How to Cook Rib Eye Roast

The rib eye cut of meat is taken from the smallest, most tender end of the rib section.^{[1]
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Research source} It can be used as a roast or cut into rib eye steaks by the butcher or the cook. It is an expensive, prime cut best served rare to medium-rare. Overcooking can result in dry, tough meat.

Part 1

Part 1 of 3:

Preparing the Rib Eye Roast

1
Buy a rib eye roast that allows for 1 to 1.5 lbs. (0.5 to 0.7kg) per person.
2
Defrost the rib eye roast overnight in the refrigerator. For larger roasts, this may take two days. Never put this type of meat in the microwave.
- You may also buy it fresh from a butcher or supermarket.
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3
Preheat the oven to 500 degrees Fahrenheit (260 Celsius). You will turn the temperature down after the top of the meat has browned.
4
Remove the roast from the refrigerator. Place it on the counter for one to two hours to come to room temperature. A room-temperature roast will cook more evenly.^{[2]
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Research source}

Part 2

Part 2 of 3:

Seasoning the Rib Eye Roast

1
Mix a salt rub. Pour about one-fourth cup (73g) of salt to a bowl. Add one-eighth cup (13.8g) of freshly ground black pepper.
2
Consider adding 1 tbsp. (9.3g) of garlic powder or 6 crushed garlic cloves for extra flavor. It is generally believed that a prime cut of meat, like rib eye roast, should not be over seasoned.
3
Stir the rub together until fully mixed. Rub the entire surface of the roast with your salt rub. You don’t need to use the entire rub mix if your roast is small.
4
Place your rib eye roast in a roasting pan or cast iron skillet. Turn it fat-side up. Your container needs a large lip to catch juices.
5
Pour 1/4 cup (59ml) of water into the bottom of the pan.

Part 3

Part 3 of 3:

Baking the Rib Eye Roast

1
Place the rib roast in the preheated oven. Set your timer for 15 minutes.
2
Turn the temperature down to 325 degrees Fahrenheit (163 Celsius).
3
Continue roasting for 20 minutes per pound. (0.5kg).
4
Check your roast with a meat thermometer about a half an hour before it the timer goes off. Insert the thermometer into the center of the roast.
5
Choose your doneness based on the following internal temperatures:
- A rare roast should read 125 to 130 degrees F (52 to 54 Celsius).
- A medium roast should read 135 to 140 degrees F (57 to 60 Celsius).
- A well done roast should read 170 to 180 degrees F (77 to 82 Celsius). It is not recommended that you cook it to this reading, since the flavor will be lost.
6
Remove the meat when it is five degrees less than the temperature you desire. It will continue cooking slightly as it rests.
7
Wrap the roast in tin foil and place it to rest on the counter or in a warm oven. It should rest for at least 20 minutes before carving.