The Best Rib Eye Roast Recipe for Meat Lovers
A succulent rib eye roast recipe known for its melt-in-your-mouth marbling and savory exterior crust—perfect for family dinners or special celebrations.
Equipment
- Roasting pan (preferably with a rack)
- Meat thermometer
- Small bowl for seasoning
- Sharp carving knife
- Optional skillet for searing
Ingredients
- 3 –4 pound rib eye roast
- 1 –2 tablespoons kosher salt
- 1 tablespoon freshly ground black pepper
- 2 teaspoons garlic powder
- 1 teaspoon onion powder
- 2 tablespoons olive oil
(Optional) 1 teaspoon dried rosemary or thyme
(Optional) ½ teaspoon smoked paprika
Instructions
- Preheat the oven to 450°F (232°C).
- Season the roast with salt, pepper, garlic powder, onion powder, and optional herbs. Drizzle olive oil to help the seasonings stick.
- (Optional) Sear the roast on all sides in a hot skillet if you want an extra-crispy crust.
- Roast at 450°F (232°C) for 15 minutes, then lower the temperature to 325°F (163°C).
- Cook for 15–20 minutes per pound, or until the internal temperature reaches 130–135°F (54–57°C) for medium-rare (or 135–145°F / 57–63°C for medium).
- Rest the roast for 15–20 minutes, tented with foil, before slicing.
Notes
This roast cooks best with a thermometer on hand. Letting it rest after cooking ensures the juices stay locked in.