Easy Ribeye Roast (Prime Rib)

This easy ribeye roast recipe is my go-to method for preparing a luxurious, flavorful roast with minimal effort. Whether I’m using a bone-in standing rib roast or a boneless version, the results are always tender, juicy, and packed with savory flavor. With just a handful of ingredients and a reliable cooking technique, I can confidently serve a dish that feels truly special.

Why You’ll Love This Recipe

I love this recipe because it’s so simple and yet delivers amazing results. The seasoned butter rub forms a golden, flavorful crust while the inside stays beautifully pink and juicy. I don’t need a long list of spices or fancy tools—just a few basic ingredients and a meat thermometer. It’s perfect for holidays or anytime I want to treat my family or guests to something impressive with very little stress.

Ingredients

(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)

• 1 ribeye roast (5 pounds, bone-in or boneless)
• ½ cup salted butter, softened
• 1 teaspoon garlic salt
• ¾ teaspoon onion salt
• ½ teaspoon ground black pepper

Directions

1. I remove the roast from the refrigerator and let it sit at room temperature for 1½ hours to ensure even cooking.
2. I sprinkle the roast with 1 teaspoon of garlic salt, ¾ teaspoon of onion salt, and ½ teaspoon of black pepper.
3. I spread ½ cup of softened salted butter all over the roast. Sometimes I mix the seasonings directly into the butter before applying it.
4. I place the roast on a rack inside a foil-lined roasting pan and insert a meat thermometer into the center, avoiding any bone or fat.
5. I bake the roast at 450°F for 15 minutes, then reduce the oven temperature to 325°F and continue baking according to the size and cut of the roast (see timing guide below).
6. I remove the roast from the oven about 8–10°F below my target doneness, then cover it with foil and let it rest for 20 minutes. The internal temperature rises while resting, locking in the juices.

Servings and timing

This recipe yields about 4 servings, based on an 8-ounce portion per person. Here’s the timing breakdown:

• Prep time: 10 minutes
• Cook time: 1 hour 45 minutes (for a 5 lb roast)
• Total time (including resting): 3 hours 45 minutes

Cooking Time Guidelines (after 15 minutes at 450°F):

• Bone-in ribeye roast: 18–20 minutes per pound at 325°F
• Boneless ribeye roast: 13–15 minutes per pound at 325°F

Doneness Temperatures (remove roast 8–10°F before final temp):

• Rare: 120–125°F
• Medium-Rare: 130–135°F
• Medium: 140–145°F
• Medium-Well: 150–155°F
• Well-Done: 160–170°F

Variations

• I replace garlic salt with ½ teaspoon garlic powder plus ½ teaspoon salt if needed.
• For onion salt, I use ½ teaspoon onion powder plus ¼ teaspoon salt.
• If I want a bolder flavor, I swap all the spices for 2 teaspoons of Montreal steak seasoning.
• When using unsalted butter, I add an extra ¼ teaspoon of salt.
• I sometimes mix in 2 tablespoons of chopped fresh herbs like rosemary, thyme, or basil for a herbed butter variation. Dried Italian seasoning works too—about 2 teaspoons.

Storage/Reheating

To store: I refrigerate leftover roast in an airtight container for up to 4 days.

To reheat: I prefer reheating slices in the air fryer at 390°F for 2–3 minutes per side. For larger pieces, I heat them in a 350°F oven (covered) for 15–20 minutes.

To freeze: I wrap cooled roast in plastic wrap, then foil, and freeze for up to 3 months. I thaw it in the fridge for 24–48 hours before reheating.

FAQs

What’s the difference between a ribeye roast and prime rib?

They come from the same rib section of the cow. Prime rib is typically bone-in, while ribeye roast can be boneless. Both are rich, flavorful cuts—I just prepare them the same way for consistent results.

Can I use unsalted butter?

Yes, I can. If I do, I just add an extra ¼ teaspoon of salt to balance the flavors.

Do I need to tie the roast?

Usually not. If the butcher hasn’t already tied it, I skip it—especially for bone-in cuts, which are sturdy enough to hold their shape during roasting.

How do I know when it’s done?

I always use a meat thermometer. I take the roast out of the oven about 8–10 degrees before my target temperature and let it rest, allowing the internal temperature to rise and the juices to redistribute.

What sides go well with ribeye roast?

I often serve it with mashed potatoes, green beans, or roasted sweet potatoes. A fresh salad or a side of seasoned rice also pairs nicely with the rich flavor of the roast.

Conclusion

This easy ribeye roast delivers all the elegance and flavor of a prime rib dinner without any of the stress. I love how simple the ingredients are, how flexible the method is, and how beautifully it turns out every time. Whether I’m cooking for a holiday gathering or just craving a hearty, satisfying meal, this recipe never disappoints.

Print