Oven Roasted Ribeye Roast (Easy Holiday Recipe!)
There’s nothing quite like a beautifully roasted ribeye roast as the centerpiece of your holiday dinner table. This oven roasted ribeye roast is incredibly tender, perfectly seasoned, and surprisingly easy to make—even if you’ve never cooked a roast before!
Whether you’re planning Christmas dinner, hosting Thanksgiving, or celebrating any special occasion, this ribeye roast recipe will impress your guests without stressing you out in the kitchen.
What is Ribeye Roast?
A ribeye roast (also called prime rib roast or standing rib roast) comes from the rib section of beef and is known for its exceptional marbling, rich flavor, and tender texture. It’s one of the most luxurious and delicious cuts of beef you can serve, making it perfect for holiday celebrations and special gatherings.
The generous marbling throughout the meat keeps it incredibly juicy during roasting, while the outer fat cap creates a beautiful, flavorful crust.
Ingredients and Substitutions
- Boneless ribeye roast. Bone-in ribeye roast has more flavor and the bones act as a natural roasting rack. Boneless is easier to carve but slightly less flavorful. It also cooks quicker, which is why I chose it for this recipe. Choose a roast with good marbling (white fat streaks throughout the meat) for maximum flavor and tenderness.
- Olive oil.
- Fresh garlic cloves.
- Fresh rosemary. Fresh thyme is also delicious with beef.
- Smoked paprika. I like the smoky flavor and color the paprika adds.
- Onion powder.
- Salt and black pepper.
- Fresh onion – for roasting.
Why You’ll Love This Ribeye Roast Recipe
Tips For The Best Ribeye Roast
- Bring to Room Temperature: Remove your rib eye roast from the refrigerator 1-2 hours before cooking. This ensures even cooking throughout.
- Be generous with the seasoning: Make sure the seasoning is rubbed all over the beef roast.
- Roast to your perfect doneness: We prefer medium-rare to medium roast beef. To make sure the beef is done to your preference, use a meat thermometer to check the internal temperature. Remember, the temperature will rise 5-10 degrees during resting, so remove your roast from the oven about 5 degrees fahrenheit/2-3 degrees Celsius before your target temperature.
Rare: 120°F/45°C.
Medium-Rare: 130°F/55°C.
Medium: 140°F/60°C.
Medium-Well: 150°F/65°C. - Allow to rest: Once cooked, remove the ribeye from the oven then cover with foil and allow to rest for at least 10 minutes while you make the gravy with the drippings.
- Serve with the ultimate beef gravy: Make the gravy in the same pan by whisking flour and red wine into the beef drippings. Pour in beef broth/beef stock and a tablespoon of berry jam. The sweet, tartness of the jam balances the gravy perfectly. Simmer for 10 minutes and serve with the carved beef.
Can I Make This Ahead?
Planning a holiday feast? Here’s how to prep ahead:
1-2 Days Before: Purchase your ribeye roast and store it in the coldest part of your refrigerator.
Night Before: Season the roast and leave it uncovered in the fridge. Prepare any compound butter or herb rubs.
Morning Of: Remove the roast from the fridge 1-2 hours before cooking (timing depends on size).
During Cooking: While the roast is in the oven, prepare your side dishes. The low-temperature roasting gives you plenty of time!
Any leftovers can be kept in the fridge in an airtight container for up to 3 days. Roast beef can be frozen in freezer-safe packaging and for up to 3 months.
Reheating Tips: Reheat slices gently in a covered pan with a splash of beef broth to keep them moist. Avoid microwaving at high power, which can dry out the meat.
Serving Suggestions
As with all roasts, this ribeye roast is delicious served with classic side dishes like potatoes and vegetables. We love it with creamy mashed potatoes or crispy roast potatoes, glazed carrots and green beans. Brussels sprouts, broccoli, cauliflower cheese, etc. are all great options too.
Ingredients
- 2 lb (1kg) boneless ribeye roast
- 2 tbsp olive oil
- 4 garlic cloves minced
- 2 tsp fresh rosemary minced + extra for roasting
- 2 tsp smoked paprika
- 2 tsp onion powder
- 2-3 tsp salt
- 2 tsp black pepper
- 2 onions quartered
For the gravy
- 2 tbsp flour
- ½ cup red wine
- 1 cup beef broth/beef stock
- 1 tbsp berry jam
- salt and pepper to taste
Instructions
- Preheat the oven to 350°F/180°C.
- Pat the beef dry with paper towels.
- Combine the oil, aromatics and spices in a small bowl.
- Brush the seasoning oil over the beef, covering all sides.
- Place the beef in a roasting pan and add quartered onions and fresh rosemary.
- Place in the oven and roast for 12-15 minutes per 1lb/500g or until the beef is done to your preference.
- Rare: 120°F/45°C.Medium-Rare: 130°F/55°C.Medium: 140°F/60°C.Medium-Well: 150°F/65°C.
- Remove from the oven and wrap the beef roast in foil.
- To make the gravy, whisk the flour into the beef drippings then pour in the red wine and beef stock. Whisk in the berry jam and simmer for 10 minutes. Season to taste.
- Slice the rested ribeye roast with a sharp knife and serve with the hot gravy.
Nutrition
FAQ
They’re essentially the same cut! “Prime rib” refers to the roasting method, while “ribeye roast” describes the cut itself from the rib section. If the cut is USDA Prime grade, it can be called “prime rib,” but Choice or Select grades are more accurately called ribeye roast.
Plan for approximately 12-15 minutes per pound/500g at 350°F/180°C, depending on your preferred doneness. A smaller 2-lb roast typically takes 30-60 minutes total. Always use a meat thermometer for accuracy.
No, roast uncovered to develop a beautiful brown crust. You can tent it loosely with foil during the resting period to keep it warm.
Yes! Cook it to medium-rare, let it cool, then refrigerate. Reheat gently in a 250°F/120°C oven until warmed through. However, it’s best served fresh from the oven.
If your roast is boneless, tying it with kitchen twine helps it maintain its shape and cook evenly. Bone-in roasts don’t typically need tying. I always ask my butcher to do this for me.