How to Cook a Rib-Eye Roast (Easy Oven Method & Tips)
Today I am sharing How To Cook A Rib Eye Roast. It is one cut of beef we love cooking for dinners for special occasions, birthdays, Christmas, New Year's Eve, and New Year's Day. This rib eye roast recipe always comes out like perfection. It is easy to prepare and cook. The best part is that it is so delicious.
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The boneless rib eye or bone-in rib eye cut isn't much different for prepping and cooking. There will be a variation of the overall cook time; we have linked to a guide to help you get the proper cook times. This is one delicious roast beef everyone enjoys! We try to cook Rib Eye a few times a year. It has a melt-in-your-mouth taste when prepared right. This dinner idea is very flavorful and can be served with a variety of sides. Our favorites are mashed potatoes and any vegetable that is in season.
How to Cook A Rib Eye Roast
How To Cook A Rib Eye Roast Bone In
Rib eye roast cooking time
This depends on how rare you want your meat to be. You also need to remember that when you rest your meat before slicing it, it will finish cooking a bit more. 3-pound to 4-pound Medium Rare: 1-1/2 to 1-3/4 hours 135°F (small end) Medium: 1-3/4 to 2 hours 145°F
- Rare 14-15 minutes per pound
- Medium Rare 15-20 minutes per pound (our preference)
- Well Done 20-30 minutes per pound
Here is a PDF for beef roasting guidelines per pound. I think you will find it helpful. It has guidelines for cooking boneless Rib Eye Roast and Rib Eye Roast Bone In.
Ingredients
- Rib Eye Roast (or) Rib Eye Roast Bone In
- 1/4 cup of Olive Oil
- Garlic Cloves (6-8 peeled and chopped)
- Thyme (fresh)
- Rosemary (fresh)
- 1/2 tsp. Black Pepper
- Cremini Mushrooms (washed and cut in half) – reserve until step 8
- 1 White or Yellow Onion (peeled and quartered) – reserve until step 8
How to Cook Rib Eye Roast
Directions
- Take the roast out of the fridge. Remove from the package and salt the (rib-eye) beef. Wrap it with Saran Wrap. Let it rest covered in salt, with Saran Wrap, at least for 1 hour on the countertop.
- Prepare your remaining ingredients and add them to a bowl. (reserve mushroom and onions if using- instructions in step 8) Mince your garlic and herbs as finely as you like! The image makes them look chunkier than they were.
- Mix and spread onto your roast right before cooking.
- Lay Rib Eye Roast flat side down onto an oiled cast-iron skillet or another roasting pan.
- Pre-heat oven to 450-500°F (depending on what heat your skillet or pan can go up to). When ready, add the prepared roast to the oven and cook for 15 minutes. Then drop the heat!
- Reduce the heat to 350°F and finish cooking the rib eye roast uncovered. (If your roast is larger, or over 8 pounds, you can loosely cover the roast halfway through your cook time if the outside is getting too browned.)
- Cook until desired using the guidelines (rare, medium, well done).
- Optionally, add prepared mushrooms cut in half and 1 quartered onion to the side of the roast to cook alongside. I added these vegetables after the roast had cooked for about an hour.
- When the Rib Roast is to the correct temperature, set it onto a cutting board to rest for 15 minutes prior to cutting.
4-Pound Bone In Rib Eye Roast
Our rib eye roast with bone-in was 4 pounds. I expected it to be done in about 80 minutes, and added 10 minutes. Making the cooking time 1-1/2 hours. I tested it with a meat thermometer
By the time I was taking photos of the cooked roast, it was gloomy and dark, and the indoor lighting was less than ideal, but I can tell you it looked so good and tasted AMAZING!
Be sure to check out all our other related recipes below to cook. Or head over to our dinner recipes category.
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Printable Rib Eye Roast Recipe
How to Cook a Rib-Eye Roast
This rib-eye roast is seasoned simply and roasted in the oven for tender, juicy results. An easy beef roast recipe perfect for holidays, special occasions, or a comforting family dinner.
Ingredients
- Rib Eye Roast (or Rib Eye Roast Bone In)
- 1/4 cup of Olive Oil
- Garlic Cloves (6-8 peeled, minced garlic cloves )
- Thyme (2 tsp. fresh chopped)
- Rosemary ( 1 tsp. fresh chopped)
- Cremini Mushrooms (1 small package)
- 1 white or yellow onion
Instructions
How to Cook A Rib Eye Roast
- Take the roast out of the fridge. Remove from the package and salt the beef. Wrap it with saran wrap. Let it rest covered in salt, with saran wrap at least for 1 hour on the countertop.
- Prepare your remaining ingredients (chopping, peeling, and chopping) and add them to a bowl. (reserve mushroom and onions if using- instructions in step 8) Mince your garlic and herbs as finely as you like! The image makes them look chunkier than they were.
- Mix and spread onto your roast right before cooking.
- Lay Rib Eye Roast flat side down onto an oiled cast-iron skillet or another roasting pan.
- Pre-heat oven to 450-500°F degrees (depending on what heat your skillet or pan can go up to) When ready, add prepared roast into the oven and cook for 15 minutes. Then drop heat!
- Reduce heat to 350°F degrees and finish cooking the rib eye roast uncovered. (if your roast is larger, or over 8 pounds you can loosely cover the roast halfway through your cook time if outside is getting too browned).
- Cook until desired using the guidelines (rare, medium, well done).
- Optionally, add prepared mushrooms cut in half and 1 quartered onion to the side of the roast to cook alongside. I added these vegetables after the roast had cooked about an hour.
- When the Rib Roast is to the correct temperature, set it onto a cutting board to rest for 15 minutes prior to cutting.
Notes
- Check roast temperature when cooking about 30 minutes prior to being done.
- Use cooking guidelines I linked to in the post, to help you determine the proper cooking time.
- Remember the roast will still cook during the 15 minutes resting time prior to cutting.
- We enjoy serving the meat with this condiment horseradish, or horseradish sauce.
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Nutrition Information
Yield
6Serving Size
1Amount Per Serving Calories 162Total Fat 14gSaturated Fat 4gTrans Fat 0gUnsaturated Fat 10gCholesterol 28mgSodium 16mgCarbohydrates 0gFiber 0gSugar 0gProtein 8g
Not all nutritional information is always 100% accurate.
“Is prime rib and ribeye the same thing?” or “Prime rib vs ribeye – which one is best?”. Our answers? Prime rib and rib eye are similar, but no, they aren’t the same, nor is one technically better than the other. Both rib-eye and prime rib are excellent steak cut options for different purposes. They’re both incredibly flavorful, have fantastic marbling, and are both prime beef options with just the right amount of fat to improve taste and texture. (source)
Cooking guidelines for Prime Rib
What do you like to cook for special occasions?
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Beef roast recipes we found you might enjoy cooking!
- Today's Rib Eye recipe was adapted from this Prime Rib recipe.
- This is a similar recipe for how to cook a Prime Rib Roast (video)
- Southern Beef Rib Eye Roast (video)
