Super Easy Rib Eye Roast Recipe (Only 4-Ingredients!)
If you’re looking to make the tastiest beef dinner, then this Rib Eye Roast recipe is exactly what you need. Few things are as satisfying as perfectly cooked roast beef, and when it comes to cuts of meat, the rib eye roast is one of the best. This juicy, flavorful cut of beef is ideal for special occasions, holiday feasts, or any time you want to impress your dinner guests.
The rib eye roast, also known as a standing rib roast, is a large, bone-in cut of beef that is deliciously marbled with just the right amount of fats.
A good Ribeye roast is a very popular cut to buy even if it’s a little on the pricey side because the ribeye cut is one of the most marbled cuts there is. This makes it one of the most amazingly juicy, super soft, and delicious pieces of meat in the steak family you can enjoy. And hey, if you want to splurge a little during a non-holiday season and enjoy a fantastic meal with your family, why not?
My family and I love to enjoy a fancy meal every once in a while and this roast definitely hits the spot. We do prefer the meat of any kind well-done, so the cooking instruction varies depending on your liking (see roasting instruction below). So, if you need a perfect bone-in rib roast ultra-simple recipe, don’t miss out on this one. Enjoy!
What is Rib Eye Roast?
Rib eye roast is also known as standing rib roast or prime rib roast. It’s a cut of beef that comes from the rib section of the cow. It’s called “rib eye” because the meat comes from the eye of the rib, a long, cylindrical muscle that runs by the backbone.
This cut of meat is highly prized for its rich flavor and tenderness, thanks to its generous fat marbling. It’s also a pretty large cut, usually weighing between 6 and 14 pounds. This makes it a popular choice for special occasions and holiday dinners.
When cooked correctly, a rib eye roast is juicy, flavorful, and tender, with a crispy exterior. With a few simple techniques and a bit of practice, anyone can master the art of cooking a delicious rib eye roast!
What Makes This Rib Eye Roast Recipe Special?
This Rib Eye Roast Recipe is special because it combines a few simple techniques to create an unbeatable combination of flavor and tenderness. Here are the top reasons why it’s so special:
Simple: This rib eye roast recipe is very easy to prepare. All it takes is letting it marinate in a dry rub and then roasting it to your doneness preference.
Flavorful: The recipe and ingredients might be simple, but this rib eye roast is delicious. It’s tender and juicy with just the right amount of seasonings.
Customizable: Once you learn how to make rib eye roast, it’s very easy to customize. Adjust the doneness level, add different seasonings, or mix up the sides for a whole new meal!
What You Need to Make Rib Eye Roast at Home
All you need are some simple ingredients to make the tastiest beef dinner you’ve ever had. Let’s look at each of them in more detail:
- Standing bone-in beef rib roast: First, we need to choose our cut of bone-in beef rib roast. Be sure to pick one that is well-marbled with fat throughout the cut.
- Salt: We’re going to use some salt for one of the ingredients in our dry rub. It will break down proteins to make the meat more tender, and create a flavorful crust.
- Mrs. Dash seasoning: Next we’ll need some Mrs. Dash seasoning. It’s a delicious garlic and herb blend that makes a perfect dry rub for meat.
- Black ground pepper: The last ingredient we’ll need for our rub is black pepper. It will enhance the flavor of the meat and give a small kick to each bite.
How to Make Rib Eye Roast (Step-by-Step)
Making the tastiest rib eye roast is easier than you think! Here’s how to make it step by step:
How to Marinate Rib Eye Roast
Start by rinsing the beef roast and patting it dry with a paper towel. This is optional, but my personal preference is to clean the meat first.
Next, let’s make the rub. Measure the spices and mix them together in a small bowl: a tablespoon of Mrs. Dash seasoning, two tablespoons of salt, and a teaspoon of freshly ground black pepper.
Season the roast generously and evenly with the seasoning mixture.
Place the roast into a gallon-size Ziploc bag and refrigerate it for 8 to 12 hours to let it marinate.
How to Properly Cook Rib Eye Roast
When it’s done marinating, preheat your oven to 450 F.
Place the roast bone side down onto the wire rack of a deep roasting pan. I personally use a turkey roaster, but you can also use a large cast iron skillet instead.
You can line the pan with aluminum foil first for easy cleanup. The collected drippings can also be used to make delicious gravy later!
Sear the roast for 15 minutes to brown. Reduce the temperature to 300 F and roast for the following cook times:
- Rare – 3 hours or 125 F (52 C)
- Medium-rare – 3.75 hours or 145 F (63 C)
- Well Done – 4.5 hours or 175 F (79 C)
When it’s done cooking, transfer the roast to a cutting board.
Cover it with aluminum foil and allow it to rest for 20 to 30 minutes.
Slice the roast first across the grain, then however you prefer.
Your delicious Ribeye Roast recipe is ready to be served!
This ribeye roast goes great with mashed potatoes, a salad of your choice, brussels sprouts, and dinner rolls!
Tips for Making the Best Rib Eye Roast Ever
Let it warm before cooking: For the best results, let your rib eye roast warm to room temperature before roasting it. This helps the fats break down and combine with the meat to make it even more tender.
Watch the temperature: It’s easy to overcook a rib eye roast, so make sure to keep an eye on the internal temperature with a meat thermometer.
Let it rest: Once the roast is done cooking, allow it to rest for at least 15 minutes before slicing and serving. This will help all the juices settle so that each bite is tender and juicy.
