Description
Master the art of cooking a ribeye roast with this detailed 10-step guide. Learn how to choose the right cut, season for maximum flavor, and roast to perfection for a juicy and tender meal every time.
Ingredients
Scale
- 4–5 lb Ribeye Roast
- 2–3 tbsp Kosher Salt
- 1–2 tbsp Black Pepper
- 2 tbsp Light Brown Sugar
- 1 tbsp Coarse Sea Salt
- 2 tsp Ground Black Pepper
- 1.5 tsp Dried Thyme Leaves
- 1 tsp Dried Rosemary
- 1/2 cup Unsalted Butter
- 4–5 Fresh Garlic Cloves
Instructions
- Bring the Meat to Room Temperature: Remove roast from the fridge 2-3 hours before cooking.
- Preheat the Oven: Preheat to 450°F (232°C) for high-heat searing.
- Season the Meat: Coat the roast with kosher salt, black pepper, and dried herbs.
- Prepare Butter and Garlic Coating: Mix softened butter, minced garlic, salt, and herbs, then massage into the meat.
- Sear the Roast: Place the roast in a high-sided roasting pan and sear at 450°F for 15 minutes.
- Roast at Low Temperature: Lower the oven to 325°F (163°C) and roast for 60-90 minutes for a 3-4 lb roast or 90-120 minutes for a 6-8 lb roast.
- Use a Meat Thermometer: Check the internal temperature; remove when it’s 5-10°F below desired doneness.
- Rest the Roast: Let the roast rest for 15-20 minutes before carving to allow juices to redistribute.
- Carve and Serve: Slice against the grain, aiming for ½ inch thick slices.
Notes
- For best results, choose USDA Prime or Choice grade ribeye.
- Experiment with different herb seasonings like thyme, rosemary, or sage for more flavor depth.
- Resting time is essential for a juicy, flavorful roast.
- Prep Time: 15 minutes
- Cook Time: 1H 30M
- Category: Main Course
- Cuisine: American
Nutrition
- Calories: 500
- Fat: 30g
- Carbohydrates: 5g
- Protein: 60g
Keywords: ribeye roast, beef, roast beef, ribeye roast recipe, perfect roast, holiday dinner, ribeye roast cooking guide