
Cooking a ribeye roast to perfection is an art, and the key to mastering it lies in understanding the ideal cooking time per pound. Whether you're preparing a mouthwatering meal for your family or hosting an elegant dinner, nailing the cooking time is essential. So, how long should you cook a ribeye roast per pound?
The rule of thumb for cooking a ribeye roast is approximately 20 minutes per pound. This means that a three-pound roast would take around 60 minutes, while a six-pound roast would require about 120 minutes. However, it's important to note that oven temperatures and preferences for doneness may vary, so adjustments might be necessary.
To achieve the perfect doneness, it's recommended to use a meat thermometer. For a medium-rare ribeye roast, aim for an internal temperature of 130-135°F, while for a medium roast, target 145°F. Remember to let the roast rest for 10-15 minutes before slicing to allow the juices to settle and enhance the flavor and texture.
Characteristics | Values |
---|---|
Oven temperature | 450°F to 500°F for 15-30 minutes, then 325°F to 350°F for 12-20 minutes per pound |
Total cooking time | 1 hour 30 minutes to 2 hours for a 3-4 pound roast |
Meat temperature | 130°F to 145°F for medium-rare to medium |
Resting time | 10-20 minutes |
What You'll Learn
Cooking times and temperatures
The cooking time for a ribeye roast depends on its size, as thicker roasts can take as much as an hour or longer to cook than smaller ones. As a rule of thumb, you'll need about 20 minutes per pound. So, a three-pound roast takes about 60 minutes, while a six-pound roast takes about 120 minutes. Oven and cooking temperatures may slightly vary these times.
The cooking time also depends on the desired level of doneness. For a 3-4 pound roast:
- Medium-rare: 70-90 minutes
- Medium: 80-100 minutes
- Medium-well: 90-110 minutes
- Well-done: 100-120 minutes
It's best to use a meat thermometer to check the internal temperature of the roast. For medium-rare, the final temperature should reach 130-135°F. Remember that the roast will continue to cook after it's removed from the oven, so it might only reach 120-125°F right out of the oven.
Some people like to baste their roast a few times while cooking, though this isn't necessary. You can use garlic butter or a small amount of olive oil, brushing it along the top of the roast 2-3 times as it cooks.
Oven Temperatures
It's recommended to start the roast at a high temperature of 450-500°F for 15-20 minutes to brown the outside of the meat, and then reduce the heat to 325-350°F for the remainder of the cooking time. The total cooking time at this lower temperature is about 15-20 minutes per pound.
The best way to determine when your roast is done is by using a meat thermometer. For medium-rare, the internal temperature should be 115-120°F, and for medium, it should be 125-130°F. The temperature will continue to rise by about 15-20°F while the roast rests.
It's important to let the roast rest for 15-30 minutes before slicing to let the juices settle and redistribute, resulting in a more tender and juicy roast.
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Seasoning and preparation
The first step in preparing a ribeye roast is to take it out of the refrigerator and season it generously with salt. It is recommended to leave the roast at room temperature for 30-45 minutes before cooking. This allows the meat to cook more evenly and helps it reach the desired internal temperature during cooking.
Once the resting time is up, preheat your oven to a high temperature, typically around 500°F (260°C). Some recipes suggest searing the roast at an even higher temperature of 500°F for 15 minutes to get a nice brown crust on the outside.
While the oven is heating up, place the roast in a shallow baking dish or roasting pan, preferably on a rack so that the meat is not sitting directly in the juices. Now it's time to season the roast.
A simple yet effective seasoning for a ribeye roast is salt and black pepper. You can also add other spices such as garlic powder, Italian seasoning, dried sage, dried thyme, paprika, or onion powder to enhance the flavor. Some recipes suggest mixing the spices with butter and rubbing this mixture all over the meat. Others recommend making a paste in a food processor using herbs like thyme and rosemary, garlic, shallots, olive oil, butter, salt, and pepper, and spreading this on the roast.
Once the seasoning is done and the oven is preheated, place the roast in the oven, preferably on the middle rack. For a 3-pound roast, the total cooking time will be around 60 minutes, while a 6-pound roast will take about 120 minutes. However, the best way to determine the cooking time is to go by weight, assuming about 20 minutes per pound.
It is important to note that oven temperatures and cooking times may vary, so it is recommended to use a meat thermometer to check the internal temperature of the roast. For a medium-rare roast, the final temperature should be around 130-135°F. The roast will continue to cook and increase in temperature by about 5-10 degrees while resting, so remove it from the oven when it reaches 120-125°F.
During the cooking process, it is best to avoid opening the oven door too often to check on the roast. An in-oven thermometer can be useful to monitor the temperature without opening the oven. Some people like to baste their roast a few times during cooking with garlic butter or olive oil, but this is not necessary. Just make sure to cook the roast with the fat side up so that the fat renders down and absorbs into the meat for added flavor and tenderness.
After removing the roast from the oven, it is crucial to let it rest for 10-15 minutes before slicing. This resting period allows the juices to redistribute, resulting in a more flavorful and tender roast. Loosely cover the roast with aluminum foil to keep the heat inside while it rests.
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Cooking methods
There are a few different ways to cook a ribeye roast, and the cooking time will depend on the weight of the roast and your desired level of doneness. Here are some cooking methods to help you get started:
Oven-Cooked Ribeye Roast:
- Preheat your oven to a high temperature, typically around 500°F (260°C).
