How to cook a bone-in rib eye roast

Updated April 17, 2017

If you're looking for an standout dinner to make for your family or someone special, placing a juicy, hot bone-in, rib-eye roast on the table is sure to make a big impression. Choose a U.S. Department of Agriculture prime cut of rib eye to serve, which is the best grade of meat you can buy. The best part about serving this dish is that everybody will think that you slaved for hours over it, when it's actually a breeze to make. Celebrity Chef Emeril Lagasse offers a recipe for rib-eye roast that just about anyone could make.

Preheat the oven to 190 degrees C.

Heat a 10-inch sauté pan on medium-high heat on the stove.

Lay the steak down on a cutting board. Season with salt and pepper on both sides.

Add the oil to the hot pan. Gently pour it into the edge of the pan to prevent splatter.

Place the rib eye in the pan to sear for about five minutes. Turn the rib eye over and sear for five minutes on each side of the roast.

Place the rib eye on a baking tray. Place it in the preheated oven. Leave the steak in for about an hour, or until a meat thermometer inserted says into the middle reads 57.2 degrees C.

Remove the rib eye from the oven and allow it to rest for 10 minutes. Slice and serve immediately.


Your ribeye roast will go well with sautéed spinach and any type of potatoes.

Things You'll Need

  • 2 tbsp kosher salt
  • 1 1/2 Tsp ground black pepper
  • 1 tbsp olive oil
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About the Author

Based in Los Angeles, Zora Hughes has been writing travel, parenting, cooking and relationship articles since 2010. Her work includes writing city profiles for Groupon. She also writes screenplays and won the S. Randolph Playwriting Award in 2004. She holds a Bachelor of Arts in television writing/producing and a Master of Arts Management in entertainment media management, both from Columbia College.