Description

This juicy and tender ribeye roast recipe is the ultimate showstopper for any special occasion! With a crispy, flavorful crust and a perfectly pink, melt-in-your-mouth center, this roast is seasoned with garlic, butter, and aromatic herbs. Slow-roasted to perfection, it delivers unmatched tenderness and rich beefy flavor. Whether it’s for a holiday feast or a comforting family dinner, this foolproof recipe ensures restaurant-quality results with minimal effort.

Ingredients

Scale

Ingredients

Main Ingredients

5 lb ribeye roast (boneless, well-marbled)
4 tbsp butter (melted)
2 tbsp minced garlic
2 tbsp kosher salt
1 tbsp black pepper
1 tbsp fresh rosemary (chopped)
1 tbsp fresh thyme (chopped)

Optional Additions

1 tsp smoked paprika (for a subtle smoky flavor)
1 tsp onion powder (adds depth to the seasoning)
½ tsp cayenne pepper (for a mild kick)

Instructions

Prepare the Ribeye Roast
- Remove the ribeye roast from the refrigerator at least 1 hour before cooking to bring it to room temperature. This ensures even cooking.
Preheat the Oven
- Set your oven to 450°F (232°C) and place a roasting rack inside a shallow roasting pan.
Season the Roast
- Pat the ribeye roast dry with paper towels.
- Mix the melted butter, garlic, salt, pepper, rosemary, and thyme in a bowl.
- Rub the seasoning mixture evenly over the entire roast.
Sear the Roast
- Place the roast fat-side up on the roasting rack.
- Roast at 450°F for 15 minutes to create a flavorful crust.
Lower the Temperature and Slow Roast
- Reduce the oven temperature to 325°F (163°C).
- Continue roasting for 20 minutes per pound, or until a meat thermometer reads:
  - 120°F for rare
  - 130°F for medium-rare
  - 140°F for medium
Rest the Roast
- Remove the ribeye from the oven and loosely tent it with foil.
- Let it rest for 20-30 minutes to allow the juices to redistribute.
Carve and Serve
- Use a sharp carving knife to slice the roast against the grain into thick, juicy slices.
- Serve with your favorite side dishes and sauces.

Notes

Use a meat thermometer: The best way to ensure perfect doneness is by using an instant-read meat thermometer.
Don’t skip the resting period: Resting prevents juices from leaking out, keeping the meat moist and flavorful.
Fat-side up for extra flavor: Cooking the roast fat-side up allows the fat to naturally baste the meat as it roasts.
Want an extra crispy crust? After roasting, broil the ribeye for 2-3 minutes at the end for a beautifully golden-brown crust.
Save the drippings: Use the pan drippings to make a delicious au jus or gravy.

Prep Time: 15
Cook Time: 120
Category: Dinner
Method: Roasting
Cuisine: American

Keywords: ribeye roast, prime rib alternative, beef dinner, slow roasted ribeye, holiday roast, boneless ribeye, roasted beef recipe, best ribeye roast recipe