Ribeye roast is a classic main entree for a special holiday or family meals, but the size of a rib roast is just not made for many smaller households. Learn to cook this delicious meal without eating leftovers for a week.
Introduction
A ribeye roast is a great company meal. But do you want to cook 5-10 pounds of meat if you have a smaller household? That will feed 10-20 people. That is just not friendly for most households.
Let’s make the ribeye roast “friendlier” for smaller households with these easy step by step instructions. Cut down for the smaller household; this recipe will not leave you eating leftovers all week.
I will confess, ribeye roast is just one of the cuts of meat I generally have passed over. They are generally huge and is just the wrong size for our home needs. But it can be “friendlier” for smaller households on special occasions.
I used an Allrecipes.com recipe for inspiration but had some changes. Most significant is the decrease in butter. Due to the initial searing temperature of 500 degrees, that amount of butter is just going to melt off and smoke.
My Rating
A very nice roast with great taste and fork-tender. A nice 5.
🐄Ribeye
There is some confusion about prime rib vs. ribeye. The first point is “prime rib” is more of a marketing term. What we think of as prime rib is generally a rib-in standing rib roast. It does not need to be prime grade, but will usually be choice grade.
I also want to mention that a ribeye is not an "eye of round." 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), then 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. But most ribeye steaks in the US are boneless. If bone-in ribeye steak 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 contains 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.
⏰🌡️Time and Temperature
After an initial 20 minute searing at 500° oven for 20 minutes, then decrease the temperature of the oven to 325° and continue to roast until desired internal temperature.
For my 2 ½ pound roast, the initial 20 minutes plus an additional 45 minutes for 130°, 55 minutes for 140°, and 60 minutes for 145°.
But when I used a roast slightly over 3 pounds, it added about 30 minutes to the above cooking times. So pay attention.
Never cook by time alone. Always check with a meat thermometer.
🔥Smoking Ovens
Even though I took some steps to decrease the smoking oven issues. Mainly I cut back the butter that was going to melt off and having no chance of adding flavor.
You probably will still 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.
So you have some choices about if this smokes too much for you:
- You can realize it will probably happen and live with it. Lots of exhaust fans and open windows.
- You can eliminate the butter and use a higher temperature vegetable oil, which still may smoke some but less.
- 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-degree pan. This is my favorite.
- You can skip the "searing" entirely. It will take a bit longer, but it will be fine.
📖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
🖼️Step-by-Step Instructions
Preheat oven to 500 degrees and lower a rack so the roast will be in the middle of the oven.
Mix 3 tablespoon of softened butter with 3 cloves of crushed garlic. Poke a 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 salt and 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 a bit of water under the rack to cut down the smoke.
Place the fat side up on the rack and into a 500-degree oven for 20 minutes, then decrease the temperature of the oven to 325 degrees and continue to roast until desired internal temperature. For my 2 ½ pound roast, an additional 45 minutes for 130 degrees, 55 minutes for 140, and 60 minutes for 145. But when I used roast slightly over 3 pounds, it added 30 minutes to the cooking time. 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.
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📖 Recipe
Small Ribeye Roast
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Ingredients
- 2-3 pound boneless ribeye roast
- 3 cloves garlic crushed or minced
- 3 tablespoons butter
- salt and pepper to taste
Instructions
- Preheat oven to 500° and lower a rack so the roast will be in the middle of the oven.
- Mix 3 tablespoon of softened butter with 3 cloves of crushed or minced garlic.
- Poke a 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 salt and pepper to the roast to taste.
- Prep a roasting pan with a rack and give the rack a heavy coat of PAM. A cake or roasting pan is good here. The pan needs some sides to prevent splatter. Add a bit of water under the rack to decrease smoking.
- Place on rack fat side up and into a 500° oven for 20 minutes then decrease the temperature of the oven to 325° and continue to roast until desired internal temperature.
- For my 2 ½ pound roast, an additional 45 minutes for 130°, 55 minutes for 140° and 60 minutes for 145°. But when I used roast slightly over 3 pounds, it added 30 minutes to the cooking time. Never cook by time alone. Always check with a meat thermometer. Your time may vary.
- Tent lightly with foil and allow to rest for 15-20 minutes before cutting. Remember the roast will increase in temperature a few degrees when tented.
