Ribeye Steak Roast Recipe
I make this Ribeye Steak Roast recipe whenever I want to serve something that feels special but doesn’t take a lot of effort. The marbling in the ribeye gives it incredible flavor, and the slow roasting makes it melt-in-your-mouth tender. It’s always a hit at family gatherings.
Servings 8
Ingredients
- 7 lbs. bone-in beef rib roast
- 2 tbsp. kosher salt or to taste
- 1 tbsp. Mrs. Dash Seasoning or steak seasoning
- 1 tsp. black ground pepper or to taste
Instructions
- Rinse the beef roast and pat it dry with paper towels. This step is optional but can be done if preferred.
- In a small bowl, combine the kosher salt, Mrs. Dash seasoning, and black pepper.
- Season the roast generously and evenly on all sides with the seasoning mixture.
- Place the roast into a gallon-size zip-top bag and refrigerate for 8–12 hours to marinate.
- When ready to cook, preheat the oven to 450°F.
- Place the roast bone-side down on the wire rack of a deep roasting pan. A turkey roaster, roasting pan, or large cast iron skillet can all be used.
- For easier cleanup, line the pan with aluminum foil before placing the roast inside. The drippings can also be reserved for gravy.
- Roast at 450°F for 15 minutes to brown the outside. Reduce the oven temperature to 300°F and continue roasting until the meat reaches 145°F for medium-rare, about 3.75 hours.
- Transfer the cooked roast to a cutting board and loosely cover with aluminum foil. Let it rest for 20–30 minutes before slicing.
- Slice the roast against the grain, then cut into desired portions before serving.
Notes
- Bring the roast to room temperature before cooking. Let it sit out for about an hour so it cooks evenly throughout.
- Use a meat thermometer to check doneness. It’s the most accurate way to ensure your roast reaches your preferred temperature without overcooking.
- Sear at high heat first. Starting at 450°F helps create a flavorful crust that seals in the juices.
- Rest the roast before slicing. Cover it loosely with foil and let it rest for 20 to 30 minutes so the juices redistribute and the meat stays tender.
- Slice against the grain. This keeps each piece soft and easy to chew.
- Save the pan drippings. They make a rich base for homemade gravy or can be drizzled over the sliced roast for extra flavor.
- Adjust seasonings to your taste. Add garlic powder, rosemary, or thyme to the rub for a more aromatic flavor.
- Use a roasting rack. Elevating the roast allows air to circulate evenly and helps the fat render properly.
- Marinate ahead of time. You can season and refrigerate the roast a day in advance to deepen the flavor and save time on cooking day.
- Store leftovers properly. Keep them in an airtight container in the fridge for up to 4 days or freeze for up to 2 months. Reheat gently to keep the meat juicy.