1. What’s the Best Way to Reheat Ribeye Roast?

Leftover ribeye roast is just as tasty the next day—if you reheat it properly. Here’s the best method: 1. Preheat your oven to 275°F (135°C) . 2. Place the roast in a baking dish and cover it loosely with foil. 3. Heat for about 15-20 minutes , or until warmed through.

2. Can I Cook Ribeye Roast in a Slow Cooker?

Yes! A slow cooker is a great option if you want fall-apart tenderness. Here’s how: 1. Season the roast as usual. 2. Place it in the slow cooker with ½ cup beef broth . 3. Cook on low for 6-8 hours or until fork-tender.

3. Should I Sear the Ribeye Before Roasting?

Searing is optional, but it makes a huge difference! A quick sear locks in juices, Creates a rich, flavorful crust and Adds an extra depth of flavor. If you have time, heat a cast-iron skillet over medium-high heat and sear each side for 1-2 minutes before roasting.

4. How Do I Make Sure My Ribeye Roast Stays Juicy?

Use a meat thermometer to avoid overcooking. Let it rest for at least 15-20 minutes before slicing. Roast fat-side up so the juices naturally baste the meat.

Ribeye Roast Recipe – The Best homemade 5-Star Roast

Description

This ribeye roast recipe delivers a juicy, tender, and flavorful meal with a crispy herb-crusted exterior. Perfect for holidays or a special dinner, this roast is simple yet impressive!

Ingredients

Scale

3 to 5 lbs ribeye roast (bone-in or boneless)
2 tbsp olive oil (or melted butter)
2 tsp kosher salt
1 tsp black pepper
1 tsp garlic powder
1 tsp onion powder
1 tsp dried rosemary
1 tsp dried thyme

Instructions

Preheat oven to 450°F (232°C).
Prepare the roast by patting it dry and letting it rest at room temperature for 1 hour.
Season the meat by mixing olive oil, garlic powder, onion powder, salt, black pepper, rosemary, and thyme. Rub all over the roast.
Sear the roast in a cast-iron skillet on all sides for 1-2 minutes.
Roast at 450°F for 15 minutes, then reduce heat to 325°F (163°C) and cook for 20-25 minutes per pound for medium-rare.
Check the internal temperature:
- Rare: 120-125°F
- Medium-Rare: 130-135°F
- Medium: 140-145°F
Let it rest for 15-20 minutes before slicing to retain juiciness.
Slice against the grain and serve with your favorite sides!

Notes

For a crispier crust, brush Dijon mustard on the roast before seasoning.
Baste with melted butter during roasting for extra richness.
Letting the meat rest before cutting ensures it stays juicy.

Prep Time: 10 minutes
Cook Time: 1 hour 45 minutes
Category: Lunch
Cuisine: American

Nutrition

Sodium: 600mg
Fat: 32g
Saturated Fat: 12g
Carbohydrates: 450
Protein: 35g

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