Tender, succulent and very flavorful, this ribeye roast recipe is surprisingly easy to make at home. Simply rub the meat with seasonings, then roast in the oven until done.
Tender, succulent and very flavorful, ribeye is my favorite cut of beef. This ribeye roast recipe is very easy to make – simply rub the meat with seasonings, then roast in the oven until done. Your only real job as a cook is to avoid overcooking the roast.
I tried prime rib for the first time at The Prime Rib restaurant in Washington DC, many years ago. It was one of those first experiences that you cherish forever.
My first bite into the juicy, succulent ribeye roast was unforgettable. I knew right then and there that ribeye is my favorite cut of beef, and that slow cooking is my favorite method of preparing it.
I ordered the prime rib with a side of buttery mashed potatoes, and after finishing about half my meat, I took a bite of the potatoes. They were sublime, but realizing that due to limited stomach capacity I would have to choose – either finish the ribeye or eat the mashed potatoes – I chose the meat, which was unheard of back in my high-carbing days. That’s how good the meat was.
When you make this ribeye roast recipe at home, I recommend balancing out the richness of the meat by skipping the starch altogether and serving the roast with simply prepared veggies such as sautéed broccolini or steamed green beans.
- 2 teaspoons kosher salt
- 1 teaspoon garlic powder
- 1 teaspoon dried sage
- 1 teaspoon dried thyme
- 1 teaspoon black pepper
- 3 lb. boneless ribeye roast
- 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.
- Place the meat, fat side up, on a rack in a roasting pan and allow it to get to room temperature, about 1 hour.
- 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.
- Remove the ribeye roast from the oven. Loosely cover with foil and allow to rest 15 minutes, then cut into thin slices and serve.
The same recipe also works for New York Strip Roast.