How To Cook 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. This ribeye roast recipe is perfect for Christmas dinner or anytime you want to have a special dinner.

Cooked ribeye roast on a serving platter.

Why this is the perfect recipe for you to try!

This prime rib recipe is my favorite cut of beef for a flavorful roast. Home cooks can make this recipe, it is super easy to prepare an eye of ribeye roast. You don’t need to wait until a special time of year to make this tasty recipe.

Bone-in Ribeye Roast

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

Season for Best Flavor

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 black 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.

Recipe Ingredients

Here’s a list of what you need:

  • Ribeye roast – you can find these at your local grocery store.
  • Olive oil or vegetable oil – this is what you will use to sear the roast.
  • Salt
  • Fresh cracked black pepper

Ribeye Roast Buying Tips

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 to Cook a Ribeye Roast

  1. Set the oven temperature to 350 degrees.
  2. Drizzle a little olive oil or vegetable oil over the roast and liberally season it with salt and pepper.
  3. Brown the roast on all sides in a skillet.
  4. Place the browned whole roast on a wire rack on top of a baking sheet or a shallow roasting pan with the fat cap or the fat side up.
  5. Bake at 350 degrees for approximately 20 minutes for each pound of meat. Use an instant read thermometer to check for doneness.
  6. When you remove the roast from the oven be sure to let the roast rest for about 20 minutes before slicing and serving.

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.

Ribeye Roast Cooking Time Chart

Chart for cooking roast beef at 350 degrees.

Rest Meat Before Carving

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.

How do you cook a bone-in ribeye roast?

Bone-in ribeye roasts cook faster. The bone conducts heat. So plan on the roast cooking 10 to 15% faster.

Begin to check the temperature with a meat thermometer at about 80% of the cooking time to ensure your roast is cooked to perfection.

What to Serve with Ribeye Roast

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

I hope you give this recipe a try! This standing rib roast is one of my favorite recipes for the holiday table. Boneless ribeye roast is a favorite to serve for all of the holidays.

More Sides Perfect for a Ribeye Roast

Be sure to check out my list of  125+ Copycat Recipes, more easy beef recipes, and most-loved favorites.

Cooked ribeye roast on a serving platter.

Ribeye Roast Recipe

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
Prep Time: 10 minutes
Cook Time: 1 hour 30 minutes
Total Time: 1 hour 40 minutes
Servings: 12
Calories: 473kcal

Ingredients

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

Instructions

  • 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.

Video

Nutrition

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

About Stephanie Manley

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 CopyKat.com's Dining Out in the Home, and CopyKat.com's Dining Out in the Home 2.

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Reader Interactions

Comments

  1. Debbie Borden

    I have a 13lb. Bone in rib eye roast. How long should I roast it for and is 325 the right temp.?
    Can I sear it on top of the stove before putting it in the oven.

    • Stephanie

      I have suggested to use 350 degrees, the timing is worked out for this, a bone in roast will cook a little faster. So I would use a meat thermometer to make sure the cooking time is correct. I don’t know what level of doneness you want. I will assume medium, and then I would suggest 15 minutes per pound so that’s 11 x 15 = 165 minutes. So I would read the temperature about 140 minutes to see what the level of doneness may be.

  2. Leilani

    I have an 11lb bone in ribeye roast small end. Would this be the same cooking time? 20min/lb And could I (due to size) cook at higher temp in oven then reduce for remainder of cooking? And if so, would that still be 20min/lb?
    THANK YOU!! I know not to be intimidated but I got a different roast than normal so I am just double checking!

  3. Allison

    Based on the size of my roast, I calculate 4 hours at 12lbsx20 min. Would this be for rare though? If yes, how much additional time for medium? Thanks!

  4. 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.

  5. 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.

  6. 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?

  7. 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?

  8. 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

  9. 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?

  10. 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.

  11. 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.

  12. 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.

  13. 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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