Recipe Notes
Pro Tips
- A good estimate of size of the roast is ⅓ to ½ pound per serving.
- Never cook by time alone. Always check with a meat thermometer.
- Good refrigerated for 3-4 days and can be frozen for 3-4 days.
You may have some smoke issues. You have some choices.
- You can just realize it will probably happen and live with it. Lots of exhaust fans and open windows.
- You can eliminate the butter and use a higher temperature vegetable oil which still may smoke some but less.
- 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-degree pan. This is my favorite.
- You can skip the "searing" entirely. 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.
Nutrition
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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.
Julie
Sir, I want to thank you so much for your small roast instructions. I always do a large roast, but for some reason I had a 2lb rib roast in my freezer. I knew I couldn't roast it like I normally do and was afraid that I would ruin it. I followed your instructions exactly (using a meat thermometer) and it was perfect. It was served with wilted lettuce from our hydroponic garden and mashed potatoes. Fantastic meal. Thank you for making it such a success. Julie
Vince Delisi
I’ve been cooking for many, many years and always worried about a small roast. I followed this exactly and it was perfect! Better than a $100+ meal at a steakhouse for under 20. Thanks. I will use this from now on. Old dog- new trick.
Ron
OK - sounds good - but fat side is full and 1/2 inch thick ???
Anticipate slicing almost through the fat every one inch and 3 X's on each slice of fat and use as slice marker ?
Dan Mikesell AKA DrDan
Hi Ron,
Welcome to the blog.
Cutting the fat is not need but sounds like it might look nice and be a marker as you suggest.
Dan
Renee
Dan
Thank you for the Perfect way to cook a small prime rib!!
I bought a 4.85 lb. ribeye that was still to large for two. I threw it into my freezer for 1.5 hours, took it out and sliced it into two. I seasoned and started it as you described, but it reduced to 250 and baked it until the internal temperature reached 121. The internal temp rose to 127 as it rested. I DID have a digital probe in place so I didn’t keep track of the time. Oh, my gosh it was so good! And I get to do it again in the not-to-distant future! Thank you again!!
Sharon Gardner
1half pound roast, how to cook rib eye?
Helen
Oh my gosh! Took the risk of making a new thing for Christmas dinner, but wow! better than the restaurants! Just me and hubby this year so it wasn't too great a risk, but I would definitely venture out into cooking this for company... even better, no need to go to prime rib Wednesday at a local eatery, when you never know if they will be sold out by the time you get there!
Linda
Perfect recipe. Followed the instructions to the letter and it came out great. I used 3 1/2 lb. roast. My husband could not wait for it, after smelling garlic all afternoon. I did use 2 full cups of water in the baking pan. Since I used a large turkey roaster extra water was not a problem.
Joe
Hi Linda,
How long did you cook the roast after the sear and what temperature did you get?
Thanks
Dan Mikesell AKA DrDan
Hi Joe,
It is discussed in the post above. Here is a shortcut to that area. https://www.101cookingfortwo.com/smaller-rib-eye-roast/#time-and-temperature
Dan
Julie Carnahan
I have a 31/2 lb roast and would also love to know how long you cooked, at what temp. I don't want to waste a $20. on sale cut of meat!! We like it rare. Thanks so much!!
Dan Mikesell AKA DrDan
Hi Julie,
Welcome to the blog.
Rare is hard since what you define as rare may not be for others. So you must decide on the final internal temperature you want. You also have the variables of thickness, starting temperature of the meat, and your oven.
A rough guess, if you do the sear, is in the 75-90 minute total time (including the sear time) range for about 130 degrees (you may want lower). BUT you must monitor the internal temperature or you very likely will ruin your roast. Never cook by time alone.
A few other points. Start checking the internal temperature 15-20 minutes before your lowest time and then check frequently after that. And the final internal temp will usually rise a few degrees after removal from the oven and tented.
I know that is not the exact answer you wanted but hope it helps some. So get out the thermometer and be careful. Check the temp early and often.
Dan
Ronda K
Dr. Dan:
Thanks for the recipe for a smaller roast. I'll be making it for Christmas Day.
One question - Do you begin with the roast cold straight out of the refrigerator or do you begin with a roast that has been out of the refrigerator for a period of time?
Thanks for your help!
Dan Mikesell AKA DrDan
Hi Ronda,
Welcome to the blog.
