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Rib Eye Roast

This tender rib eye roast is slathered in butter and simple seasonings and then roasted to perfection for unrivaled flavor!
Prep Time10 minutes
Cook Time1 hour 45 minutes
Total Time1 hour 55 minutes
Course: Main Course
Cuisine: American
Servings: 12
Author: Kristyn Merkley

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