Total Time
Prep 1 hr
Cook 2 hrs

“The” way to prepare a tasty (and expensive) ribeye roast -- from my mom's aunt. Works for her and works for me on the rare treat that we buy a ribeye roast. The roasts I use are usually 4-6 lbs, but here's an instance where size doesn't matter. I love this recipe because I can prepare it with great ease and convenience, all the while making the best tasting roast ever. For a dinner party, I may start the roast at 2 pm, then with all my extra time put effort into other dishes -- like twice-baked potatoes, salad, and dessert. I have a double oven, so I can prepare my other sides without the forbidden opening of the oven door. If you went to the great expense to buy a ribeye roast, make your roast this way. No butter -- no flour -- no garlic -- certainly no basting. Just follow the simple instructions. I think it's best at medium-rare -- that's pink in the middle but warm. You may use a meat thermometer if you like, but I've never needed to when following the instructions. If you have the "convection" setting on your oven, don't use it. Just use the conventional setting. If you must use the convection setting, you'll need to use a meat thermometer or adjust cooking times as convection will cook the meat faster. I learned the hard way -- conventional oven does a perfect job using the following instructions while convection will make it more medium-done.


  1. Set ribeye roast at room temperature for 1 hour.
  2. Season with salt & pepper.
  3. Preheat oven to 375 deg F.
  4. Fat-side up, place meat on rack in shallow roasting pan. Do not cover. Do not add water.
  5. Cook for one hour.
  6. Turn heat off. Let the meat just rest in the oven. (Do NOT open oven until you are ready to eat regardless of roast size or time in oven.).
  7. Reheat oven to 375 & cook again for 30-40 minutes. Do not open the oven door until you are ready to serve.
  8. If not done to your liking, repeat step 7.
Most Helpful

Sadly, I did not have the same amazing outcome as everyone else, despite following the recipe exactly. But I believe it was due to the size of my roast (3 lbs., which is rather small for this type of roast), as it was overcooked (not medium rare in the middle, which is what I was hoping for). I'd like to try again with a larger roast or maybe a small roast with shortening the cooking time (or resting time) a little, as I still have faith in the recipe due to the reviews. It can just be an expensive "experiment".

I Love Figs! December 28, 2010

I followed the instructions exactly and the roast was PERFECT! Loved it.

Need Help, Can't Cook November 29, 2009

Perfect results with this recipe. I had a 5lb, 3 rib roast, an old stove so I used an electronic thermo to make sure it was actually at 375 (which turned out to be 340 on the dial), then put the remote sensor in the center and cooked an hour. Turned it off, let it go about 40 minutes and then back on at 375, In about 30-40 minutes the internal temp was a recommended 135F and I removed it and let it rest a bit. AWESOME!! I usually only BBQ and my wife had left this dinner party to me due to being busy, so I was so happy it turned out well. Big hit, delicious, juicy, just right medium rare in the middle. Thanks for a great recipe.

Champaign N. December 21, 2013