Easy Rib Eye Roast Recipe

This is great. I added my own usual routine... some rosemary, beef broth I'm the bottom of the dish, maybe a few other things if I'm feeling it. Cooked at 500 for 20 minutes then 1 hour, then 20 more minutes after checking it. (I check it by cutting, because I don't trust using only a thermometer). Just cook it longer the more done you want it. Easy p easy and super delicious. Thanks for helping with my cook time and such :). Cooked with mashed sallys spinach mashed potatoes, a salad, and au jus gravy with mushrooms and buscuits. Crab dip for an appetizer and apple crisp for dessert. Happy Christmas eve!

Easiest Christmas meal ever! I combined 2tsp thyme, 1 tsp salt, pepper, 10 cloves of garlic, and 3 tbsp of olive oil in a bowl and poured this mixture over the roast. I left the 10 lb rib eye roast sit at room temperature for 75 minutes. Cooked initially for 500 degrees for 20 minutes and then 14 minutes per pound at 325 degrees. Once internal temperature reached 137 degrees, I removed from the oven and tented it with aluminum foil for 30 minutes.

Easter 2023! Ham no more. Rocked a 7 pound rib roast with this recipe, adding a few sprigs of FRESH rosemary to the butter-garlic spread. Used a temperature probe... at 125 F (used internal roast temperature, not time!) turned off oven, tented with foil for 30 minutes with roast remaining in the oven. Delicious! Side of fresh horseradish, Mac and cheese using gruyere & sharp cheddar, spinach salad with balsamic dressing, roasted carrots (more rosemary!), hot rolls, Italian ricotta pear cake for dessert! Served with dry red and one solo moscato.

This is the second time we've done this recipe. Both times it has turned out amazing! The first time we did it with a 4.5 lb roast, but instead of salt and pepper we did Montreal steak seasoning. Tonight was a about a 2 lb roast. This time I put the butter and garlic in the mini food processor, and again used Montreal instead of salt & pepper. We did it at 500 degrees for 15 minutes and then shut the oven off to get it to 145. EXCELLENT!! I definitely recommend getting a digital meat thermometer (I paid like $14 for this one with a probe and a wire) It has saved numerous pieces of meat.. I'm calling this Prime Ribeye....

Can't go wrong with simple salt and pepper seasoning. The butter on the outside creates a "crust" (I used lots of pepper and kosher salt over the butter) once it's in the very hot oven. Most recipes ask you to brown the meat. This is much easier! Delicious recipe! Thank you.

Makes the best roast. Yes roast not steaks. Also be sure to preheat to 500 and drop temp to 325 not 375. Makes a big difference.

This is a really good recipe. I add a bit of granulated onion and some thyme, and I roast it at 300F. For ALL of the naysayers that only gave this 1 star because their STEAKS were burnt ....... Try reading the recipe! This is for a ROAST! NOT STEAKS! Mr. Flying 'step-by-step' Hippy says he took his out of a 375F oven ...... it clearly states 325F, AND you referred to 'ribeyes' implying you cooked steaks too. You folks that cooked steak should be giving yourself 1 star for not following the recipe!

This was so easy and delicious. My picky Husband and Son really liked it and I was told we need to make this again. The only change I made, I added 1 tsp Thyme and 1 tsp Rosemary to the Butter and Garlic Mix. I used Kosher Salt and Coarse Black Pepper. The searing of the Meat in 500 degrees for 20 minutes is just the perfect time. Cooked the meat as adv in 325 degree oven, only took 2 hours and we rested it about 20 min. I also think having set it on the counter prior to cooking for 75 minutes while fully seasoned, helped as well. We had a 8 1/2 pound Roast and I took others advise and cut down on the butter, by using a 3/4 cup only. I also put some sliced onions under the roast and I admit, they did not make it to the table as I ate them straight out of the roasting pan. I also basted the meat with the butter drippings a couple of times. Best Rib Eye Roast ever.

Best recipe for this roast! Always turns out perfect! I don’t use the butter and garlic and it’s perfect. I noticed some mentioned it’s burned. My oven always runs hot so I turn it down an extra 25 degrees. Just a thought.

I will try this, but my recipe method is to let the roast get to room temp for 5 minutes for each # it is. Put oven on for 500, place rib in for 5-6 minutes each #. Then turn off the oven, and DO NOT OPEN THE DOOR of the oven for 2 hours. Open it up, and MR every time!!! I usually just cover with fresh ground black pepper, garlic powder and kosher salt. I like the butter and garlic on this one but will add rosemary and thyme.

I made the ribeye roast for Christmas dinner and mom, dad, and I really enjoyed it. The only change I made was instead of using salt, I liberally sprinkled the garlic-buttered roast with smoky mesquite seasoning salt. I placed a meat thermometer in the thickest part of the meat and cooked the roast to 145° F. The roast was tender and juicy and the smoky mesquite gave it a wonderful flavor.

I thought he cooking time described was WAY to long for my 2.5# roast so I put it in the oven as the preheat temp was passing 450 and left it in for 18 min, then turned down the temp to 325 for 25 minutes. Internal temp then read 117. Took it out and rested it tented for 15 minutes and it was a perfect medium rare. Also, I cut the butter mixture in half as the roast had plenty of fat which I seasoned prior to applying the butter.

This recipe made me feel like a pro chef.

I made this for Easter dinner yesterday - delicious! Did modify a few things though. Added a couple tablespoons of Buttery Steakhouse seasoning to the butter schmear. I pan fried the ribeye to get a good sear, and then put in a 325⁰ oven to cook the rest of the way. I used a temperature probe set at 130⁰ and my 4.31 pound roast took a little over an hour. It wasn't as pink as I like, so next time I'll set it to 125⁰ and then rest tented for 30 minutes.

First time ever roasting a rib eye roast, and it came out amazing. I took suggestions and added two cups of bullion to the bottom of the pan, and also added onion, thyme and rosemary to the seasoning, and adjusted the time and used a meat thermometer as it was a smaller sized roast. I made a bernaise sauce and the roast was so flavorful that we didn’t need it. Thank you!

We added extra seasoning. The roast was delicious!

Worked out flawlessly. We couldn’t have been happier. Tender and juicy.

I added rosemary and allowed to rest 30 min before serving...

500F Seems high. I go for 6 hours in a sous vide with aromatics like: rosemary, shallots, and garlic, then into an ice bath for 10 minutes, dry and coat with butter and whatever else, into a roasting pan at 450F until finished. Maybe give it a touch of broil to get the bark perfect but it doesn't take long.

Super easy to make if you follow the steps. My rib roast was 3 lbs and was so delicious and tender! I didn’t think it would be so flavorful as the only thing you do is season with butter, salt and pepper. I preheated the oven at 500 degrees and placed the roast in for 20 minutes. I flipped my roast and placed in oven for exactly 90 minutes on 325. I let it rest for exactly 10 minutes on the counter in the same roasting pan and it was perfect! I didn’t expect it to come out so juicy and tender. Thank you for posting this recipe!