Perfect Ribeye Roast Recipe – Juicy, Tender & Easy!

Name: Perfect Ribeye Roast Recipe – Juicy, Tender & Full of Flavor
Prep time: 10 min
Cook time: PT-4H17M39S
Total time: PT-483603H12M39S
Cuisine: American
Ingredients: 1 ribeye roast (bone-in for flavor or boneless for easier slicing, about 4-6 lbs); 2 tbsp olive oil (for searing); 2 tbsp kosher salt (adjust to taste); 1 tbsp black pepper (freshly ground); 4 cloves garlic (minced); 2 tbsp fresh rosemary (chopped); 2 tbsp fresh thyme (chopped); 4 tbsp unsalted butter (melted, for basting)

A ribeye roast is one of the most succulent, flavorful, and impressive cuts of beef, perfect for holidays, family gatherings, or a special Sunday dinner. With its rich marbling and deep, beefy flavor, this roast transforms into a tender and juicy masterpiece when cooked correctly.

This foolproof ribeye roast recipe ensures you get a perfectly seared crust with a melt-in-your-mouth interior. The key to success? A simple blend of seasonings, proper roasting temperature, and resting time to lock in those delicious juices. Whether you’re an experienced cook or a beginner, you’ll be able to serve a restaurant-quality ribeye roast right from your own kitchen!

Why You’ll Love This Recipe

Juicy & Tender – The slow-roasting technique enhances tenderness and moisture.
Perfectly Seasoned – A simple garlic herb crust brings out the rich beef flavors.
Great for Any Occasion – Ideal for holiday feasts, special events, or meal prep.
Easy to Make – Requires minimal prep, and the oven does the rest of the work!
Pairs with Everything – Goes well with mashed potatoes, roasted vegetables, and classic steakhouse sides.

Ingredients

To make the best ribeye roast, you’ll need just a few simple yet powerful ingredients:

Ribeye Roast – Choose bone-in for more flavor or boneless for easier slicing.
Olive Oil – Helps the seasoning stick and aids in browning.
Kosher Salt & Black Pepper – Enhances the natural flavor of the beef.
Garlic Cloves (Minced) – Adds a deep, rich aroma.
Fresh Rosemary & Thyme – Gives an herby, earthy taste.
Unsalted Butter – Perfect for basting to keep the meat juicy.

👉 Tip: The ingredient measurements are in the recipe card at the bottom of this post.

How to Make Ribeye Roast

Step 1: Prepare the Roast

Remove the ribeye roast from the fridge at least 1 hour before cooking. This allows it to come to room temperature, ensuring even cooking.
Pat the roast completely dry with paper towels. This step helps in achieving a crispier crust.
In a small bowl, combine olive oil, minced garlic, salt, pepper, rosemary, and thyme. Massage this seasoning mix all over the roast.

Step 2: Sear for a Golden Crust

Preheat your oven to 450°F (232°C).
Heat a cast-iron skillet or heavy-bottomed pan over medium-high heat.
Sear the roast on all sides for 3-4 minutes per side until it forms a golden-brown crust.

Step 3: Slow Roast to Perfection

Transfer the roast to a rack in a roasting pan, fat-side up.
Lower the oven temperature to 325°F (163°C) and roast according to these internal temperatures:
- Rare: 120-125°F (49-52°C)
- Medium-Rare: 130-135°F (54-57°C)
- Medium: 140-145°F (60-63°C)

💡 Tip: Always use a meat thermometer to check for doneness accurately.

Step 4: Rest & Slice

Remove from the oven and tent loosely with foil for at least 20 minutes. This resting time allows the juices to redistribute throughout the meat.
Slice against the grain for maximum tenderness and serve warm.

Pro Tips for the Perfect Ribeye Roast

Use a Meat Thermometer – This ensures precision and prevents overcooking.
Let the Roast Rest – Skipping this step causes the juices to escape, making the meat dry.
Reverse Sear Option – For extra tenderness, slow-cook at 225°F first, then sear at 500°F.
Baste with Butter & Herbs – This keeps the meat moist and adds incredible flavor.

