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+ servings

Boneless Ribeye Roast

Prep Time1 hr
Cook Time1 hr 30 mins
Resting Time15 mins
Total Time2 hrs 30 mins
Course: dinner, Main Course
Cuisine: American
Keyword: beef, ribeye, roast
Servings: 8
Author: Greg Fleischaker


  • 4 lb boneless beef rib roast
  • olive oil
  • butter
  • salt and pepper


  • 1-2 hours before serving, remove beef roast from refrigerator and let warm up a bit
  • Pre-heat oven to 400 degrees (if I have a ton of time, I would prefer to work with a lower temperature and cook the meat longer)
  • About 90 minutes before you want to eat, lightly coat the roast with olive oil, salt and pepper
  • Heat a heavy oven proof skillet over high heat for a few minutes, until really hot
  • Add a bit of olive oil to skillet and a tab or two of butter and swirl to coat the bottom of the pan
  • Once oil and butter is hot and just smoking, add roast, fat side down, and sear for about 5 minutes
  • Turn roast onto each end, searing for a few minutes, until nicely browned
  • Turn roast over, fat side up, place oven proof meat thermometer in beef, and place entire pan in pre-heated oven
  • Remove from oven when thermometer reaches 120-125 for medium rare, and let the roast rest for a few minutes before carving