Easy Bone-In Ribeye Roast Recipe With Au Jus

When it comes to special occasions or holiday dinners, nothing beats a perfectly cooked bone-in ribeye roast. With simple ingredients and the right cooking method, you can achieve a juicy ribeye roast with a crispy crust that won't disappoint.

this Recipe for Later

This cut of meat, also known as a standing rib roast, is known for its rich flavor, tenderness, and impressive presentation

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

To make this easy ribeye roast recipe, gather these main ingredients:

• 4 to 6 pound bone-in ribeye roast
• Kosher salt
• Freshly ground black pepper
• Fresh rosemary and thyme (optional)
• Beef broth

The exact ingredient measurements can be found in the recipe card below.

Instructions

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.

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).

If desired, add fresh rosemary and thymes leaves about halfway through the lower cooking time.

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.
• Serve with sides such as roasted vegetables, roasted potatoes or mashed potatoes.

Storing

• 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

1. 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.

2. 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.

3. What’s the best temperature for medium-rare ribeye roast?  

The internal temperature for medium-rare roast is 130°F.

4. How long should the roast rest after cooking?  

Let the roast rest for at least 20-30 minutes before slicing.

5. Can I season the roast the night before?  

Yes, but it really isn't necessary. Seasoning this cut of beef right before roasting will enhance the flavor.

📋 Recipe