Ribeye Roast

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Ribeye Roast

Tender, succulent and very flavorful, ribeye is my favorite cut of beef. Ribeye roast is very easy to make – simply rub with seasonings, then roast in the oven until done. Balance out the richness of the roast by skipping the starch and serving it with simply prepared veggies such as sautéed broccolini or steamed green beans.

Ribeye Roast
 
Prep and Cool time
Cook time
Total time
 
Author:
Recipe type: Entree, Primal/Paleo, Gluten-Free, Low-Carb
Yield: 6 servings
Ingredients
  • 2 teaspoons kosher salt
  • 1 teaspoon garlic powder
  • 1 teaspoon dried sage
  • 1 teaspoon dried thyme
  • 1 teaspoon black pepper
  • 1 (3 lb.) boneless ribeye roast
Instructions
  1. In a small bowl, use a fork to mix together the salt, garlic powder, sage, thyme and black pepper. Rub all over the roast, pressing to make sure rub adheres to the meat.
  2. Place the meat, fat side up, on a rack in a roasting pan and allow it to get to room temperature, about 1 hour.
  3. Preheat the oven to 500°F. Roast the meat for 15 minutes. Reduce the oven temperature to 350°F, and keep roasting for 1 more hour (20 minutes per pound), until an instant-read thermometer inserted into the thickest part registers 130°F for medium-rare.
  4. Remove the ribeye roast from the oven. Loosely cover with foil and allow to rest 15 minutes, then cut into thin slices and serve.
Notes
The same recipe also works for New York Strip Roast.
Nutrition Per Serving
Serving size: 6 oz; Calories: 420; Fat: 25g; Carbohydrates: 0g; Sugar: 0g; Sodium: 430mg; Fiber: 0g; Protein: 46g

Ribeye Roast

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