How to Serve Ribeye Roast

This ribeye roast recipe pairs beautifully with:

Garlic Mashed Potatoes – Creamy and buttery.
Roasted Brussels Sprouts – A crunchy and slightly caramelized side.
Yorkshire Pudding – A traditional, airy side for soaking up the juices.
Red Wine Reduction Sauce – Enhances the beef’s natural flavors.

Make Ahead and Storage

Storing Leftovers

To keep your ribeye roast fresh, store leftovers properly:

Allow the meat to cool completely before storing to prevent condensation.
Wrap tightly in plastic wrap or aluminum foil to retain moisture.
Place in an airtight container and refrigerate for up to 4 days.

Freezing

For long-term storage, freezing is an excellent option:

Wrap the roast in plastic wrap, followed by aluminum foil or a freezer-safe bag to prevent freezer burn.
Label with the date and store in the freezer for up to 3 months.
For easier portioning, freeze sliced ribeye with parchment paper between slices.

Reheating

To keep the ribeye roast juicy and flavorful when reheating:

Oven Method (Best): Reheat in a 275°F (135°C) oven for 20-30 minutes, covering loosely with foil.
Stovetop (For Slices): Heat in a skillet with butter over medium heat for 1-2 minutes per side.
Microwave (Quickest, But Not Ideal): Cover with a damp paper towel and heat in 30-second intervals to avoid drying out.

💡 Pro Tip: Brush the meat with melted butter or beef broth before reheating to enhance moisture and flavor.

FAQs

How long should I cook a ribeye roast per pound?

A good rule of thumb is 15-20 minutes per pound at 325°F (163°C). However, the most accurate way to ensure the perfect doneness is by using a meat thermometer. Cooking time also depends on whether your roast is bone-in or boneless, as bone-in roasts tend to take slightly longer to cook.

Should I cover the roast while cooking?

No, do not cover the ribeye roast while it is in the oven. Keeping it uncovered allows the exterior to develop a flavorful, golden-brown crust. If you cover it, you’ll trap steam, which can prevent the crust from forming and make the meat slightly soggy instead of beautifully seared.

Can I use a boneless ribeye roast?

Yes! A boneless ribeye roast is just as delicious and cooks slightly faster than a bone-in roast. Since there is no bone to insulate the meat, it tends to heat more evenly. However, bone-in roasts retain more moisture and flavor, so it’s really a matter of personal preference.

What’s the best way to slice a ribeye roast?

Always let the roast rest for at least 20 minutes before slicing to keep the juices inside. Use a sharp carving knife and slice against the grain to break up muscle fibers, ensuring each bite is as tender and juicy as possible. For thinner slices, a serrated knife can also be useful.

Perfect Ribeye Roast Recipe – Juicy, Tender & Full of Flavor

Author: Lucy
Total Time: 2 – 2.5 hours
Yield: 1 Ribeye Roast 1x

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Description

A succulent, flavorful, and impressive ribeye roast recipe that guarantees a crispy, seasoned crust with a melt-in-your-mouth interior. Whether for holidays, special occasions, or a hearty family dinner, this foolproof method ensures a tender and juicy masterpiece. With simple seasonings, slow roasting, and the right resting time, you’ll achieve restaurant-quality results right in your own kitchen!

Ingredients

Scale

1 ribeye roast (bone-in for flavor or boneless for easier slicing, about 4–6 lbs)
2 tbsp olive oil (for searing)
2 tbsp kosher salt (adjust to taste)
1 tbsp black pepper (freshly ground)
4 cloves garlic (minced)
2 tbsp fresh rosemary (chopped)
2 tbsp fresh thyme (chopped)
4 tbsp unsalted butter (melted, for basting)