{"id":170374,"date":"2018-01-01T00:00:00","date_gmt":"2017-09-16T00:58:00","guid":{"rendered":"http:\/\/origin-www.tasteofhome.com\/recipes\/seasoned-ribeye-roast\/"},"modified":"2024-06-21T20:49:37","modified_gmt":"2024-06-22T01:49:37","slug":"seasoned-ribeye-roast","status":"publish","type":"recipe","link":"https:\/\/www.tasteofhome.com\/recipes\/seasoned-ribeye-roast\/","title":{"rendered":"Ribeye Roast"},"content":{"rendered":"<p>Early in my catering career, I learned that beef ribeye roast was the best way to impress guests with a fancy meal. It felt a little intimidating at first\u2014I was much more comfortable making dishes that could be prepped in advance, like braised pork or <a href=\"https:\/\/www.tasteofhome.com\/recipes\/slow-cooker-beef-tips\/\" data-name=\"www.tasteofhome.com\/recipes\/slow-cooker-beef-tips\/\" data-module=\"content engagement\" data-position=\"embedded links\">slow-cooker beef tips<\/a>. But I trusted my culinary training and went for it. It was much easier than I thought! The guests loved the juicy, tender beef and raved about the flavor.<\/p>\n<p>If you also feel overwhelmed by the idea of cooking a large, expensive cut of meat, this boneless ribeye roast recipe is a good place to start. It&#8217;s shockingly simple, even if you&#8217;ve never prepared a beef roast, and ribeye is one of the most forgiving cuts of meat. It&#8217;s cut from the beef ribs, an area of the cow that doesn&#8217;t get much exercise. The meat is naturally tender and has a high amount of marbling. All that intramuscular fat melts into the meat as it cooks, ensuring the roast stays juicy and oh-so-flavorful.<\/p>\n<p>Really, the only thing you need to watch for is the roast&#8217;s internal temperature. Ribeye roast has the best flavor and texture at medium-rare to medium temperatures, so use a <a href=\"https:\/\/www.tasteofhome.com\/collection\/best-meat-thermometer\/\" data-name=\"www.tasteofhome.com\/collection\/best-meat-thermometer\/\" data-module=\"content engagement\" data-position=\"embedded links\">meat thermometer<\/a> to avoid overcooking.<\/p>\n<h2>Ribeye Roast vs. Prime Rib vs. Ribeye Steak<\/h2>\n<p>Prime rib and ribeye roast are essentially the same thing, but one contains bones, and the other is boneless. Both roasts come from the rib primal of the beef, comprising the sixth through the twelfth ribs. The ribeye roast is carved off the rib bones and may be called a boneless beef rib roast. The prime rib contains the rib bones and can be labeled as bone-in beef rib roast or standing rib roast.<\/p>\n<p>If you cook the roast whole, it&#8217;s called prime rib or ribeye roast. If you cut steaks from the roast before cooking it, they&#8217;re called <a href=\"https:\/\/www.tasteofhome.com\/recipes\/peppered-ribeye-steaks\/\" data-name=\"www.tasteofhome.com\/recipes\/peppered-ribeye-steaks\/\" data-module=\"content engagement\" data-position=\"embedded links\">ribeye steaks<\/a>. Ribeye steaks can be bone-in or boneless.<\/p>\n<h2>Ingredients for Ribeye Roast<\/h2>\n<ul>\n<li><strong>Beef ribeye roast:<\/strong> A 3- to 4-pound boneless roast feeds about eight people. For a really special meal, opt for USDA Prime (the USDA&#8217;s highest <a href=\"https:\/\/www.tasteofhome.com\/article\/what-are-the-grades-of-beef-and-which-one-should-i-buy\/\" data-name=\"www.tasteofhome.com\/article\/what-are-the-grades-of-beef-and-which-one-should-i-buy\/\" data-module=\"content engagement\" data-position=\"embedded links\">grade of beef<\/a>). It&#8217;s the most expensive, but it also has the most marbling. That extra fat gives it unparalleled flavor.