Cooking Ribeye Roast: 325 Degrees, How Long?

how long to cook ribeye roast at 325

Cooking a ribeye roast is a great way to impress your friends and family. The cooking time depends on the weight of the roast and the desired internal temperature. For example, a 4-pound roast should be cooked at 325°F for 1 hour and 20 minutes to 1 hour and 30 minutes for a medium-rare internal temperature of 135°F. The cooking time will vary depending on the weight of the roast and the desired internal temperature. It is important to note that bone-in ribeye roasts cook faster than boneless roasts because the bone conducts heat. Therefore, plan on the roast cooking 10 to 15% faster if it has bones.

Characteristics Values
Oven temperature 325°F
Cooking time 12-14 minutes per pound
Total cooking time 1 hour 50 minutes
Internal temperature 110°-115°F
Resting time 10-15 minutes

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Seasoning the roast

Seasoning a ribeye roast is a simple process that will add tons of flavour to your meal. Firstly, you'll want to gather your ingredients. The exact measurements may vary depending on the size of your roast, but you'll generally need butter or olive oil, garlic, salt, and pepper. Some recipes also call for additional spices such as paprika, Italian seasoning, dried sage, dried thyme, or brown sugar.

Once you have your ingredients, you'll want to combine them to create a seasoning mixture. This can be done by mixing them in a small bowl or by using a food processor to create a paste. If you're using butter, you'll want to melt it first so that it can be easily combined with the other ingredients.

Next, you'll want to apply the seasoning mixture to your roast. Use your hands to rub the mixture all over the meat, making sure to get into any grooves or crevices. Don't be shy; really coat that roast!

Finally, let the roast come to room temperature before placing it in the oven. This will help ensure that the meat cooks evenly. Depending on the size of your roast, this may take around 30-60 minutes.

And that's it! You've now successfully seasoned your ribeye roast and are ready to move on to the cooking process.

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Browning the roast

  • Preheat your oven to a high temperature, preferably around 450°F (230°C). This temperature will help create a nice brown crust on the outside of the meat.
  • Place your ribeye roast in a shallow roasting pan with the fatty side facing up. This will ensure even browning and help render some of the fat.
  • Prepare a mixture of softened butter and minced garlic. You can use a food processor or simply mix them together in a bowl. The butter will help the herbs and spices stick to the meat and add richness to the dish.
  • Generously brush or rub the butter and garlic mixture all over the surface of the roast. Make sure to get into any grooves or crevices in the meat.
  • Season the roast with salt and pepper, or other seasonings of your choice. You can use a simple blend of sea salt and cracked black pepper, or try something more complex like Italian seasonings or a blend of herbs like thyme, rosemary, and garlic.
  • Place the roasting pan with the seasoned ribeye into the preheated oven.
  • Roast the meat at 450°F for about 15-30 minutes. This step will give your roast a nice brown color and help develop a flavorful crust.
  • After the initial browning, reduce the oven temperature to 325°F (160°C). This lower temperature will allow the meat to cook more slowly and evenly, ensuring a juicy and tender result.
  • Continue roasting the ribeye at 325°F for the remaining cooking time, which will depend on the size of your roast and your desired doneness. For a medium-rare roast, the internal temperature should reach 135°F, while for a medium roast, it should be 145°F.
  • Use a meat thermometer to check the internal temperature of the roast. Insert the thermometer into the thickest part of the meat, avoiding any bones.
  • Once the desired internal temperature is reached, remove the roast from the oven and let it rest for at least 15-30 minutes before slicing and serving. This resting period is crucial, as it allows the juices to redistribute and ensures a juicy and tender ribeye roast.

Remember, these instructions are just a guide, and cooking times may vary depending on your oven and the size of your ribeye roast. Always use a meat thermometer to check the internal temperature and adjust the cooking time as needed.

Roast Timing: 2-Pounder in the Oven

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Cooking temperature

For a rare roast, the in-oven temperature should be 105-115°F. For medium-rare to medium, the in-oven temperature should be 110-125°F. For well-done meat, the in-oven temperature should be 130-135°F.

