Foolproof Ribeye Roast
User Reviews
5
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Prep Time
10 mins
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Cook Time
1 hr 15 mins
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Additional Time
30 mins
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Total Time
1 hr 55 mins
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Servings
8 servings
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Calories
450 kcal
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Course
Main Course
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Cuisine
American
Foolproof Ribeye Roast
Description
This ribeye roast recipe uses a dry rub of kosher salt, black pepper, garlic powder, dried sage, and thyme applied evenly to the surface. The seasoned roast comes to room temperature before roasting fat side up on a rack in a roasting pan. It cooks at 500°F for 15 minutes to develop a browned crust, then the oven reduces to 350°F for the remainder of cooking. An oven-safe thermometer inserted centrally alerts when the internal temperature reaches 135°F for medium-rare.
After roasting, the meat rests covered loosely with foil for 30 minutes, which redistributes juices for moist slices. This method avoids relying on timing alone and ensures consistent results with even cooking and browning.
Though recommended cooking time is roughly 20 minutes per pound after the initial blast, the thermometer is the best guide. The recipe notes that larger roasts benefit from the same approach, and covering with foil prevents overbrowning if needed. Leftovers store well refrigerated, reheating gently in the microwave at reduced power to preserve medium-rare doneness, or served thinly sliced cold.
Ingredients
- 2 teaspoons kosher salt or 1 teaspoon of any other salt, including Morton kosher salt, Diamond Crystal brand
- 1 teaspoon black pepper
- 1 teaspoon garlic powder
- 1 teaspoon sage dried
- 1 teaspoon thyme dried
- 3 pounds ribeye roast USDA Prime, boneless
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
- Use an oven-safe meat thermometer that beeps when the roast reaches 135°F for accurate doneness; avoid relying on timing alone.
- If roasting a larger cut, plan about 20 minutes per pound at 350°F after the initial high-heat phase.
- Cover the roast loosely with foil if the top browns too quickly before reaching the target temperature.
- Let the roast rest for 30 minutes before slicing to allow juices to redistribute and maintain moisture.
- Store leftovers in an airtight container refrigerated for 3-4 days; reheat covered at 50% microwave power to prevent overcooking.
- Thinly sliced cold roast beef is a suitable option if you prefer not to reheat.
Nutrition Information
Show DetailsNutrition Facts
Serving: 8servings
Amount Per Serving
Calories 450 kcal
% Daily Value*
| Serving | 4ounces | |
| Calories | 450kcal | 23% |
| Protein | 25g | 50% |
| Fat | 38g | 58% |
| Saturated Fat | 15g | 75% |
| Sodium | 430mg | 18% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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