With its exceptional marbling, tenderness, and rich flavor, the ribeye roast stands as one of the most sought-after cuts of beef for special occasions or intimate gatherings. So, in this article, we will instruct you how to cook a ribeye roast tender and flavorful.

1. FAQs When Cooking Ribeye Roast

1.1. How Much Ribeye Roast Per Person?

As a general guideline, you should prepare about 8 ounces (225 grams) of cooked meat per person.

1.2. Should Cook Ribeye Roast Covered or Uncovered?

When roasting a ribeye roast, I recommend leaving it uncovered. Because leaving the ribeye roast uncovered during roasting allows the surface of the meat to brown and develop a delicious crust. This browning adds flavor and texture to the roast.

1.3. How Long To Cook a Pound Ribeye Roast?

You will to need about 25 minutes per pound ( 60 minutes per kg ) to cook the ribeye roast in oven

2. How To Cook a Ribeye Roast


  • 1 ribeye roast ( 5 pounds )
  • Salt & pepper to taste
  • 1/2 cup (1 stick) unsalted butter, softened
  • Optional seasonings: garlic powder, rosemary, thyme, etc.


Remove the ribeye roast from the refrigerator and let it sit at room temperature for about 1 hour.

Preheat your oven to 450°F (230°C) for the initial step.

Rub the softened butter all over the surface of the roast, ensuring it is evenly coated. Then generously season the ribeye roast with salt and pepper, or any additional seasonings you prefer, such as garlic powder, rosemary, thyme, or other herbs.

Place the seasoned ribeye roast on a roasting rack in a shallow roasting pan or a baking dish.

Put the roast into the preheated oven at 450°F (230°C) and roast for 15 minutes. This high heat will help create a flavorful crust on the outside.

After the initial 15 minutes, reduce the oven temperature to 320°F (160°C) and continue roasting the ribeye at this lower temperature for 2 hours or until the internal temperature reaches your desired level of doneness. 

Rare: 120-125°F (49-52°C)

Medium-rare: 130-135°F (54-57°C)

Medium: 140-145°F (60-63°C)

Medium-well: 150-155°F (66-68°C)

Well done: 160°F (71°C) and above

Once the ribeye roast reaches the desired internal temperature, remove it from the oven and tent it loosely with aluminum foil.

Allow the roast to rest for about 15-20 minutes. This resting period allows the juices to redistribute, resulting in a more tender and flavorful roast.

After resting, remove the foil and carve the ribeye roast into slices of your preferred thickness. Cut against the grain for maximum tenderness and serve the oven-roasted ribeye roast with your favorite side dishes

In this article. You learned everything you need to know to create a mouthwatering ribeye roast that will delight your taste buds. Whether you’re a seasoned chef or an home cook, this article will serve as your full guide to cooking a ribeye roast that will surpass expectations

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Julia Jane is a home cook inspired by her mother's cooking. With the desire to share my cooking experiences with everyone, she created this website

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