Making the Perfect Rib Eye Roast

perfect rib eye roast
Diana Rattray
  • 2 hrs 10 mins
  • Prep: 10 mins,
  • Cook: 2 hrs
  • Yield: 6 to 8 servings
Ratings (99)

If you're looking for a special roast beef recipe, this is an excellent choice.

Roast this beef rib eye to rare or medium-rare for the very best results. I used a heavy cast iron skillet for the roast, but a heavy baking pan can be used as well. The crusty cracked black pepper and garlic coating flavors the beef deliciously and the roast stays tender and juicy.

What You'll Need

  • 1 boneless beef rib eye roast, about 5 pounds
  • 1 tablespoon cracked black pepper
  • 1 tablespoon coarse kosher salt
  • 4 cloves garlic, pressed

How to Make It

  1. Put a seasoned cast iron skillet in the oven. Preheat the oven to 500 F. 
  2. Combine the black pepper, salt, and garlic; rub all over the roast.
  3. Carefully, with potholders or oven mitts, remove the skillet to a metal rack. Put the roast in the skillet.
  4. Return the skillet to the oven and roast at 500 F for 25 minutes. Reduce the heat to 325 F and continue roasting for about 1 1/2 hours, or until the roast reaches 130 F to 140 F for rare to medium rare on a thermometer or oven probe inserted into the center of the meat.  Meat and Poultry Temperature Chart
  1. Remove from the oven, tent loosely with foil, and let the roast rest for 20 minutes. Carve and serve. Serves 6 to 8.
Nutritional Guidelines (per serving)
Calories 516
Total Fat 18 g
Saturated Fat 7 g
Unsaturated Fat 8 g
Cholesterol 214 mg
Sodium 1,017 mg
Carbohydrates 6 g
Dietary Fiber 1 g
Protein 78 g
(The nutrition information on our recipes is calculated using an ingredient database and should be considered an estimate. Individual results may vary.)