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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 363 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
    Blue ribbon divider used for visual effect

    🖼️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 363 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.

    Molly and Lilly standing in green yard
    « How to Grill Chicken Breast on a Gas Grill
    Crock Pot Honey Garlic Chicken »

    Reader Interactions

    Comments

    1. Fran

      December 19, 2020 at 2:34 pm

      5 stars
      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!!

      Reply
      • Dan Mikesell AKA DrDan

        December 19, 2020 at 11:24 pm

        You are so welcome and have a great holiday.
        Dan

    2. Leslie

      December 16, 2020 at 7:43 pm

      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!!!! ❤

      Reply
    3. Bonnie

      December 16, 2020 at 5:59 pm

      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.

      Reply
      • Jer

        December 22, 2020 at 10:35 am

        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!

    4. Sarah

      November 24, 2020 at 10:54 pm

      Hi, do you think I could use a 500 degree grill to do the searing to cut down on smoke in the house?

      Reply
      • Dan Mikesell AKA DrDan

        November 24, 2020 at 11:01 pm

        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

    5. Megmac

      October 11, 2020 at 8:54 pm

      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.

      Reply
      • Dan Mikesell AKA DrDan

        October 11, 2020 at 9:00 pm

        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

        January 28, 2021 at 6:23 pm

        4 stars
        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

        January 28, 2021 at 7:19 pm

        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

    6. Tobias Funke

      March 08, 2020 at 6:30 pm

      5 stars
      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!

      Reply
      • Joanne Girard

        December 17, 2020 at 9:51 am

        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

        December 17, 2020 at 11:47 am

        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

    7. Bronzi

      February 22, 2020 at 11:35 am

      5 stars
      Made this a few times with your recipe. I’m single so smaller size hard to find as well. Yummy

      Reply
    8. Denise

      December 31, 2019 at 10:29 pm

      5 stars
      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

      Reply
    9. Nancy

      December 25, 2019 at 6:23 pm

      Rib roast was delicious once we got past all the smoke.

      Reply
      • Dan Mikesell AKA DrDan

        December 25, 2019 at 6:28 pm

        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

    10. jerry joyce

      November 17, 2019 at 10:31 am

      5 stars
      HI Dr. DAN
      Iam having to roast a 8 lb rib eye. what are the times?
      thanks: Jerry

      Reply
      • Dan Mikesell AKA DrDan

        November 17, 2019 at 11:10 am

        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

    11. Jack Long

      October 27, 2019 at 1:09 pm

      Awesome
      Could you use a Convection oven and decrease the cooking temperature and time?

      Reply
      • Dan Mikesell AKA DrDan

        October 27, 2019 at 1:21 pm

        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

    12. Mr_Yesterday

      April 22, 2019 at 10:35 pm

      Helpful recipe, thank you. I ran a 3 lb roast for 450 20 minutes, then 350 half hour, then 325 another 30 to 45 minutes. Then 20 minute rest, and it was still red and juicy when cut open. It's all good to heat up a little quicker and then roast a little quicker, although I still hold to traditional lower temps on the bottom half of the cook time. Personally I like mine with organic olive oil covered with a thick layer of unground celtic sea salt pre cook covering. Then the silverback fat layer along the end of the roast really shrinks up and pulls back, allowing for better consistency in the rib meat cook and the end of the primary roast cook area. You can scrape those fat roasted salt kernels off the fat and eat them with steak before, alongside, or after the bites, whatever you like. The most glorious and intense flavored salt you'll ever have. I don't cut off the rib before cook myself, it's just easier to pop it in, then cut along the ribs with a super sharp knife after cooking, but before carving. Best roast ever, the rib eye. One of these days I'll make the time to pop garlic cloves in there, marinate it before hand, etc, etc. Spritz it with lemon or lime right before each bite if you really want a zesty flavor. Also we've been known to cook a whole roast, only to then turn around and use roast cut up squares in lettuce wraps along with sizzled organic corn and beans. Rib roast lettuce wraps with organic veggies? Don't knock it until you've tried it. If you are reading this you are the resistance. Cheers.