<\/li>\n<li><strong>Dry rub:<\/strong> We make this dry rub with lemon-pepper seasoning, paprika, garlic salt, dried rosemary and cayenne pepper. These herbs and spices complement the beef&#8217;s flavor, and the cayenne pepper adds a hint of heat.<\/li>\n<\/ul>\n<h2>Directions<\/h2>\n<h3>Step 1: Season the ribeye roast<\/h3>\n<p><img loading=\"lazy\" decoding=\"async\" class=\"alignnone size-large wp-image-2008013\" src=\"https:\/\/www.tasteofhome.com\/wp-content\/uploads\/2024\/05\/Ribeye-Roast_TOHVS24_14520_MF_06_06_1-e1718957773398.jpg?fit=700%2C467\" alt=\"Overhead shot of mix seasonings in a small bowl; spoon; white wooden background;\" width=\"700\" height=\"467\" data-recalc-dims=\"1\" \/><span class=\"credits-overlay\"><span class=\"image-credit noskim\">Taste Recipes<\/span><\/span><\/p>\n<p>Preheat the oven to 350\u00b0F. Mix together the lemon-pepper seasoning, paprika, garlic salt, rosemary and cayenne pepper. Place the roast on a rack in a roasting pan, fat side up, and rub it with the seasonings.<\/p>\n<p><img loading=\"lazy\" decoding=\"async\" class=\"alignnone size-large wp-image-2008014\" src=\"https:\/\/www.tasteofhome.com\/wp-content\/uploads\/2024\/05\/Ribeye-Roast_TOHVS24_14520_MF_06_06_2-e1718957787711.jpg?fit=700%2C467\" alt=\"Top view shot of place roast on a rack in a roasting pan; fat side up; rub with seasonings; roast uncovered; white wooden background;\" width=\"700\" height=\"467\" data-recalc-dims=\"1\" \/><span class=\"credits-overlay\"><span class=\"image-credit noskim\">Taste Recipes<\/span><\/span><\/p>\n<p><em>Editor&#8217;s Tip: <\/em>Let the roast sit on the counter for 30 minutes to one hour to take the chill off. Room-temperature meat cooks more evenly than cold meat and browns more easily, creating a gorgeous crust.<\/p>\n<h3>Step 2: Roast the ribeye roast<\/h3>\n<p><img loading=\"lazy\" decoding=\"async\" class=\"alignnone size-large wp-image-2008015\" src=\"https:\/\/www.tasteofhome.com\/wp-content\/uploads\/2024\/05\/Ribeye-Roast_TOHVS24_14520_MF_06_06_3-e1718957801575.jpg?fit=700%2C467\" alt=\"Overhead shot of roasting pan; roast until meat reaches desired doneness; remove from oven; tent with foil; white wooden background;\" width=\"700\" height=\"467\" data-recalc-dims=\"1\" \/><span class=\"credits-overlay\"><span class=\"image-credit noskim\">Taste Recipes<\/span><\/span><\/p>\n<p>Roast the meat, uncovered, until it reaches the desired doneness. A thermometer inserted in the thickest part of the ribeye roast should read 135\u00b0 for medium-rare or 140\u00b0 for medium.<\/p>\n<p><em>Editor&#8217;s Tip: <\/em>Plan on about 20 minutes per pound, or about 1 hour for a 6-pound roast and 1 hour and 20 minutes for an 8-pound roast. The meat&#8217;s internal temperature will continue to rise as it sits, so consider removing the roast from the oven when it&#8217;s 10\u00b0 below the target temperature.<\/p>\n<h3>Step 3: Rest<\/h3>\n<p>Remove the roast from the oven. Tent with foil, and let stand 10 minutes before slicing.<\/p>\n<p><img loading=\"lazy\" decoding=\"async\" class=\"alignnone size-large wp-image-2008011\" src=\"https:\/\/www.tasteofhome.com\/wp-content\/uploads\/2024\/05\/Ribeye-Roast_TOHVP24_14520_MF_06_06_1-e1718957606172.jpg?fit=700%2C467\" alt=\"3\/4 angle view shot of Seasoned Ribeye Roast; serve on large wooden platter; with fresh beans and mashed potatoes; white wooden background;\" width=\"700\" height=\"467\" data-recalc-dims=\"1\" \/><span class=\"credits-overlay\"><span class=\"image-credit noskim\">Taste Recipes<\/span><\/span><\/p>\n<p><em>Editor&#8217;s Tip:\u00a0<\/em>The roast will smell so good that you&#8217;ll want to dig in immediately, but it&#8217;s important to rest ribeye roast. Resting allows the juices to redistribute within the meat for the juiciest, most tender eating experience.