Recipe Variation Ideas for Rib Eye Roast
Change up your rib eye roast with a few simple variation ideas to keep things interesting. Here are some simple ideas you can try and experiment with:
- Mediterranean-Style: Combine oregano, rosemary, fresh thyme, garlic powder, and black pepper. Rub the seasonings onto the roast and marinate it overnight. Roast as usual, and enjoy with roasted potatoes and green beans.
- Indian-Style: Mix together some garam masala, coriander, cumin, ginger powder, turmeric, and cardamom. Rub butter then seasonings onto the roast and marinate it overnight then roast as usual.
- Asian-Style: To make an Asian-style rib eye roast, mix together some garlic powder, five-spice powder, ground star anise, white pepper, and soy sauce. Rub the seasonings onto the roast and marinate it overnight. Roast as usual, and enjoy with steamed vegetables and jasmine rice.
How to Store Leftover Rib Eye Roast
Rib eye roast will keep in the fridge for up to 4 days. Store the leftovers in an airtight container before refrigerating.
To reheat the rib eye roast, you can either place it in a 350 F oven for 10-15 minutes or microwave it on high for 1-2 minutes. If you’re reheating it in the oven, put some beef broth in the bottom of the pan to prevent it from drying out.
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Ribeye Steak Roast Recipe
Ingredients
- 7 lbs. bone-in beef rib roast
- 2 tbsp. kosher salt or to taste
- 1 tbsp. Mrs. Dash Seasoning or steak seasoning
- 1 tsp. black ground pepper or to taste
Instructions
- Rinse the beef roast and pat it dry with paper towels. This step is optional but can be done if preferred.
- In a small bowl, combine the kosher salt, Mrs. Dash seasoning, and black pepper.
- Season the roast generously and evenly on all sides with the seasoning mixture.
- Place the roast into a gallon-size zip-top bag and refrigerate for 8–12 hours to marinate.
- When ready to cook, preheat the oven to 450°F.
- Place the roast bone-side down on the wire rack of a deep roasting pan. A turkey roaster, roasting pan, or large cast iron skillet can all be used.
- For easier cleanup, line the pan with aluminum foil before placing the roast inside. The drippings can also be reserved for gravy.
- Roast at 450°F for 15 minutes to brown the outside. Reduce the oven temperature to 300°F and continue roasting until the meat reaches 145°F for medium-rare, about 3.75 hours.
- Transfer the cooked roast to a cutting board and loosely cover with aluminum foil. Let it rest for 20–30 minutes before slicing.
- Slice the roast against the grain, then cut into desired portions before serving.
Notes
- Bring the roast to room temperature before cooking. Let it sit out for about an hour so it cooks evenly throughout.
- Use a meat thermometer to check doneness. It’s the most accurate way to ensure your roast reaches your preferred temperature without overcooking.
- Sear at high heat first. Starting at 450°F helps create a flavorful crust that seals in the juices.
- Rest the roast before slicing. Cover it loosely with foil and let it rest for 20 to 30 minutes so the juices redistribute and the meat stays tender.
- Slice against the grain. This keeps each piece soft and easy to chew.
- Save the pan drippings. They make a rich base for homemade gravy or can be drizzled over the sliced roast for extra flavor.
- Adjust seasonings to your taste. Add garlic powder, rosemary, or thyme to the rub for a more aromatic flavor.
- Use a roasting rack. Elevating the roast allows air to circulate evenly and helps the fat render properly.
- Marinate ahead of time. You can season and refrigerate the roast a day in advance to deepen the flavor and save time on cooking day.
- Store leftovers properly. Keep them in an airtight container in the fridge for up to 4 days or freeze for up to 2 months. Reheat gently to keep the meat juicy.
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This recipe was originally posted on January 18, 2018, and updated for a better user experience. The post may contain affiliate links. Read my disclosure.
For Well done do we cook for 4.5 hours at 300F?
Yes, that is correct. Roast it for 4.5 hours at 300 F or until the thermometer reads 175 F 79 (C).
Great,easy to follow instructions. My family was impressed! Especially like the reminder, from the recipe, to roast briefly, at a higher temperature. Keeps those juices inside and the outcome was melt in your mouth delicious!
I’m so happy to hear that your family enjoyed the recipe! Thank you for an amazing review! 🙂
Yes that helps! (As far as the question about soaking the meat I was referring to your instructions in number 1: “Soak, rinse the beef roast and pat dry”) 🙂
-What if the roast is almost 10 lbs instead of 7 lbs? Have you ever tried roasting meat that size for this recipe? Approximately how much time do you think it would take for well done meat for 10 lbs? Thanks!
Oh, I see what you mean… for about 20 to 30 minutes. Change the water after about the first 15 minutes. 10 lbs would take about 5 to 5.5 hours to get the well-done roasting stage. I would also increase additional seasoning by 1/4 of the original amount. Let me know how it turns out for you.
Hello, first off thank you very much for all the great recipes that you post. You are very creative and talented, keep up the good work!!! I just found out that Costco got this meat in for the holidays today. It wasn’t in stock before. -Two questions about this recipe: 1. How long does the meat need to be soaked when it’s raw? 2. How long does the meat need to rest on the cutting board wrapped in foil? Thank-you!
Awe… thank you for the warm words of encouragement! That means a lot to me! Marinade the meat anywhere from 8 to 12 hours in the fridge (refer to instructions, step 2). Then let the roasted meat to rest for 15 to 30 minutes before slicing. I hope this helps.
Mmmmmm! Looks yummy. Steak is one of our favorite meats. Where do you usually buy that chunk of rib eye steak with bone?
Costco sells them or at our local butcher.
Looks so good!!!! We eat our meets at well done stage as well. Thank you for sharing your recipe. I will be making this soon.
It sure tastes delicious! You won’t regret making it! Enjoy!