If you asked our husband what his favorite dinner was, he'd say it's our ribeye roast – he loves prime rib dinners, and this recipe is one we perfected year after year, trying to get it right for him. We finally nailed a foolproof method for a solid, juicy, tender ribeye roast – and am sharing all our secrets with you, including what temperature to remove the roast from the oven so you have a solid temp, whether you want medium rare or medium well!

This recipe is similar to our Prime Ribbut with a slightly easier process because there is no bone in a Ribeye Roast. It is also easier to find at Costco for a slightly better price!

The best part of this method is the salty, crunchy, garlicky crust on the outside of the roast – we drool thinking of it!

At Avdaye, we add lots of tips in all of our recipes – because we are a home cook without any formal training, and we find we are more confident making dishes when we understand why it works, and what each ingredient means to the flavor of a recipe. Our goal is for even the most beginner home cook to feel empowered in the kitchen.

Beef Ribeye Roast Recipe Ingredients

To make this recipe, you'll need:

Ribeye roast or boneless prime rib – about 5 pounds – pat roast dry from any packaging liquid and let roast come to room temperature for best results.
Butter – for brushing – basting the ribeye roast with butter helps herbs and spices stick to the meat, locks in flavor, and adds fat to develop a crisp, crunchy crust for a rich, hearty, sumptuous flavor.
Minced garlic – garlic brings an earthy, rich layer of flavor to meat that can enhance meaty flavor and add more dimension to your dish.
Kosher salt – a high quality salt, preferably one with a crunchy texture that won't melt into the meat is a lovely addition to ribeye roast crust.
Italian seasonings – adding layer of flavor from basil, thyme, sage, oregano, rosemary, and coriander give more depth to your meat's flavor and make it completely irresistible!

Steps to Cook a Boneless Ribeye Roast

To make a tender, good ribeye roast, we will follow this process:

Prep

Let the roast come to room temperature and preheat the oven. Slather the roast in melted butter.

Season

Cover roast with seasoning.

Roast

Lower the oven temperature to 325 degrees and cook till it reaches the desired internal temperature (approximately 20 minutes per pound of ribeye).

Rest

Let rest before carving to serve.

How to Get a solid Boneless Ribeye Roast

Cooking this dish is far less intensive than other roasts, as we prep it by rubbing with seasonings and coating in butter. Then broil it at a high temperature for a short time, then roast for about 2 hours.

Follow steps precisely. Then the meat sits for a half an hour and we slice and serve… making this recipe crazy easy. Since there are only four steps (prep, broil, roast, rest) they need to be followed exactly.

Our Pro Tip

Recipe Tip

Use a thermometer and remove roast 10 degrees early. Always go by a meat thermometer, instead of time, for your roast. When your roast is 10 degrees away from your desired final temperature, remove it from the oven. It will carryover cook 10 degrees after removing, so to get the solid doneness, you need to let it rest and pull it out of the oven earlier!

Coat meat well. evenly cover your roast with seasonings and butter. Rub salt, pepper, and herbs as well as garlic into any grooves in the meat so you have flavor all over. Get your oven scorching hot before adding to broil, and broil for a full fifteen minutes.

Hands off! Lower heat and don't touch the beef until it's done – you can check the internal temperature to get to your desired doneness, but otherwise, sit back and enjoy the good smell while your oven does the work! The number one way to mess up this roast is to over-fiddle with it.

Let it rest. We'll talk about this again in a minute because it's so important – but when your roast is done, let that sucker take a minute to pull itself together. Don't cut your roast too early. Let those juices get happy to keep your beef tender and juicy!

How To Carve Ribeye Roast. Even though prime rib and ribeye roast are incredibly similar, the ribeye roast shines when it comes time to carve. Unlike a prime rib, there is no bone in a ribeye roast so you can cook it whole, and then slice easily to serve. We slice our ribeye roast similar to how we would slice a meatloaf. Cut with a large, heavy knife in a fluid motion to create thick slices, against the grain of the meat.

If your meat is a bit jiggly, it might still be too warm. Roast is easier to cut after about 20-30 minutes. After that, you can hold it tightly together with one hand as you slice.

What is a Ribeye Roast? If you're confused by what makes a prime rib and what makes a ribeye roast, you're not alone. In a lot of ways, they are the same – but a ribeye roast refers to the large, central muscle that runs along a cow's ribs – making up the “eye” of the roast. If you cut your prime rib roast away from the bones, leaving that eye and a protective layer of fat, you have what's termed a “ribeye” roast. Ribeye roasts are similar to prime rib in flavor and cooking method, but different in how they are cut from the bone.

Let Meat Rest for 30 Minutes. No matter your carving choices or technique, there is one hard and fast rule you must stick to for juicy and tender roast: You must let meat rest for 30 minutes before carving. If carved too quickly, the roast will quickly release all of it's juices and dry out.

Tent with foil. Tent in foil for at least 30 minutes out of the oven before carving.

