|Nutrition Facts (per serving)|
|Servings: 6 to 8|
|Amount per serving|
|% Daily Value*|
|Total Fat 54g||69%|
|Saturated Fat 24g||120%|
|Total Carbohydrate 1g||0%|
|Dietary Fiber 0g||1%|
|Total Sugars 0g|
|Vitamin C 0mg||2%|
|*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.|
The deliciously tender rib eye roast comes from the beef forequarter, a part of the main muscle of the cow, high on its back. Because this area doesn't get much exercise, the rib eye roast and adjacent cuts are extremely tender and have a great deal of marbling, thus making them the most flavorful and juicy cuts of beef. The cuts that derive from this area are the most sought-after, but also some the most expensive.
This cut of meat is best when roasted, grilled, or seared, so an outer crust forms leaving the inside pink and juicy. A heavy cast-iron skillet is our way of roasting because it also helps to brown the crust, but a good-quality steel pan does the job. If you don't have access to these tools, use a regular roasting pan. Roast this beef rib eye to rare or medium-rare for the very best results. Your cooking time might vary depending on your preferred doneness, so weigh your meat before placing it in the oven. Our straightforward recipe needs four ingredients, and two hours in the oven.
The wait is worth it, as the juicy slices of roast make a filling and mouth-watering dinner. Elegant enough for a celebratory dinner, the roast is so simple to make that it's also great for a weeknight dinner.
Click Play to See This Perfect Roast Rib Eye Recipe Come Together
1 tablespoon black pepper
1 tablespoon kosher salt
4 cloves garlic (pressed)
1 5-pound rib eye roast (boneless)
Place a seasoned cast iron skillet in the oven. Preheat the oven to 500 F.
In a small bowl, combine the black pepper, salt, and garlic. Rub the mixture all over the roast.
Carefully, with potholders or oven mitts, remove the skillet to a metal rack. Put the roast in the skillet.
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, for rare to medium-rare, until the roast reaches 130 F to 140 F on an instant thermometer or oven probe inserted into the center of the meat.
Remove from the oven, tent loosely with foil, and let the roast rest for 20 minutes.
Carve and serve.
Rib Eye Steak, Prime Rib Rib, or Rib Eye Roast?
Here's a quick guide to some cuts that because of their names get confused with each other:
- A rib eye steak is an individual steak that comes from the primal section called beef rib. These steaks have excellent marbling, and are usually grilled. They have to be cut before cooking to be called rib eye steaks.
- Prime rib is a cut from the primal section, usually cooked au jus (in its own juices) and served with the eye and bone; it's bigger in size than the rib eye steak. This section is famously cooked standing in the pan, thus the name of standing rib roast. The cuts balance on the rib bones and then a thick individual slice is served per guest.
- A rib eye roast, like the one in our recipe, is the same standing rib roast but without the bones. This tender cut of just meat is ideal when cooked as instructed by our method.
Cooking Times for Different Doneness
If you're not sure what inner temperature is the right doneness for your meat, here's a good rule of thumb:
Once your meat has reached an inner temperature of 130 F to 140 F for medium-rare, leave the roast in the oven longer until the inner temperature reaches 140 F to 150 F for medium, or 160 F to 170 F for well-done. Medium doneness is advisable to enjoy the best features of this cut of beef without drying-out the meat.
How to Store Rib Eye Roast
If you have any leftovers, rib eye roast can be stored in the refrigerator in an airtight container for three to four days. Enjoy it cold, reheat it for another meal or put on a roll for a delicious roast beef sandwich.