<\/p>\n<h2>Ribeye Roast Variations<\/h2>\n<ul>\n<li><strong>Make it with a bone-in ribeye roast:<\/strong> A bone-in ribeye roast takes longer to cook, as the bone acts as an insulator and slows down the transfer of heat to the meat. Check out our recipes for <a href=\"https:\/\/www.tasteofhome.com\/recipes\/standing-rib-roast\/\" data-name=\"www.tasteofhome.com\/recipes\/standing-rib-roast\/\" data-module=\"content engagement\" data-position=\"embedded links\">standing rib roast<\/a> and <a href=\"https:\/\/www.tasteofhome.com\/recipes\/herb-crusted-prime-rib\/\" data-name=\"www.tasteofhome.com\/recipes\/herb-crusted-prime-rib\/\" data-module=\"content engagement\" data-position=\"embedded links\">herb-crusted prime rib<\/a> for more details on how to cook bone-in ribeye roasts.<\/li>\n<li><strong>Change the spices:<\/strong> Feel free to make the dry rub with any of your favorite herbs and spices. You can use any <a href=\"https:\/\/www.tasteofhome.com\/collection\/dry-rub-recipes\/\" data-name=\"www.tasteofhome.com\/collection\/dry-rub-recipes\/\" data-module=\"content engagement\" data-position=\"embedded links\">dry rub recipe<\/a>, like our <a href=\"https:\/\/www.tasteofhome.com\/recipes\/homemade-steak-seasoning\/\" data-name=\"www.tasteofhome.com\/recipes\/homemade-steak-seasoning\/\" data-module=\"content engagement\" data-position=\"embedded links\">homemade steak seasoning<\/a>.<\/li>\n<li><strong>Add butter:<\/strong> Rub the meat with softened butter before adding the dry rub for added richness. Plain butter is just fine, or use a <a href=\"https:\/\/www.tasteofhome.com\/article\/easy-flavored-butter-recipes\/\" data-name=\"www.tasteofhome.com\/article\/easy-flavored-butter-recipes\/\" data-module=\"content engagement\" data-position=\"embedded links\">flavored butter recipe<\/a> like garlic butter.<\/li>\n<\/ul>\n<h2>How to Store Ribeye Roast<\/h2>\n<p>Store leftover ribeye roast in an airtight container in the refrigerator for up to four days. Sliced ribeye roast will dry out more quickly, so try to avoid cutting more than you&#8217;ll need for a single sitting.<\/p>\n<p>When it comes to reheating ribeye roast, any amount of extra heat will cause the meat to exceed medium-rare temperatures. There&#8217;s really no way around that, so reheat the roast with a splash of broth or gravy to add moisture to the meat. You can also enjoy the meat cold. Slice it thin and pile it high onto a good bread to make <a href=\"https:\/\/www.tasteofhome.com\/recipes\/simply-delicious-roast-beef-sandwiches\/\" data-name=\"www.tasteofhome.com\/recipes\/simply-delicious-roast-beef-sandwiches\/\" data-module=\"content engagement\" data-position=\"embedded links\">delicious roast beef sandwiches<\/a>.<\/p>\n<h2>Ribeye Roast Tips<\/h2>\n<p><img loading=\"lazy\" decoding=\"async\" class=\"alignnone size-large wp-image-2008012\" src=\"https:\/\/www.tasteofhome.com\/wp-content\/uploads\/2024\/05\/Ribeye-Roast_TOHVP24_14520_MF_06_06_2-e1718957748995.jpg?fit=700%2C467\" alt=\"Top view shot of Seasoned Ribeye Roast; serve on large wooden platter; with fresh beans and mashed potatoes; fork; white wooden background;\" width=\"700\" height=\"467\" data-recalc-dims=\"1\" \/><span class=\"credits-overlay\"><span class=\"image-credit noskim\">Taste Recipes<\/span><\/span><\/p>\n<h3>How do you slice a ribeye roast?