Boneless Beef Ribeye Roast 170 Degrees

Ribeye roast is a classic main entree for special meals. A ribeye roast is Prime Rib without the bone, making it easier to cook and scale to the right size at home.

Introduction

Ribeye roast on one of the best and most delicious cuts of beef. A ribeye roast is a great company meal due to excellent marbling that makes an extraordinary moist and tender cut of meat.

But do you want to cook a whole 5-10 pounds of prime rib or ribeye if you have a smaller household? That will feed 10-20 people. That is just not friendly for most households.

So let's learn how to cook a ribeye roast without eating leftovers for a week. With these easy step-by-step instructions, let's make the ribeye roast "friendlier" for smaller households.

Start with a good coat of garlic butter with some salt and pepper. It goes into a hot high oven to get a nice seared crust. Based on an Allrecipes.com recipe for inspiration—scaled down some and some adjustments to decrease the smoking oven.

My Rating

A lovely roast with great taste and fork-tender. A nice 5.

🐄Ribeye vs. Prime Rib—What is the Difference?

Image licensed May 16, 2017, from Fotolia. Copyright by foxysgraphic - Fotolia. Image modified in accordance with the license.

There is some confusion about prime rib vs. ribeye. The simple answer, usually correct, is a ribeye roast and prime rib roast come from the same cut of beef, but the ribeye generally has had the ribs removed. So a prime rib contains a ribeye, but prime rib also includes ribs.

What we think of as prime rib is generally a rib-in standing rib roast. It does not need to be a prime grade but will usually be choice grade.

Also, a ribeye is not an "eye of round." The eye-of-round is from the "round" area in the diagram above near the tail area. It is lean but can use a similar cooking technique.

If you have a rib steak (prime rib steak), the rib bone is left intact. But in a bone-in ribeye steak, rib bone will be cut through in the interest of consistent thickness.

Most ribeye steaks in the US are boneless. If bone-in ribeye steak is in the US, it will usually be called a cowboy steak or cowboy ribeye. This is usually cut 2 inches or thicker.

So, in summary, ribeye is not a prime rib, while prime rib does contain the ribeye. A prime rib may not be prime graded, although I think it should be, so ask. Roast with rib may be called "prime rib" or standing rib roast. In the US, things labeled ribeye will almost always be boneless.

Now you are educated or very confused.

👨‍🍳How to Cook a Ribeye Roast?

Cooking a ribeye roast is very straightforward.

1. Let the roast set a room temperature for about an hour.
2. Give the roast with a good rub of garlic butter with a sprinkle of salt and pepper.
3. Roast initially in a 500° oven to sear, then decease the oven temperature to 325° and roast to your target internal temperature.
4. Rest tented for 15-20 minutes before carving.

⏰🌡️Cooking Time and Temperature for Ribeye Roast

After an initial 20 minute searing at 500° oven for 20 minutes, decrease the oven's temperature to 325° and continue to roast until desired internal temperature.

A 2 ½ pound roast, the initial 20 minutes searing at 500° plus approximately an additional 45 minutes for 130°, 55 minutes for 140°, and 60 minutes for 145°. But always check internal temperature several times early.

Approximate cooking time for 2 to 2 ½ pounds ribeye roast

For 3 to 3 ½ pounds ribeye roast, add approximately 20-30 minutes to the approximate oven and total times.

Doneness	Oven Searing Time (500°)	Approx. Oven Time (325°)	Approx. Total TIme
Rare—cold red center 125°-130°	20 Minutes	40-45	60-65
Medium—Rare warm red center 130°-140°	20 Minutes	45-55	65-70
Medium—pink and firm 140°-150°	20 Minutes	55-65	70-80
Medium Well and Well Done	Not Recommended

Approximate times give for planning only and will vary by thickness, exact oven temp, and rest time—NEVER COOK BY TIME ALONE and use a thermometer. Cook to the internal temperature you want, allowing for 5+° temperature rise after removal from the oven. You can not uncook meat but can always cook it a bit more.

Times are only provided to help in planning but never cook by time. You must cook to a final internal temperature. Always check the internal temperature several times early. Remember to account for a rise in temperature of 5°+ after removal from the oven.

The bigger and thicker a roast is, the longer it is to reach your desired internal temperature. Small roasts that are larger around but thin may be significantly faster.

🔥What to Do About Smoking Ovens

You probably will have some because you have fat from the meat and butter in a 500° oven. Fat is going to hit hot metal somewhere and smoke.

I reduced the butter that would melt off and had no chance of adding flavor, which helped a lot.

You have some choices about if this smokes too much for you:

1. You can realize it will probably happen and live with it. Lots of exhaust fans and open windows.
2. You can eliminate the butter and use a higher temperature vegetable oil, which still may smoke some but less.
3. You can add some water to the pan under the rack, so when the butter melts off, it hits the water (max temp of 212°) instead of the 500° pan. This is my favorite method.
4. You can skip the "searing" entirely and use a 350° oven. It will take a bit longer, but it will be fine, just cook to a final internal temperature.

FAQs about Ribeye Roasts

How much ribeye to buy per serving?

A reasonable estimate of how much ribeye roast to buy is ⅓ to ½ pound per serving. Assume more for teenage boys and hungry people.

How to cut a ribeye roast?

Cut the meat across the grain. Think of it as a log and cut off round slices for serving.

What to serve with a ribeye roast?

Fresh salad and roasted vegetables like green beans or asparagus are good side dishes, along with potatoes as a starch. I always like to add crusty artisan bread.

What wine to serve with ribeye roast?

For a nice wine compliment, we prefer Cabernet Sauvignon, Merlot, or Pinot Noir.

