By far, ribeye is our favorite cut of beef. It is arguably the best cut of meat – be it a steak or a roast. This ribeye roast recipe is a standard holiday season entree at least twice annually. This well seasoned roast stuffed with garlic requires no overnight marinating. Just stuff with slices of garlic then season with garlic, rosemary paste, stick it in the oven and roast to your desired temperature. We like our steak and roasts medium cooked, but our son likes it medium well to well. I like to cook the meat to 145 degrees internal temperature (FDA safety recommendation ) plus the resting time makes everyone happy. See recipe notes for other recommended cook time based on your desired doneness. I usually serve this entree with my onion gravy and a side of pan roasted cauliflower. I hope you will make this recipe and enjoy it as much as we do.. Happy Cooking!
Ribeye Roast | Garlic Stuffed
An easy, tender and flavorful boneless ribeye roast that is suitable for any dinner table, expecially great during the holiday season.
- 4 pounds ribeye roast boneless
- 12 cloves garlic cut in half lengthwise. Use small to medium sized garlic.
- 1 1/2 tablespoons garlic freshly crushed
- 1 tablespoon fresh rosemary finely chopped
- 1 tablespoon extra virgin olive oil
- 1 1/2 teaspoons freshly ground black pepper
- 2 teaspoons sea salt
Preheat oven to 450F degrees
Line a sheetpan with parchment paper
Place the ribeye roast on top of the lined sheetpan.
Use a sharp knife to cut 24 slits deep and wide enough to stuff the sliced garlic. Do this on the top-side of the roast and the sides.
Note: I used about 1 inch slits.
Stuff each slit with a garlic slice.
In a small bowl, combine all of the seasoning ingredients. Mix thoroughly to combine.
Rub the paste all over the ribeye roast.
Place the sheetpan with the seasoned roast in the oven.
Immediately turn the oven temperature to 325F degrees. Bake for 2 hours to achive recommended safe internal temperature of 145 degrees.
Note: If you prefer your steak rare/medium rare cook 20 to 30 minutes less and if your thing is well done cook 20 minutes longer. This 4 pounder was perfectly medium in the middle with the ends medium well.
Remove the roast from the oven and allow to rest 15 to 20 minutes.
Slice into your desired portion. Serve and enjoy.
Note: I cut 8 slices for 8 servings.
Video Tutorial available in summary.
You can substitute a standing rib roast in this recipe. Because of the bone-in, you may get less servings.
If you prefer your steak rare/medium rare cook 20 to 30 minutes less and if your thing is well done cook 20 minutes longer.