To cook a whole ribeye roast, the most common method is a
two-temperature oven roast (also known as a reverse sear), which creates a flavorful crust and a juicy, evenly cooked interior. The key to success is using a quality meat thermometer to track the internal temperature. Oven Roasting Method
This method involves an initial high-temperature sear followed by a low-temperature roast.
Ingredients & Equipment:
- A whole ribeye roast (bone-in or boneless)
- Kosher salt and freshly ground black pepper (or a pre-made rub)
- Melted butter or olive oil for rubbing
- A roasting pan with a rack
- An oven-safe probe meat thermometer
Instructions:
- Bring to Room Temperature: Remove the roast from the refrigerator and let it stand at room temperature for 1.5 to 2 hours. This ensures more even cooking.
- Prep and Season: Pat the roast dry with paper towels. Rub it all over with the butter or oil, then season generously with salt and pepper, pressing the seasoning into the meat.
- Initial Sear: Preheat your oven to a high temperature, around 450°F to 500°F (232°C to 260°C). Place the seasoned roast, fat side up, on the rack in the roasting pan. Roast in the preheated oven for 15-20 minutes.
- Slow Roast: Reduce the oven temperature to 325°F (163°C) and continue cooking until the internal temperature reaches your desired doneness, as indicated by a meat thermometer inserted into the thickest part of the meat, avoiding any bone or large pockets of fat.
- Approximate Cooking Times at 325°F (after the initial high-temp sear):
- Boneless: 13 to 15 minutes per pound.
- Bone-in: 18 to 20 minutes per pound.
- Approximate Cooking Times at 325°F (after the initial high-temp sear):
- Monitor Temperature: Cook until the internal temperature is 10°F to 15°F below your target doneness temperature, as it will continue to cook while resting (carryover cooking).
- Rare: Remove at 115–120°F (finish 125°F).
- Medium-Rare: Remove at 120–125°F (finish 130–135°F).
- Medium: Remove at 130°F (finish 140°F).
- Rest the Meat: Remove the roast from the oven and transfer it to a carving board. Tent it loosely with aluminum foil and let it rest for at least 20 to 30 minutes before carving. This allows the juices to redistribute throughout the meat, preventing them from Gushing out when sliced.
- Carve and Serve: Slice the roast against the grain and serve immediately.
Alternative Methods
- Reverse Sear (Oven/Smoker): Cook the roast at a very low temperature (e.g., 225°F) for several hours until it reaches your desired internal temperature, then remove it, crank up the oven or smoker to its highest temperature, and sear the exterior for a few minutes to form a crust.
- "Oven Off" Method: Sear the roast at 500°F for a few minutes per pound, then turn off the oven and leave the roast inside for 2-3 hours without opening the door. This method requires careful timing and an oven that can hold heat effectively.
