Best Ribeye Roast Recipe
A tender and flavorful ribeye roast seasoned with herbs and spices, easy to prepare with simple oven roasting and resting to ensure juicy, medium-rare perfection.
Equipment
- 1 roasting pan with rack
- 1 oven-safe meat thermometer to monitor internal temperature
- 1 small bowl
- 1 fork
- 1 foil for resting
Ingredients
- 2 teaspoons Diamond Crystal kosher salt or 1 teaspoon other kosher salt, e.g., Morton
- 1 teaspoon black pepper
- 1 teaspoon garlic powder
- 1 teaspoon ground sage
- 1 teaspoon dried thyme
- 3 pounds boneless ribeye roast
Instructions
- In a small bowl, mix kosher salt, black pepper, garlic powder, ground sage, and dried thyme with a fork.
- Rub the seasoning mixture evenly over the entire ribeye roast, pressing to adhere.
- Place the roast fat side up on a rack in a roasting pan and let it sit at room temperature for about 1 hour.
- Preheat the oven to 500°F.
- Insert an oven-safe meat thermometer into the center of the roast, set to alert at 135°F for medium-rare.
- Roast the meat at 500°F for 15 minutes.
- Reduce oven temperature to 350°F and continue roasting until the thermometer reaches 135°F, approximately 1 hour more.
- Remove the roast from the oven without removing the thermometer and loosely cover with foil.
- Rest the roast for 20 minutes to allow juices to redistribute.
- Cut the roast against the grain into four ½-inch slices and serve.
Notes
- Adjust seasoning amounts to taste, especially salt.
- Use an oven-safe thermometer that alerts when done; instant-read thermometers and timing are unreliable.
- Bone-in ribeye roasts require longer cooking and thermometer probe should avoid touching bone.
- Rest roast 20 minutes before slicing to retain juices.
- Store leftovers refrigerated up to 4 days or freeze up to 3 months.