Ribeye Roast
Ribeye Roast is the most tender, juicy, and delicious meat that melts in your mouth. Prime Rib or Ribeye Roast makes your holiday dinner a memorable meal with the crispy crust and melt-in-your-mouth meat on the inside; you can not go wrong with this roast.
Prime Rib Roast and Ribeye are more expensive than a regular roast but well worth it for special occasions like Filet Mignon. I love having the occasional special holiday dinner; this dinner will have your family begging for more!
I do not recommend making prime rib in the instant pot or air fryer. It’s such an expensive piece of meat and so easy to roast in your oven.
Ingredients for Ribeye Roast
- 5-6 lb Ribeye Roast or Prime Rib Roast: Bone-in or Boneless works.
- 1 Tbsp Beef Stock Paste: Better Than Bouillon Roasted Beef Base is what we used
- 1 Tbsp Garlic Paste: Garlic Paste or minced garlic will work if you don’t have garlic paste.
- 4 Tbsp Salted Butter, Softened: We used salted. You can use unsalted.
- 2-3 Sprigs of Fresh Rosemary: finely chopped.
- 2 whole garlic bulbs: We used these for Aeromatic and to enhance the flavor.
- 3-4 springs of rosemary: Additional Rosemary whole Sprigs for aromatic.
- 2 pounds baby potatoes (optional). You can cook with your roast if you want potatoes as a side dish.
Step by Step Directions for Roasted Ribeye
Step 1:
- Remove the ribeye roast from the refrigerator 1 hour before you intend to cook so your roast is at room temperature.
- Preheat the oven to 500℉
- Score the fat on the prime rib. This will render the fat easier and make for a better crust.
Step 2:
- Mix the beef paste, garlic paste, butter, and rosemary in a small bowl.
- Spread the mixture all over the prime rib roast
Mix paste and seasonings.
Place on Rib Roast
Spread all over fat top of roast
Step 3:
- Cut baby potatoes in half and place them in the bottom of a roasting pan or cast iron pan. (This is optional if you would like potatoes with your prime rib)
- Cut whole garlic in half and place them in the cast iron pan along with the sprigs of rosemary.
- Place the prime rib in a roasting pan or cast iron pan.
Step 3: For Perfectly cooked Prime Rib
Roast the prime rib at 500℉ for 15 minutes at high heat, then reduce the oven temperature to 325℉ and roast until the desired internal temperature. Use a meat thermometer.
- For rare: 115-120℉ 11 minutes per pound
- For medium rare: 125-130℉ 13 minutes per pound.
- For medium: 135-140℉ 15 minutes per pound
- For medium-well: 145-150℉ 16 minutes per pound
When you remove the Ribeye roast from the oven, it is essential to cover it with foil and let rest for 30 minutes before carving.
Printable Roasting Time and Temp
Tips and Tricks for the Perfect Ribeye Roast
- Use a meat thermometer to read the temperature of the prime rib accurately.
- Carve the prime rib roast by slicing it against the grain.
- Roast the Ribeye Roast with aromatics such as onions, garlic, carrot, and celery.
Prime Rib VS Ribeye Roast
Prime Rib VS Ribeye are both technically from the same cut of meat. The Prime Rib and Ribeye come from the Primal Cut of the cow’s rib area.
The Ribeye Roast: Comes from the 6-12 rib and is high on the back, does not get much exercise that makes the meat so tender, and has lots of marbling.
The Prime Rib: Comes from the large rib joint. The prime Rib standing rib roast is generally larger since they contain the ribeye and the bones.
The choice is up to you, but they are basically the same thing. You’re probably getting a Ribeye Roast if you go to a restaurant. They both taste amazing and have lots of marbling.
Frequently Asked Questions:
Store in the refrigerator for up to 3 days in an airtight container. Reheat in the oven.
Garlic and parmesan Asparagus, Melting Potatoes, Baked Potato, or your favorite vegetable pasta or potatoes.
Yes, it’s very important to let your prime rib roast set be covered with foil for at least 30 minutes before carving.
About one pound per person. We have a family of 4, so I always buy a 4-5 Pound rib roast.
No, you do not need steak sauce, but you can Serve it with horseradish sauce and au jus sauce.
If you want to use the 500 rule, preheat your oven to 500 degrees. Cook for 5 minutes per pound. Do NOT Open the oven. Turn the heat off and let it cook for 2 hours.
More Recipes:
Ribeye Roast
Ribeye Roast is the most tender, juicy, and delicious meat that melts in your mouth. Prime Rib or Ribeye Roast makes your holiday dinner a memorable meal with the crispy crust and melt-in-your-mouth meat on the inside; you can not go wrong with this roast.
Ingredients
- 5-6 lb Bone-in Ribeye Roast or Prime Rib Roast
- 1 Tbsp Beef Stock Paste
- 1 Tbsp Garlic Paste
- 4 Tbsp Salted Butter, Softened
- 2-3 Sprigs Fresh Rosemary, finely chopped
- 2 whole garlic bulbs
- 3-4 springs rosemary
- 2 pounds baby potatoes (optional)
Instructions
- Remove the ribeye roast from the refrigerator 1 hour before you intend to cook so your roast is at room temperature.
- Preheat the oven to 500℉
- Score the fat on the prime rib. This will render the fat easier and make for a better crust.
- Mix the beef paste, garlic paste, butter, and rosemary in a small bowl.
- Spread the mixture all over the prime rib roast
- Cut baby potatoes in half and place them in the bottom of a roasting pan or cast iron pan. (This is optional if you would like potatoes with your prime rib)
- Cut whole garlic in half and place them in the cast iron pan along with the sprigs of rosemary.
- Place the prime rib in a roasting pan or cast iron pan.
- Roast the prime rib at 500℉ for 15 minutes at high heat, then reduce the oven temperature to 325℉ and roast until the desired internal temperature. Use a meat thermometer.
- When you remove the prime rib from the oven it is essential to cover with foil and let rest for 30 minutes before carving.
- Carve the prime rib roast by slicing against the grain. Serve with horseradish sauce and a jus. Enjoy!
Notes
For rare, 115-120℉ 11 minutes per pound
For medium rare, 125-130℉ 13 minutes per pound
For medium, 135-140℉ 15 minutes per pound
For medium well, 145-150℉ 16 minutes per pound
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Nutrition Information:
Yield: 5 Serving Size: 1Amount Per Serving: Calories: 9611Total Fat: 754gSaturated Fat: 305gTrans Fat: 0gUnsaturated Fat: 353gCholesterol: 2297mgSodium: 1926mgCarbohydrates: 40gFiber: 5gSugar: 2gProtein: 622g
I DONT LIKE RARE NEEDS TO BE COOKED
There’s times for any way you like it
I made this for our Easter dinner and my family LOVED it!
The seasonings were spot on DELICIOUS!
I followed the directions for medium-rare @ 13 minutes per pound, but, even with getting it to room temp first, it took much longer to reach the internal temperature of 125°-130°….luckily, I have a very patient family.
Will definitely make this recipe again! I am thinking of keeping this seasoning mix handy for other beef creations as well.
Thank you for your recipe, it was a huge hit.