This juicy, tender Ribeye Roast (also known as Boneless Prime Rib) will be the star of your dinner table – no matter the occasion!
Serve it with Sour Cream Mashed Potatoes, and Roasted Broccoli for a dinner that will wow your guests!
Perfect for special occasions or holidays, this delicious and succulent Ribeye Roast makes an impressive presentation and is easy to prepare. When cooked properly, your roast will surely be a hit, and this guide will tell you all there is to know.
I recommend reading the entire article, but you can also use the table of contents below to skip to the different sections.
Why This Recipe Works
- Salting the meat in advance helps the salt penetrate further into it, making it more flavorful.
- A well-seasoned exterior brushed with Dijon mustard and spices creates a crust that’s packed with flavor.
- Starting with a high oven and finishing with a low, slow method gives the roast perfectly cooked slices.
Ribeye Roast Vs. Prime Rib
A ribeye roast is a prime rib roast without the bone. It’s the same cut of meat. Although the bone adds a lot of flavor, I prefer using Ribeye roast because prime rib is expensive, and you pay by the pound – why pay for the bone? Choosing a boneless prime rib also makes it much easier to carve and serve.
How Much Will You Need?
If you plan to serve the roast as the main course of a dinner, buying one pound of prime rib for each person is a good rule of thumb. But be sure to consider the whole menu. You may only need half a pound per person if you plan to serve it for a large holiday meal with many other courses and sides.
Boneless prime rib and ribeye roasts come from the back upper ribs of the cow. You don’t have to purchase the whole section; just tell your butcher how many pounds you need.
Salting The Roast
Many people are afraid to use salt, but the food at your favorite restaurants tastes so good because chefs are trained to season their food. I remember watching the chef demonstrate in my first culinary class, and every single time I thought the dish would be too salty, but it always had the perfect amount of seasoning. Salt not only adds flavor but also helps to bring out the natural flavors in food, enhancing the texture of meats.
For best results, salt the entire surface of your roast with kosher or sea salt for at least 45 minutes before cooking it (preferably one to two days before), then leave it in the fridge uncovered. The salt will draw out some of the meat’s moisture and then dissolve in it, forming a brine that is reabsorbed by the meat.
In addition to seasoning the meat and enhancing the beefy flavor, salt dissolves some of the proteins, resulting in a buttery-tender roast. Salt and air together also dry out its exterior for better browning.
To prevent cross-contamination, you should always store raw meat at the bottom of your refrigerator. If you’re uncomfortable leaving the meat uncovered, cover it with a light layer of plastic wrap.
Ingredient Notes
- Beef Roast – This recipe calls for a 4lb ribeye roast (also known as a boneless prime rib, forerib, rib of beef, or standing rib roast). The recipe can be adjusted to the weight you have in the instructions.
- Salt: I recommend using a coarse salt such as kosher salt or a sea salt such as Fleur de Sel or Maldon Sea Salt flakes.
- Mustard: You can use either prepared mustard, such as Dijon, or softened butter if you prefer.
- Herbs: Any combination of fresh herbs such as parsley, thyme, oregano, or rosemary will work great. You can also substitute the fresh herbs with 1 teaspoon of dried herbes de Provence.
- Paprika: Choose sweet paprika for the best flavor or if you like a smoky flavor, use smoked paprika.
- Black Pepper: Freshly ground black pepper is preferred for maximum flavor. If you don’t have access to freshly ground, then use pre-ground black pepper.
- Brown Sugar: Brown sugar is optional, but it does help to add a touch of sweetness and depth of flavor. I use light brown sugar, but dark brown sugar will work too.
Step By Step Instructions
Prepping The Ribeye Roast
Cut through the fat cap with a sharp knife in a crosshatch pattern, being careful not to cut into the meat.
Apply salt to the roast’s entire surface. Transfer to a large plate and refrigerate, uncovered, for up to two days.
Remove the roast from the refrigerator and let stand at room temperature for 2 hours. This will ensure even cooking.
Preparing The Roast
Preheat oven to 500°F/260°C. Then add the garlic and mustard together in a small bowl.
Mix in the herbs and set aside. Then mix the paprika, brown sugar, and black pepper in another bowl and set aside.
Pat the roast dry with paper towels. Spread the garlic and mustard mixture over the top and sides of the roast.
Cover the roast with the mustard mixture and sprinkle the paprika blend over the entire surface of the roast. Rub with your hands to make sure you have an even coating of seasonings on all sides of the roast.
Place the roast in a baking pan and cook for 15 minutes, then reduce heat to 350°F/180°C and continue to cook until the desired doneness is reached (see chart below).
Remove from oven, tent with foil, and let stand for at least 15 to 20 minutes. Slice the meat across the grain to the thickness you prefer.
Roast Beef Internal Temperatures
During resting time, the internal temperature will rise about 5 to 10 degrees. Remove the roast from the oven 5 to 10 degrees below the desired serving temperature. The residual heat (also known as carryover cooking) will do the rest. Follow the ‘cook to’ temperatures below and rest for at least 20 minutes for the best results.
