Bone-In Ribeye Roast Recipe
When it comes to special occasions or holiday dinners, nothing beats a perfectly cooked bone-in ribeye roast.
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.
Cooks Tips
Cooking Times for Degrees of Doneness:
- Rare: 115°F (15-18 minutes per pound) - Medium-Rare: 125°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.| Doneness | Final (serving) | Pull for a 5–7 lb roast |
|---|---|---|
| Rare | 125°F | 115°F |
| Medium-rare | 135°F | 125°F |
| Medium | 145°F | 135°F |
| Medium-well | 155°F | 145°F |