This perfect baked pork ribeye roast is fit for any occasion – from a weeknight meal, to a Sunday dinner, to a holiday supper. It’s tender, juicy, coated in the most delicious homemade spice and herb blend, and served with the best pan gravy. It’s sure to be a family favorite!
Pork Ribeye Roast
This pork ribeye roast is absolutely delicious! It’s rubbed with a spice and herb blend made with thyme, rosemary, garlic powder, salt, and pepper. Then it’s seared to give it a crispy bark and baked in the oven until it’s a perfect, tender, juicy, and mouthwatering roast. The best part is that it’s topped with a delicious homemade pan gravy.
There’s nothing quite like a hearty pork dinner to bring the family together at the end of a long day. This boneless pork loin ribeye roast is baked to perfection in the oven, and it’s incredibly tender and juicy, rivaling even the best rotisserie or smoked pork dishes.
My favorite part is the homemade onion gravy, prepared right in the same pan for an extra layer of flavor. The gravy, made with unsalted butter, flour, and beef broth, pairs wonderfully with the roast, enhancing its flavor.
Whether you’re planning a comforting weekend dinner or a festive holiday feast, this pork ribeye roast is sure to impress. It’s a surprisingly quick and easy recipe that doesn’t require any special cooking skills or equipment.
Pork Ribeye Roast: This cut of pork is lean, tender, and incredibly flavorful, making it perfect for roasting.
Salt: Fine sea salt is a great choice for this recipe as it dissolves quickly and evenly into the rub, enhancing the natural flavors of the pork and the herbs.
Garlic Powder: Garlic powder is used in this recipe because it infuses the pork with a subtle garlic flavor that pairs with the other spices beautifully. It’s a more concentrated and milder form of garlic.
Black Pepper: Ground black pepper adds a bit of heat and bite to the roast, balancing out the other flavors. You can use freshly ground black pepper if you like it spicier.
Rosemary and Thyme: These herbs add a fragrant and earthy depth to the flavor profile of the roast.
Olive Oil: A good quality olive oil is used to sear the roast, helping to create a beautiful, golden crust.
Unsalted Butter: Using unsalted butter in the gravy allows you to control the saltiness of the dish. It also adds a richness to the gravy that enhances its flavor.
Onion: Yellow onion is used in this recipe to add a sweet, caramelized flavor to the gravy. Look for ones that are firm, clean, and have a shiny skin.
Garlic: Fresh garlic adds a robust flavor that infuses into the gravy, enhancing its taste. Look for firm garlic.
Flour: All-purpose flour is used as a thickening agent for the gravy, giving it a perfect, velvety texture.
Beef Broth: Beef broth forms the base of the gravy, providing depth and a meaty flavor.
Alternative Cooking Methods
If you don’t have an oven-ready skillet, you can sear the roast in a regular pan and then transfer it to a preheated roasting pan to finish cooking in the oven. If you have a slow cooker, you can sear the roast and then cook it on HIGH for 2-3 hours or LOW for 6 hours, or until tender and cooked through.
How To Make Pork Ribeye Roast
Prepare the Rub: To a small bowl, add the minced garlic and the dry seasonings. Mix together to create a rub.
Prepare The Pork: Start by prepping your pork ribeye roast. Pat it dry and generously apply the prepared rub all over. (See the recipe card below for the full printable instructions.)
Sear The Roast: Heat some olive oil in a large cast iron skillet. Once hot, add the roast and sear on all sides until a nice crust forms.
Bake The Roast: Transfer the skillet with the seared roast into the preheated oven and roast it until it’s fully cooked and no longer pink in the center.
Rest The Roast: Remove the roast from the oven and let it rest on a cutting board while you prepare the gravy.
Prepare The Gravy: Discard the drippings from the pan and melt butter in the same skillet. Sauté the onion until it’s softened and golden brown.
Add flour and beef broth to create the gravy. Keep cooking and stirring until the gravy thickens.
Serve: Once the roast has rested, slice it and serve it with the homemade gravy. Enjoy! See the recipe card below for the full written instructions, including ingredient amounts, and helpful tips, etc.
- Use Fresh Herbs: If possible, use fresh rosemary and thyme. They give the roast a more vibrant flavor.
- Let the Roast Rest: After roasting, let the pork rest for a few minutes before slicing. This helps seal in the juices.
- Make Extra Gravy: The gravy is so tasty, you might want to double the recipe to have extra for serving.
How Long To Cook Pork Ribeye Roast In Oven
The cooking time for a Pork Ribeye Roast in the oven can vary depending on its size and your oven’s exact temperature. A general rule of thumb is to roast it until it’s no longer pink in the center and the internal temperature reaches 140-145F at the thickest point on an instant read meat thermometer (keeping in mind that the temperature will rise a few degrees as it rests to reach the needed 145F).