If your primary concern is food safety, cook the pork until well-done.
| Doneness | Cook To | Rest To |
| Rare | 120 to 125°F 49 to 51°C | 125 to 130°F 51 to 54°C |
| Medium Rare | 130 to 135°F 54 to 57°C | 135 to 140°F 54 to 60°C |
| Medium | 135 to 140°F 57 to 60°C | 140 to 145°F 60 to 63°C |
| Medium Well | 145 to 155°F 63 to 68°C | 155 to 159°F 68 to 70°C |
| Well Done | 150°F 66°C | 160°F 68°C |
Download the above Roast Beef Temperature Table to print or save for later.
Serving Suggestions
Ribeye roast is delicious when paired with Mashed Potatoes, Roasted Potatoes, Mashed Sweet Potatoes, or Rice Pilaf. A simple roasted vegetable also makes a great pairing, like Roasted Asparagus, Brussels Sprouts, or Broccoli.
Tips For A Perfect Ribeye Roast
- If you’re buying a prime rib with the bone, just ask the butcher to remove it and use it as your baking rack in the pan.
- If Using a Convection Oven: Convection ovens can reduce cooking times by up to 25%. Additionally, the convection oven can dry your roast and cook it too much. Keep a careful eye on the roast and use a cooking thermometer to determine when it is done.
- If you plan to make gravy with the drippings, be sure to use a roasting rack in your pan so you can let it rest in the rack while you make the gravy.
- High Altitude Roasting: Use the instructed time and temperature, as altitude changes do not affect oven temperatures but allow for additional cooking time. Use a meat thermometer to measure internal temperatures.
- If you are not a fan of mustard, replace it with butter for the same result.
- Basting is not necessary, but if you want to baste your roast every 30 minutes with the dripping from the pan.
Storage & Freezing Instructions
If you’re lucky enough to have leftover prime rib, here are a few tips on storing and reheating it.
Storage: Leftovers will last in the fridge stored in an airtight container for 3 to 4 days.
To Freeze: Store in a freezer-safe container in the freezer for up to three months. When ready to use, thaw in the fridge overnight.
When reheating, make sure to heat it slowly and evenly to prevent drying out the meat.
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Let’s Make Ribeye Roast
Ingredients
- 4 lbs ribeye roast boneless prime rib, forerib, rib of beef, or standing rib roast
- 3 tablespoons Kosher Salt
- 3 cloves garlic minced
- 4 tablespoons Dijon mustard or softened butter
- ¼ cup paprika
- 1 tablespoon brown sugar
- ¼ cup ground black pepper
- 1 tablespoon fresh parsley or thyme, chopped (or 1 teaspoon herbes de Provence)
Instructions
- If the roast has a fat cap, using a sharp knife, cut through the fat in a 1-inch crosshatch pattern being careful not to cut into meat).
- Rub the salt over the entire surface of the roast. Transfer to a large plate and refrigerate, uncovered, for 45 minutes to 2 days.
- Remove the roast from the refrigerator and let stand at room temperature for 2 hours.
- Preheat oven to 500°F/260°C.
- Mix the garlic and mustard together in a small bowl and set aside.
- Mix the paprika, brown sugar, and black pepper in another bowl and set aside.
- Pat the roast dry with paper towels. Spread the garlic and mustard mixture over the top and sides of the roast. Sprinkle the paprika, brown sugar, and pepper blend over the entire surface of the roast.
- Apply a thin layer of the mustard mixture to the roast covering all sides.
- Apply the rub and herbs, covering all sides.
- Roast in the oven for 15 minutes.
- After 15 minutes, reduce the temperature to 325°F/163°C and roast for a further 15 to 18 minutes per pound (60 to 75 minutes for a 4lb roast). In the thickest part of the roast, a meat thermometer should register 130 to 135°F (54-57°C) for medium-rare or 135 to 140°F (57 to 60°C) for medium.
- Remove from oven, tent with foil, and let stand for at least 15 to 20 minutes. Slice the meat across the grain to the thickness you prefer.
Tips + Notes
- During resting time, the internal temperature will rise about 5 to 10 degrees. The rib eye roast should be removed 5-10 degrees before it’s done.
- If you’re buying a prime rib with the bone, just ask the butcher to remove it and use it as your baking rack in the pan.
- If Using a Convection Oven: Convection ovens can reduce cooking times by up to 25%. Additionally, the convection oven can dry your Roast and cook it too much. Keep a careful eye on the Roast and use a cooking thermometer to determine when it is done.
- If you plan to make gravy with the drippings, be sure to use a roasting rack in your pan so you can let it rest in the rack while you make the gravy.
- High Altitude Roasting: Use the instructed time and temperature, as altitude changes do not affect oven temperatures but allow for additional cooking time. Use a meat thermometer to measure internal temperatures.
- If you are not a fan of mustard, replace it with butter for the same result.
- Basting is not necessary, but if you want to baste your Roast every 30 minutes with the dripping from the pan.
Delia says
I followed this recipe, preheated the oven to 500. When I put the roast in the oven after 5 minutes there was smoke coming out of the oven. I think you should put a warning here for people. I had to reduce the oven to 325.
