Perfect Ribeye Roast

I’ve used this method for cooking ribeye roast (aka boneless Prime Rib) before, but as part of a bigger recipe. I figured I’d include it all by itself for easier reference. It can be served by itself or with a sauce.

These instructions are for a 6lb roast.  If yours is larger, add some additional cooking time.  This recipe takes a total of about 6 hours, but only about 5 minutes of actual active time.

  • Ribeye Roast
  • 4-6 garlic cloves, pressed
  • Kosher salt
  • ground black pepper
  • dried thyme

About six hours before your serving time, remove the roast from the fridge, uncover, dry surfaces with a smooth towel, and allow to sit uncovered at room temperature for about 3 hours.  This will dry the surface, giving it a good crust.

About 3 1/2 hours before serving time, preheat oven to 450F

Rub the roast with the pressed garlic.  Rub with kosher salt all over the surfaces. Sprinkle with black pepper and dried thyme. Put on a roasting pan and place in the oven. Cook for 20 minutes.  Turn down the temperature to 300F and cook until it reaches an internal temperature of about 130 F for a bright red medium-rare roast, about 90 minutes. Alternatively, once it reaches 125F, turn oven to 425F and cook for a few more minutes until it gets to 130F.

Remove from the oven. Tent with aluminum foil and let rest for 20 to 30 minutes before serving.  Carve and serve.

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