Ribeye Roast
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My mouthwatering ribeye roast is seasoned with a simple dry rub and savory garlic butter. It’s an impressive main dish perfect for special events or just an elegant dinner.
When I really want to wow dinner guests (or when I’m hosting my picky family), I skip the usual roasts and go straight for a ribeye. It’s a cut that I only really mastered cooking in culinary school- marbled, tender, and made for that ‘center-of-the-table’ moment.
My version takes that professional technique and simplifies it for home cooks: a butter garlic baste, a simple dry rub, and a slow roast for even cooking. The result? Juicy beef with a caramelized crust that slices like butter and tastes like something from a high-end restaurant. Don’t fret, though: I’m including every tip and trick possible, including common questions, so you’ll have no problems making it from the get-go!
Table of Contents
Why trust my ribeye roast recipe
I’ve roasted dozens of ribeyes in test study kitchens and at home, and this version delivers the same, tender results without the stress.
- 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 (seriously, even my sister, who usually burns toast, can make it).
- Holiday favorite. I typically only make this for my family on special occasions, such as Christmas dinner. I know that sounds a little different, but everyone who comes loves the change from your standard turkey or ham.
What readers are saying
★★★★★ – “This Rib Roast came out so Nice and Juicy and Tender, Delicious” – Lorraine
★★★★★ – “This recipe is awesome! Just made it tonight and it turned out wonderful! Very delicious; wouldn’t change a thing.” – Janelle
Key Ingredients
This isn’t a comprehensive list of ingredients; that information is provided in the recipe card below. It’s just some notes on the main ones:
- Beef ribeye roast. Look for a fresh ribeye roast that is well-marbled with fat, has a vibrant red color, and is evenly thick. I recommend buying this particular cut directly from a butcher because their cuts are generally more well-balanced and thicker than anything in a grocery store. Additionally, if it’s too large (3 pounds is the ideal size for this recipe), you can always use the offcuts for my shaved steak or garlic butter steak bites.
- Garlic butter. Freshly minced cloves and unsalted butter.
- Dry spices. The meat is seasoned with a dry rub made from kosher salt, pepper, paprika, and Italian herbs. It’s short, simple, but boasts big flavors.
- Brown sugar. A touch of sugar deepens the flavor and helps the spices form that golden, caramelized crust- not sweetness!
How to cook a ribeye roast
Step 1 – Brush with garlic butter. Stir the melted butter and garlic together in a small bowl, then brush it on all sides of the roast.
Step 2 – Add the dry rub. Mix spices in a separate bowl then use your hands to rub the mixture all over the meat.
Step 3 – Sear, then slow-roast. Place the meat and 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.
Why medium-rare is best
Medium-rare (115°F to 120°F) is the sweet spot where the internal fat has rendered and the connective tissue has relaxed, keeping every slice buttery and juicy without losing that rosy center (as pictured). After resting, the temperature will increase to approximately 130°F.
If you do prefer more doneness:
- Medium: 125°F to 130°F (135°F to 140°F after resting)
- Well done: 155°F (160°F to 165°F after resting)
Arman’s recipe tips
- Bring the meat to room temperature before cooking. This helps the meat cook evenly. I recommend starting the cooking process 30-40 minutes before you begin (no longer than an hour, though!).
- 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. I know it’s extra time added when you could be digging right in, but trust me, it is worth it!
- 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. Also, the leftover slices of meat are begging to be made into roast beef sandwiches.
- Drizzle with beef broth. Or beef stock. This is my secret trick when I’m waiting to serve this beef. A drizzle of this before slicing will ensure the meat is extra juicy and never dry.
What to serve with this dish
I always keep things simple with just a drizzle of horseradish sauce, dijon mustard, or an au jus made from pan drippings. It really lets the natural richness of the beef shine.
Of course, standard sides are also great. Serve each slice with warm, crusty bread or dinner rolls and holiday-worthy sides, like scalloped potatoes, baked sweet or white potatoes (for a speedy solution, try my microwave sweet potato or microwave baked potato!), sauteed brussels sprouts, and of course, roasted root vegetables.
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 15-20 minutes.
Frequently asked questions
I find 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.
In my experience, this 3-pound roast easily feeds my family of four with some leftovers. Of course, I pair it with several sides, including vegetables and potatoes.
Ribeye roast can sometimes be mistaken for prime rib roast. 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, which are cut from the raw boneless ribeye roast.
More foolproof roast beef dinners
- Mississippi pot roast
- Rump roast
- Sirloin tip roast
- Bottom round roast
- Eye of round roast
- Chuck tender roast
- Oven baked tri tip roast
✅ Nutrition reviewed
The nutrition information has been reviewed by registered dietitian Felicia Newell, MScAHN, RD, CPT.
Ribeye Roast
Video
Ingredients
- 3 pound ribeye roast
- 3 cloves garlic crushed
- 2 tablespoons butter melted
- 2 tablespoons salt
- 1 tablespoon brown sugar
- 2 tablespoons paprika
- 1 teaspoon black pepper
- 1 teaspoon Italian seasoning
Instructions
- Preheat the oven to 500°F (250°C).
- In a small bowl combine melted butter and garlic.
- Brush the meat with this mixture from all sides.
- Combine the salt, brown sugar, paprika, black pepper, and Italian seasoning 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. Cook the roast for 15 minutes, then reduce the oven temperature to 350°F (180°C). and cook for 1 hour. If the roast hasn't reached 115-120°F, continue cooking until it does.
- Remove the roast from the oven and allow it to rest for 20 minutes, covered with foil. Slice and serve warm.
Notes
- Doneness: Medium-rare (115-120°F) is best for this cut. The carryover cooking as it rests will bring it up to 130°F.
- Meat thermometer: Oven makes and models differ, so your roast may take longer to cook. Using an instant-read thermometer ensures accurate results.
- Leftovers: Keep in the fridge for up to 4 days or the freezer for 3 months.
Nutrition
Originally published June 2023
This recipe is awesome! Just made it tonight and it turned out wonderful! Very delicious; wouldn’t change a thing.
Thank you Janelle! So glad you liked this one!