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 & Easy!

Name: Perfect Ribeye Roast Recipe – Juicy, Tender & Full of Flavor
Prep time: 10 min
Cook time: PT-7H3M8S
Total time: PT-483631H58M8S
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)

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)

Instructions

tep 1: Prepare the Roast

Remove the ribeye roast from the refrigerator at least 1 hour before cooking to allow it to come to room temperature.
Pat the roast completely dry with paper towels to help develop a crispy crust.
In a small bowl, mix olive oil, minced garlic, salt, pepper, rosemary, and thyme. Massage this seasoning blend 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 a heavy-bottomed pan over medium-high heat.
Sear the roast on all sides for about 3-4 minutes per side until a golden-brown crust forms.

Step 3: Slow Roast to Perfection

Transfer the roast to a rack in a roasting pan, fat-side up.
Reduce the oven temperature to 325°F (163°C) and roast according to the desired doneness:
- Rare: 120-125°F (49-52°C) (~12-14 min per pound)
- Medium-Rare: 130-135°F (54-57°C) (~15-17 min per pound)
- Medium: 140-145°F (60-63°C) (~18-20 min per pound)
Use a meat thermometer to check the internal temperature for precision.

Step 4: Rest & Slice

Remove the roast from the oven and tent loosely with foil for at least 20 minutes to allow juices to redistribute.
Slice against the grain for maximum tenderness and serve warm.

Notes

Use a meat thermometer for perfect doneness.
Let the roast rest before slicing to prevent losing juices.
Reverse sear option: Cook at 225°F (107°C) first, then finish at 500°F (260°C) for a crispier crust.
Serving Suggestions: Pairs well with Yorkshire pudding, mashed potatoes, Brussels sprouts, or red wine sauce.
Storage: Store leftovers in an airtight container in the fridge for up to 4 days or freeze for up to 3 months.
Reheating Tip: Brush with melted butter or beef broth before reheating to retain moisture.

Prep Time: 10 minutes
Cook Time: 1.5 - 2 hours (varies by weight)
Cuisine: American

Nutrition

Serving Size: 6-8 servings