This mouthwatering ribeye roast is seasoned with a simple dry rub and savory garlic butter. It’s an impressive main dish you can serve for fancy dinner parties or special events!
If I want to impress my dinner guests, I’ll whip up a London broil or a sirloin tip roast. But when the occasion calls for an extra elegant entree, nothing compares to a show-stopping ribeye roast. It’s the ultimate centerpiece for any holiday dinner table!
This baked ribeye roast may be a fancy meal, but learning how to make it yourself is quite simple. The meat is seasoned with garlic butter and a dry rub, then roasted low and slow in the oven. In the end, you’re left with a slab of mouthwatering and perfectly seasoned meat that slices like butter.
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Ribeye roast vs. prime rib
Ribeye roast can sometimes be mistaken for prime rib. While the terms are often used interchangeably and the cuts are both taken from the rib section, prime rib refers to a typically bone-in standing rib roast while ribeye roast is usually boneless.
The roast is not to be confused with ribeye steaks either, which are cut from the raw boneless ribeye roast. Tomahawk steaks are similar, too, but sliced from a bone-in ribeye roast and left with the bone still attached to the steak.
Why this recipe works
- Simple ingredients; big flavor. The well-marbled beef is naturally moist and meaty. Coating it in a layer of luscious garlic butter, deeply savory dry spices, and brown sugar elevates it to the next level.
- Easy to make. This is a restaurant-quality meal that’s surprisingly easy to make! All you need to do is season the meat before letting the oven take care of the rest.
- Juicy, tender, and delicious. Ribeye roast is a pricey cut of meat compared to arrachera and skirt steak. But as soon as you take that first mouthwatering bite, you’ll understand that it’s worth every penny.
- Great for special occasions. This sophisticated recipe is perfect for holiday dinners, special events, or any occasion when you want to splurge on something extra special!
Ingredients needed
Apart from the meat, this recipe calls for ingredients you probably already have in your kitchen. This is everything you need:
- Ribeye roast. Look for a fresh ribeye roast, well-marbled with fat, has a vibrant red color, and has an even thickness.
- Garlic. To mix with the melted butter.
- Butter. The butter is melted, infused with garlic, then brushed over the meat to give it a rich flavor.
- Dry spices. The meat is seasoned with a dry rub made from salt, pepper, paprika, Italian seasoning, and brown sugar.
- Brown sugar. Adding brown sugar to the dry rub adds a balancing sweetness to the meat and encases it with a caramelized crust.
How to cook a ribeye roast in the oven
Use these step-by-step instructions to learn how to make a tender and flavorful ribeye roast in the oven:
Step 1 – Brush with garlic butter
Stir the melted butter and crushed garlic cloves together in a small bowl, then brush it on all sides of the roast.
Step 2 – Add the dry rub
Mix the salt, paprika, brown sugar, black pepper, and Italian seasoning in a separate bowl. Use your hands to rub the spice mixture all over the meat.
Step 3 – Sear, then slow-roast
Place the meat, fat side up, on a rack in a roasting pan. Sear it in a hot 500ºF oven until the surface is nicely browned. Afterward, reduce the temperature to 350ºF and bake to your desired doneness.
Step 4 – Rest, slice, and serve
Remove the ribeye roast from the oven, tent it with foil, and let it rest before slicing and serving. Enjoy!
Tips for success
- Bring the meat to room temperature before cooking. This helps the meat cook evenly.
- Ribeye roast is best when it’s cooked medium-rare or medium. Use a reliable meat thermometer to check that it’s cooked to the ideal internal temperature: 115ºF to 120°F for medium rare (125ºF to 130°F after resting) or 125ºF to 130°F for medium (135ºF to 140°F after resting).
- Adjust the cooking time based on weight. The general rule is to cook the roast for 15 to 20 minutes per pound at 350ºF (after searing).
- Let the roast rest for 15 to 20 minutes. This gives the juices time to soak back into the meat and make every bite more tender and juicy.
- Slice against the grain. As with carving any large cut of beef, you must slice the roast against the grain to retain its tenderness and beefy juices.
What to serve with this dish
A drizzle of horseradish sauce or an au jus made from pan drippings will enhance every bite of this meal. Serve each slice with warm crusty bread or dinner dolls and holiday-worthy sides, like scalloped potatoes, roasted brussels sprouts, sauteed carrots, and mushrooms.
Storage instructions
To store: Let leftovers cool to room temperature, then wrap the whole roast or individual slices in plastic wrap or foil. Store them in the fridge for 3 to 4 days.
To freeze: You can also freeze ribeye roast for up to 3 months. Let it thaw in the refrigerator before reheating.
To reheat: Place the leftover ribeye roast in a baking dish and cover it loosely with aluminum foil. Reheat in a 350°F oven for about 15 to 20 minutes.
Recommended tools to make this recipe
- Small mixing bowls. One for the garlic butter and one for the dry rub.
- Basting brush. To coat the meat with melted garlic butter.
- Roasting pan with fitted rack. The rack keeps the meat from touching the bottom so air can circulate evenly on all sides.
- Meat thermometer. To ensure that the meat is cooked to your desired temperature.
More holiday-worthy mains
- Chicken Cordon Bleu
- Seafood Lasagna
- Branzino
- Stuffed Pork Loin
- Beef Wellington
- Stuffed Salmon
- Top round roast
Frequently asked questions
The only way to check for doneness is to insert a meat thermometer into the thickest part of the meat. Remember to cook it to medium-rare or medium.
In most cases, it’s best to cook ribeye roast uncovered to achieve a flavorful, browned crust around the outside. However, if you notice the surface is browning too quickly, you can cover the pan loosely with foil to prevent burning.
A 3-pound ribeye roast will serve approximately 4 to 6 people, as long as it’s served with accompanying side dishes.
Ribeye Roast
Ingredients
- 3 lb ribeye roast
- 3 cloves garlic crushed
- 2 tablespoons butter melted
- 2 tablespoons salt
- 2 tablespoons paprika
- 1 teaspoon black pepper
- 1 teaspoon Italian seasoning
Instructions
- In a small bowl combine melted butter and garlic.
- Brush the meat with this mixture from all sides.
- Combine spices in a small bowl and rub it all over the roast, pressing firmly to make sure the rub sticks to the meat.
- Place the meat, fat side up, on a rack in a roasting pan and preheat the oven to 250C/500F.
- Cook the roast for 15 minutes, then reduce the oven temperature to 180C/350F and cook for 1 hour.
- Remove the roast from the oven and allow it to rest for 20 minutes, covered with foil. 1Slice and serve warm.
Notes
Nutrition
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