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Ribeye Roast Recipe
Lucy

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

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!
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Prep Time 10 minutes
Servings: 1 Ribeye Roast
Cuisine: American
Ingredients Method Notes

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

Method
 

  1. tep 1: Prepare the Roast
  2. Remove the ribeye roast from the refrigerator at least 1 hour before cooking to allow it to come to room temperature.
  3. Pat the roast completely dry with paper towels to help develop a crispy crust.
  4. In a small bowl, mix olive oil, minced garlic, salt, pepper, rosemary, and thyme. Massage this seasoning blend all over the roast.
  5. Step 2: Sear for a Golden Crust
  6. Preheat your oven to 450°F (232°C).
  7. Heat a cast-iron skillet or a heavy-bottomed pan over medium-high heat.
  8. Sear the roast on all sides for about 3-4 minutes per side until a golden-brown crust forms.
  9. Step 3: Slow Roast to Perfection
  10. 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:
  1. Rare: 120-125°F (49-52°C) (~12-14 min per pound)
  2. Medium-Rare: 130-135°F (54-57°C) (~15-17 min per pound)
  3. Medium: 140-145°F (60-63°C) (~18-20 min per pound)
  4. Use a meat thermometer to check the internal temperature for precision.
  5. Step 4: Rest & Slice
  6. Remove the roast from the oven and tent loosely with foil for at least 20 minutes to allow juices to redistribute.
  7. 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.