Mouthwatering Rib Eye Roast Recipe to Try Today
This rib eye roast recipe delivers a beautifully seared crust and tender, juicy center—perfect for holidays, Sunday dinners, or any meal where you want to impress without the stress. The flavor is rich and savory with a hint of smokiness, balanced by a buttery pan jus that brings it all together.
Equipment
- Large oven-safe skillet or Dutch oven
- Roasting rack (optional)
- Tongs
- Meat thermometer
- Cutting board
- Foil
- Carving knife
Ingredients
- 1 whole rib eye roast 4–5 lb, boneless or bone-in
- 2 tbsp kosher salt
- 1 tbsp freshly ground black pepper
- 2 tsp garlic powder
- 1 tsp smoked paprika
- 2 tbsp neutral oil avocado or canola
- 1 cup unsalted beef broth
- 2 tbsp unsalted butter cold
Optional:
- Fresh rosemary or thyme sprigs
- 3 –4 whole garlic cloves
Instructions
- Let the roast come to room temperature for about 1 hour.
- Pat dry, rub with oil, and season all over with salt, pepper, garlic powder, and paprika.
- Sear in a hot skillet, about 2 minutes per side, until deeply browned.
- Add optional herbs and garlic to the pan.
- Roast in the oven at 250°F (120°C) until internal temp reaches 120°F for medium-rare (roughly 20 minutes per pound).
- Transfer to a board, cover loosely with foil, and rest for 15–20 minutes.
- Make the jus: simmer broth in the skillet, scrape up browned bits, then whisk in cold butter off heat.
- Slice the roast against the grain and drizzle with jus to serve.
Notes
Letting the roast rest at room temperature before cooking is key for even results—don’t skip this step!