Either will work since we are cooking to a final internal temperature. Staight out of the refrigerator will take a bit longer to get to the temperature you want.
Dan
Debbie
I’m also interested in how the cooking time may vary with a bone in rib-eye roast. Searing it in a cast iron skillet vs. a 500 degree oven? Do I cook a 2.75, 2 rib roast standing on its ribs or laying down? Any suggestions appreciated. Thank you.
Dan Mikesell AKA DrDan
Hi Debbie,
Welcome to the blog.
Bone in will take a bit longer but not a lot. Sear on the stovetop should work fine but be a bit careful, the butter many not do well, you might want to sear with oil the brush with butter going into the oven.
Position. An individual choice. I would tend to stand it up if it is stable. Better cooking on both sides.
Dan
Added comment. I did not give a specific answer about "how much longer" since you are cooking to a final internal temp and not by time. Also, searing on the stovetop vs oven probably will increase the time a bit also.
Dawn
Hi there! My oven does not reach 500°. Meaning it actually shuts itself off when it gets too hot. Would doing a low or high broil work instead for the 20 minute period? Or would 475 work?
Dan Mikesell AKA DrDan
Hi Dawn,
Welcome to the blog.
Go for the 475. I discuss skipping the sear in the post if you want to do that instead.
Dan
David
My wife picked up a 2.5 prime rib knowing I enjoyed them at restaurants. I’m familiar with the roast but not cooking it. These instructions for a smaller cut were all I found and as this direction was my first choice it was the best choice Went much better than expected. Top Notch and as the cook says through out don’t judge by time alone. Check your Prime Rib temp.
T. Y.
David
Dan Mikesell AKA DrDan
Hi David,
Welcome to the blog.
Glad it worked well for you and thanks for re-enforcing the check the temperature and not the clock thing. I wish everybody would do that.
Thanks for the note and rating. Have a great holiday.
Dan
Lisa
Hi there! I have been researching Prime Rib recipes & found yours. I appreciate the fact that it is specific to small prime ribs. If I have a 3.5 lb. roast, do I still cook at 500 degrees for 20 minutes? Then, how long at 325?
Your help is greatly appreciated!
Lisa
Dan Mikesell AKA DrDan
Hi Lisa,
Welcome to the blog.
The "sear time" at 500 would stay the same, it is aimed at the surface.
The cooking time after that... no single answer. It depends on the final temperature you want, the thickness of your roast along with oven variables.
You must use a meat thermometer to get the results you want. You will fail if you cook by time alone. Having said that, to get a 3.5 pound roast to about 140 after a 20 minute sear, probably close to 60-80 minutes. But start checking internal temperature at about 45 minutes.
Hope that helps some but there is no exact answer.
Dan
Fran
I am going to try this recipe (sure it will be great), but am writing to thank you for all the wonderful recipes that you made available this year. Best wishes to you and your family --- including those beautiful four-legged children -- for a very Merry Christmas and a New Year filled with only the very best!!
Dan Mikesell AKA DrDan
You are so welcome and have a great holiday.
Dan
Leslie
Hi Dan, first, thank you for sharing a small prime rib recipe ( most recipes online are for much bigger and more ribs, till I found yours ) I bought a 2 1/2 lb one rib roast.
I cooked it tonight and followed your recipe and tweeked it a bit.
Because my roast was small and I didn't think it would stand on a rack with one rib I helped it a bit by taking a long piece of tin foil & rolling it up and put along the bottom edge and hooked it to the rack, I used a cookie sheet and lined it with parchment and added a small amount of water in case my old gas stove smoked, it did not, woohoo!..
500 for 20 min and 250 for 45 min and tented it for 15 min, it was a perfect 130 meat therm degrees!
Delicious!!!! ❤
Bonnie
Thanks for small prime rib recipe. If I buy one rib for one person, will it even stand, or lay on side? Any reason not to just sear in cast iron skillet? I would probably just do a rub with garlic powder, rosemary, salt and pepper; canola oil, or oil/butter mix to sear. Warm leftovers in reheated drippings? My experience with large rib roast to be rare is only about 18 minutes per lb at 350, so 20 minute sear in oven at 500, then 45 minutes at 325 seems a lot for 2.2 to 2.5 lbs. But, yes, have very good meat thermometer.