Is Pork Ribeye Roast A Good Cut Of Meat?
Absolutely! It’s a lean, tender, and flavorful cut of pork making it perfect for roasting.
What Cut Is A Pork Ribeye?
It’s a cut of pork that comes from the loin of the pig, which runs from the shoulder to the back. It’s known for its marbling, tenderness, and rich flavor.
What Is The Difference Between Pork Loin And Pork Ribeye Roast?
They both come from the same area of the pig. The ribeye is a specific cut from the center of the loin, and it tends to be more marbled and flavorful.
What Does Pork Ribeye Taste Like?
Pork Ribeye has a rich, robust flavor that’s slightly sweet. It’s incredibly tender and juicy, especially when roasted.
What Side Dishes Pair Well With It?
I love serving it with a starchy side like seasoned rice, Velveeta mac and cheese, polenta cakes, or a microwave baked potato. Then I also pair it with a green vegetable like Crock Pot green beans, braised celery, buttered peas, or Italian green beans.
Can I Prepare The Roast Ahead Of Time?
Absolutely! You can prepare the rub and season the roast a day ahead. Just cover it and keep it in the refrigerator until you’re ready to cook. This can actually help the flavors penetrate more deeply into the meat, making it more flavorful.
What Is The Best Way To Store Leftovers?
Leftovers can be stored in an airtight container in the refrigerator for up to 3 days. Be sure to store the roast and gravy separately to prevent the roast from becoming soggy.
Keep In Touch
I’d love to hear what you thought of this recipe in the comments or on Instagram! @KeyToMyLime #KeyToMyLime
If you like this recipe, be sure to check out all of our other pork recipes. Some reader favorites are:
- Baked Country Style Ribs
- Slow Cooker Country Style Ribs
- Slow Cooker Carnitas Recipe
- Pork Steaks
- Pork Chop Pasta
- Broiled Pork Chops
- 2 teaspoons fine sea salt
- 1 teaspoon garlic powder
- 1 teaspoon ground black pepper
- 1 teaspoon dried rosemary
- 1 teaspoon dried thyme leaves
- 1 pork ribeye roast (about 2.5 to 3 pounds)
- 2 Tablespoons olive oil
- 2 Tablespoons unsalted butter
- 1 medium yellow onion, chopped
- 3 cloves garlic, minced
- 2 Tablespoons all-purpose flour
- 2 cups beef broth
- Start by preheating your oven to 425°F.
- To a small bowl, add the minced garlic and the dry seasonings. Mix together to create a rub.
- Next, prepare your pork ribeye roast. Pat the roast dry with paper towels, then rub it with the rub, making sure to cover the entire roast evenly.
- Heat a large cast-iron skillet over medium-high heat. Once hot add the olive oil and swirl to coat the bottom of the pan. Add the roast and sear on all sides until it forms a nice crust, about 4-5 minutes per side.
- Once the roast is seared, place the whole skillet into the preheated oven. Roast the pork for about 17-18 minutes per pound (depending on the thickness of your roast), or until the internal temperature of the roast reaches between 145°F on an instant read meat thermometer. Keep in mind that the temperature will continue to rise slightly as it rests, but the internal temperature does need to reach 145°F on an instant read meat thermometer, followed by at least a 3 minute rest, to be safe to eat.
- After the roast is cooked, remove the skillet from the oven and transfer it to a cutting board. Tent with aluminum foil for 10-15 minutes to rest while you prepare the gravy.
- Discard the drippings from the pan, then return the same skillet to the stove and melt the butter over medium heat. Add the chopped onion and sauté until it's softened and golden brown, about 5 minutes.
- Sprinkle the flour over the onions and stir to combine, cooking for another 2 minutes. This will help thicken your gravy.
- Slowly whisk in the beef broth, making sure to scrape the bottom of the skillet to incorporate any flavorful bits stuck to the bottom. Continue to cook the gravy until it thickens to your desired consistency, about 5-10 minutes.
- Taste the gravy and add additional salt and pepper if needed.
- After the roast has rested, slice it and serve with the homemade gravy.
Be sure not to rush the searing step, as this develops a lot of flavor in the roast.
If the gravy becomes too thick, simply whisk in a bit more beef broth until it reaches your preferred consistency.
Store leftover roast and gravy in separate airtight containers in the refrigerator. They will both stay good for up to 3 days.
To reheat, preheat your oven to 325°F. Place the roast in an oven-safe dish, cover with aluminum foil, and heat for about 20 minutes, or until warmed through. Reheat the gravy in a saucepan over medium heat, stirring frequently until heated.
Amount Per Serving: Calories: 501Total Fat: 27.5gCarbohydrates: 3.4gFiber: 0.4gSugar: 0.1gProtein: 56.5g
Nutrition information isn’t always accurate.
Try making this delicious pork ribeye roast for a delicious Sunday dinner!