How To Cook A Boneless Ribeye Roast In The Oven

Delicious and Juicy: A Guide to Cooking a Perfect Boneless Ribeye Roast in the Oven

There’s nothing quite like treating yourself to a mouth-watering boneless ribeye roast. With its rich marbling and tender texture, this cut of meat is a true showstopper. While grilling and stovetop cooking are popular options, using the oven can be just as fantastic to achieve a succulent and flavorful dish. Let us guide you through the process of preparing a delectable boneless ribeye roast in the comfort of your own kitchen.

What You’ll Need:

• 3-4 pound boneless ribeye roast
• 2 tablespoons of olive oil
• 4 cloves of garlic, minced
• 1 tablespoon of fresh rosemary, finely chopped
• 1 tablespoon of fresh thyme leaves
• Salt and pepper to taste

Step-by-Step Instructions:

1. Preheat your oven to 325°F (163°C). This low and slow cooking method will ensure a tender and evenly cooked ribeye roast.
2. Remove the ribeye roast from the refrigerator and let it reach room temperature. This allows for more even cooking and better flavor.
3. In a small bowl, combine the olive oil, minced garlic, rosemary, thyme, salt, and pepper. Mix well to create a flavorful marinade.
4. Place the ribeye roast on a roasting rack in a shallow baking pan. Using your hands, evenly coat the roast with the marinade, making sure to cover all sides.
5. Insert a meat thermometer into the thickest part of the roast, ensuring it doesn’t touch any bones. This will help you monitor the internal temperature as it cooks.
6. Transfer the roasting pan to the preheated oven, placing the ribeye roast in the center. Cook for approximately 20 minutes per pound or until the internal temperature reaches your desired doneness. Here are the recommended internal temperatures:

• Rare: 125°F (52°C)
• Medium Rare: 135°F (57°C)
• Medium: 145°F (63°C)
• Medium Well: 155°F (68°C)
• Well Done: 160°F (71°C) or above

Remember, the temperature will continue to rise slightly as the roast rests, so it’s crucial to remove it from the oven a few degrees before your desired doneness.

Rest and Serve:

Once the ribeye roast has reached your preferred doneness, remove it from the oven and tent it with aluminum foil. Let it rest for about 15-20 minutes to allow the juices to redistribute throughout the meat.

When ready to serve, slice the boneless ribeye roast against the grain into thick, juicy cuts. Each slice will showcase the beautiful marbling and tenderness of the meat. Serve alongside your favorite sides, such as roasted vegetables or creamy mashed potatoes, for a complete and satisfying meal.

With this easy-to-follow guide, cooking a boneless ribeye roast in the oven will become a breeze. Impress your family and friends with a dish that is both delicious and visually stunning. So grab your apron, gather your ingredients, and get ready to savor every bite of your perfectly cooked boneless ribeye roast!