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The best ribeye roast recipe.

BEST Ribeye Roast Recipe (Easy, Perfect, Tender)

Boneless ribeye roast makes the best centerpiece for your holiday table. It’s juicy, tender, and coated in a delicious homemade rub.
5 from 1 vote
Servings: 8
Course: Main Course
Cuisine: American
Prep Time: 10 minutes
Cook Time: 1 hour 25 minutes
Resting Time: 30 minutes
Total Time: 2 hours 5 minutes
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Ingredients

  • 4-5 pounds ribeye roast
  • 2 Tablespoons light brown sugar
  • 1 Tablespoon coarse sea salt
  • 2 teaspoons ground black pepper
  • 1 1/2 teaspoons dried thyme leaves
  • 1 teaspoon dried rosemary
  • 1 teaspoon garlic powder
  • 1 teaspoon onion powder
  • 2 Tablespoons olive oil

Instructions

  • In a small bowl, mix the brown sugar, salt, pepper, thyme, rosemary, garlic powder, and onion powder together.
  • Rub the ribeye roast with olive oil, then evenly coat it with the spice and sugar mixture, pressing gently to help it stick to the meat.
  • Place the roast on a rack in a roasting pan, fat side up. Insert an oven-safe meat thermometer into the thickest part of the roast. Allow it to rest on the counter for 20-30 minutes to take some of the chill off. While it’s resting, preheat your oven to 425F.
  • Roast in the preheated oven for 15 minutes to form a crust.
  • Reduce the oven temperature to 325F, and continue roasting for about 20 minutes per pound for medium-rare, or until desired doneness. For a 4 pound roast, you would bake it at 325F for about 1 hour and 20 minutes, and for a 5 pound roast, you would bake it at 325F for about 1 hour and 40 minutes. For medium-rare the internal temperature will read 130-135F, keeping in mind that it will raise 5-10 degrees after it rests. For medium, allow it to continue cooking until it reaches 140-145F. For other levels of doneness, see notes.* Keep in mind that it is recommended to cook it until it reaches an internal temperature of 145F, but individual preferences vary.
  • Remove the roast, tent with foil, and let it rest for 20 minutes before slicing.

Notes

Depending on the level of doneness you want, these are the temperatures you’re looking for:
RARE: Initial internal temperature of 120-125F, rest time of 15-20 minutes, internal temperature after resting of 125-130F.
MEDIUM RARE: Initial internal temperature of 130-135F, rest time of 15-20 minutes, internal temperature after resting of 135-140F.
MEDIUM: Initial internal temperature of 140-145F, rest time of 15-20 minutes, internal temperature after resting of 145-150F.
MEDIUM WELL: Initial internal temperature of 150-155F, rest time of 15-20 minutes, internal temperature after resting of 155-160F.
WELL DONE: Initial internal temperature of 160-165F, rest time of 15-20 minutes, internal temperature after resting of 165-170F.

Nutrition

Calories: 437kcal | Carbohydrates: 4.6g | Protein: 64g | Fat: 18.4g | Fiber: 0.4g | Sugar: 3g

Nutrition information isn’t always accurate.