• 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.

Ingredients

  • 5-10 pounds ribeye roast
  • 1 tablespoon Kosher salt
  • 2 teaspoons ground cumin
  • 1 tablespoon crushed black peppercorns
  • 1-2 teaspoons garlic powder

Instructions

Prepping the Roast

  1. 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

  1. Remove roast from the refrigerator 2 hours before roasting.
  2. Preheat an oven to 500°F.
  3. 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.
  4. Use an instant-read thermometer inserted into the center of the roast, through the side of the meat, parallel, to check for doneness: 135-140°F for rare, 145-150°F for medium rare, or 160-170°F for well-done.
  5. Let rest for a minimum of 15-20 minutes.

Notes

The cooked roast will have a some blood rise to the top but let it rest on the cutting board before slicing it.