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    🏠Home » Recipes » Beef Recipes

    Small Ribeye Roast

    Mar 9, 2022 | Last Updated Apr 15, 2022 by Dan Mikesell AKA DrDan

    Recipe Table of Contents    
    4.27 from 368 votes

    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.

    slice of Ribeye Roast on a white plate

    Table of Contents
    • 🐄Ribeye vs. Prime Rib—What is the Difference?
    • 👨‍🍳How to Cook a Ribeye Roast?
    • ⏰🌡️Cooking Time and Temperature for Ribeye Roast
    • 🔥What to Do About Smoking Ovens
    • FAQs about Ribeye Roasts
    • ❄️Storage and Reheating Leftover Ribeye Roast/Prime Rib
    • 📖Special Meal Recipes
    • 🖼️Step-by-Step Photo Instructions
    • 📖Recipe
    • 💬 Comments

    Blue ribbon divider used for visual effect

    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

    My rating system. Great 5 out of 5

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

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

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

    DonenessOven Searing Time (500°)Approx. Oven Time (325°)Approx. Total TIme
    Rare—cold red center
    125°-130°
    20 Minutes40-4560-65
    Medium—Rare warm red center
    130°-140°
    20 Minutes45-5565-70
    Medium—pink and firm
    140°-150°
    20 Minutes55-6570-80
    Medium Well and Well DoneNot 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.

    101's Best Recipes, Beef Recipes
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    🖼️Step-by-Step Photo Instructions

    ribeye roast with seasoning

    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.

    crushing garlic into softened butter in a small bowl

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

    seasoning the butter covered ribeye 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.

    spraying a rack in a cake pan

    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.

    browned ribeye roast in roasting pan

    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.

    cut ribeye roast on a white plate

    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

    slice of Ribeye Roast on a white plate

    Small Ribeye Roast

    From Dan Mikesell AKA DrDan
    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.
    Tap to leave a Rating
    4.27 from 368 votes
    Print Email CollectionCollected
    Prep Time: 5 minutes
    Cook Time: 1 hour 20 minutes
    Total Time: 1 hour 40 minutes
    Servings #/Adjust if desired 6

    Ingredients

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

    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.
      ribeye roast with seasoning
    • Mix 3 tablespoons of softened butter with 3 cloves of crushed garlic. Poke 15-20 half-inch knife holes into the roast.
      crushing garlic into softened butter in a small bowl
    • 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.
      seasoning the butter covered ribeye 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.
      spraying a rack in a cake pan
    • 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.
      browned ribeye roast in roasting pan
    • Tent lightly with foil and allow to rest for 15-20 minutes before cutting. Remember, the roast may increase a few degrees when tented.
      cut ribeye roast on a white plate
    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.

    My Private Notes

    Click here to save your own private notes only you will see. These will print and be saved for your next visit.
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    Recipe Notes

    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.

    Nutrition Estimate

    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

    © 101 Cooking for Two, LLC. All content and photographs are copyright protected by us or our vendors. While we appreciate your sharing our recipes, please realize copying, pasting, or duplicating full recipes to any social media, website, or electronic/printed media is strictly prohibited and a violation of our copyrights.

    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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    More Beef Recipes

    • Old Fashioned Meatloaf
    • How to Grill Strip Steak on a Gas Grill
    • Pan Seared Oven Roasted Strip Steak
    • Homemade Salisbury Steak with Onion Gravy

    Reader Interactions

    Comments

    1. Patte

      December 25, 2018 at 7:56 pm

      Looking forward to serving the rib roast tonite for Christmas dinner. Just the 2 of us so I wasn't sure if it was even possible to do a rare one. Hope I am as successful as seversl of your rraders seem to be. wish me luck! Hope you had a great holiday & I'll be back (as they say!) ;}

      Reply
      • DrDan

        December 27, 2018 at 7:36 pm

        Hi Patte,
        Welcome to the blog. Sorry for the delayed response.
        Rare is definitely should be fairly easy. I like to use a remote thermometer if I'm aiming for rare so I don't over do it by accident.
        Hope it worked well for you and thanks for the note.
        Dan

    2. Roz Behan

      December 25, 2018 at 4:37 pm

      Thank you so for this great recipe

      Reply
      • Delightfulladee

        December 25, 2018 at 10:32 pm

        This is a wonderful recipe. I will surely make it again and again.

        Thank you kindly 🙏🏽

      • DrDan

        December 27, 2018 at 7:33 pm

        Hi Roz and Delightful,
        Welcome to the blog. Sorry for the delayed response.
        Thanks for the note and hope you had a great holiday.
        Dan

    3. Lindsay

      December 25, 2018 at 1:07 pm

      Did you take the meat out of the fridge and let it come to room temp before cooking? Excited to try your recipe today!