<\/h3>\n<p>When asked <a href=\"https:\/\/www.tasteofhome.com\/article\/how-to-cut-steak-the-right-way\/\" data-name=\"www.tasteofhome.com\/article\/how-to-cut-steak-the-right-way\/\" data-module=\"content engagement\" data-position=\"embedded links\">how to cut steak<\/a> and beef roasts, I generally recommend slicing the meat against the grain. However, the grain can be difficult to detect with a ribeye roast. This meat is naturally tender, so slicing it against the grain isn&#8217;t as critical as it is with tougher cuts like flank or skirt steak. So don&#8217;t stress too much, and slice the meat thin or thick, depending on your preferences.<\/p>\n<h3>Can you make gravy with the ribeye roast drippings?<\/h3>\n<p>Ribeye roast drippings make an excellent gravy! While the beef rests, pour the drippings from the roasting pan into a measuring cup and skim off the fat. Then, to prepare <a href=\"https:\/\/www.tasteofhome.com\/article\/how-to-make-gravy-from-pan-drippings\/\" data-name=\"www.tasteofhome.com\/article\/how-to-make-gravy-from-pan-drippings\/\" data-module=\"content engagement\" data-position=\"embedded links\">gravy from pan drippings<\/a>, make a roux with flour and butter. Whisk in the skimmed drippings and some beef broth, and simmer until the gravy reaches the desired thickness.<\/p>\n<h3>Should you cook ribeye roast covered or uncovered?<\/h3>\n<p>We cook ribeye roast uncovered so it achieves a gorgeous caramelized crust. If the roast browns too quickly, loosely tent a piece of foil over the top to protect it from burning.<\/p>\n","protected":false},"excerpt":{"rendered":"<p>Boneless ribeye roast is a stunning centerpiece for a special meal. Seasoned with a simple dry rub and roasted uncovered, the beef develops a flavorful, caramelized crust and the meat inside becomes juicy and tender.<\/p>\n","protected":false},"author":7061,"featured_media":2005959,"comment_status":"closed","ping_status":"closed","template":"","meta":{"ep_exclude_from_search":false},"tags":[303971,304162,307308,307313,304423,304328,304993,304292,304430,304338,303966,304988,340638,304408,304368,303887,306848,340651,305018,304268,307307,304458,324623,304238,304150,303883,304468],"categories-v2":[308500,309439,310347,310349,308821,308984,308481,308940,308305,308830,308992,308495,308935,340804,308813,308745,308478,309603,340827,308959,259483,310342,308865,309177,339175,309434,308476,308875],"coauthors":[50034],"recommended_recipes":[{"post_title":"Marinated Chuck Roast","post_link":"\/recipes\/marinated-chuck-roast\/","post_image":"\/wp-content\/uploads\/2017\/09\/Marinated-Chuck-Roast_exps28242_5Ing2856595D03_13_1bC_RMS.jpg"},{"post_title":"Grilled Ribeye Steak","post_link":"\/recipes\/peppered-ribeye-steaks\/","post_image":"\/wp-content\/uploads\/2024\/07\/Peppered-Ribeye-Steaks_EXPS_FT24_543_JR_0723_5.jpg"},{"post_title":"Marinated Pot Roast","post_link":"\/recipes\/marinated-pot-roast\/","post_image":"\/wp-content\/uploads\/2025\/02\/Marinated-Pot-Roast_EXPS_TOHD25_16290_JonathanMelendez_03.jpg"},{"post_title":"Tender Marinated Chuck Roast","post_link":"\/recipes\/tender-marinated-chuck-roast\/","post_image":"\/wp-content\/uploads\/2024\/07\/recipeFallback.jpg"},{"post_title":"Grilled Marinated Ribeyes","post_link":"\/recipes\/grilled-marinated-ribeyes\/","post_image":"\/wp-content\/uploads\/2018\/03\/Grilled-Marinated-Ribeyes_EXPS_SDJJ17_26398_C02_15_3b-1-e1724946707375.jpg"},{"post_title":"Grilled