Erren's Kitchen says
Hi Delia, thank you for trying out the recipe and for sharing your experience. I’m sorry to hear about the smoke issue you faced. It seems like the high initial temperature of 500°F may have caused the fat or drippings to smoke.
To avoid this, you can start the roast at a slightly lower temperature or use a roasting pan with higher sides to contain any potential splattering. I hope despite the hiccup, the final result turned out delicious for you!
Sue says
It was absolutely delicious. Timing was a little off. Was going for medium rare still had 45 minutes to cook when I checked internal temp it was still good. Would use this recipe again maybe just watch it closer.
Erren's Kitchen says
We’re glad to hear that you enjoyed the recipe! Cooking times can vary depending on factors such as the size of the roast, individual oven performance, and even the initial temperature of the meat, so it’s great that you were able to adjust and ensure it turned out well. Thank you for taking the time to leave feedback! 😊
Sissy Gram says
how long should I cook a 17.5 prime rib?
Erren's Kitchen says
The total cooking time will depend on your desired level of doneness and the weight of the roast. A general guideline is to cook for about 15-20 minutes per pound for medium-rare. Therefore, a 17.5-pound prime rib might take around 4 to 5 hours. Once the desired temperature is reached, remove the prime rib from the oven, tent it with foil, and let it rest for at least 20-30 minutes. During this resting period, the internal temperature will rise, and the juices will redistribute, resulting in a more flavorful and juicy roast.
Robert Deatrick says
Followed this recipe to the letter and was left with 4 pounds of inedible prime rib. First, salting it and letting it sit exposed to the air in the fridge for 24 hours dried the meat out completely. Second, cooking it for 15 min at 500 F and then for only another 45 min at 325 F never brought the internal temp up to more than 120 F yet the meat was so overcooked it was dark brown at center, dry and tasteless. Third, a quarter cup of pepper in the rub is waaay too much, it’s so spicy it burns your mouth. Do you even try the recipes yourself before posting them to your website? I’m a pretty good amateur cook but this wasn’t even close to doable. If I did something wrong then I’ll remove the one star rating but I followed the directions so what’s up with this recipe?!
Erren Hart says
Hi Robert,
I’m genuinely sorry to hear that the prime rib recipe didn’t turn out as expected. Let’s address your concerns to see what might have gone wrong and how we can improve the recipe for a better outcome next time:
Dryness from Refrigeration: The technique of salting and refrigerating the meat, known as dry brining, is intended to enhance flavor and tenderness. However, if the meat turned out too dry, it’s possible that the duration was too long for your particular cut. Next time, you might try reducing the salting time or covering the meat while in the fridge.
Cooking Time and Temperature: Your experience with the recipe suggests that the the use of a meat thermometer would be a great tool to add to your kitchen. Oven temperatures can vary, and the size and shape of the meat also influence cooking time. Using a meat thermometer is the best way to ensure doneness without overcooking. If your meat was overcooked at a lower internal temperature, it might be that your oven runs hotter than the set temperature. An oven thermometer can help check this.
Pepper in the Rub: It sounds like the amount of pepper in the rub was too much for your taste. Spice levels can be quite subjective, and I appreciate you pointing this out. In future iterations of the recipe, I’ll recommend adjusting the pepper to taste.
Cooking is often about personal preferences and adjusting techniques to suit our individual tools and tastes. I appreciate your feedback, as it helps in refining and improving the recipes shared. If you’re open to trying the recipe again with these adjustments, I’d be interested to hear how it turns out.
Thank you for taking the time to share your experience, and I hope your next culinary endeavor is a delightful success.
Erren Hart says
Thank you for leaving a comment about this recipe. Your feedback is appreciated, and I’m glad to hear that you enjoyed it. Please let me know if you have any questions or suggestions for future recipes. Thanks again for trying it out and sharing your thoughts!
Judith says
I made this for an anniversary dinner. It was fantastic! perfectly cooked! Thank you!
Erren Hart says
I’m so glad you enjoyed the recipe enough to comment! Your support means a lot to me.
Tony says
I recently had the pleasure of trying out the amazing roasted ribeye beef and I was absolutely blown away! The roast was cooked perfectly, with a nice sear on the outside and still juicy and tender on the inside. The flavor was amazing as well! This is definitely my new favorite roast and I will be making it again soon!
Erren Hart says
Thank you for trying our recipe and taking the time to leave a review, Tony! We’re glad you enjoyed it so much!
Erren Hart says
Thank you for the kind words! We’re so glad you enjoyed your experience and we were able to contribute to a memorable Christmas dinner! We hope you’ll come back to try more recipes!
Dion C Ware says
Tasty, Tasty, Tasty…..very, very good!!!! Followed the instructions and the result fantastic!!!! Will be back to your site next time I need help cooking something.
Erren Hart says
Thank you for your lovely comment Dion, we’re glad you enjoyed the roast! We’re happy to have been of help and hope you’ll cook with us again soon!
Erren Hart says
Thank you so much for your kind words and for taking the time to write this review! I love knowing I’m making a difference! 🙂