Ribeye Roast

You'll only need a few simple ingredients to make this recipe. The exact measurements are listed in the recipe card below. Here's an overview of what you'll need:

• To season the meat: Kosher salt, black pepper, garlic powder, dried sage, and dried thyme.
• Ribeye roast: I usually pick a 3-pound piece. If possible, get a USDA prime grade, the highest beef grade.

Like beef tenderloin roast, the best thing about this recipe is that it's so easy. Simply rub the meat with seasonings, roast it in a very hot oven to get the fat cap crispy, then lower the oven and continue roasting to medium-rare.

The detailed instructions for making this recipe are listed in the recipe card below. Here's an overview of the steps and photos to illustrate them:

In a small bowl, use a fork to mix the kosher salt, black pepper, garlic powder, sage, and thyme. Rub the mixture all over the roast, pressing to ensure the rub adheres to the meat.

Place the meat, fat side up, on a rack in a rimmed roasting pan and allow it to get to room temperature. Preheat the oven to 500°F. Insert a meat thermometer into the middle of the roast and set the thermometer to 135°F (medium-rare). 

Place the roast in the 500°F oven and cook it for 15 minutes. Reduce the oven temperature to 350°F. Keep roasting until the thermometer registers 135°F, about one more hour.

Remove the roast from the oven. Loosely cover it with foil and allow it to rest for 30 minutes, then cut it into thin slices and serve.

How Long To Roast

According to conventional wisdom, after the initial 15 minutes of browning the meat, a 3-pound roast should take roughly one more hour (20 minutes per pound).

But the only way to know for sure is by using a meat thermometer such as the one shown in the photo below. In my oven, for example, after one more hour, the internal temperature usually reaches 120°F, and I need to keep roasting for 8-9 more minutes to reach 135°F.

Fat Cap on Top

When you place the roast on the roasting pan, place it so that the fat cap is on top. This way, the tasty fat will melt into the meat as it cooks. This will also enable the fat to brown and crisp up.

Let it Rest

It's important to let the meat rest for 30 minutes before slicing it. This will allow the juices to settle and redistribute, preventing yummy juices from gushing out as soon as you cut into the meat.

I recommend balancing out the richness of this dish by skipping the starch and serving it with simply prepared veggies such as sautéed broccolini, sauteed spinach, or sugar snap peas.

A simple salad such as arugula salad or tomato salad is always good. And if you want a tasty alternative to mashed potatoes, this mashed cauliflower is lovely. Or go all out and make loaded mashed cauliflower!

You can keep the leftovers in the fridge, in an airtight container, for 3-4 days. Reheat them gently, covered, in the microwave at 50% power. Unfortunately, reheating takes them from medium-rare to medium doneness, but this can't be helped.

Unless you simply slice them thinly and eat them cold! They are surprisingly good this way, served with Dijon mustard or sriracha mayo, quick pickles, pickled red onions, and fresh-cut veggies. It's like eating cold roast beef.