Rib Eye Roast Recipe

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A delicious rib eye roast is the perfect cut of beef for any festive occasion. Selecting the right cooking time will result in a roast that is done just to your liking.
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Servings:
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Ingredients
  • 4 pounds to 6 pound rib eye roast (ask for the small end), well trimmed
  • 1 tablespoon canola oil
  • Salt and pepper to taste
Container: Roasting pan.
Directions
PREP
5 mins
COOK
1.5 hrs
READY IN
1.5 hrs
  • Preheat oven 350 degrees F.
  • Rub entire roast with oil and sprinkle salt and pepper. If available, insert an oven proof meat thermometer into the middle of the roast, avoiding the bone. If an oven proof meat thermometer is not available, check meat temperature during the last 15 minutes of cooking with an instant read thermometer to check for doneness.
  • Roast according to the following cooking temperatures and times:

    Approximate cooking times and required temperature based on a 4 to 6 pound rib eye roast in a 350 degrees F oven:

    RARE (140 degrees F): 18 to 20 minutes per pound
    MEDIUM RARE (145 degrees F): 20 to 22 minutes per pound
    MEDIUM (160 degrees F): 20 to 24 minutes per pound
    MEDIUM WELL (165 degrees F): 22-24 minutes per pound
    WELL (170 degrees F): 22-26 minutes per pound
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Rib Eye Roast Recipe Reviews

rib eye roast

:
Average of 4.78 out of 5 stars
Rating of 4.5 out of 5.0 stars
Ratings (9)
Reviews (12)
Comments (0)
RJames User
Reviewed By
"Can't wait to try this. We are going to have it on New Year's Day. It is nice that the recipe includes the cooking times for the different levels of doneness."
cook2cook User
Rating of 5 out of 5.0 stars
Reviewed By
"My husband made this for us this last weekend. It was simple enough for him and it turned out delicious! I will let him make this anytime!"
AuntBea User
Rating of 5 out of 5.0 stars
Reviewed By
"I love simple recipes that turn out so great! Sometimes the more you do to a roast like this the more it takes away from its true flavor."
chiefcharlie User
Rating of 5 out of 5.0 stars
Reviewed By
"It is great when a recipe keeps things simple. Like "bam" said, with a good cut of meat you don't need to add much. Sometimes simple is better!"
FredO User
Rating of 5 out of 5.0 stars
Reviewed By
"This was so simple and perfect for Sunday dinner. I followed the suggestions from a member and rubbed it with mustard and sea salt overnight. It was delicious and had a thin crust all around it."
bam User
Rating of 5 out of 5.0 stars
Reviewed By
"I made this for our anniversary supper. It is a simple recipe but with such a good cut of meat you don't need to add much. The roast turned out fantastic."
food4me User
Reviewed By
"Looks like I can even handle this. Is there a bone in the ribeye roast?"
RecipeTips.com User
Reviewed By
"PREP SUGGESTION FROM A MEMBER: Rubbing the meat with French mustard and only rubbing the fat with oil and sprinkling on sea salt is an alternative that we use in our family and is sooooo good. We leave it with the rub on for a minimum overnight and we always take the meat to room temperature before cooking, firing up the oven to the highest temperature it can go to and putting the meat in for 20 mins to kick off and then reduce to the required heat will ensure that the flavours of the mustard, salt & oil are all sealed in."
cottought
Rating of 4 out of 5.0 stars
Reviewed By
"looks good!"
HeyDude User
Rating of 4 out of 5.0 stars
Reviewed By
"Hard for me to believe this is a recipe, but it is a good recipe for a beginner, basic. I agree with GabriELLA, use coarse salt. I will have to experiment with some rubs on this one."
GabriELLA User
Rating of 5 out of 5.0 stars
Reviewed By
"Great basic recipe. The canola oil was different for me, but it was very good. I also used coarse salt, just like I do on prime rib."
SoWhatIfItsBurnt User
Rating of 5 out of 5.0 stars
Reviewed By
"These were the perfect directions for a good roast. I liked the picture so much that I ended up making the slow cooker new potatoes recipe that is in your slow cooker tips - side dish section. You should put that slow cooker new potatoes recipe in your recipes, they turned out really good too."
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