Prime Rib Ribeye Recipe

A simple dry rub and 75 minutes in the oven are all it takes to produce a beautifully marbled, flavorful, and juicy ribeye roast.

Tender, succulent, and flavorful, ribeye is my favorite cut of beef. This tasty recipe for cooking the whole roast is especially easy to make.

Simply rub the meat with seasonings, then cook it in the oven until done. Your only real job as a cook is to avoid overcooking the roast.

Small Ribeye Roast

You'll only need a few simple ingredients to make this recipe. The exact measurements are listed in the recipe card below. Here's an overview of what you'll need:

Like beef tenderloin roast, the best thing about this recipe is that it's so easy. Simply rub the meat with seasonings, roast it in a very hot oven to get the fat cap crispy, then lower the oven and continue roasting to medium-rare.

The detailed instructions for making this recipe are listed in the recipe card below. Here's an overview of the steps and photos to illustrate them:

Standing Rib Roast

In a small bowl, use a fork to mix the kosher salt, black pepper, garlic powder, sage, and thyme. Rub the mixture all over the roast, pressing to ensure the rub adheres to the meat.

Place the meat, fat side up, on a rack in a rimmed roasting pan and allow it to get to room temperature.Preheat the oven to 500°F. Insert ameat thermometerinto the middle of the roast and set the thermometer to 135°F (medium-rare).

Place the roast in the 500°F oven and cook it for 15 minutes. Reduce the oven temperature to 350°F. Keep roasting until the thermometer registers 135°F, about one more hour.

Ribeye Steaks With Red Wine Reduction Sauce

Remove the roast from the oven. Loosely cover it with foil and allow it to rest for 30 minutes, then cut it into thin slices and serve.

According to conventional wisdom, after the initial 15 minutes of browning the meat, a 3-pound roast should take roughly one more hour (20 minutes per pound).

But the only way to know for sure is by using a meat thermometer such as the one shown in the photo below.In my oven, for example, after one more hour, the internal temperature usually reaches 120°F, and I need to keep roasting for 8-9 more minutes to reach 135°F.

Peppered Beef Prime Rib Roast With Horseradish Cream Sauce — The Daley Plate

When you place the roast on the roasting pan, place it so that the fat cap is on top. This way, the tasty fat will melt into the meat as it cooks. This will also enable the fat to brown and crisp up.

It's important to let the meat rest for 30 minutes before slicing it. This will allow the juices to settle and redistribute, preventing yummy juices from gushing out as soon as you cut into the meat.

Almost, but not exactly. Prime rib is cut from the prime portion of the animal, where the meat is tender and well-marbled. It includes ribs 6 through 12.

Standing Rib Roast (prime Rib On The Bone)

It's sometimes called a standing rib roast because the bones enable it to stand upright for roasting. But if you cut the meat away from the bones, leaving the eye (the large central muscle) and a layer of fat, you get a ribeye roast.

Some say it's best to cook bone-in roasts because the bones produce a juicier and more flavorful roast. It's true that the meat portions closest to a bone-in steak, for example, taste the best. But getting to them is difficult unless you're willing to gnaw on bones!

That's why many home cooks, myself included, prefer to cook a ribeye roast. It is smaller, and you can carve it easily since there are no bones. It is still very flavorful, and the fat cap is sublime.

Reverse Seared Smoke Roasted Prime Rib (ribeye Roast)

A ribeye steak is a prime rib roast cut between the ribs into individual steaks. A roast is slowly cooked in the oven; a steak is typically pan-fried, grilled, or broiled.

Many prefer to buy whole boneless roasts and cut them into individual steaks. Costco has excellent roasts; if you do it this way, you could save quite a bit.

You could, but it's unnecessary. The meat is well-marbled, beefy, and juicy. It tastes great without any marinade. Unlike tough cuts of beef such as London broil, ribeye is also tender enough that you don't need a vinegary marinade to tenderize it.

Epic Rib Eye Steak

It's best to cook it to medium-rare (135°F). However, ribeye is marbled and juicy enough to taste good even when you cook it to medium doneness (145°F), as recommended by the USDA.

