There’s no need to marinate the meat prior to cooking, and you can enjoy the leftovers reheated or cold. Tender, succulent, and very flavorful, ribeye is my favorite cut of beef. And this tasty recipe for cooking the whole roast is especially easy to make. Simply rub the meat with seasonings, then cook it in the oven until done. Your only real job as a cook is to avoid overcooking the roast.
Ingredients
You’ll only need a few simple ingredients to make this very festive roast. The exact measurements are listed in the recipe card below. Here’s an overview of what you’ll need:
To season the meat: Kosher salt, black pepper, garlic powder, dried sage, and dried thyme.Ribeye roast: I like to pick a 3-lb. piece. If possible, get a USDA prime grade, the highest beef grade.
Instructions
Similar to beef tenderloin roast, the best thing about this recipe is that it’s so very easy. Simply rub the meat with seasonings. Roast it in a very hot oven (500°F) to get the fat cap crispy, then lower the oven temperature to 350°F and continue roasting to medium-rare. If you use an instant-read meat thermometer (as you should), you will know exactly when to take the meat out of the oven. Conventional wisdom says that after the initial high-heat roasting, you’ll need 20 minutes in the 350°F oven for each pound of meat you cook. So for a 3 lb. roast, this SHOULD take roughly 1 more hour. But for me in my oven, after that one more hour, the internal temperature usually reaches 120°F, and I need to keep roasting for 8-9 more minutes to reach 135°F. This is exactly why it’s so important to use a thermometer.
Expert tips
Frequently asked questions
Variations
The best way to vary this recipe is by using different spices to season the roast. Tasty options include onion powder, smoked paprika, chili powder, and dried oregano.You can also rub the roast with melted butter before sprinkling it with the spices.
Serving suggestions
I recommend balancing out the richness of this dish by skipping the starch altogether and serving it with simply prepared veggies such as sautéed broccolini or steamed green beans. A simple green salad such as this arugula salad is always good. And if you want a tasty alternative to mashed potatoes, try mashed cauliflower. Or go all out with loaded mashed cauliflower!
Storing leftovers
The leftovers keep well in the fridge, in an airtight container, for 3 to 4 days. Reheat them very gently, covered, in the microwave on 50% power. Reheating does, unfortunately, take them from medium-rare to medium doneness, but this can’t be helped. Unless you simply slice them very thin and eat them cold! They are surprisingly good this way, served with Dijon mustard, quick pickles, and fresh-cut veggies. Kind of like eating cold roast beef.
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