      Reply
      • DrDan

        December 25, 2018 at 1:22 pm

        Hi Lindsay,
        Welcome to the blog.
        Resting to room temperature is not really needed here. If you want "well done" (and nobody does) then resting at room temp for 30 minutes would be helpful in obtaining the final internal temperature.
        Have a good dinner.
        Dan

      • Lindsay

        December 25, 2018 at 1:27 pm

        Thank you! The rarer the better for us! Thanks for your prompt response! Merry Christmas!

    4. Karen E Holcomb

      December 25, 2018 at 6:22 am

      Hey, I am so happy that I found your recipe again. It's been a year since I used it last and it took about 45 minutes surfing to find it this morning. While my riast is much bigger this year, I'm confident I can adjust. Definitely going to bookmark the page this time. Merry Christmas!

      Reply
    5. Faith K Beasley

      December 23, 2018 at 11:20 pm

      Just throwing this put there as a helpful tip, if you ask your butcher for a rib roast closer the the strip side then the chuck side you won't have that knot of fat in the middle of your roast.

      Reply
      • DrDan

        December 24, 2018 at 4:50 pm

        Hi Faith,
        Welcome to the blog.
        Thanks for the tip. I believe it is also more marbled. So good in every way.
        Happy Holiday and thanks for the note.
        Dan

    6. Lenore

      December 23, 2018 at 4:36 pm

      Hi—-was that coventional 500 or convection? I have an electric oven ( dislike it very much, but in Fl and unless running my own gas line.....) and things don’t seem to crisp too well without convection. Planning on making a small roast for Christmas.

      Btw: love your recipes. The seared strip steak one of my favs.

      Reply
      • DrDan

        December 23, 2018 at 8:29 pm

        Hi Lenore,
        Welcome to the blog.
        That is 500 degrees conventional not convection.
        Watch for the smoking issues. If you are not used to high-temperature ovens, take it up to 500 degrees before the big day to see if it smokes.
        Have a good holiday.
        Dan

    7. Mary Savage

      December 15, 2018 at 12:00 pm

      What do you use, or what do you suggest for au jus/gravy? Recipes?

      Reply
      • DrDan

        December 15, 2018 at 2:35 pm

        Hi Mary,

        Welcome to the blog.

        For a clear au jus, I would use 2 cups of a good beef broth/stock to the drippings assuming there is not a lot of fat. You can use a fat separator if needed. Add a teaspoon of soy sauce to pop the beef taste some and add salt and pepper to taste. Be careful with the salt since the soy sauce is high in sodium.

        Some people want more of a gravy. See https://www.101cookingfortwo.com/how-to-make-gravy-101/ for two methods.

        Hope that helps.

        Dan

    8. Bill

      November 29, 2018 at 11:20 am

      I do enjoy beef above other meats but cooking a beef roast of any kind is problematic for me. I enjoy my beef at medium rare. Even medium isn’t an enjoyable taste of beef. My wife is the opposite, no red at all, or she won’t eat it, well done or none.

      I don’t want to waste a good rib roast by either over or under cooking, so I don’t cook them. What I’m thinking of trying is to cook a rib roast to medium rare then after resting, slice her portion, return that portion to the oven until it reaches her desired well done.

      What are your thoughts?

      Thanks!
      Bill

      Reply
      • DrDan

        November 29, 2018 at 11:40 am

        Hi Bill,

        Welcome to the blog.

        I had a similar but not quite as severe problem yrs ago for large holiday meals. My solution at that time was to cook whole large beef tenderloins. The ends, and several inches in, were medium then tapered down to medium rare. But that was a big piece of meat. The key was to cook at high temps but not too long. The ends and outside of the middle cooked but the middle not so much.

        This will work somewhat with this smaller rib roast but not as well.

        Your plan to cook her portion after cutting will "work" but the issues I see are you will lose a lot of juices. So her's will be dry. And you will be eating at totally different times.

        But considering how far apart your tastes are, I would suggest rib eye steaks or filets. You can control the cooking much easier with better results for both of you.

        Hope that helps.

        Dan

    9. kiloran greenan

      November 15, 2018 at 8:29 pm

      Sensational! First time I tried a bone in ribeye roast and your instructions were spot on. I started with 450 oven, added water to just cover roasting pan, after 20 min. reduced to 325 for 45 min - came out a perfect medium rare. I was nervous because the roast was only 2 1/4 pounds. I also appreciated all the information you provided about the cut of beef and the "difference" between prime rib and ribeye. Many thanks! It's a keeper.

      Reply
      • DrDan

        November 15, 2018 at 9:15 pm

        Hi Kiloran,

        Welcome to the blog.

