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Boneless Ribeye Roast Recipes

Boneless Ribeye Roast

A flavorful boneless ribeye roast infused with garlic and fresh herbs. Perfectly roasted for medium-rare tenderness, ideal for special occasions and hearty meals.
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Prep Time 15 minutes
Cook Time 1 hour 15 minutes
Total Time 1 hour 30 minutes
Course Main Course, meat
Cuisine American
Servings 7 people
Calories 350 kcal

Equipment

  • 1 roasting pan with rack
  • 1 meat thermometer for checking internal temperature
  • 1 bowl

Ingredients
  

  • 1 boneless ribeye roast 4–6 pounds
  • 2 tablespoons olive oil
  • 4 cloves garlic minced
  • 2 teaspoons salt
  • 1 teaspoon black pepper
  • 1 tablespoon fresh rosemary chopped
  • 1 tablespoon fresh thyme chopped

Instructions
 

  • Preheat the oven to 450°F (232°C).
  • In a bowl, combine olive oil, minced garlic, salt, black pepper, chopped rosemary, and chopped thyme.
  • Rub the herb and oil mixture evenly all over the ribeye roast.
  • Place the roast on a rack in a roasting pan.
  • Roast for 15 minutes at 450°F (232°C).
  • Lower the oven temperature to 325°F (163°C) and continue roasting until the internal temperature reaches 135°F (57°C) for medium-rare.
  • Remove the roast from the oven and let it rest for 15 to 20 minutes before slicing.

Notes

  • Adjust seasoning to your taste.
  • Use a meat thermometer for best results.
  • Store leftovers in the fridge up to 3 days.