Total Time
2hrs 20mins
Prep 10 mins
Cook 2 hrs 10 mins

Wonderful for holidays or special occasions!

Ingredients Nutrition

  • 8 -10 lbs boneless beef rib eye roast or 8 -10 lbs bone-in beef rib roast, fat trimmed to 1/8-inch thick
  • Rub

  • 14 cup black pepper
  • 2 tablespoons white pepper
  • 2 tablespoons salt
  • 1 12 teaspoons ground thyme
  • 1 12 teaspoons garlic powder
  • 1 teaspoon onion powder


  1. Combine rub ingredients; rub evenly over surface of rib roast.
  2. Place roast in preheated oven, fat side up, on rack in shallow roasting pan. DO NOT COVER OR ADD WATER.
  3. Insert meat thermometer in thickest part of roast, not touching bone or fat.
  4. Remove roast from oven when thermometer reaches desired doneness.
  5. Let stand tented with foil for 15 minutes before carving.
  6. Roast temperature will rise 5-10 degrees while standing.
  7. Cooking Info: Beef Rib Roast 8-10 lbs. in 325 degree oven, remove when meat temperature reaches: 135 degrees (med-rare) 19-21 minutes per lb.; 150 degrees (medium) 23-25 minutes per lb.
  8. Beef Rib Eye Roast 8-10 lb. in 350 degree oven, remove when meat temperature reaches: 135 degrees (med-rare) 13-15 minutes per lb.; 150 degrees (medium) 16-18 minutes per lb.


Most Helpful

I got a great prime rib roast for 1/2 price and served this for my parents. What a treat! great recipe.

jane49423 May 23, 2009

Terrific! I had an eight-pound boneless rib-eye roast and cooked it to medium. I cut the salt down to 1 tbsp but otherwise made this as written. My meat-loving husband and meat-loving boys loved this. Definitley company-worthy. Thanx for shring!

*Parsley* December 20, 2007

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