Ribeye roast is the crown jewel of beef roasts—rich, juicy, and marbled to perfection. Originating from the rib section of the cow, this cut has long been a centerpiece for holiday feasts and special occasions. Its melt-in-your-mouth tenderness and deep beefy flavor make it a favorite among meat lovers.
Whether you’re preparing a holiday dinner or impressing guests at a weekend gathering, a well-cooked ribeye roast offers restaurant-quality results right from your oven.
Ingredients
For the Roast:
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1 (4 to 6 lb) boneless ribeye roast
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2 tbsp olive oil
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4 cloves garlic, minced
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2 tbsp fresh rosemary, chopped (or 2 tsp dried)
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1 tbsp fresh thyme leaves (or 1 tsp dried)
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2 tsp kosher salt
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1 tsp black pepper
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1 tsp smoked paprika (optional for a smoky flavor)
Optional Add-ins/Substitutions:
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Use avocado oil instead of olive oil for a higher smoke point.
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Replace garlic with shallots for a milder, sweet aroma.
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For a low-sodium version, reduce or eliminate salt and use salt-free seasoning blends.
Step-by-Step Cooking Instructions
1. Prep the Ribeye Roast:
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Take the ribeye roast out of the refrigerator 1 hour before cooking to bring it to room temperature.
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Pat it dry with paper towels to help the seasoning adhere and create a nice crust.
2. Make the Herb Rub:
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In a bowl, combine olive oil, garlic, rosemary, thyme, salt, pepper, and smoked paprika.
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Rub this mixture generously over the entire roast.
3. Preheat and Sear:
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Preheat your oven to 450°F (232°C).
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Place the roast fat side up on a rack in a roasting pan.
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Roast for 15 minutes at 450°F to develop a flavorful crust.
4. Slow Roast to Perfection:
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Reduce oven temperature to 325°F (163°C).
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Continue roasting for 1.5 to 2 hours, or until internal temperature reaches:
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120°F for rare
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130°F for medium-rare
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140°F for medium
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Use a meat thermometer for accuracy!
5. Rest Before Slicing:
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Remove roast from oven and tent loosely with foil.
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Let rest for at least 20 minutes—this helps redistribute the juices for maximum tenderness.
Pro Tips and Cooking Techniques
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Use an oven-safe meat thermometer: Insert it before roasting and monitor without opening the oven door.
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Let it rest: Skipping the resting step can make your roast dry and chewy.
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Pan drippings = bonus flavor: Deglaze the roasting pan with wine or broth to make a simple, delicious jus.
Variations and Customizations
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Herb Crusted Ribeye: Add Dijon mustard to the herb rub for a tangy twist.
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Garlic Butter Basted Ribeye: Halfway through roasting, baste with melted garlic butter for extra richness.
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Vegetarian Option: Try a roasted cauliflower steak with similar seasonings.
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Gluten-Free: This recipe is naturally gluten-free—just double-check any seasoning blends or broth used.
Serving Suggestions
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Presentation: Slice against the grain and fan out on a platter. Garnish with rosemary sprigs and roasted garlic cloves.
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Side Dishes:
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Creamy mashed potatoes or horseradish mashed cauliflower
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Roasted Brussels sprouts with balsamic glaze
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Yorkshire pudding or crusty garlic bread
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Perfect Pairing: A bold red wine like Cabernet Sauvignon or a rich porter-style beer complements the roast beautifully.
Nutritional Information (per 6 oz serving)
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Calories: 480
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Protein: 38g
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Carbohydrates: 1g
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Fat: 36g
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Saturated Fat: 15g
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Sodium: 480mg
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Fiber: 0g
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Sugar: 0g
Note: Values may vary based on portion size and specific ingredients used.
Frequently Asked Questions (FAQs)
1. Can I cook this roast in advance?
Yes! You can roast it a few hours ahead, slice it, and reheat in a covered dish with a bit of jus at 275°F until warm.
2. How do I store leftovers?
Wrap tightly in foil or place in an airtight container. Store in the refrigerator for up to 4 days.
3. Can I freeze ribeye roast?
Absolutely. Slice, wrap in freezer-safe wrap, and freeze for up to 3 months. Thaw overnight in the fridge before reheating.
4. What’s the best way to reheat it without drying it out?
Place slices in a baking dish with a bit of broth or pan juices, cover with foil, and warm at 275°F until heated through.
Closing Thoughts
Cooking a ribeye roast might seem intimidating, but with the right techniques, it’s incredibly rewarding. This dish brings gourmet elegance to any table—perfect for holidays or whenever you want to treat yourself.
