Easy Bone-In Ribeye Roast Recipe With Au Jus
When it comes to holiday dinners or special occasions nothing beats a perfectly cooked bone-in ribeye roast. Everytime I have debated about making this roast, I’ve hesitated because I didn’t want to ruin such a beautiful piece of meat. But, after testing (and some not idea results) I have a found method with simple ingredients, heat and timing that results in a perfectly cooked juicy ribeye roast.
This cut of beef, also known as a standing rib roast, is known for its rich flavor, tenderness, and impressive presentation
Table of Contents
Why This Recipe Works
- Bone-in roast ensures even cooking and adds flavor during the roasting process.
- Using a reliable meat thermometer guarantees the perfect doneness level every time.
- A simple seasoning of kosher salt and black pepper lets the meat shine. Optional herbs add even more flavor.
- High-heat roasting locks in juices, creating a crispy fat side and tender interior.
Ingredients for Bone-In Ribeye
To make this easy ribeye roast recipe this is what you will need:
- 4 to 6 pound bone-in ribeye roast
- Kosher salt
- Freshly ground black pepper
- Fresh rosemary and thyme (optional, but recommended)
- Beef broth
The exact ingredient measurements can be found in the recipe card below.
How to Make Ribeye Roast
- Prep the Roast: Take the beef ribeye roast out of the refrigerator about 1 hour before cooking to bring it close to room temperature. Pat the roast dry with a paper towel and place it on a cutting board.
- Season: Rub the roast generously with kosher salt and black pepper.
- Preheat the Oven: Preheat your oven to 450°F. This high temperature helps create a nice crust on the fat side of the roast.
- Roast at High Temp: Place the roast fat side up in a roasting pan or baking dish. Insert a a meat thermometer into the thickest part of the roast, avoiding the rib bones. Roast at 450°F for 20 minutes to seal in the juices.
- Reduce the Heat: Lower the oven temperature to 325°F and continue roasting. Use an instant-read thermometer to check the roast’s internal temperature for best results. If desired, add fresh rosemary and thymes leaves about halfway through the lower cooking time.
Cooking time depends on the desired doneness level:
- Rare: 120°F (15-18 minutes per pound)
- Medium-Rare: 130°F (20-22 minutes per pound)
- Medium: 135°F (25 minutes per pound)
Note: The temperature will continue to rise about 10° while the roast rests.
**The USDA recommends steaks and roasts be cooked to 145° F (medium).
- Rest the Roast: Once the roast reaches your desired temperature remove it from the oven. Transfer the roast to a cutting board. Cover it loosely with aluminum foil and let it rest for 20 to 30 minutes. This allows the juices to redistribute and ensures a tender roast.
- Make the Au Jus: You can make my classic Au Jus Recipe or follow these steps. While the roast rests, place the roasting pan on the stove over medium heat. Add 1 cup of beef broth and scrape up the pan drippings. Add up to 1 more cup to adjust the taste and consistency. Simmer for 7 to 10 minutes, then strain the liquid into a bowl.
- Serve: Slice the roast against the grain with a sharp knife into individual steaks or thicker slices. Serve with the au jus on the side.
Cook Tips
- Always let the meat rest before slicing to keep it juicy.
- Use a meat thermometer to avoid overcooking.
- Start with high heat for a crispy crust, then lower the oven temperature.
- Season the roast well for maximum flavor.
Storing and Reheatings
- Leftovers can be refrigerated in an airtight container for up to 4 days or frozen for up to 3 months.
- Reheat slices in the oven at 300°F, covered tightly with foil, for about 10 to 15 minutes or until heated through.
- Use leftovers for roast beef sandwiches or a steak salad.
This bone-in ribeye roast recipe delivers a flavorful, juicy roast with a beautiful crust. It’s perfect for a Holiday dinner or other special occasions.
With simple ingredients like kosher salt, black pepper and some fresh herbs, you can achieve restaurant-quality results at home. Pair it with homemade au jus and your favorite sides for a meal to remember.
Frequently Asked Questions
How long should I cook a bone-in ribeye roast?
Cooking time depends on the roast size and desired temperature. Generally, it takes 15-25 minutes per pound at 325°F.
Should I cook a ribeye roast with the bone in or out?
A bone-in roast cooks more evenly and retains moisture, resulting in a more tender roast. But a boneless ribeye roast can be easier to handle, you just need to adjust cooking times. Make sure to use your meat thermometer.
How long should the roast rest after cooking?
Let the ribeye roast rest for at least 20 to 30 minutes before slicing.
Bone-In Ribeye Roast Recipe
Equipment
- 1 Roasting Pan
Ingredients
- 4 pounds bone-in ribeye roast
- 2 tablespoons kosher salt
- 1 tablespoons freshly cracked black pepper
- Fresh rosemary and thyme optional
Aus Just (optional}
- 2 cups low sodium beef broth
Instructions
- Preheat oven to 450° F. Season roast evenly with salt and pepper. Place roast bone-side down in pan.
- Place beef in oven and roast 15 minutes. Reduce heat to 325° F and continue roasting about 2 3/4 hours for medium doneness or when a meat thermometer registers 135 to 140° F.
- Transfer roast to cutting board; loosely tent with foil and let rest 15 minutes. Slice roast across the grain.
Aus Jus (optional)
- You can make my classic Au Jus Recipe or follow these steps. While the roast rests, place the roasting pan on the stove over medium heat. Add 1 cup of beef broth and scrape up the pan drippings.
- Add up to 1 more cup to adjust the taste and consistency. Simmer for 7 to 10 minutes, then strain the liquid into a bowl.
A must try ribeye roast!