Ribeye Roast

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. Watch the video below to see how I make this in my kitchen.

Course Main Course

Cuisine American

Prep Time 5

Cook Time 1 10

Total Time 1 15

Servings servings

Calories 356kcal

Author Arman Liew

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.

Video

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