This website may contain affiliate links and advertising so that we can provide recipes to you. Read my disclosure policy.
Tender and juicy ribeye roast is an incredibly succulent cut of beef. Seasoned with a garlic herb butter rub and cooked to the perfect melt-in-your-mouth temperature. An impressive and delicious roast made easy!
I love a delicious roast! It’s my go-to meal for Sunday dinner, to feed a crowd, or whenever we want a comforting home-cooked meal! For more incredible roast recipes, try my Mississippi pork roast, this melt-in-your-mouth pot roast, or my easy 3-packet roast is always a hit!
Beef Ribeye Roast
What is ribeye roast? Ribeye roast comes from the same cut of beef as prime rib. They both originate in the primal rib of the cow, but there is a difference between these two cuts of beef. Ribeye roast is cut from the lower portion of the primal rib and prime rib is cut from the higher portion of the rib. While prime rib is traditionally cooked with the bone-in, ribeye roast is typically boneless and is the boneless version of prime rib. Ribeye roast is also more affordable! I learned a lot about this from my butcher! Ribeye roasts are often cut down and put on the shelf as ribeye steaks. So be sure to order a whole roast if your grocery store doesn’t typically keep them on the shelf. Trust me, you NEED to make this tender and succulent roast!
Once you have your roast, generously slather it with a tasty herbed butter then pop it in the oven! It’s so easy that you’ll have time to make the perfect side dishes to go along with it. Serve your ribeye roast with these 1-hour rolls and tender asparagus.
Ingredients You Will Need
These ribeye roast ingredients are super simple and make the roast extra flavorful! All you need is the herbed butter ingredients and the roast. So easy! Follow the recipe card below for exact measurements.
- Boneless Ribeye Roast: The butcher can help you find a 6-pound boneless ribeye roast if you need help!
- Unsalted Butter: Room temperature is easier to work with.
- Ground Black Pepper: For seasoning.
- Kosher Salt: For seasoning.
- Fresh Rosemary and Thyme: Fresh chopped herbs give the best flavor.
- Fresh Garlic: You will love the garlic flavor in the tasty herbed butter!
Ribeye Roast Recipe
This ribeye roast is extremely simple to prepare so there is no need to be intimidated. Make your herbed butter, slather it on the roast, and let the oven do the rest. You will love the AMAZING smell it gives your kitchen and everyone will be excited for dinner!
- Prepare the Roast: Place a roasting rack in a large roasting pan. Remove the roast from the refrigerator and tie butcher’s twine tightly around it every 1 ½-2 inches. Place the roast in the roasting pan. Set aside and let it sit for up to 2 hours to come to room temperature.
- Make the Herbed Butter: Prepare the herbed butter by combining the softened butter with the salt, pepper, herbs, and garlic.
- Spread Butter on the Roast: Once the meat is ready to roast, heat the oven to 475 degrees Fahrenheit. Rub the butter all over the outside of the meat.
- Cook: When the oven is ready, roast at 475 for 15 minutes before lowering the heat to 350 degrees Fahrenheit. Cook for an additional 13-15 minutes per pound until the center of the roast reaches 125 degrees Fahrenheit, for medium-rare doneness. For alternative doneness, see the tips section.
- Rest: Remove the roast from the oven, transfer to a plate, and cover it with foil. Let it rest for 25-30 minutes before slicing and serving. Serve with au jus and horseradish, if desired.
Tips For Success
Follow my tips below for making this tender and juicy ribeye roast recipe a success! The best part is how easy it is! The perfect recipe to make for a holiday dinner or special occasion.
- Room Temperature: Let the roast sit at room temperature for at least 1 hour before roasting. Allowing the meat to warm up will help it cook evenly. If your roast goes into the oven straight from the refrigerator, then the center will still be cold and undercooked while the outside is overcooked.
- Temperature: Measure the temperature by inserting the meat thermometer at the very center of the roast when checking for doneness. 125 degrees Fahrenheit for a medium-rare is our favorite way to eat this roast. Remove the roast at the following internal temperatures for desired doneness:
- 118 degrees Fahrenheit for rare (11-13 minutes per pound)
- 125 degrees Fahrenheit for medium-rare (12-14 minutes per pound)
- 135 degrees Fahrenheit for medium (14-16 minutes per pound)
- 145 degrees Fahrenheit for medium-well (16-17 minutes per pound)
- 150-155 for well-done (18-19 minutes per pound)
- Ask the Butcher: Rely on the butcher to help you find the right cut of meat. You can also order it from the butcher in advance and he’ll have it ready. I also recommend asking the butcher to tie the roast up for you because it saves time and hassle!
- Bone-In Roast: If you prefer to use a bone-in ribeye roast then follow the same instructions. Place the roast bone-side down in the roasting pan. Your cooking time may slightly vary, but it should not take much longer to cook. Follow the instructions above on what temperature to remove the roast from the oven for the desired doneness.
Leftover Ribeye Roast
Consider yourself lucky if you have ribeye roast leftovers! Follow these instructions and you can enjoy it just as tender and juicy on day 2!
- Refrigerator: Once your brisket has cooled, place it in an airtight container and put it into your fridge. It will last 3-4 days!
- To Reheat: Reheat leftover ribeye roast by placing the roast in the roasting pan with ¼-⅓ cup of au jus or beef broth and place it in the oven at 300 degrees Fahrenheit for 20-30 minutes.
- Make the Herbed Butter in Advance: The herbed butter may be prepared up to 3 days in advance. Let the butter come to room temperature before spreading all over the roast.
Potato Recipes to Serve With Ribeye Roast
Pin this now to find it later
Pin It
Ribeye Roast
Ingredients
- 6 pound boneless ribeye roast
- 1 cup unsalted butter, room temperature
- 2 teaspoons ground black pepper
- 4 tablespoons kosher salt
- 2 tablespoons fresh rosemary, chopped
- 1 tablespoon fresh thyme, chopped
- 4 tablespoons fresh garlic, minced
Instructions
- Place a roasting rack in a large roasting pan. Remove the roast from the refrigerator and tie butcher's twine tightly around it every 1 ½-2 inches. Place the roast in the roasting pan. Set aside and let it sit for up to 2 hours so it can come to room temperature.
- Prepare the herbed butter by combining the softened butter with the salt, pepper, herbs, and garlic.
- Once the meat is ready to roast, heat the oven to 475 degrees Fahrenheit. Rub the butter all over the outside of the meat.
- When the oven is ready, roast at 475 for 15 minutes before lowering the heat to 350 degrees Fahrenheit. Cook for an additional 13-15 minutes per pound until the center of the roast reaches 125 degrees Fahrenheit, for medium-rare doneness. For alternative doneness, see the tips section.
- Remove the roast from the oven, transfer to a plate, and cover it with foil. Let it rest for 25-30 minutes before slicing and serving. Serve with au jus and horseradish, if desired.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
