you’ve got a special dinner coming up, you want to impress, but you don’t want to spend all day babysitting the oven or Googling “how to cook rib eye roast” twenty times. I see you.
This boneless rib eye roast recipes is my go-to when I want something elegant but easy. It’s buttery, garlicky, and basically foolproof—plus, it turns out restaurant-quality every single time. No complicated marinades, no meat thermometers that require a PhD. Just flavor-packed comfort with minimal fuss.
(And yes—my husband literally said, “I’d pay money for this.” So that’s the energy we’re working with.)
Why You’ll Love This Boneless Rib Eye Roast Recipe
- No bones about it. Boneless means easier slicing and faster cook time—hello, weeknight dinner win.
- Rich, savory flavor thanks to garlic butter (aka flavor magic).
- One pan, no stress. Your oven does the work while you sip wine and pretend you’re hosting a cooking show.
- Perfect for holidays, date night, or feeding a small crowd without breaking a sweat.
Ingredients
You only need four ingredients (plus salt and pepper—do those even count?). Here’s what you’ll grab:
- 1 cup unsalted butter, softened
(Room temp is key—it mixes better and spreads like a dream.) - 6 cloves garlic, minced
(Or more, if you’re a garlic lover like me. No judgment.) - 1 (4-pound) boneless rib-eye roast
(You can use bone-in too—just add extra cooking time.) - Sea salt and cracked black pepper, to taste
Pro tip: Bring your roast to room temperature before cooking—it helps it cook more evenly and stay tender.
Step-by-Step Instructions
1. Preheat & Prep
Preheat your oven to 500°F (yes, really). You want a hot blast to sear the outside of the roast.
2. Make Garlic Butter
In a small bowl, mix your softened butter and minced garlic until well combined. Don’t skimp—this is your flavor bomb.
3. Season the Roast
Pat your rib eye roast dry with paper towels (this helps the crust). Then generously rub it with salt, pepper, and your garlic butter mixture. Be generous—this is no time to be shy.
4. Roast Hot and Fast
Place the roast on a rack in a shallow roasting pan, fat side up. Roast at 500°F for 20 minutes—this creates that dreamy crust.
5. Slow It Down
Reduce the oven temperature to 325°F and continue roasting for about 1 hour, or until your meat thermometer reads 135°F for medium-rare.
Timing tip: For medium, aim for 140°F. For well-done (I’m side-eyeing you), go up to 155°F.
6. Let It Rest
Remove the roast from the oven and tent it with foil. Let it rest at least 15–20 minutes before slicing. This is crucial—the juices need time to settle.
Tips, Tricks & Variations
- Swap the butter: No butter? Olive oil works, too (use a little less).
- Add herbs: Mix in chopped rosemary or thyme to the garlic butter for a fragrant twist.
- Make ahead: You can prep the garlic butter the night before—and even rub the roast early for deeper flavor.
- Sear with style: If your oven doesn’t go up to 500°F, sear the roast in a hot skillet first before transferring to the oven.
Storage Tips of boneless rib eye roast recipes
Leftovers? Lucky you.
- Fridge: Store slices in an airtight container for up to 4 days.
- Freezer: Wrap tightly in foil and freeze for up to 3 months.
- Reheat: Gently warm in a 300°F oven wrapped in foil, or slice and reheat in a skillet with a splash of broth.
Boneless Standing Rib Roast with Herb Butter
Use it for: Festive gatherings and Christmas or New Year’s feasts.
Internal Links to Include:
- Offer the Cross Rib Roast as a more affordable yet delicious weekday alternative.
- Recommend the Boneless Ribeye Roast for those wanting buttery tenderness without the cost of a standing roast.
- Mention the Boneless Rib Roast as a more compact but equally flavorful option.
FAQs
Can I make this ahead of time?
Absolutely! You can season it and rub with garlic butter up to a day in advance—just refrigerate and let it come to room temp before roasting.
What if I only have bone-in rib-eye roast?
Go for it! Just roast it a bit longer—about 20 extra minutes. Use a thermometer to be safe.
Can I cook this in a slow cooker?
Technically yes, but you’ll lose that amazing crust. This roast is made for the oven!
What should I serve with it?
Roasted potatoes, green beans, and a glass of red wine (or a mocktail!) round it out perfectly.
Boneless Ribeye Roast with Garlic Butter
Equipment
- Roasting Pan
- Rack
- Mixing Bowl
- Meat Thermometer
Ingredients
- 4 pounds Boneless Ribeye Roast
- 1 cup Unsalted Butter softened
- 6 cloves Garlic minced
- Sea Salt to taste
- Cracked Black Pepper to taste
Instructions
- Preheat your oven to 500°F (260°C).
- In a mixing bowl, combine softened butter and minced garlic to create the garlic butter.
- Pat the boneless ribeye roast dry with paper towels. Generously season with sea salt and cracked black pepper. Rub the garlic butter mixture all over the roast, ensuring it’s evenly coated.
- Place the roast fat-side up on a rack in a shallow roasting pan.
- Roast in the preheated oven for 20 minutes to develop a crust.
- Reduce the oven temperature to 325°F (163°C) and continue roasting for approximately 60 minutes, or until the internal temperature reaches 135°F (57°C) for medium-rare.
- Remove the roast from the oven and tent it with foil. Let it rest for at least 15 minutes before slicing to allow the juices to redistribute.