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!
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
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
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 ☹️
I’m so glad you enjoyed it! (It is wonderful!) Merry Christmas!
If I want MW do I cook it to 145 internal then rest?
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!
My first time using this recipe and my family loved it. We’re having it again! Thank you Flunking family!
I’m so glad you enjoyed it!
Would this work the same with a bone-in roast?
A boneless roast will cook faster. Without bones, you’re looking at 12 to 14 minutes per pound. Happy Holidays!!!
We have a 9lb boneless ribeye roast. Do we still place it in a 500 oven and then 350 for 12-14min per lb? Or is 12-14min per lb total?
“If you are cooking a ribeye roast 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.” So you should cook it for 15 minutes at 500 degrees, then turn your oven down to 350 degrees (without opening your oven) and cook it for another hour. Then, use your meat themometer to check the temperature of your roast. (Ribeye is done when the thermometer reads 130 degrees.) I would think that your roast will need another 10 to 20 minutes but I would trust your meat thermometer.(Ovens are rarely perfect at keeping an exact temperature and roasts are too expensive to overcook!) When your ribeye is at 130 in the center, remove from oven and let it rest for 20 minutes before carving or serving. Happy Holidays!!!