A ribeye roast is the epitome of a hearty, satisfying meal. Known for its marbling and rich flavor, it’s the kind of dish that impresses both family and guests. Here’s my personal favorite way to cook a ribeye roast that guarantees tenderness and flavor in every bite.
1. How To Cook a Ribeye Roast Perfectly
Ingredients
To get started, you’ll need a few simple ingredients to elevate the natural flavors of the ribeye roast.
- 5 lb ribeye roast
- 4 tbsp melted butter
- 2 tablespoons minced garlic
- 2 tablespoons kosher salt
- 2 tbsp Italian seasonings
Instructions
Preheat your oven: Begin by preheating your oven to 450°F (230°C). High heat at the start helps to develop a beautiful crust on the outside of the roast.
Prep the roast: Pat the ribeye roast dry with paper towels to ensure a good sear. Brush the surface with the melted butter and sprinkle evenly with minced garlic, kosher salt, and Italian seasonings. You want to make sure the seasoning gets into all the nooks and crannies of the meat for maximum flavor.
Roast at high heat: Place the ribeye roast on a roasting rack in a baking pan. Put it in the preheated oven and roast for 15 minutes at 450°F to achieve a perfect sear on the outside.
Lower the temperature: After 15 minutes, reduce the temperature to 350°F (175°C). Continue roasting the meat for about 15-20 minutes per pound, depending on how you like your roast cooked. For a 5 lb roast, you’re looking at a cooking time of roughly 1 hour 15 minutes to 1 hour 40 minutes for medium-rare.
Rest the roast: Once the roast reaches your desired doneness (use a meat thermometer for accuracy: 130°F for medium-rare, 140°F for medium), take it out of the oven. Let the roast rest for at least 15 minutes before slicing. Resting allows the juices to redistribute, ensuring each slice is juicy and tender.
2. Tips for Perfect Ribeye Roast
Use a meat thermometer: This is one of the best ways to avoid overcooking. The thermometer ensures that your roast reaches the perfect internal temperature, giving you precise control over doneness.
Let the roast come to room temperature: Before cooking, let your ribeye roast sit out for about an hour. This helps it cook more evenly and prevents the outside from overcooking while the inside remains underdone.
Don’t skip the searing: The high-heat initial phase is important for developing that irresistible, caramelized crust on the outside. It’s what gives the roast its depth of flavor and texture.
Resting is non-negotiable: Always let the roast rest before carving. This is a crucial step that I can’t emphasize enough. Without it, the juices will run out, and you’ll end up with a dry roast.
3. Serving Suggestions
When serving a ribeye roast, you want to offer a variety of sides that complement the meat’s bold flavor. Here are a few of my favorite pairings:
Mashed potatoes: Creamy mashed potatoes, perhaps with a hint of garlic or Parmesan, are always a crowd-pleaser and a classic choice with ribeye roast.
Roasted vegetables: Roasted Brussels sprouts, carrots, or asparagus add a delicious contrast in texture and flavor.
Yorkshire pudding: If you’re looking for something a little more traditional, this puffy delight is the perfect vehicle for any drippings or gravy.
A fresh salad: A tangy, crisp salad with arugula or mixed greens offers a refreshing balance to the rich roast.
I personally love serving it with a glass of red wine, like a bold Cabernet Sauvignon, which pairs wonderfully with the fat in the ribeye roast.
4. How to Store & Reheat Leftovers
If you’re lucky enough to have leftovers (or if you cooked a large roast for a crowd), storing and reheating properly will ensure that the meat stays juicy and flavorful.
Storing: Let the roast cool completely before storing it. Wrap it tightly in plastic wrap or foil and refrigerate for up to 3-4 days.
Reheating: To reheat, it’s best to use a low and slow method. Place slices of ribeye in a covered baking dish with a little broth or water to help maintain moisture. Reheat in a 300°F (150°C) oven for about 10-15 minutes, or until warmed through.
I highly recommend enjoying the leftovers in sandwiches or salads—they’re just as tasty the next day!
Cooking a ribeye roast can seem intimidating, but with the right techniques, it’s incredibly rewarding. By following these simple steps and tips, you’ll end up with a juicy, flavorful roast that’s perfect for any special occasion or family dinner.
The combination of seasoning, searing, and resting the roast results in something that melts in your mouth and makes you look forward to every bite. Enjoy the process, and don’t be afraid to make it your own with sides and sauces that suit your taste!