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