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.
๐Ingredients
Ribeye roastโ2 to 3 pounds
Garlicโcrushed or minced
Butter
Salt and pepper to taste
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Featured Comments
Cynthia said: "Amazing! So happy I found this recipe!!! Came out perfect!"
Suzi said: "OMG! My first time making a rib roast and it is beyond delicious. An almost 3 lb roast cooked perfectly according to your directions. I may eat the entire thing. Thank you!"
Ribeye roast, one of the best and most delicious cuts of beef, is a great company meal due to its excellent marbling that makes an extraordinarily moist and tender cut of meat. We love to serve slices of prime rib at special meals.
But do you want to cook a whole 5-10 pounds of prime rib or ribeye if you have a smaller household? If not, then a small prime rib roast or ribeye roast will be perfect for you. Follow my easy step-by-step instructions to make a small ribeye or prime rib roast that's perfect for smaller households.
A prime rib roast is a ribeye roast with the bones still attached. Bones will absorb additional heat, so cooking times will be a bit longer, but the technique is otherwise the same.
๐จโ๐ณHow to Cook a Small Ribeye Roast
1. Preheat the oven to 500ยฐ and allow the ribeye roast to rest at room temperature for 30-60 minutes.
2. Mix softened butter with crushed garlic. Poke 15-20 half-inch knife holes into the roast.
3. Slather the butter/garlic mixture onto the roast and sprinkle with salt and black pepper.
4. Prep a roasting pan with a rack and give the rack a heavy coat of PAM.
5. Cook the roast at 500ยฐ for 20 minutes, then decrease the oven's temperature to 325ยฐ and continue to roast until desired internal temperature.
6. Tent lightly with foil and allow to rest for 15-20 minutes before cutting.
For more details, keep reading. See the Recipe Card below for complete instructions and to print.
โฐ๐ก๏ธCooking time and temperature
After an initial 20-minute searing at 500ยฐ oven for 20 minutes, decrease the oven's temperature to 325ยฐ and continue to roast until the desired internal temperature.
A 2 ยฝ pound roast, the initial 20 minutes searing at 500ยฐ plus approximately an additional 45 minutes for 130ยฐ, 55 minutes for 140ยฐ, and 60 minutes for 145ยฐ. But always check internal temperature several times early.
Approximate cooking times for 2 to 2 ยฝ pounds of ribeye roast
Rareโcold red center (125ยฐ-130ยฐ)โSearing time of 20 minutes plus oven time of about 40-45 minutes for a total time of about 60-65 minutes.
Medium Rareโwarm red center (130ยฐ-140ยฐ)โSearing time of 20 minutes plus oven time of about 45-55 minutes for a total time of about 65-75 minutes.
Mediumโpink and firm (140ยฐ-150ยฐ)โSearing time of 20 minutes plus oven time of about 55-65 minutes for a total time of about 75-85 minutes.
Medium Well and Well DoneโNot recommended
For 3 to 3 ยฝ pounds of ribeye roast, add approximately 20-30 minutes to the approximate oven and total times. A 4-pound ribeye roast will take about 5-10 minutes longer than a 3-pound roast.
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 5ยฐ+ after removal from the oven.
The bigger and thicker a roast is, the longer it will reach your desired internal temperature. Small roasts that are larger around but thin may be significantly faster.
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Related Recipes
For other special meal main dishes, check out Roasted Turkey Breast, Crock Pot Glazed Ham, Pan Seared Filet Mignon, New York Strip in the oven, or Chicken Parmesan. Or fire up the gas grill for Grilled Ribeyes, Grilled Filet Mignon, or Grilled Pork Tenderloin.
This recipe is featured in Thanksgiving Recipes, Christmas Recipes, and Easter Recipes roundups.
๐ฅWhat to Do About Smoking Ovens
You probably will have some because you have fat from the meat and butter in a 500ยฐ 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:
- 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 212ยฐ) instead of the 500ยฐ pan. This is my favorite method.
- You can skip the "searing" entirely and use a 350ยฐ oven. It will take a bit longer, but it will be fine. Just cook to a final internal temperature.
