Description
A succulent and flavorful rib eye roast perfect for special occasions or holiday gatherings.
Ingredients
Scale
- 1 (5-7 pound) rib eye roast, bone-in or boneless
- 2 tablespoons olive oil
- 2 tablespoons kosher salt
- 1 tablespoon black pepper
- 1 tablespoon garlic powder
- 1 tablespoon onion powder
- 1 tablespoon fresh rosemary, chopped
- 1 tablespoon fresh thyme, chopped
- 1 teaspoon smoked paprika
- 1/2 teaspoon red pepper flakes (optional)
Instructions
- Preheat your oven to 450°F (232°C).
- In a small bowl, combine olive oil, kosher salt, black pepper, garlic powder, onion powder, rosemary, thyme, smoked paprika, and red pepper flakes, if using.
- Rub the seasoning mixture all over the rib eye roast, ensuring it’s evenly coated.
- Place the roast on a rack in a roasting pan, fat side up.
- Roast in the preheated oven for 15 minutes to develop a crust.
- Reduce the oven temperature to 325°F (163°C) and continue roasting until the internal temperature reaches your desired doneness (130°F for medium-rare, 140°F for medium). This may take about 1.5 to 2 hours.
- Remove the roast from the oven and let it rest for at least 20 minutes before slicing. This helps the juices redistribute.
- Slice and serve with your favorite sides.
Notes
- For even cooking, let the rib eye roast sit at room temperature for about 1 hour before roasting.
- Use a meat thermometer for accurate doneness.
- Adjust seasonings based on your flavor preference.
Nutrition
- Serving Size: 6 oz
- Calories: 450
- Sugar: 0
- Sodium: 600
- Fat: 30
- Saturated Fat: 12
- Carbohydrates: 0
- Fiber: 0
- Protein: 42
- Cholesterol: 150
Keywords: rib eye roast recipe, ribeye roast, beef roast, holiday roast, special occasion dinner