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A Sunday Roast Tradition: Our Family’s Favorite Ribeye Roast Recipe
If there’s one thing my family can agree on, it’s that nothing beats a good roast beef—especially on Sundays. My husband, being British, is a die-hard fan of the traditional Sunday roast. And while Sundays are sacred for this meal, we take it up a notch for Christmas with a beautifully cooked ribeye roast. It’s become a family tradition that we look forward to every holiday season.
Why This Ribeye Roast is So Special
What I love most about this ribeye roast recipe is that it’s incredibly simple yet feels so special. The combination of garlic and rosemary is perfection. Garlic enhances the savory richness of the beef, while rosemary—bold and fragrant—holds its own against the deep flavors of the meat. And when it comes to roasts, ribeye is my top pick—its marbling and tenderness deliver unbeatable flavor every time.
The Secret to Perfect Flavor: Searing the Meat
One of my golden rules for a perfect roast? Always sear the meat. Searing locks in the juices and creates that gorgeous, caramelized crust that adds a layer of flavor you just can’t get otherwise. Trust me, it’s worth the extra step.
Cooking Time and Temperature Tips
For cooking times, I’ve found that 12 minutes per pound works like a charm for a medium result, as that’s our family’s meat temperature preference. Of course, this depends on the size and cut of your roast, whether it’s boneless or bone-in. Bone-in tends to take longer to cook so if you have a bone-in cut then 12 minutes per pounds will probably come out more medium rare. If you’re particular about your meat’s doneness (and who isn’t?), I recommend using a meat thermometer to ensure a more accurate temperature of the meat.
But FYI, this recipe is more for boneless ribeye roast because if you’re going to do a bone in ribeye then it’s essentially a prime rib roast which has a different cooking technique approach and not like this.
Keep in mind that the roast will continue to cook while resting, increasing in temperature by about 5-10 degrees. To play it safe, factor in that 10-degree rise.
Don’t Skip the Resting Step!
Speaking of resting—this might be the most crucial step of all! Once your roast comes out of the oven, let it rest. I know it’s tempting to slice right in, but resist! Allowing the meat to rest lets all those flavorful juices redistribute. If you carve it too soon, you’ll lose all that wonderful moisture.
A Roast Worth Celebrating
This recipe is a staple in our home for a reason: it’s easy, impressive, and always delivers. Whether it’s a cozy Sunday meal or a festive Christmas dinner, a good ribeye roast has a way of bringing everyone together.
Rosemary and Garlic Ribeye Roast
Ingredients
Ingredients:
- 8 lbs boneless ribeye roast
- kosher salt
- black pepper
- ¼ cup avocado oil or any neutral cooking oil
Rub:
- ½ cup fresh rosemary, chopped
- ½ cup garlic, chopped
- ¼ cup olive oil
Instructions
- Preheat oven to 350 degrees.
- Season the rib eye roast generously with salt and pepper.
- Mix the chopped rosemary, garlic and olive oil together to form a paste. Set aside.
- In a large cast iron skillet or oven proof pan on medium heat, add avocado oil and sear meat on all sides for around 3 minutes per side.
- Remove skillet from heat.
- Rub the herb garlic mix all over the roast.
- Place the skillet with the roast in the oven and cook for 12 minutes per pound for medium, or until a thermometer reads 130 degrees (final temperature after resting will probably be closer to 140 degrees). Cook less or more for your desired meat temperature.
- ***For best results, use a meat thermometer to ensure the temperature of your preference***
- Remove roast from skillet. Let the roast rest for at least 30 minutes before carving. You do this to make the juice stay in the roast.
Nutrition
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