thing you must know, it is easy to make a delicious tasting roast. Now, we are going to roast the ribeye in the oven. This is not a pot roast. There is no need to cook cut of beef in liquid, and you do not need to cook this in a slow cooker. Roasting is the ideal cooking method for a ribeye.

Since we are not marinating this roast, we are going to season the outside. It is best to season the crust of the roast liberally, and then brown the roast, and place it into the oven. I like to season my roast simply with salt and pepper. Everyone has salt and pepper on hand, so chances are you have everything you need to prepare this roast. If desired, you could add a little crushed fresh rosemary, and I have even added crushed garlic before.

If you want to learn how to buy a ribeye roast, you should consider grades of meat. There are many different grades of roast. In the grocery store, you will find three main grades of beef. You will find select, choice, and prime. Less than 5% of all beef is graded as prime; it has the most marbling. Choice has the second most marbling and then select. All grades of meat are tender and juicy. They can vary broadly in price, with the most expensive being prime, and select being the less costly.

How long should you cook a ribeye roast?

The answer is pretty easy. Look at the weight of the roast, this will help you determine the cooking time.
Your next concern may be how long you should cook the roast? You shouldn’t worry about how long to cook a roast. There is a time guide on how long to cook a roast, and you should always invest in an inexpensive meat thermometer. I like to pull my roast out of the oven a degree or two before the roast reaches the exact temperature as listed below. The meat will rise a degree or two while it is resting.

Chart for cooking roast beef at 350 degrees.

The meat should rest before carving. Just put a sheet of aluminum foil over the roast and wait for about 10 to 15 minutes before cutting. This way the juice will redistribute through the meat.

You might wonder what you should serve with this roast. I suggest homemade mashed potatoes, roasted Brussel sprouts, or English Yorkshire Pudding.

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Cooked ribeye roast on a serving platter.

How to Cook a Ribeye Roast

Learn how to cook a delicious ribeye roast.
5 from 2 votes
Print Pin Rate Add to Collection
Course: Main Course
Cuisine: American
Keyword: How to Cook a Ribeye Roast, Ribeye Roast Recipe
Servings: 12
Calories: 473kcal


  • 6 pound ribeye roast
  • 1 tablespoon salt
  • 1/2 teaspoon fresh cracked pepper
  • 3 tablepoons vegetable oil truffle oil is recommended


  • Preheat oven to 350 degrees. Drizzle a little vegetable oil over the roast. Coat roast liberally with salt and pepper. Heat a skillet to medium-high, and remaining oil to skillet. Brown the roast on all sides by sauteeing it for 2 to 3 minutes on each side. Place roast on a wire rack on top of a baking sheet. 
  • Bake approximately for 20 minutes for each pound of meat. Use a meat thermometer to check for doneness. After about 90 minutes, I used the meat thermometer to check the temperature. Be sure to refer to the chart and take into account the amount of meat. There is no set time for cooking any size of roast. The cooking time is dependent upon the size of meat that is used.



Calories: 473kcal | Carbohydrates: 0g | Protein: 45g | Fat: 32g | Saturated Fat: 14g | Cholesterol: 138mg | Sodium: 699mg | Potassium: 607mg | Sugar: 0g | Vitamin A: 35IU | Calcium: 16mg | Iron: 3.9mg
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About Stephanie

I recreate your favorite restaurant recipes, so you can prepare these dishes at home. I help you cook dinner, and serve up dishes you know your family will love. You can find most of the ingredients for all of the recipes in your local grocery store.

Stephanie is the author of's Dining Out in the Home, and's Dining Out in the Home 2.

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Reader Interactions


  1. Rosanne Burrows

    I’m freaking out somewhat.
    I’m making a 6 1/2 pound ribeye roast for 8 people.
    The problem is one lady likes hers rare and another likes it more done.
    Any suggestions….besides not asking them over at the same time!!

    • BigHair

      We have the same problem in our family. So we cook it medium rare (it’s basically rare, no big difference except the edge of the roast). Then we slice it up. Those who want it more done will have their slices gently cooked on a pan for a couple minutes each side. All you are really doing is looking for color change. When I worked on a dinner train, we put those well done requests into the microwave for 30-45-60 seconds depending on thickness.

  2. Daisy

    I need to make rib eye roast for about 29 people, don’t know for how long to cook it and I am going to need help figuring this out, I need an answer very soon. The dinner will be in 4 days. only have one oven. Can I bake 3 to 4 roast at a time?

    • Stephanie

      So can you bake 4 at a time, if they fit in your oven, yes, but I would use 4 meat thermometers? I don’t know you need 3 or 4 at a time. You would need about 15 pounds which should be one really large roast.

  3. Glenn Joiner

    We have a small 2.5lb boneless rib eye
    roast. Wha would be the cooking time per pound in a rotisserie? If we cook it in the oven and because it’s small what the best way of cooking in the oven?

  4. Mark White

    wanted to know….I got a 4.79lb and a 5.13lb beef boneless ribeye roast. Is it ok that I roast them in the oven as if it was a whole 10lb piece?

  5. Barb

    I’m excited this is the first time for me to do a ribeye roast You made it something easy to do, so thank you very much I’ll see what happens in two hours

  6. Dave

    May i cook it without resting on a wire rack and just lay it in a roasting pan with onion, carrott, and celery and a little water or beef broth?

  7. Pilar

    Thank you Stephanie I like this recipe because it is very simple and the spices won’t over take the taste of the meat. I just used canola oil infused with garlic, salt and pepper. CAnt wait till it’s done. I’ll let you know how it turns out.

  8. David R. We3inberg

    I am fairly obsessive about my rib roast. I am a big believer in searing the roast first. I get the oven to a toasty 450-500 degrees and let it sear for about 20 minutes and then drop the temperature to 325-350. Another thing that I do is roast a couple of heads of garlic and then make a paste out of it with a little red wine vinegar, coarse mustard and horseradish and leave it in the back of the fridge to age for tenderness for a day or 2. It really makes a huge difference!

    • David R. We3inberg

      Forgot to say to spread the paste all over the roast and leave the roast(not the paste) in the back of the fridge for a day or two.

  9. gmkjr

    IMO, the grade of beef is less important when you are dealing with the three most tender cuts, which are tenderloin, standing rib roast, and ribeye, since all of these cuts are well marbled with fat, and are inherently tender.

    I also think your internal temperatures are off.

    Most people think rare is 120 degrees, med. rare 125 degrees, and medium around 130-135, keeping in mind that the roast will continue cooking during the resting period. If you are going to cook beyond medium, you might want to get a less expensive cut of meat and braise it, cooking it for a longer time in a covered pan, since the higher cooking temperatures will dissolve the connective tissue that makes meat tough, and you can enjoy a tender and flavorful roast for a much lower price.

    I have had good luck cooking roasts like this for a longer time in a lower oven (e.g., 275 degrees), remove from oven at target temperature, rest for 15-20 mins., and then brown the exterior in a very hot oven after the roast rests. That will give you a roast with the meat cooked to the desired degree of doneness right out to the edge of the roast.

    I think you should salt the beef a couple of hours before putting it in the oven, then pepper and garlic before cooking. The salt will help keep the beef juicy. Pat the roast dry with paper towels before adding final salt, pepper and garlic rub.

  10. Cyn

    I love your videos you make the recipes looks so easy to make. It does help a lot no guess work.I have
    Always wanted to make a Rib Eye Roast but was afraid. You don’t want to screw up a expensive piece
    Of meat.Watched your video followed it and came out perfect. Thanks.

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