❄️Storage and Reheating Leftover Ribeye Roast/Prime Rib

Leftovers can be stored tightly covered in the refrigerator for 3-4 days. Or frozen airtight for 3-4 months.

To reheat leftovers, first, thaw overnight in the refrigerator if frozen. Reheat in the oven covered with some moisture like au jus or beef broth.

📖Special Meal Recipes

How to Grill a Ribeye Steak on a Gas Grill

Smaller Crock Pot Honey Glazed Ham

How To Roast a Turkey Breast with Gravy

How to Grill a Filet Mignon on a Gas Grill

How to Grill a Pork Tenderloin on a Gas Grill

This recipe is listed in these categories. See them for more similar recipes.

🖼️Step-by-Step Photo Instructions

Preheat the oven to 500° and lower a rack so the roast will be in the middle of the oven. Allow the ribeye roast to rest at room temperature for 30-60 minutes.

Mix 3 tablespoons of softened butter with 3 cloves of crushed garlic. Poke 15-20 half-inch knife holes into the roast.

Slather the butter/garlic mixture onto the roast, pushing some of the mixture into the holes. Add some kosher salt and black pepper to the roast.

Prep a roasting pan with a rack and give the rack a heavy coat of PAM. A cake pan is good here. The pan needs some sides to prevent splatter. I suggest using the rack and some water under the rack to decrease the smoke.

Place the fat side up on the rack and into a 500° oven for 20 minutes, then decrease the oven's temperature to 325° and continue to roast until desired internal temperature—45 to 90 minutes depending on size and desired temperature. Alway check the internal temperature a few times early, every 15-20 minutes. Allow for a 5°-10° rise in temperature after removal from the oven. Never cook by time alone. Always check with a meat thermometer.

Tent lightly with foil and allow to rest for 15-20 minutes before cutting. Remember, the roast may increase a few degrees when tented.

📖Recipe

Small Ribeye Roast

Ribeye roast is a classic main entree for special meals. A ribeye roast is Prime Rib without the bone, making it easier to cook and scale to the right size at home.

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Prep Time: 5 minutes

Cook Time: 1 hour 20 minutes

Total Time: 1 hour 40 minutes

Servings #/Adjust if desired 6

• ▢ 2-3 pound boneless ribeye roast
• ▢ 3 cloves garlic crushed or minced
• ▢ 3 tablespoons butter
• ▢ salt and pepper to taste

• Preheat the oven to 500° and lower a rack so the roast will be in the middle of the oven. Allow the ribeye roast to rest at room temperature for 30-60 minutes.

  

• Mix 3 tablespoons of softened butter with 3 cloves of crushed garlic. Poke 15-20 half-inch knife holes into the roast.

  

• Slather the butter/garlic mixture onto the roast, pushing some of the mixture into the holes. Add some kosher salt and black pepper to the roast.

  

• Prep a roasting pan with a rack and give the rack a heavy coat of PAM. A cake pan is good here. The pan needs some sides to prevent splatter. I suggest using the rack and some water under the rack to decrease the smoke.

  

• Place the fat side up on the rack and into a 500° oven for 20 minutes, then decrease the oven's temperature to 325° and continue to roast until desired internal temperature—45 to 90 minutes depending on size and desired temperature. Always check temp several times early. Allow for a 5°-10° rise in temperature after removal from the oven. Never cook by time alone. Always check with a meat thermometer. See Notes below about smaller or thinner roasts.

  

• Tent lightly with foil and allow to rest for 15-20 minutes before cutting. Remember, the roast may increase a few degrees when tented.

  

See the step-by-step photos in the post. Some recipes have an option to display the photos here with a switch above these instructions but the photos DO NOT print.

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Pro Tips

1. A good estimate of the size of the roast is ⅓ to ½ pound per serving.
2. Never cook by time alone. Always check with a meat thermometer. The timing chart is in the post.
3. If cooking a smaller, more flat and thin roast, it may cook faster since it is thinner. Please check the temperature a few times, least every 15-20 minutes. A continuous remote thermometer is recommended.
4. Good refrigerated for 3-4 days and can be frozen for 3-4 days.
5. Reheat in the oven covered with some moisture like au jus or beef broth.

You may have some smoke issues. You have some choices.

1. You can just realize it will probably happen and live with it. Lots of exhaust fans and open windows.
2. You can eliminate the butter and use a higher temperature vegetable oil which still may smoke some but less.
3. You can add some water to the pan under the rack, so when the butter melts off, it hits the water (max temp of 212°) instead of the 500° pan. This is my favorite.
4. You can skip the "searing" entirely and roast at 350°. It will take a bit longer but will be fine, it is a great juicy cut of meat.

To adjust the recipe size:

You may adjust the number of servings in this recipe card under servings. This does the math for the ingredients for you. BUT it does NOT adjust the text of the instructions. So you need to do that yourself.

Calories : 456 kcal (23%) | Protein : 39 g (78%) | Fat : 32 g (49%) | Saturated Fat : 14 g (70%) | Polyunsaturated Fat : 1 g | Monounsaturated Fat : 11 g | Cholesterol : 131 mg (44%) | Sodium : 710 mg (30%) | Potassium : 442 mg (13%) | Vitamin A : 200 IU (4%) | Iron : 4 mg (22%)

Serving size is my estimate of a normal size unless stated otherwise. The number of servings per recipe is stated above. This is home cooking, and there are many variables. All nutritional information are estimates and may vary from your actual results. To taste ingredients such as salt will be my estimate of the average used.

Course : Main Course

Cuisine : American

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Editor's Note: Originally published September 17, 2017. Updated with expanded options, refreshed photos, and a table of contents to help navigation.

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