Ribeye roast is a classic main entree for a special holiday or family meals.. Learn to cook a smaller version of this delicious meal without eating leftovers for a week.
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.
Place fat side up on the rack 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 1/2 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.
Notes
Pro Tips
A good estimate of size of the roast is 1/3 to 1/2 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.
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