Beef Ribs","post_link":"\/recipes\/grilled-beef-ribs\/","post_image":"\/wp-content\/uploads\/2025\/02\/Grilled-Beef-Ribs_EXPS_TOHD24_276847_ChristineMa_8.jpg"},{"post_title":"Herbed Rib 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Roast","datePublished":"2018-01-01","dateModified":"2024-06-21","prepTime":"PT10M","cookTime":"PT01H30M","totalTime":"PT01H40M","image":{"@type":"ImageObject","url":"https:\/\/www.tasteofhome.com\/wp-content\/uploads\/2018\/01\/Seasoned-Ribeye-Roast_EXPS_TOHVP24_14520_MF_06_06_1.jpg","height":1200,"width":1200},"recipeCategory":["Dinner"],"description":"Boneless ribeye roast is a stunning centerpiece for a special meal. Seasoned with a simple dry rub and roasted uncovered, the beef develops a flavorful, caramelized crust and the meat inside becomes juicy and tender.","recipeIngredient":["1-1\/2 teaspoons lemon-pepper seasoning","1-1\/2 teaspoons paprika","3\/4 teaspoon garlic salt","1\/2 teaspoon dried rosemary, crushed","1\/4 teaspoon cayenne pepper","1 beef ribeye roast (3 to 4 pounds)"],"recipeInstructions":[{"@type":"HowToStep","name":"Season the ribeye roast","text":"Preheat the oven to 350\u00b0F. Mix together the lemon-pepper seasoning, paprika, garlic salt, rosemary and cayenne pepper. Place the roast on a rack in a roasting pan, fat side up, and rub it with the seasonings. Editor's Tip: Let the roast sit on the counter for 30 minutes to one hour to take the chill off. Room-temperature meat cooks more evenly than cold meat and browns more easily, creating a gorgeous crust.","image":"https:\/\/www.tasteofhome.com\/wp-content\/uploads\/2024\/05\/Ribeye-Roast_TOHVS24_14520_MF_06_06_1-e1718957773398.jpg?resize=700,467"},{"@type":"HowToStep","name":"Roast the ribeye roast","text":"Roast the meat, uncovered, until it reaches the desired doneness. A thermometer inserted in the thickest part of the ribeye roast should read 135\u00b0 for medium-rare or 140\u00b0 for medium. Editor's Tip: Plan on about 20 minutes per pound, or about 1 hour for a 6-pound roast and 1 hour and 20 minutes for an 8-pound roast. The meat's internal temperature will continue to rise as it sits, so consider removing the roast from the oven when it's 10\u00b0 below the target temperature.","image":"https:\/\/www.tasteofhome.com\/wp-content\/uploads\/2024\/05\/Ribeye-Roast_TOHVS24_14520_MF_06_06_3-e1718957801575.jpg?resize=700,467"},{"@type":"HowToStep","name":"Rest","text":"Remove the roast from the oven. Tent with foil, and let stand 10 minutes before slicing. Editor's Tip: The roast will smell so good that you'll want to dig in immediately, but it's important to rest ribeye roast. Resting allows the juices to redistribute within the meat for the juiciest, most tender eating experience.","image":"https:\/\/www.tasteofhome.com\/wp-content\/uploads\/2024\/05\/Ribeye-Roast_TOHVP24_14520_MF_06_06_1-e1718957606172.jpg?resize=700,467"}],"recipeYield":"8 servings","author":[{"@type":"Person","name":"Lindsay D. Mattison"}],"nutrition":{"@type":"NutritionInformation","calories":" 372 calories","fatContent":"27g fat (11g saturated fat)","cholesterolContent":"100mg cholesterol","sodiumContent":"321mg sodium","carbohydrateContent":"0 carbohydrate (0 sugars","fiberContent":"0 fiber)","proteinContent":"30g protein. "},"aggregateRating":{"@context":"http:\/\/schema.org\/","@type":"AggregateRating","ratingValue":4.5,"reviewCount":4,"worstRating":1,"bestRating":5},"video":{"@type":"VideoObject","name":"Ribeye