Ina Garten’s boneless ribeye roast is the kind of recipe I turn to when I want something simple but special. The steps are easy to follow, and the roast always comes out tender and full of flavor.
I like how the seasoning highlights the meat without covering it up, so every bite tastes rich and satisfying. The outside gets a nice golden crust, while the inside stays juicy and perfectly cooked.
This is a dish that feels right for a holiday meal but is just as welcome at a Sunday family dinner. It’s reliable, delicious, and always makes the table feel complete.
Why You’ll Love This Recipe
You’ll love this recipe because it’s simple, reliable, and tastes amazing without needing a lot of extras. The ribeye roast cooks up tender and juicy, with a golden crust that makes it feel like a restaurant-quality meal at home.
The seasoning is straightforward, so the natural flavor of the meat shines through. It’s the kind of recipe you can trust for a holiday, a special occasion, or just a family dinner.
Best of all, it doesn’t take complicated steps to get great results—just good ingredients and an easy method that works every time.
What You’ll Need
- 1 (4–5 pound) boneless ribeye roast
- 2 tablespoons olive oil
- 2 tablespoons kosher salt
- 1 tablespoon freshly ground black pepper
- 4 garlic cloves, minced
- 2 teaspoons fresh rosemary, finely chopped
- 2 teaspoons fresh thyme, finely chopped
Pro Tips
- Let the roast sit at room temperature for at least an hour before cooking for even roasting.
- Use an oven thermometer or probe for precise doneness.
- Don’t skip the resting step—resting allows juices to redistribute.
- If you like a deeper crust, start with a quick sear in a skillet before roasting.
- Slice against the grain for maximum tenderness.
Tools You’ll Need
- Roasting pan with rack
- Meat thermometer (instant-read or probe style)
- Sharp carving knife
- Cutting board
- Aluminum foil
Substitutions & Variations
- Herbs: Swap rosemary and thyme for sage or oregano.
- Oil: Use melted butter instead of olive oil for a richer crust.
- Garlic: Replace fresh garlic with garlic powder if preferred.
- Crust: Add Dijon mustard before seasoning for a flavorful coating.
- Serving style: Pair with horseradish cream or a red wine reduction for extra flair.
Make-Ahead Tips
You can season the ribeye roast up to 24 hours in advance. Cover tightly and refrigerate, then bring to room temperature before roasting.
If you’re short on oven space during the holidays, roast ahead of time, let it cool slightly, and gently reheat covered at 300°F until warmed through.
Step-by-Step Instructions
1. Preheat Oven
Preheat to 500°F for a high-heat sear that forms the crust.
2. Prepare the Roast
Pat ribeye dry with paper towels. Rub all over with olive oil, salt, pepper, garlic, rosemary, and thyme.
3. Place in Roasting Pan
Set the roast fat side up on a rack inside a roasting pan. This allows air to circulate for even cooking.
4. Roast at High Heat
Roast for 15 minutes at 500°F to develop a golden crust.
5. Lower the Temperature
Reduce heat to 325°F and continue roasting until desired doneness. For medium-rare, roast about 90 minutes, or until internal temperature reaches 125°F.
6. Rest the Roast
Remove from oven and cover loosely with foil. Let rest for 20–30 minutes. The internal temperature will rise about 10°F while resting.
7. Slice and Serve
Carve into thick slices against the grain. Arrange on a platter, garnish with fresh herbs, and serve.
Serving Suggestions
This ribeye roast pairs beautifully with roasted potatoes, creamed spinach, or green beans almondine. A crisp salad with vinaigrette balances the richness of the meat.
For sauces, try Ina’s classic horseradish cream, a red wine jus, or even a drizzle of chimichurri for a fresh twist.
Leftovers & Storage
Store leftover ribeye in an airtight container in the refrigerator for up to 4 days. Slice thinly for sandwiches, or reheat gently in a 300°F oven, covered, until warmed through.
You can also freeze cooked slices for up to 2 months. Thaw overnight in the refrigerator and reheat as needed.
Nutrition & Benefits
Ribeye is rich in protein and essential nutrients like iron and vitamin B12, which support energy and red blood cell production. While it’s higher in fat than leaner cuts, that marbling is what gives the roast its tender texture and deep flavor.
Serving alongside vegetables and lighter sides creates a balanced, satisfying meal.
Recipe FAQs
1. Can I make this with bone-in ribeye?
Yes, just increase cooking time slightly. Bone-in adds extra flavor.
2. What internal temperature should I aim for?
Medium-rare is best at 125–130°F before resting, but adjust to your preference.
3. Do I need to sear the roast first?
Ina’s high-heat start mimics a sear, but you can pan-sear for extra crust if you like.
4. Can I make gravy from the drippings?
Absolutely—just add broth and a little flour or cornstarch to the pan juices.
5. Is it okay to prepare without fresh herbs?
Yes, dried herbs work in a pinch, though fresh gives the best flavor.
A Roast Worthy of Celebration
Ina Garten’s boneless ribeye roast proves that simple, high-quality ingredients can create a showstopping meal. It’s elegant, delicious, and foolproof enough for even beginner cooks to tackle with confidence.
Serve it for a holiday feast, a special Sunday dinner, or any occasion where you want to make people feel cared for. This roast is a centerpiece that brings everyone to the table.
