Description

Ribeye roast recipe for a juicy, flavorful, and perfectly cooked roast with a crispy crust. Easy steps for the best home-cooked ribeye ever.

Ingredients

Kosher salt – Helps draw out moisture and create a flavorful crust.

Black pepper – Adds a bold, slightly spicy kick.

Garlic powder – Enhances the beef’s natural richness.

Dried sage – Brings a mild earthiness to the roast.

Dried thyme – Adds a subtle, herbaceous touch.

Instructions

1: Prepare the Seasoning Mix

In a small bowl, combine kosher salt, black pepper, garlic powder, dried sage, and dried thyme. Mix thoroughly with a fork to evenly distribute the seasoning.

2: Season the Roast

Hand rubbing a seasoned spice blend onto a raw ribeye roast.

Use a kitchen towel to pat the rib-eye roast dry, and then Rub the spice rub evenly over the meat. Press it down hard to “embed” the seasoning firmly into the meat, so that it stays there.

3: Let the Meat Reach Room Temperature

Place the roast on a rack in a rimmed roasting pan, fat side up. Let it sit at room temperature for about an hour. This helps the meat cook evenly and stay tender when it hits the heat.

4: Preheat the Oven and Insert a Thermometer

Inserting a meat thermometer into a seasoned ribeye roast on a wire rack.

Oven heated to 500°F. Put an oven-safe thermometer into the thickest section of the roast without touching the bone (in case it is bone-in). Set the thermometer for 135°F for a beautiful medium-rare finish.

5: Sear at High Heat

Ribeye roast in the oven with a thermometer probe inserted, monitored with a digital thermometer.

Place the roast in the oven and cook at 500°F for 15 minutes. This initial high heat creates a flavorful crust on the outside of the meat.

6: Lower the Heat and Continue Roasting

For medium-rare, continue cooking until the thermometer registers 135°F after the first 15 minutes; reduce the oven temperature to 350°F at that time. It will likely take about another hour, but the internal temperature should be checked periodically for best accuracy.

7: Rest the Meat

Sliced ribeye roast with a juicy pink center, being cut with a knife and fork.

Taking a roast out from the oven should be done once it reaches the desired temperature and be lightly tented with foil in order to rest for about 30 minutes for the juices to run back into the meat. This process helps in retaining the juiciness and tenderness of the meat when sliced.

8: Slice and Serve

Thinly carve the rib-eye roast using a sharp knife, and serve wit

Notes

Let the roast sit at room temperature for an hour before cooking for even doneness.
Using a meat thermometer ensures perfect results without overcooking.
Resting the roast for at least 30 minutes keeps it juicy and tender.

Prep Time: 10 minutes
Cook Time: 1 hour 15 minutes
Category: Dinner
Method: Roasting
Cuisine: American

Nutrition

Serving Size: 6 oz (about 170g)
Calories: 550
Sugar: 0g
Sodium: 750mg
Fat: 42g
Saturated Fat: 18g
Unsaturated Fat: 20g
Trans Fat: 1g
Carbohydrates: 0g
Fiber: 0g
Protein: 45g
Cholesterol: 135mg

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