Ultimate Ribeye Roast Recipe
Discover the secrets to preparing a truly magnificent ribeye roast. This guide offers a detailed recipe, along with expert tips and tricks to ensure a tender, flavorful, and perfectly cooked roast every time. Whether you're a seasoned cook or a beginner, this comprehensive ribeye roast recipe will elevate your culinary skills.
Equipment
- Large Oven-Safe Skillet
- Meat Thermometer
- Roasting Rack (Optional)
Ingredients
Ribeye Roast
- 4-5 pound ribeye roast bone-in or boneless
Seasoning
- 2 tablespoons olive oil
- 2 tablespoons coarse sea salt
- 1 tablespoon black pepper, freshly cracked
- 1 tablespoon garlic powder
- 1 tablespoon dried thyme
- 1 tablespoon dried rosemary
Optional Aromatics
- 1 onion, quartered
- 2 carrots, roughly chopped
- 2 celery stalks, roughly chopped
Instructions
- Trim excess fat from the roast, leaving a thin layer. Remove any silver skin.
- Pat the roast dry with paper towels.
- In a small bowl, combine salt, pepper, garlic powder, thyme, and rosemary.
- Rub the seasoning mixture evenly over the entire roast.
- Let the seasoned roast sit at room temperature for 1 to 2 hours.
- Preheat the oven to 450°F (232°C).
- Heat olive oil in a large oven-safe skillet over medium-high heat. Sear the roast on all sides until nicely browned, about 2-3 minutes per side.
- Place the skillet with the seared roast in the preheated oven. Roast for 15 minutes at 450°F (232°C).
- Reduce the oven temperature to 325°F (163°C). Continue roasting until the desired internal temperature is reached.
- Use a meat thermometer to check the temperature. For rare, aim for 125°F (52°C). For medium-rare, aim for 130-135°F (54-57°C). For medium, aim for 135-140°F (57-60°C). The roasting time will depend on the size of your roast.
- Remove the roast from the oven and tent loosely with aluminum foil. Let it rest for 15-20 minutes.
- Carve the roast against the grain. Serve and enjoy.
Notes
Tips: Always use a meat thermometer. Avoid overcooking the roast. Allow the roast to rest sufficiently. Consider adding aromatics to the roasting pan. Try dry brining the roast. Consider the reverse sear method. Make an herb-infused butter to baste the roast. Use a roasting rack when cooking. If the roast is too dry, baste it with pan juices or beef broth. If the roast is not browning, increase the oven temperature slightly. Rotate the roast during cooking to ensure even cooking.