      Reply
      • DrDan

        May 01, 2019 at 12:55 pm

        Hi Mr_Yesterday.
        Welcome to the blog. Sorry for the delayed response.
        Thanks for the details of you experience, hopefully it will help others.
        Thanks for the note.
        DrDan

    13. Peg

      April 16, 2019 at 11:51 am

      I'm so happy to find cooking times for smaller roast! Thank you! My question is related to the butter. My daughter is dairy intolerant so I'm looking for a replacement even though I would absolutely love the butter! With the smoking issue oh, I suppose olive oil would not be a good replacement. I do have grape seed oil, canola oil, coconut oil and regular vegetable oil. What would you suggest as a replacement for the butter?

      Reply
      • Dan Mikesell AKA DrDan

        April 16, 2019 at 12:59 pm

        Hi Peg,
        Welcome to the blog.
        I would tend to use canola oil since I know it is neutral. Grape seed oil, which is "neutral", seems to have a bit of taste to me.
        Dan

    14. Robert

      February 07, 2019 at 6:17 pm

      Hello Everyone,

      Getting ready to do a ribeye roast and just fired up the oven to preheat. The roast weighs just over 2 lbs for myself,wife and daughter. I will be using the beef broth method and put on a nice rub after letting it set out for a while.

      I will update on how it goes later

      Reply
    15. Kurt Lindstrom

      January 02, 2019 at 4:32 pm

      Did not read far enough regarding the "smoke" part :) Turns out our smoke alarm system is working as intended :) Now waiting to finish cooking....

      Reply
      • DrDan

        January 02, 2019 at 11:10 pm

        Hi Kurt,
        Welcome to the blog.
        It is always good to test those smoke detectors occasionally :)
        There is a suggestion a few days ago by Frances to use a can of beef broth in the bottom and it can be used for au jus later. I really like that suggestion.
        Thanks so much for the note. Maybe a few others will take note.
        Dan

    16. Louisa

      January 02, 2019 at 3:12 pm

      Dear Dr. Dan,
      Purchased a 2.63 lb. roast to cook on New Year's Day. Haven't done one in years so needed a recipe for a small roast for two. Was I ever glad that I found your recipe! Was a little anxious about a 500 degree oven and smoke from the melting butter. However, as the roast cooked there was no smoke (put about a half cup of water in bottom of pan) and after 20 mins at 500 degrees in my gas oven, the roast was beautifully browned. Turned oven down to 325 degrees and inserted meat thermometer and cooked another 65 mins until roast reached a temperature of 135 degrees. Another 65 mins. seems too long for this size roast but it turned out medium rare. Perfection! Your recipe definitely rates five stars. Thank you so much!

      Reply
      • DrDan

        January 02, 2019 at 11:06 pm

        Hi Louisa,
        Welcome to the blog.
        Thanks so much for the detailed report for others to read and thanks for the note.
        Dan

    17. Frances Cheslock

      January 01, 2019 at 1:49 pm

      I added a can of beef broth and some sliced mushrooms to the bottom of the pan which eliminates the smoking butter and makes a lovely au jus to serve with the roast or thicken for gravy. This roasting method worked perfectly! thank you!

      Reply
      • DrDan

        January 01, 2019 at 9:33 pm

        Hi Frances,
        Welcome to the blog.
        I love that idea.
        Thanks for the note.
        Dan

    18. Angela

      December 25, 2018 at 11:34 pm

      Made this for Christmas eve dinner and it was so tasty! Had a 2.5 lb bone-in rib roast. Salted in the a.m. for about 6 hours in the fridge. Let sit at room temperature for an hour after poking with knife and coating in butter. 20 minutes at 500 degrees (with water in pan under rack) then 325°F for 60 minutes. Yummy!

      Reply
      • DrDan

        December 27, 2018 at 7:37 pm

        Hi Angela,
        Welcome to the blog. Sorry for the delayed response.
        Glad it worked well for you and thanks for the note.
        Dan

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