Ribeye is fatty and flavorful, and this simple recipe is a great way to enjoy its robust flavor. It’s an easy one: Rub the meat with seasonings and cook it in the oven until done. Your main task is to avoid overcooking the roast, and that’s easy if you use a meat thermometer. There’s no need to marinate the roast before cooking, and you can enjoy the leftovers for several days if you take care to reheat them gently.
Storing and Using the Leftovers
You can keep the leftovers in an airtight container in the fridge for 3-4 days. Reheat them very gently to keep them from becoming overcooked. It’s best to reheat them covered in the microwave at 50% power.
Ribeye Roast
January 8, 2026
Ingredients
- 2 teaspoons salt
- 1 teaspoon black pepper
- 1 teaspoon garlic powder
- 1 teaspoon ground sage
- 1 teaspoon dried thyme
- 3 pounds boneless ribeye roast
Directions
- Step 1 Rub the butter over the roast.
- Step 2 In a small bowl, use a fork to mix the kosher salt, black pepper, garlic powder, sage, and thyme. Rub the mixture all over the roast, pressing to ensure the rub adheres to the meat.
- Step 3 Place the meat, fat side up, on a rack in a roasting pan and let it reach room temperature, about 1 hour.
- Step 4 Preheat the oven to 500°F. Insert an oven-safe meat thermometer into the center of the roast and set the thermometer to alert you when the roast reaches 135°F (medium-rare).
- Step 5 Place the roast in the 500°F oven and cook it for 15 minutes.
- Step 6 Reduce the oven temperature to 350°F and keep the oven door closed. Continue roasting until the thermometer registers 135°F. According to conventional wisdom, a 3-pound roast should take roughly 1 more hour (20 minutes per pound). But the only way to know for sure is to use a thermometer. In my oven, after one more hour, the internal temperature usually reaches 120°F, and I need to keep roasting for 8-9 more minutes to reach 135°F.
- Step 7 Remove the roast from the oven. Don’t remove the thermometer’s probe yet, or juices will escape. Loosely cover the roast with foil and allow it to rest for 20 minutes. Then, cut it against the grain into four ½-inch slices and serve.