No, it's not. Since this roast is so amazingly delicious, I always assumed it was not something I would want to tackle at home. I thought it would be too complex.

But making this recipe at home in your oven is easy. This is especially true if you have a meat thermometer to help ensure you don't overcook (or undercook) the meat.

How To Cook Roast Beef

I recommend balancing out the richness of this dish by skipping the starch and serving it with simply prepared veggies such as sautéed broccolini, sauteed spinach, or sugar snap peas.

A simple salad such as arugula salad or tomato salad is always good. And if you want a tasty alternative to mashed potatoes, this mashed cauliflower is lovely. Or go all out and make loaded mashed cauliflower!

You can keep the leftovers in the fridge, in an airtight container, for 3-4 days. Reheat them gently, covered, in the microwave at 50% power. Unfortunately, reheating takes them from medium-rare to medium doneness, but this can't be helped.

Best Grilled Ribeye Steaks (recipe For Steak Marinade)

Unless you simply slice them thinly and eat them cold! They are surprisingly good this way, served with Dijon mustard or sriracha mayo, quick pickles, pickled red onions, and fresh-cut veggies.It's like eating cold roast beef.

Tender, succulent, and flavorful, ribeye roast is surprisingly easy to make at home. Simply rub the meat with seasonings, then cook it in the oven until done.

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Ribeye Recipe (grilled Or Pan Seared)

Serving: 4 ounces | Calories: 450 kcal | Protein: 25 g | Fat: 38 g | Saturated Fat: 15 g | Sodium: 430 mg

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Cup measurements refer to the standard American cup, which is 240 milliliters. Most of my recipes are low-carb (or keto) and gluten-free, but some are not. Please verify that a recipe fits your needs before using it. Recommended and linked products are not guaranteed to be gluten-free. Nutrition info is approximate, and the carb count excludes non-nutritive sweeteners. Nutrition info may contain errors, so please verify it independently. Recipes may contain errors, so please use your common sense when following them. Please read these Terms of Use carefully before using any of my recipes.

Grilled Ribeye + Video

Vered DeLeeuw, LL.M., CNC, has been following a low-carb real-food diet and blogging about it since 2011. She's a Certified Nutrition Coach (NASM-CNC), has taken courses at the Harvard School of Public Health, and has earned a Nutrition and Healthy Living Certificate from Cornell University. Her work has appeared in several major media outlets, including Healthline, HuffPost, Today, Women's Health, Shape, and Country Living. Click to learn more about Vered.Southern-cuisine expert and cookbook author Diana Rattray has created more than 5, 000 recipes and articles in her 20 years as a food writer.

The deliciously tender rib eye roast comes from the beef forequarter, a part of the main muscle of the cow, high on its back. Because this area doesn't get much exercise, the rib eye roast and adjacent cuts are extremely tender and have a great deal of marbling, thus making them the most flavorful and juicy cuts of beef. The cuts that derive from this area are the most sought-after, but also some the most expensive.

This cut of meat is best when roasted, grilled, or seared, so an outer crust forms leaving the inside pink and juicy. A heavy cast-iron skillet is our way of roasting because it also helps to brown the crust, but a good-quality oven-proof steel pan does the job. If you don't have access to these tools, use a regular roasting pan. Roast this beef rib eye to rare or medium-rare for the very best results. Your cooking time might vary depending on your preferred doneness. Our straightforward recipe needs four ingredients, and between 1 and 1 1/2 hours in the oven. The wait is worth it, as the juicy slices of roast make a filling and mouth-watering dinner. Elegant enough for a celebratory dinner, the roast is so simple to make that it's also great for a weeknight dinner.

Best Slow Roasted Prime Rib Ribeye Roast For Two • Zona Cooks

Some great side dishes for the roast include roasted potatoes, balsamic vegetables, green beans, Yorkshire puddings, mushroom risotto, or the classic mashed potatoes and horseradish sauce.

This is an impressive dish for any occasion. The recipe is simple and straightforward. Add dried herbs to the rub, if desired. I served mine with some greens and Au Jus and it was a perfect match. Start checking the meat temperature after one hour to make sure it’s cooked to your desired doneness. —Tara Omidvar

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Perfect Ribeye Roast