Best Ribeye Roast Recipe! A Cattle Rancher’s Recipe!

by Karen Ekstrom

I live on a Texas Cattle Ranch. We hold our beef to a higher standard. It must be tender, and full of flavor. Plus, a Ribeye Roast is an expensive cut of meat. You don’t want to mess it up.

Here’s our recipe! 

Enjoy!

Rub Mix

Approximately 8 hours before you cook the Ribeye Roast – Mix spices and butter (listed below) together. Spread on Ribeye Roast. Wrap in Saran Wrap. Leave out. Do not put it into the refrigerator. The Ribeye needs to be at room temperature, and spices need time to settle in!

1 tsp Garlic Powder 

2 tsp Thyme 

2 tsp Sage

4 tsp of Montreal Steak Seasoning (I love this stuff!)

3/4 stick of butter

The Ribeye

I always buy an 8 lb (or there about) Ribeye Roast because I’m always feeding a crowd. But this recipe works for a 3 1/2 to 8 lb. Ribeye Roast. 

Preheat oven to 500 degrees. Remove Saran Wrap. Place Ribeye Roast, fat side up, in roasting pan. Cook at 500 degrees for 15 minutes. Reduce heat (without opening oven) to 350 degrees. Cook for 1 hour. At this point the size of your ribeye becomes important. Using a meat thermometer, check temperature. (Ribeye is done when the thermometer reads 130 degrees.) If you are cooking a ribeye larger than 3 1/2 lbs, add approximately 10 minutes a pound of cooking time for ever pound over 3 lbs. (keep temperature at 350) That should get you close to your 130 degree internal temperature. When your ribeye is at 130 in the center, remove from oven and let it rest for 20 minutes before carving or serving.

I always serve my Ribeye with a Horseradish Sauce. 

Here are the ingredients. (Just mix them together)

2 tablespoons freshly grated horseradish

8 ounces sour cream drained

1/4 cup fresh lemon juice

1 tablespoons Worcestershire sauce

1/2 teaspoon black pepper

Salt

Enjoy!

 

You may also like

6 comments

Nancy December 26, 2020 - 12:52 pm

I used your recipe for Christmas and everyone said it was delicious. Thank you! It was so easy to make. I wish I had taken a picture ☹️

Reply
Karen Ekstrom December 26, 2020 - 1:04 pm

I’m so glad you enjoyed it! (It is wonderful!) Merry Christmas!

Reply
Jason December 20, 2021 - 5:43 pm

If I want MW do I cook it to 145 internal then rest?

Reply
Karen Ekstrom December 20, 2021 - 8:16 pm

145 internal degrees is the upper end of medium well done… 135 – 145 is the meduim well done range… so heads up. You don’t want to over cook it.
If it was me, I’d split the difference because I like it on the rarer side of medium rare. I’d go for 140 degrees and then let it rest. But if you like your’s on the more done side of medium rare… go for 145 and then rest… It’s all about personal taste! Enjoy!

Reply
Terry January 11, 2022 - 4:36 pm

My first time using this recipe and my family loved it. We’re having it again! Thank you Flunking family!

Reply
Karen Ekstrom January 11, 2022 - 6:55 pm

I’m so glad you enjoyed it!

Reply

Leave a Comment

This site uses Akismet to reduce spam. Learn how your comment data is processed.