Roast","description":"Check out this video for how to make a Ribeye Roast","thumbnailUrl":["http:\/\/content.jwplatform.com\/v2\/media\/YNVdsyUa\/poster.jpg?width=720"],"uploadDate":"2024-07-31 13:56:58","duration":"P0DT0H1M2S","contentUrl":"http:\/\/content.jwplatform.com\/videos\/YNVdsyUa-OOHHzDJg.mp4"},"review":[{"@context":"http:\/\/schema.org\/","@type":"Review","datePublished":"2012-10-16","author":{"@context":"http:\/\/schema.org\/","@type":"Person","name":"GoldCorn"},"reviewBody":"The extremely well regarded cooking magazine Cook's Illustrated recommends using an instant read thermometer and remove when the center of meat registers about 122 degrees for rare to medium-rare or about 130 degrees for medium-rare to medium.  The temperatures recommended in the recipe are those of the USDA.  The USDA recommends much higher temperatures because they presume ?iffy? meat quality.  The USDA recommends a minimum temperature of 145 degrees? that?s really medium well.Trust me; the roast shown in the photograph of roast was no more than 120 degrees when it was removed from the oven it should also rest for at least 20 minutes before carving.120 degrees is the temperature that I routinely use for prime rib?  I probably cook eight to ten annually.","reviewRating":{"@context":"http:\/\/schema.org\/","@type":"Rating","ratingValue":4,"worstRating":1,"bestRating":5}},{"@context":"http:\/\/schema.org\/","@type":"Review","datePublished":"2011-12-25","author":{"@context":"http:\/\/schema.org\/","@type":"Person","name":"PurpleBottle"},"reviewBody":"Oh My gosh, the best flavor and perfect rib roast I have ever made.  Tasted gourmet and each time I make it, its perfect..only thing is if you don't like spicy cut the cayenne pepper to half","reviewRating":{"@context":"http:\/\/schema.org\/","@type":"Rating","ratingValue":5,"worstRating":1,"bestRating":5}},{"@context":"http:\/\/schema.org\/","@type":"Review","datePublished":"2012-10-31","author":{"@context":"http:\/\/schema.org\/","@type":"Person","name":"RedScooter"},"reviewBody":"This is so so good. I have made it several times and have been asked several times to make it. Very good, I would recommend this to anyone.","reviewRating":{"@context":"http:\/\/schema.org\/","@type":"Rating","ratingValue":5,"worstRating":1,"bestRating":5}},{"@context":"http:\/\/schema.org\/","@type":"Review","datePublished":"2012-10-24","author":{"@context":"http:\/\/schema.org\/","@type":"Person","name":"BlueLeaf"},"reviewBody":"Good stew. Next time I will try using a 1\/2 can of tomato paste and add onions. I used venison and made the pieces a little bigger than an inch cube.","reviewRating":{"@context":"http:\/\/schema.org\/","@type":"Rating","ratingValue":4,"worstRating":1,"bestRating":5}}]},"video":{"title":"Ribeye Roast","description":"Check out this video for how to make a Ribeye Roast","url":"https:\/\/videodam.tmbi.com\/wp-content\/uploads\/2024\/07\/RibeyeRoast_DIYD_14520_060624_H.mp4","duration":"62","mime_type":"video\/mp4","thumbnail_url":"https:\/\/videodam.tmbi.com\/wp-content\/uploads\/2024\/07\/Seasoned-Ribeye-Roast_EXPS_TOHVP24_14520_MF_06_06_1.jpg","advertising":true,"jw_id":"YNVdsyUa","jw_url":"http:\/\/content.jwplatform.com\/videos\/YNVdsyUa-OOHHzDJg.mp4","jw_thmub_url":"http:\/\/content.jwplatform.com\/v2\/media\/YNVdsyUa\/poster.jpg?width=720","jw_publish_date":"07\/31\/2024"},"rms_legacy_id":"14520","romance_copy_dek":"Boneless ribeye roast is a stunning centerpiece for a special meal. 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