The Perfect Rib Eye Roast Recipe

Sliced prime rib road on a cutting board.

The Spruce/Cara Cormack

Prep: 10 mins
Cook: 90 mins
Resting : 20 mins
Total: 2 hrs
Servings: 6 to 8 servings
Nutrition Facts (per serving)
772 Calories
54g Fat
1g Carbs
71g Protein
Show Full Nutrition Label Hide Full Nutrition Label
Nutrition Facts
Servings: 6 to 8
Amount per serving
Calories 772
% Daily Value*
Total Fat 54g 69%
Saturated Fat 24g 120%
Cholesterol 221mg 74%
Sodium 637mg 28%
Total Carbohydrate 1g 0%
Dietary Fiber 0g 1%
Total Sugars 0g
Protein 71g
Vitamin C 0mg 2%
Calcium 40mg 3%
Iron 7mg 38%
Potassium 807mg 17%
*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.
(Nutrition information is calculated using an ingredient database and should be considered an estimate.)

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 oven-proof 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. Our straightforward recipe needs four ingredients, and between 1 and 1 1/2 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.

Some great side dishes for the roast include roasted potatoes, balsamic vegetables, green beans, Yorkshire puddings, mushroom risotto, or the classic mashed potatoes and horseradish sauce.


Click Play to See This Perfect Roast Rib Eye Recipe Come Together

"This is an impressive dish for any occasion. The recipe is simple and straightforward. Add dried herbs to the rub, if desired. I served mine with some greens and Au Jus and it was a perfect match. Start checking the meat temperature after one hour to make sure it’s cooked to your desired doneness." —Tara Omidvar

The Perfect Ribeye Roast/Tester Image
A Note From Our Recipe Tester


  • 1 tablespoon freshly ground black pepper

  • 1 tablespoon kosher salt

  • 4 cloves garlic, pressed

  • 1 (5-pound) boneless rib eye roast

Steps to Make It

  1. Gather ingredients.

    Ingredients for making prime rib roast.

    The Spruce/Cara Cormack

  2. Place a large cast iron skillet in the center of the oven. Heat the oven to 500 F. Once the temperature reaches 500 F, let the skillet heat for 15 minutes. Meanwhile, in a small bowl, combine the pepper, salt, and garlic.

    A cast iron pan with seasoning on the side.

    The Spruce/Cara Cormack

  3. Rub the mixture all over the roast. Truss the roast if it's uneven in places. Trussing makes the meat compact and uniform which helps it cook evenly. 

    Seasoned prime rib roast on a plate.

    The Spruce/Cara Cormack

  4. Carefully, with potholders or oven mitts, remove the skillet to heat-proof surface. Put the roast in the skillet, fat side up.

    A prime rib roast trussed with herbs in a cast iron pan.

    The Spruce/Cara Cormack

  5. Return the skillet to the oven and roast for 25 minutes. Reduce the heat to 325 F without opening the oven door. Continue to cook until a thermometer inserted in the center of the roast registers 115 F to 120 F for medium rare (125 F to 130 F after resting), or 125 F to 130 F for medium (135 F to 140 F after resting). This will take 1 to 1-1/2 hours.

    Roasted prime rib roast with heat thermometer.

    The Spruce/Cara Cormack

  6. Remove from the oven, tent loosely with foil, and let the roast rest for 20 minutes. Remember that the roast's internal temperature will continue to rise by 5 to 10 degrees as it rests.

    Prime rib roast wrapped in foil.

    The Spruce/Cara Cormack

  7. Carve and serve.

    Craved prime rib roast.

    The Spruce/Cara Cormack


If you're not sure what doneness your meat should be, medium is advisable to enjoy the best features of this cut of beef.

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.

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.

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