How to cook a beef rib eye roast

Written by tom wrona
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How to cook a beef rib eye roast
You can make a memorably delicious roast with a minimum of fuss. (prime rib image by Chad McDermott from

A rib eye roast makes a delicious main course, but getting it just right can be a little intimidating the first time you attempt one. However, you can make a memorably delicious roast with a minimum of fuss.

Skill level:

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Things you need

  • 2.3-2.7kg. rib eye roast
  • Roasting pan
  • Meat thermometer
  • Spices
  • Side dishes (optional)

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  1. 1

    Let the roast warm to room temperature for an hour or more.

  2. 2

    Unwrap the roast and coat it with olive or vegetable oil.

  3. 3

    Rub the roast with the spices of your choice. Crushed garlic is often used with beef. Some chefs make small incisions in the meat and insert whole cloves of garlic. Other spices commonly used with roast beef include cardamom, thyme, rosemary, sage, kosher salt and pepper. (Use 1 to 2 tsp of each.)

  4. 4

    Sear the outside of the roast by placing it (fat side up) in a hot oven set to 232 degrees C. After 15 minutes, turn the oven down to 135 degrees C and add vegetables, such as chopped potatoes and onions, to the pan.

  5. 5

    Insert the meat thermometer's spike into the centre of the roast after 2 1/2 hours. Make sure the thermometert does not touch any metal. For a rare roast, the thermometer should register 57.2 to 62.7 degrees C. For medium, look for 71.1 degrees C, and for well-done, let the roast reach 76.7 degrees C. If it hasn't reached the desired temperature the first time you check it again every 20 minutes or so.

  6. 6

    Remove the roast from the oven when it's reached the desired temperature, and cover it loosely with aluminium foil. Let it rest for 15 minutes before carving.

Tips and warnings

  • You can avoid opening the oven door repeatedly to check the roast's temperature if you use the kind of thermometer that links to an outside dial or readout with a thin wire. This kind of thermometer gives you a continuous reading of the roast's temperature.

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