Ribeye Roast is tender, juicy beef with rich marbling and a flavorful crust made with butter, garlic, beef paste, and fresh rosemary. Roasting it at high heat first creates a beautifully browned outside while the center stays tender and juicy.
A ribeye roast is one of those dinners I save for holidays and special occasions. It looks impressive on the table, but once you know the right temperature and cooking time, it’s surprisingly simple to prepare.
Why I Love Ribeye Roast
Ingredients for Ribeye Roast
About the Ingredients ⭐
- Ribeye Roast: Use a 5–6 pound bone-in or boneless ribeye or prime rib roast.
- Beef Stock Paste: Adds a rich, savory beef flavor to the crust.
- Garlic Paste: Minced garlic can also be used.
- Butter: Softened butter helps the seasonings coat the roast. Salted or unsalted works.
- Fresh Rosemary: Finely chopped rosemary adds flavor to the butter mixture.
- Whole Garlic Bulbs: Roast alongside the beef for extra aroma and flavor.
- Rosemary Sprigs: Add whole sprigs to the roasting pan for extra flavor.
- Baby Potatoes: Optional, but they can roast alongside the beef. 🥩💙
Be sure to check out the full recipe and ingredient list below
How To Make Ribeye Roast
1 – Prep: Score the fat on the roast to help it render and create a flavorful crust.
2 – Season: Mix the beef paste, garlic paste, butter, and chopped rosemary, then spread over the entire roast.
3 – Arrange: Add the potatoes, garlic bulbs, and rosemary sprigs to the roasting pan, then add the roast.
4 – Roast: Roast at 500°F for 15 minutes, then reduce the temperature to 325°F and continue cooking to your desired internal temperature.
5 – Rest: Cover loosely with foil and let the roast rest for 30 minutes.
6 – Carve: Slice against the grain and serve with horseradish sauce and au jus. 🥩💙
Printable Roasting Time and Temp
Where Does Ribeye Roast Come From?
Ribeye roast comes from the rib section of the cow, the same area used for ribeye steaks and prime rib.
Tips I Found Helpful 💙
- Bring it to room temperature: Let the roast sit out for about an hour before roasting for more even cooking.
- Score the fat: Lightly scoring the fat helps it render and creates a better crust.
- Use a meat thermometer: Internal temperature is the best way to know when your roast has reached your preferred doneness.
- Don’t skip the rest: Let the roast rest for 30 minutes before slicing so the juices redistribute.
- Slice against the grain: This helps keep each slice tender.
Questions Readers Ask Most
Side Dishes for Ribeye Roast 💙
Ribeye Roast
Tender, juicy Ribeye Roast with a buttery garlic and rosemary crust.
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
Use a meat thermometer to check the internal temperature since cooking time will vary depending on the size of the roast and your preferred doneness. Let the roast rest for 30 minutes before carving to help keep it juicy.
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Nutrition Information:
Yield:
10Serving Size:
8 OuncesAmount Per Serving: Calories: 131Total Fat: 5gSaturated Fat: 3gUnsaturated Fat: 2gCholesterol: 12mgSodium: 85mgCarbohydrates: 19gFiber: 2gSugar: 1gProtein: 2g
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.