The temperature below shows when to REMOVE meat – it will cook another 10 degrees while tented with foil.

For rare roast, the in-oven temperature should be 105-110 degrees.
For medium-rare to medium meat, the in-oven temperature should be 110 to 115 degrees Fahrenheit.
For well-done meat, the in-oven temperature should be 130 to 135 degrees Fahrenheit.

You can adjust your cook time based on those temperatures. Remember the sides will be closer to well done while the middle will be much more red/pink. You can still serve everyone the slice they prefer.

Boneless Ribeye Roast Recipe FAQs

When is ribeye roast done?

For a medium rare roast (as pictured here), meat is done cooking in the oven at 110-115 degrees.
Remember that meat will continue to cook after removing from the oven – so cooking over 110-115 in the oven will result in a more done roast.

How long do we cook Boneless Prime Rib?

Since roasts and large cuts of meat can wildly vary in size, you need to go off your digital meat thermometer, not the clock – but plan around 2 hours.

Our roast is jiggly and hard to cut – how can we cut it more easily?

If your roast is still a bit jiggly, and hard to get a clean, easy slice, you need to let it rest and set a bit longer. Try 10 minutes, uncovered, to let it rest – and then carve again.

How much roast do we need per person?

Plan on about 1 pound of meat per person.

Is ribeye roast the same as prime rib?

Prime rib is sometimes called a standing roast because the bones let it stand upright for roasting, even though most people cook it down these days for better roasting. A ribeye roast is cut from the same area as a prime rib roast, but removes the bone before cooking.

While a prime rib roast will include a ribeye roast, this cut focuses on the marbled ribeye steak meat area – when you buy one, you can easily cut ribeye steaks yourself from the roast – or you can cook as we are here for a rich, juicy, and good meaty flavor similar to prime rib and as indulgent – with no bones to mess around with!

Do we need to cover the roast while it is Cooking?

No, in this case you want a nice crust around the roast and a soft interior, so you want the moisture from the roast to escape into the oven while cooking. After you remove it from the oven you can lightly tent it with foil to keep the meat warm while it cools, and the juices set.

Do You Have To Tie a Roast?

Often when making roasts and prime rib, people tie the roast to help keep them round, or to keep a stuffing in – but we prefer to not tie our ribeye roast since the meat stays in a great shape even when cooked without tying. For us, less work always equals a win! We are a notoriously lazy cook when it comes to tying things off, we don't even tie off our Roasted Montreal Chicken or our Paper Bag Roasted Turkey. We prefer to move quickly in the kitchen, and tying off a roast isn't necessary. However, it can improve the look of the roast if you're going for an impressive presentation.

What Temperature To Cook Ribeye Roast To?

Ribeye roast, like prime rib, is best medium rare – which will take about 2 hours 20 minutes roasting time. For each of these cook times, you will actually be looking for 10 degrees under your target for when you pull the roast out of the oven. The roast will continue to cook as you tent it in foil.

How To Serve Ribeye Roast

One reason this recipe stands out to us is the salty, crunchy, garlicky flavor we're adding. We personally don't love horseradish (our husband does), so we go for our roast solo – so the meat has to have a ton of flavor on it's own. This recipe is the solid balance for people who love horseradish – or want to tuck in as-is!

Serve it with

This dinner, like any beefy main, is great with hearty, rich, and good home-style sides and is spectacular with solid mashed potatoes!

This ribeye roast is good with hearty side dishes like mashed potatoes, grilled vegetables garlic butter potatoesand more. It is even better as leftovers, sliced thinly on rye bread for a good ribeye sandwich!

Green beans brussels sprouts mushrooms fresh baked artisan bread – they all pair fabulously with this ribeye roast!

To see our favorite sides to serve with a ribeye roast, please check out our list below:

Or you can visit our side dish archives here.

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Ingredients

5 lb ribeye roast
4 tbsp melted butter, for brushing
2 tablespoons minced garlic
2 tablespoons kosher salt
2 tbsp italian seasonings

Method

Preheat oven to 450 degrees.
Place roast in a shallow roasting pan with the fatty side up.
Cover ribeye roast with melted butter.
Combine garlic, salt, and seasonings in a small bowl.
Cover roast with the herbs and seasonings.
Place roast in roasting pan into your oven for 15 minutes at 450 degrees.
After 15 minutes, reduce heat to 325ºF and continue roasting for approximately 2 hours (approximately 20 minutes per pound of ribeye). Use a thermometer or digital cooking probe to test the ribeye and continue to cook to the desired internal temperature (see below).
For rare ribeye roast, the in-oven temperature should be 110-115 degrees Fahrenheit. For medium rare to medium ribeye roast, the in-oven temperature should be 120 to 125 degrees Fahrenheit. For well-done ribeye roast, the in-oven temperature should be 130 to 135 degrees Fahrenheit.
Transfer roast to cutting board or cooling rack and tent with foil and let rest 15-30 minutes.
Slice across the grain to serve.