There’s no need to marinate the meat before cooking, and you can enjoy the leftovers reheated or cold. Tender, succulent, and flavorful, ribeye is my favorite cut of beef. This tasty recipe for cooking the whole roast is especially easy to make. Simply rub the meat with seasonings, then cook it in the oven until done. Your only real job as a cook is to avoid overcooking the roast.
Instructions
Recipe Card
To season the meat: Kosher salt, black pepper, garlic powder, dried sage, and dried thyme. Ribeye roast: I usually pick a 3-pound piece. If possible, get a USDA prime grade, the highest beef grade.
The detailed instructions for making this recipe are listed in the recipe card below. Here’s an overview of the steps and photos to illustrate them: 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. Place the meat, fat side up, on a rack in a rimmed roasting pan and allow it to get to room temperature. Preheat the oven to 500°F. Insert an oven-safe meat thermometer into the middle of the roast and set the thermometer to 135°F (medium-rare). Remove the roast from the oven. Loosely cover it with foil and allow it to rest for 30 minutes, then cut it into thin slices and serve. However, the only way to know for sure is to use a meat thermometer such as the one shown in the photo below. In my oven, for example, 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.
Fat Cap on Top
When you place the roast on the roasting pan, place it so that the fat cap is on top. This way, the tasty fat will melt into the meat as it cooks. This will also enable the fat to brown and crisp up.
Let it Rest
It’s important to let the meat rest for 30 minutes before slicing it. This will allow the juices to settle and redistribute, preventing yummy juices from gushing out as soon as you cut into the meat. A simple salad such as arugula salad or tomato salad is always good. And if you want a tasty alternative to mashed potatoes, this mashed cauliflower is wonderful. Or, go all out and make loaded mashed cauliflower! Unless you simply slice them thinly and eat them cold! They are surprisingly good this way, served with Dijon mustard or sriracha mayo, quick pickles, pickled red onions, and fresh-cut veggies. It’s like eating cold roast beef.
