Making the Perfect Rib Eye Roast

Ribeye roast

 The Spruce

Ratings (108)
  • Total: 2 hrs 10 mins
  • Prep: 10 mins
  • Cook: 2 hrs
  • Yield: 6 to 8 servings
Nutritional Guidelines (per serving)
516 Calories
18g Fat
6g Carbs
78g Protein
(Nutrition information is calculated using an ingredient database and should be considered an estimate.)

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.


  • 1 (5-pound) boneless beef rib eye roast
  • 1 tablespoon cracked black pepper
  • 1 tablespoon coarse kosher salt
  • 4 cloves garlic (pressed)

Steps to Make It

Put a seasoned cast iron skillet in the oven. Preheat the oven to 500 F. 

Combine the black pepper, salt, and garlic; rub all over the roast.

Seasoned rib eye roast.
 The Spruce

Carefully, with potholders or oven mitts, remove the skillet to a metal rack. Put the roast in the skillet.

Tied rib eye roast.
 The Spruce

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.

Rib eye roast in cast iron skillet.
 The Spruce

Remove from the oven, tent loosely with foil, and let the roast rest for 20 minutes.

Resting rib eye roast.
 The Spruce

Carve and serve.

Carved rib eye roast.
 The Spruce