        Glad it worked so well for you and thanks for the note.

        Dan

    10. Heidi

      November 13, 2018 at 5:56 pm

      Why does your instructions say to raise the time in the oven for higher temperatures? ("an additional 45 minutes for 130 degrees, 55 minutes for 140 and 60 minutes for 145."

      Reply
      • DrDan

        November 13, 2018 at 6:32 pm

        Hi Heidi,

        Welcome to the blog.

        You start at 500 then decrease to the oven temp to 325. The part you are referring to is about the final internal temperature you want. So to get to 145-degree internal temp it takes about 60 minutes more but as always, times are provided for estimates, cook to the final internal temperature you want.

        Hope that is clear.

        Dan

    11. Roz

      October 11, 2018 at 2:19 pm

      I don't have real butter. Would margarine do??

      Reply
      • DrDan

        October 11, 2018 at 8:41 pm

        Hi Roz,
        Welcome to the blog.
        It will "work" but not be as good. Considering what you paid for the ribeye, spring for the butter.
        Dan

    12. Ros

      June 10, 2018 at 5:13 pm

      I keep this recipe bookmarked. It never fails. I do start it a little cooler (450) and then lower the temp as directed. This seems to keep the smoke down and it still gets nice and browned and crispy on the outside. I use a probe thermometer with a beeper, so when it hits 128, I'm alerted. This way, I can do any size roast and let the thermometer do the work! Thanks for the great recipe.

      Reply
      • DrDan

        June 10, 2018 at 6:00 pm

        Hi Ros,
        I do love my remote thermometer. Thanks for the suggestion and the note.
        Dan

    13. Erika

      December 19, 2017 at 8:24 pm

      Excellent! I had a 2.3 lb standing rib roast. I chewed on the bone as soon as it rested. Sooo good. How can you lose with that much beef and butter?

      Reply
    14. Leslie

      September 28, 2017 at 9:05 pm

      Made roast last Friday, per recipe, did not have any smoke problems. 5 star review, I also made your au-graten potato recipe and stove top green bean (also 5 star recipes). I got my menu ideas by looking at the first picture, would love it if you always posted pictures with side dishes or give serve with suggestions. My husban and and friends loved this meal thanks so much

      Reply
      • DrDan

        September 28, 2017 at 9:47 pm

        Glad they are working well for you and you solved your oven issue at least for this meal. I'm a little surprised you had no smoke.

        My side dishes tend to be boring so I never mention them. Plus, I have very little imagination. How many times can you say baked or mashed potatoes and green beans (grandpa's favorite)? Here I did have scalloped potatoes. I need to do more sides...

    15. Leslie

      September 22, 2017 at 8:44 am

      Thanks for the advice, may bring roast & cook at friends house.

      Reply
    16. Leslie

      September 21, 2017 at 8:03 pm

      I just purchased a beautiful roast (expensive) but my oven decided to act up! How do I convert this recipe for a 3 burner gas grill (plan on making the roast this Friday )? Thank you, Leslie

      Reply
      • DrDan

        September 21, 2017 at 8:20 pm

        Hi Leslie,

        You can probably do it on a grill, I suspect the best way is indirect heat similar to how I cooked the whole chicken a few months ago. https://www.101cookingfortwo.com/grilled-whole-chicken-on-a-gas-grill/

        Now, this is a total guess on my part. I would set up the grill like the chicken then sear for 5 minutes per side on the hot side then put it the indirect side fat side up. Probably rotate after about 30 minutes. Then watch the internal temperature.

        Now realize I have not done this or any beef like this but I was planning a Tri-Tip roast and this is what I had in my mind to do. It may or may not work well. It is your expensive meat and a company meal we are talking about. How do they feel about Pizza if it doesn't work... You may want to Google for somebody who as actually done this.

        Dan

    17. Melody

      September 18, 2017 at 4:53 am

      You're killing me! The roast looks delicious! Say what? I've just developed a serious allergy to beef - my favorite special occasion treat. Have you ever heard of this?

      Reply
      • DrDan

        September 18, 2017 at 7:34 am

        Sorry about that...
        In over 40 yrs in medicine, I have never had one but it is not impossible. Be sure you are seeing a board-certified allergist for confirmation. Food allergies are very tricky to be accurate about and there are lots of newer things the allergist can do.

      • Yvonne

        January 02, 2018 at 5:57 pm

        I have heard of sudden red meat allergies being caused by a kind of tick bite. Might be worth asking for testing. Best of luck.

    18. Lara

      September 17, 2017 at 8:22 am

      We have made this cut of roast on a rotisserie over a gas grill. Outstandingly delicious!!

      Reply
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