Jer
If you have a skewer that fits your roasting pan, use that to hold up your small roast. I use three skewers, because my family like their meats cooked rare, med. rare and med. well!
Sarah
Hi, do you think I could use a 500 degree grill to do the searing to cut down on smoke in the house?
Dan Mikesell AKA DrDan
Hi Sarah,
Welcome to the blog.
Yep, that would work also. Just do a fast transfer to the preheated oven. I generally do the water in the pan thing.
Dan
Megmac
Tried this recipe, the times were way off, way over done. It was such a nice roast and I followed this recipe and ruined it.
Dan Mikesell AKA DrDan
Sorry you had an issues but never cook by time alone-too many variables (the oven, exact temperature of the meat and oven when you start and thickness). Watch the internal temperature is the only safe way to cook this and many cuts.
North-Polemics
Every comment was positive. Except yours. And you did the VERY thing the poster REPEATEDLY said NOT to do which was "do NOT cook by time alone...use a meat thermometer for best results" (lost count how many times it was mentioned....along with reinforcement from commenters!) yet you felt compelled to post your negativity anyway. Some people man.
(p.s Thank you Dan, recipe was EXACTLY what I was seeking for my small rib roast. Hopefully, I don't "ruin" mine...lol...and yes, I have a meat thermometer...AND can follow crystal clear instructions!!)
Dan Mikesell AKA DrDan
Welcome to the blog and thanks for the comment.
I count three times in the recipe card and more in the post. I have a lot of this happen. I just feel they are making fools of themself. But I will delete a bad rating if it is like that comment. (I think there was a rating on that one.)
I do love people that read the comments. I always do.
Dan
Tobias Funke
2 pound boneless prime rib roast (actually 2.2 lbs) cooked perfectly by heating for 12 minutes (5-6 minutes X weight) at 500 degrees F (convection) then turned oven off and let sit for 60 minutes in closed oven. Medium to medium rare. This "high heat" method woks every time but my oven can handle it. Good luck!
Joanne Girard
I ordered a prim rib roast -boneless. 2/74 lbs. It was lkabeled delmonico boneless rib roast. I questioned the butcher. He said thats howthey lable it - it is prime rib. Can I cook it with your method?
\
Dan Mikesell AKA DrDan
Hi Joanne,
Welcome to the blog.
The answer is probably fine. The term "Delmonico" is at best ill-defined and adds confusion to me and most people about what it really is but by adding "rib roast" to the name, you should be OK-probably.
Delmonico steaks can be almost any steaks and any quality but usually are thick. In roasts, if used, it is usually used for rib roast, again any quality. But I have seen it used for eye of round (totally different meat).
Sorry to add confusion. Hope that helps.
Dan
Bronzi
Made this a few times with your recipe. I’m single so smaller size hard to find as well. Yummy
Denise
I never made a prime rib roast and followed this recipe to a T. My husband said the beef was “melt in my mouth” perfect. Thank you!
(I am a vegan and did not taste it)
Denise
Nancy
Rib roast was delicious once we got past all the smoke.
Dan Mikesell AKA DrDan
Hi Nancy,
Welcome to the blog.
Glad it worked well for you. If you use a rack, the water in the pan trick I discussed above works well for the smoke issue.
Dan
jerry joyce
HI Dr. DAN
Iam having to roast a 8 lb rib eye. what are the times?
thanks: Jerry
Dan Mikesell AKA DrDan
Hi Jerry,
Welcome to the blog.
The biggest I have done is 4 pounds so I have no great answer.
I would suspect 2 1/2 to 3 hours but highly suggest looking around for another discussion of the bigger roasts. As you know, the final internal temperature is really the determination of how long, not a clock.
Suggested Link: https://www.bettycrocker.com/how-to/tipslibrary/charts-timetables-measuring/timetable-roasting-meats
One final thought, this technique depends on a high temp initially to "sear" then decrease to a lower temp to get to the right internal temp for us. The initial step of searing the outside may not be needed with the longer cooking time of a big roast.
Hope that helps a little.
Dan
Jack Long
Awesome
Could you use a Convection oven and decrease the cooking temperature and time?
Dan Mikesell AKA DrDan
Hi Jack,
Welcome to the blog.
The short answer is yep. You can move the oven temperature around and use convection if you want. (I usually do by the way). Since the endpoint is the final internal temperature, the time will vary by the adjustments you make.
Dan