Foolproof Ribeye Roast

Name: Foolproof Ribeye Roast
Prep time: 10 min
Cook time: 1 h 15 min
Total time: 1 h 55 min
Yield: 8 servings
Ingredients: 2 teaspoons Diamond Crystal kosher salt; 1 teaspoon black pepper; 1 teaspoon garlic powder; 1 teaspoon dried sage; 1 teaspoon dried thyme; 3 pounds boneless ribeye roast

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5.0

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Prep Time
10 mins
Cook Time
1 hr 10 mins
Additional Time
30 mins
Total Time
1 hr 55 mins
Servings
8 servings
Calories
450 kcal
Course
Main Course
Cuisine
American

Foolproof Ribeye Roast

Winston Campbell

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Tender, succulent, and flavorful, ribeye roast is surprisingly easy to make at home. Simply rub the meat with seasonings, then cook it in the oven until done.

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Ingredients

Servings

2 teaspoons Diamond Crystal kosher salt or 1 teaspoon of any other salt, including Morton kosher salt
1 teaspoon black pepper
1 teaspoon garlic powder
1 teaspoon dried sage
1 teaspoon dried thyme
3 pounds boneless ribeye roast USDA Prime

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Instructions

In a small bowl, use a fork to mix the kosher salt, black pepper, garlic powder, sage, and thyme. Rub the mixture all over the roast, pressing to ensure the rub adheres to the meat.
Place the meat, fat side up, on a rack in a roasting pan and allow it to get to room temperature, about 1 hour.
Preheat the oven to 500°F. Insert an oven-safe meat thermometer into the middle of the roast and set the thermometer to alert you when the roast reaches 135°F (medium-rare).
Place the roast in the 500°F oven and cook it for 15 minutes.
Reduce the oven temperature to 350°F. Keep roasting until the thermometer registers 135°F. According to conventional wisdom, a 3-pound roast should take roughly 1 more hour (20 minutes per pound). But the only way to know for sure is to use a thermometer. In my oven, after one more hour, the internal temperature usually reaches 120°F, and I need to keep roasting for 8-9 more minutes to reach 135°F.
Remove the roast from the oven. Loosely cover it with foil and allow it to rest for 30 minutes, then cut it into thin slices and serve.

Notes

The only way to ensure the meat is done to your liking is to use an oven-safe meat thermometer inserted into the middle of the roast at the start of cooking. This type of thermometer beeps to alert you when the roast is done. Please don't rely on general timing guidelines or an instant-read thermometer. These methods are unreliable.
If your roast is bigger than 3 pounds, roast it for roughly 20 minutes per pound after lowering the oven to 350°F. If it seems to be getting too dark on top, loosely cover it with foil and keep roasting until your thermometer alerts you that the roast has reached an internal temperature of 135°F.
It's very important to let the roast rest for 30 minutes before slicing it. This will allow the juices to settle and redistribute, preventing them from gushing out as soon as you cut into the meat.
The nutrition info assumes USDA prime (fattier), and the fat is eaten.
The USDA says we should cook whole cuts of beef to 145ºF with a three-minute rest time.
Keep the leftovers in an airtight container in the fridge for 3-4 days. Reheat them covered in the microwave at 50% power. Unfortunately, reheating takes them from medium-rare to medium doneness, but this can't be helped. Unless you simply slice them thinly and eat them cold! They are surprisingly good this way.