Rib Eye Roast

Name: Rib Eye Roast
Prep time: 10 min
Cook time: 105 min
Total time: 115 min
Ingredients: 1 cup salted butter, (softened); 6 cloves garlic, (minced); 1 (4-pound) bone-in rib-eye roast, (at room temperature); garlic salt with parsley flakes; cracked black pepper, (to taste)

Rib Eye Roast Ingredients and Substitutions
How to Make Rib Eye Roast
Rib Eye Roast Recipe
Recipe FAQ
Complete The Meal

Our family loves to gather for Sunday dinner, and we frequently serve a tender roast with all of the fixings.

Today’s version is a rib-eye roast that is a flavorful favorite! We coat the roast in butter and use simple seasonings to create a deliciously tender roast. The best part is that there’s just 10 minutes of prep!

Unlike our traditional crock pot pot roast this version is roasted in the oven. The result is a mouth-watering flavorful crust that is perfect served with your favorite sides like Mashed Potatoes and Sheet Pan Veggies. It’s a classic dinner, perfect for holidays and Sunday dinners.

Why we think you’ll love it:

Easy prep. There’s just 10 minutes to season then pop it in the oven!
Show stopper. It’s fancy enough for holidays and company, or a favorite Sunday dinner for our family.
Rich flavor. This roast is slathered in butter with simple seasoning and roasted to perfection for amazing flavor.

A rib eye roast, butter, and seasonings, on kitchen counter.

Rib Eye Roast Ingredients and Substitutions

PREP TIME: 10 minutes

COOK TIME: 1 hour 45 minutes

1 cup salted butter, softened – see How to Soften Butter Quickly
6 cloves garlic, minced – see How to Mince Garlic, or 3 teaspoons already minced garlic
1 (4-pound) bone-in ribeye roast (at room temperature) – If possible, choose a USDA Prime or Choice grade ribeye. The meat should be deep red with an even marbling of fat and a thick fat cap on top. Since boneless ribeye cooks faster than bone-in, reduce the cooking time to about 1 hour 20 minutes, or you’ve reached the desired internal temperature.
garlic salt with parsley flakes – You can also include herbs like fresh thyme or fresh rosemary.
cracked black pepper, to taste

How to Make Rib Eye Roast

PREP. Gather all ingredients and preheat the oven to 325°F.
SEASON. Beat 1 cup softened butter and 6 cloves minced garlic together in a bowl. Poke a 4-pound rib eye all over with a sharp knife. Rub the garlic butter mixture all over, and season with garlic salt and cracked pepper.
ROAST. Place the roast, fat side up, on a roasting pan and bake for 1 hour 45 minutes – 2 hours 15 minutes or until the desired doneness. Use a meat thermometer to make sure the meat is 140°F for medium internal temperature. Let rest for at least 10 minutes before you slice and serve.

Kristyn’s Recipe Tips

MEAT TEMP CHECK – we usually go for 140 degrees.

Medium-rare: 130-135°F
Medium: 135-140°F
Medium-well: 140-145°F

LET THE ROAST REST AFTER BAKING. This is important, because it helps make the roast more tender and juicy.

Ribeye roast recipe on white plate on counter.

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Rib Eye Roast

By: Lil’ Luna

This tender rib eye roast is slathered in butter and simple seasonings and then roasted to perfection for unrivaled flavor!

Servings: 12

Prep: 10

Cook: 1 45

Total: 1 55

Ingredients

▢ 1 cup salted butter, softened
▢ 6 cloves garlic, minced
▢ 1 (4-pound) bone-in rib-eye roast, at room temperature
▢ garlic salt with parsley flakes
▢ cracked black pepper, to taste

Instructions

Gather all ingredients and preheat the oven to 325°F. (Most bone-in ribeye roasts will be tied with butcher's twine which helps hold the roast together during cooking, ensuring more even cooking and preventing it from falling apart. Remove after baking.)
Beat butter and garlic together in a bowl. Poke rib eye with a sharp knife all over. Rub the butter mixture all over and season with garlic salt and pepper.
Place fat side up on rack and bake for 1 hour 45 minutes – 2 hours 15 minutes or until at the desired doneness. Use a meat thermometer to make sure the meat is 145 degrees for medium temperature. NOTE: Allow the roast to rest for 15 minutes so it can continue to cook the final 5 degrees as well as redistribute the juices throughout the standing rib roast, then cut and serve.

Video

Notes

Degree of doneness.

Medium-rare: 130-135°F
Medium: 135-140°F
Medium-well: 140-145°F

Store leftover roast in an airtight container(s) and keep in the fridge for 3-4 days or freeze for 6-8 weeks.

Nutrition

Calories: 177kcal, Carbohydrates: 1g, Protein: 4g, Fat: 18g, Saturated Fat: 11g, Polyunsaturated Fat: 1g, Monounsaturated Fat: 5g, Trans Fat: 1g, Cholesterol: 52mg, Sodium: 132mg, Potassium: 61mg, Fiber: 0.03g, Sugar: 0.03g, Vitamin A: 476IU, Vitamin C: 0.5mg, Calcium: 9mg, Iron: 0.4mg

Nutrition information is automatically calculated, so should only be used as an approximation.

Recipe FAQ

How to store uncooked roast?

Refrigerate for 1-2 days before cooking, or wrap tightly with plastic and again with freezer paper or aluminum foil, and freeze for 3-4 months. Thaw a 4-pound roast in the refrigerator for 24-48 hours.

How to store cooked rib eye roast?

Place leftover roast in an airtight container(s) and keep in the fridge for 3-4 days or freeze for 6-8 weeks.