Making a ribeye roast is an easy dinner to prepare. You might be surprised at how easy it is to create a boneless prime rib roast. This boneless ribeye roast recipe is perfect for a holiday dinner, a special occasion, or a Sunday dinner. This recipe will give you the best results. You will be proud to serve this simple recipe for a wonderfully juicy ribeye roast. These step-by-step photos will help you through the whole process.
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Table of Contents
Why this is the perfect recipe for you to try!
This is a simple recipe to make. The main ingredients are ones you already have in your pantry. You are armed with these step-by-step instructions. You will be ready to serve your family and guests a delicious meal, no matter the special occasion. It is my family’s tradition to serve this for our Christmas dinner.
What Cooking Technique Should You Use
One thing you must know is that it is easy to make a delicious prime rib roast. Now, we are going to prepare the ribeye in the oven. This is not a pot roast. There is no need to cook this cut of beef in liquid, place it in an oven bag, or cook it in a slow cooker. Roasting is the best way to cook boneless beef ribeye roasts.
Season for Best Flavor
Since we are not marinating this boneless ribeye roast roast, we will season the outside. It is best to season the roast’s crust liberally, then brown it, and place it in 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; I have even added crushed garlic.
Recipe Ingredients for the ribeye roast recipe
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 – Kosher salt is recommended
- Fresh cracked black pepper
Ribeye Roast Buying Tips
If you want to learn how to buy a ribeye roast, you should consider the grades of meat. There are many different grades of roast. In the grocery store, you will find three main grades of beef. In my house, we like meats with marbling and fat, which adds flavor and juiciness to the meat.
You will find select, choice, and prime.
- Prime – less than 5% of beef is graded as prime. A prime rib eye roast has the most marbling. It is also the most expensive grade of beef you can buy. Most grocery stores do not carry prime beef.
- Choice – has the second most marbling and is priced between Prime and Select.
- Select – has the least marbling, but it is still a delicious and tender roast.
Regardless of the grade of beef you purchase, I believe the ribeye is the perfect cut for a Sunday dinner.
How to Cook a Ribeye Roast
- If your roast has bones, cut the bones off, then tie them back on. This makes for easier slicing after it is cooked.
- Drizzle olive or vegetable oil over the roast and liberally season it with salt and pepper.
- Brown the seasoned roast on all sides in a stainless steel or cast iron skillet.
- Place the browned whole roast on a wire rack on a baking sheet or a shallow roasting pan with the fat cap or the fat side up.
- Bake it in a preheated 350 degree F oven for approximately 20 minutes for each pound of meat. Use an instant-read thermometer to read the meat temperature to check for doneness. This moderate oven temperature means your beef will slowly cook and develop flavor.
- When you remove the roast from the oven, be sure to let the roast rest for about 20 minutes before slicing and serving.
Ribeye Roast Internal Temperature After Resting
Remove the roast from the oven when it reaches 10 degrees below the temperature for your desired doneness.
- Rare: 135-140°F
- Medium: 145-150°F
- Well: 160-170°F
How long should you cook a ribeye roast?
The answer is pretty straightforward. 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 it takes 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. The roast’s internal temperature should be your guide for when to remove this from the oven.
I like to pull my roast out of the oven a degree or two before the roast reaches the exact temperature listed below. The meat will rise a degree or two while it is resting.
Ribeye Roast Cooking Time Chart
Rest Meat Before Carving
The meat should rest before carving. Put a sheet of aluminum foil over the roast and wait about 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 may wonder what to serve with this roast. I suggest homemade mashed potatoes, roasted Brussels 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.
What sauce goes with a Ribeye Roast?
Horseradish sauce is one of my favorite sauces for a ribeye roast, but the Outback Steakhouse Tiger Dill Sauce is also another favorite. You could use the beef drippings to make au jus or a delicious gravy.
How to Store Leftover Ribeye Roast
I recommend eating the remaining ribeye within 3-4 days of when you cook it. For leftover storage, use a container with a tight-fitting lid to keep the meat nice and fresh. If you don’t think you can consume it within that time, it is better to extend its shelf life by freezing it.
How to Freeze Leftover Ribeye Roast
It’s a good idea to carve the meat entirely before you freeze it. By breaking it down into smaller portions, you can take the amount you need from the freezer without having to thaw a large chunk of meat.
You can wrap the individual slices in plastic wrap and then put them in a gallon freezer bag, or, better yet, vacuum seal them to preserve their quality even more! Putting them in an airtight container also works.
How to Reheat Ribeye Roast
Once you thaw the meat, set your oven to 350°F. Grab a large baking dish and pour a small amount of liquid, such as beef broth or stock, into the pan with the ribeye. Cover the pan with foil and allow it to heat for about 20 minutes, checking on it at the 15-minute mark!
If you don’t put any liquid, the meat might dry out and have an unpleasant texture. It tastes perfectly juicy and fresh when you use the oven instead of a microwave.
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Ribeye Roast Recipe
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°F.
- Drizzle a little oil over the roast. Rub the oil over the entire roast.
- Coat the roast liberally with salt and pepper.
- Heat a skillet to medium-high, and add oil to skillet.
- Brown the roast on all sides by sautéing it for 2 to 3 minutes on each side.
- Place roast on a wire rack on top of a baking sheet.
- Bake approximately 20 minutes for each pound of meat. Use a meat thermometer to check for doneness. I usually check the temperature after 90 minutes.
- Refer to the ribeye roast cooking 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.
- Loosely cover the roast with aluminum foil and allow the roast to rest for at least 15 minutes before slicing it.
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.
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.
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!
I would reduce the cooking time by 15% or so, or plan on taking the meat’s temperature sooner. The bones will make the meat cook faster.
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!
I would add about 15 additional minutes.
This was a great roast.
Ok! I have read all the comments, I have bought a 8.31lb Ribeye. Going to cook it , wish me well🙂
Good luck!
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!!
Give the people who like it more done the slices on the end, and give the people who like their meat more rare, give them the center cuts.
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.
Do we kee the thermometer in the meat the whole time or just put it in there meat after it has cooked a bit?
You don’t need to keep in in the whole time, you can test it once it has cooked about 80% of the way.
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?
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.
If the Roast is 14 pounds, do you still cool for 30 min a pound? That would be 7 hours ….
No, you allow the meat to rest before serving. The size of the roast is not important when allowing the meat to rest.
Hi there. Could you please confirm me if the roast must be cover when is in the oven. Thanks ????
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?
A rough estimate would be about 15 minutes a pound, so about 40 minutes in, I would use a meat thermometer to check the roasts temperature.
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?
I don’t think I would try it like this. I would err on the size of each piece of meat.
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
Can I partially cook roast day before and finish day of?
I don’t think this would work well.
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?
Sure you can do that, I think that would work.
Should your roast be at room temp. before putting in oven? Or directly from the refrigerator?
Yes, your roast should be room temperature, or close to it. You would have to leave it out for awhile for a whole piece of meat to get to room temperature though.
Awesome, thank you.
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.
I hope you enjoyed the roast.
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!
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.
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.
Use the broiler to brown the roast after it has finished resting. Put the rack as high in the oven as possible.
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.
I am so glad this worked out well for you!
This is the only way to roast meat.
http://cooking.nytimes.com/recipes/1014492-off-oven-roast-beef