- YIELDS | 5-15 SERVINGS
- PREP TIME | 5 MINS PLUS 24 HRS
- COOK TIME | 2 HRS PLUS 3 HRS
Want a beautiful and easy centerpiece meal for a holiday dinner or an easy-to-cook meal for a Sunday crowd? The ribeye roast is one of those cuts of meat that seems daunting to cook, but rest assured it is one of the easiest cuts of meat to prepare. It tastes best roasted and is more of a “set and forget” main course. The secret is to prep the roast the night before.
Double Duty Recipe: Slice cold leftovers to add to a salad, or dice and throw into chili, or reheat in a skillet with a couple of fried eggs for a weekend breakfast treat.
- 5-10 pounds ribeye roast
- 1 tablespoon Kosher salt or enough to coat the roast
- 2 teaspoons ground cumin
- 1 tablespoon crushed black peppercorns
- 1-2 teaspoons garlic powder
Prepping the Roast
- Rinse off the roast, sprinkle with a generous amount of Kosher salt and put it on a rimmed baking sheet in the refrigerator, unwrapped. Let sit for 24 hours before cooking.
Cooking the Roast
- Remove roast from the refrigerator 2 hours before roasting. Rub with cumin, garlic powder and crushed peppercorns.
- Preheat an oven to 500°F.
- Put the ribeye in a large roasting pan and in the preheated oven for 20 minutes. Reduce heat to 325°F and continue cooking until roast is reddish-pink and juicy in the center, about 1.5-2 hours or roughly 20 minutes per lb.
- Use an instant-read thermometer inserted into the center of the roast, through the side of the meat, parallel, to check for doneness: 125°F for rare 135°F for medium rare, 145°F for medium , or 150°F for well-done.
- Let rest for a minimum of 15-20 minutes.
The cooked roast will have a some blood rise to the top but let it rest on the cutting board before slicing it. I take the roast out 5 degrees prior to it reaching the preferred temperature. The roast will typically raise 5 degrees while resting.