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

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 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. Slice and serve warm.

Video

Notes

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.

Nutrition