What to serve with ribeye roast?
Fresh salad and roasted vegetables like Baked Green Beans with Bacon or Roasted Asparagus are good side dishes, along with Roasted Baby Potatoes as a starch. I always like to add Julia Child's French Bread.
For a wine pairing, we prefer Cabernet Sauvignon, Merlot, or Pinot Noir.
โ๏ธStorage and Reheating Leftovers
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.
โFAQs
A reasonable estimate of how much ribeye roast to buy is โ to ยฝ pound per serving. Assume more for teenage boys and hungry people.
Cut the meat across the grain. Think of it as a log and cut off round slices for serving.
๐Ribeye vs. Prime RibโWhat is the Difference?
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 a 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 a choice grade.
So, a ribeye is not a prime rib, while a 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 โprime ribโ or standing rib roast. In the US, things labeled ribeye will almost always be boneless.
This recipe is listed in these categories. See them for more similar recipes.
Have you tried this recipe, or have a question? Join the community discussion in the comments.
๐ Recipe
Small Ribeye Roast
Video Slideshow
Ingredients
- 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 500ยฐ 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 500ยฐ oven for 20 minutes, then decrease the oven's temperature to 325ยฐ and continue to roast until desired internal temperatureโ45 to 90 minutes depending on size and desired temperature. Always check temp several times early. Allow for a 5ยฐ-10ยฐ 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.
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Recipe Notes
Pro Tips
- A reasonable estimate of the size of the roast is โ to ยฝ pound per serving.
- Never cook by time alone. Always check with a meat thermometer. The timing chart is in the post.
- If cooking a smaller, flatter, and thinner roast, it may cook faster.. Please check the temperature a few times, at least every 15-20 minutes. A continuous remote thermometer is recommended.
- Good refrigerated for 3-4 days and can be frozen for 3-4 months.
- Reheat in the oven covered with some moisture like au jus or beef broth.
You may have some smoke issues. You have some choices.
- You can realize it will probably happen and live with itโlots 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 212ยฐ) instead of the 500ยฐ pan. This is my favorite.
- You can skip the "searing" entirely and roast at 350ยฐ. It will take a bit longer but will be fine, it is a great juicy cut of meat.
Your Own Private Notes
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
ยฉ 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.
Based on an Allrecipes.com recipe for inspirationโI scaled down some and adjusted to decrease the smoking oven.
Editor's Note: Originally published September 17, 2017. Updated with expanded options, refreshed photos, and a table of contents to help navigation.
Lindsay says
Did you take the meat out of the fridge and let it come to room temp before cooking? Excited to try your recipe today!
DrDan says
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 says
Thank you! The rarer the better for us! Thanks for your prompt response! Merry Christmas!
Karen E Holcomb says
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!
Faith K Beasley says
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.
DrDan says
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
Lenore says
Hiโ-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 donโt 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.
DrDan says
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
Mary Savage says
What do you use, or what do you suggest for au jus/gravy? Recipes?
DrDan says
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
Bill says
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 isnโt an enjoyable taste of beef. My wife is the opposite, no red at all, or she wonโt eat it, well done or none.
I donโt want to waste a good rib roast by either over or under cooking, so I donโt cook them. What Iโm 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
DrDan says
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
kiloran greenan says
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.
DrDan says
Hi Kiloran,
Welcome to the blog.
Glad it worked so well for you and thanks for the note.
Dan
Heidi says
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."
DrDan says
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
Roz says
I don't have real butter. Would margarine do??
DrDan says
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
Ros says
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.
DrDan says
Hi Ros,
I do love my remote thermometer. Thanks for the suggestion and the note.
Dan
Erika says
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?
Leslie says
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
DrDan says
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...
Leslie says
Thanks for the advice, may bring roast & cook at friends house.
Leslie says
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
DrDan says
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
Melody says
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?
DrDan says
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 says
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.
Lara says
We have made this cut of roast on a rotisserie over a gas grill. Outstandingly delicious!!