When cooking at a higher temperature of 350-450°F, the roast may dry out on the outside and shrink. A low temperature of 250°F will cook the meat evenly and leave it tender and juicy.

  • Preheat the oven to the desired temperature.
  • Season the ribeye roast with salt, pepper, and other desired seasonings.
  • Place the roast fat-side up in a roasting pan.
  • Cook the roast at a higher temperature (450-500°F) for a short time (15-20 minutes) to develop a crust.
  • Reduce the oven temperature to 325-350°F and continue cooking until the desired internal temperature is reached.
  • Remove the roast from the oven and let it rest for 15-30 minutes before slicing and serving.

The cooking time will depend on the size of the roast and the desired doneness. A good rule of thumb is to cook the roast for 15-20 minutes per pound for medium-rare and 20-25 minutes per pound for medium.

It's important to use a meat thermometer to check the doneness of the roast and remove it from the oven when it reaches the desired temperature. The roast will continue to cook and the temperature will rise about 5-10 degrees while it rests.

Some recipes also suggest searing the roast on all sides in a hot pan before placing it in the oven. This helps to seal in the juices and gives the roast a nice brown surface.

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Resting the roast

For a more relaxed approach, you can loosely cover the roast with foil to keep it warm while it rests. This step is not necessary, but it can help retain heat.

The resting time will also allow the roast to continue cooking. The meat's internal temperature will rise by another 15 to 20 degrees Fahrenheit during this period. This means that if you want a medium-rare roast, you should remove it from the oven when it reaches an internal temperature of 110 to 115 degrees Fahrenheit, as it will continue to cook and reach the ideal temperature of 125 to 130 degrees Fahrenheit while resting.

If you are cooking a larger roast, such as one weighing 16 pounds, it may take longer to rest. In general, plan for about 30 minutes of resting time for a roast of this size.

Additionally, if you are cooking a boneless ribeye roast, note that it may be a bit jiggly and challenging to cut if it is still warm. In this case, let it rest, uncovered, for about 10 minutes before attempting to slice it again.

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Carving the roast

  • Remove the roast from the pan and place it on a carving board: Let the roast rest for about 10 minutes. This step is crucial as it allows the flavorful juices to redistribute throughout the meat.
  • Position the roast on the carving board: Lay the roast with the rib bones down and the meat facing up. Point the bones in the direction of your dominant hand. For example, if you are right-handed, point the bones to your right.
  • Slice the meat: Cut the meat directly against the curved rib bones, leaving the bones bare. Follow the curve of the bones, working from the side of your dominant hand to the opposite side. Use a long carving knife to make clean, even cuts.
  • Hold the roast steady: Use a meat fork to hold the roast steady while slicing. Cut the meat into even slices, adjusting the thickness (between 1/2 inch and 2 inches) based on the desired portion sizes and the number of people you need to serve.
  • Transfer the sliced meat to a serving plate: Keep the slices together as they were before cutting. Use your knife to slide under the meat and support it with your hand on top. Tilt the meat to one side and fan out the slices slightly to showcase the juicy interior.
  • Optional: You can also carve the roast into steaks before serving. Simply slice the meat along the rib bones, separating each steak, and place them on the serving plate.

Frequently asked questions

For a medium-rare roast, cook for 15-20 minutes per pound. For a medium roast, cook for 25-30 minutes per pound.

Bone-in ribeye roasts cook faster as the bone conducts heat. Plan for the roast to cook 10-15% faster than a boneless ribeye roast.

For a medium-rare roast, cook for 45-60 minutes. For a medium roast, cook for 60-90 minutes.

For a medium-rare roast, cook for 1 hour and 30 minutes to 1 hour and 45 minutes. For a medium roast, cook for 1 hour and 45 minutes to 2 hours and 15 minutes.

Use a meat thermometer to check the internal temperature of the roast. For a medium-rare roast, the internal temperature should be 135°F. For a medium roast, the internal temperature should be 145°F.

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