- Prepare the ribeye roast by patting it dry and seasoning it generously with salt and pepper. You can also try other seasonings like garlic powder, Italian seasoning, or a dry rub made from a mixture of salt, brown sugar, paprika, and Italian herbs.
- Place the roast on a rack in a roasting pan, with the fat side up.
- Sear the roast in the oven for about 15-20 minutes, or until the surface is nicely browned.
- Reduce the oven temperature to 325°F (165°C-180°C) and continue cooking for about 15-20 minutes per pound, or until the desired level of doneness is reached. For a 3-pound roast, this will take around 60 minutes for medium-rare and up to 120 minutes for well-done.
- Remove the roast from the oven and let it rest for 10-20 minutes before slicing and serving.
Slow-Cooked Ribeye Roast:
- Preheat your oven to 325°F (165°C).
- Season the ribeye roast with salt, pepper, and other desired seasonings.
- Place the roast in a roasting pan, preferably on a rack to allow even cooking.
- Cook the roast for about 17-20 minutes per pound, or until a meat thermometer inserted into the thickest part of the roast reaches the desired temperature. For a medium-rare roast, aim for an internal temperature of 130°-135°F (55°-57°C).
- Remove the roast from the oven and let it rest for 10-15 minutes before slicing and serving.
Grilled Ribeye Roast:
- Preheat your grill to a medium-high heat setting.
- Prepare the ribeye roast by trimming any excess fat and silver skin.
- Season the roast generously with salt and pepper, or try a dry rub made from a mixture of salt, pepper, paprika, and Italian herbs.
- Place the roast on the grill, fat side down, and grill for about 15 minutes per side, or until grill marks appear.
- Move the roast to a cooler part of the grill or reduce the heat to medium-low. Continue cooking for about 15-20 minutes per pound, or until a meat thermometer inserted into the thickest part of the roast reaches the desired temperature.
- Remove the roast from the grill and let it rest for 10-15 minutes before slicing and serving.
Smoked Ribeye Roast:
- Set up your smoker according to the manufacturer's instructions and preheat it to 225°F (107°C).
- Prepare the ribeye roast by trimming any excess fat and silver skin.
- Season the roast generously with salt and pepper, or try a dry rub made from a mixture of salt, pepper, garlic powder, and other desired spices.
- Place the roast in the smoker and cook for about 45 minutes to 1 hour per pound, or until a meat thermometer inserted into the thickest part of the roast reaches the desired temperature. For a medium-rare roast, aim for an internal temperature of 130°-135°F (55°-57°C).
- Remove the roast from the smoker and let it rest for 10-15 minutes before slicing and serving.
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Resting and serving
During the resting period, you can loosely cover the roast with foil to keep the heat inside and allow the meat to continue cooking slightly. This helps to keep the roast warm and prevents overcooking. While the roast is resting, you can make a sauce or gravy from the pan drippings to serve alongside the meat.
When it comes to serving, a ribeye roast is best sliced thinly against the grain to retain its tenderness and juices. It is often served with a simple drizzle of horseradish sauce, dijon mustard, or an au jus made from pan drippings. You can also pair it with standard sides such as warm crusty bread, dinner rolls, scalloped potatoes, baked potatoes, sauteed brussels sprouts, and roasted root vegetables.
For leftovers, let the ribeye roast cool to room temperature, then wrap it in plastic wrap or foil. It can be stored in the refrigerator for 3 to 4 days or frozen for up to 3 months. To reheat, place the roast in a baking dish, cover loosely with foil, and warm it in the oven at 350°F for about 15 to 20 minutes.
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Slicing
When slicing the roast, it is important to cut against the grain. This will help to retain the tenderness and juices of the meat. You can use a sharp knife or an electric knife for this step.
For a bone-in ribeye roast, you can slice the meat away from the bone before serving. This will make it easier for your guests to eat. If you are serving a boneless ribeye roast, simply slice the meat into thin, even slices.
Some people like to drizzle the sliced meat with beef broth or beef stock before serving. This adds extra moisture and flavour to the dish.
You can also serve the ribeye roast with a variety of sauces and condiments, such as horseradish sauce, Dijon mustard, or au jus made from pan drippings.
Leftovers
If you have any leftover ribeye roast, it can be stored in the refrigerator for 3-4 days. Simply wrap the whole roast or individual slices in plastic wrap or foil to keep it fresh.
You can also freeze ribeye roast for up to 3-4 months. To thaw, place the frozen roast in the refrigerator until it is fully defrosted.
To reheat leftovers, place the ribeye roast in a baking dish and cover it loosely with aluminum foil. Warm it in the oven at 350°F for about 15-20 minutes.
It is important to note that reheating the meat will change its doneness. For example, if you cooked the roast to medium-rare, reheating it will bring it to medium doneness.
Alternatively, you can slice the leftover ribeye roast thinly and eat it cold. It can be served with Dijon mustard, sriracha mayo, quick pickles, pickled red onions, and fresh-cut vegetables.
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Frequently asked questions
It takes 15-20 minutes to cook a ribeye roast per pound.
It takes 45-60 minutes to cook a 3-pound ribeye roast.
It takes 1 hour 40 minutes to 2 hours to cook a 6-pound ribeye roast.
It takes 1 hour to 1 hour 20 minutes to cook a 4-pound ribeye roast.