Sandra This Bobby Flay Rib Eye Roast Recipe is a juicy and tender recipe, which is made with garlic butter and a bone-in rib-eye. It’s the perfect holiday centerpiece, ready in about 2 hours 30 minutes (including rest time).
Bobby Flay Rib Eye Roast Ingredients
- 1 cup softened butter
- 6 cloves garlic, minced
- 1 (4 pound) bone-in rib-eye roast
- sea salt and cracked black pepper to taste
How To Make Rib Eye Roast
- Preheat the Oven: Preheat your oven to a very hot 500°F (260°C).
- Prepare the Garlic Butter: Beat the softened butter and minced garlic together in a bowl until well combined.
- Season the Roast: Pat the roast completely dry with paper towels. Using a sharp knife, poke several holes in the rib-eye roast, mostly on the top fat-cap side. Rub the garlic butter mixture all over the meat. Season generously on all sides with sea salt and cracked black pepper.
- Place the Roast in the Pan: Put the rib-eye roast, fat-side up, in a roasting pan, preferably on a small roasting rack.
- Roast at High Heat: Roast the rib-eye in the preheated oven for 20 minutes at 500°F (260°C). This high heat sears the outside and creates a delicious crust.
- Reduce the Heat: Without opening the oven door, lower the oven temperature to 325°F (165°C).
- Continue Roasting: Continue roasting for 1 1/2 to 2 hours. The roast is done when an instant-read thermometer inserted into the thickest part (not touching a bone) reads 145°F (63°C) for medium.
- Rest and Serve: Transfer the roast to a carving board and tent it loosely with foil. Let the roast rest for at least 15-20 minutes. This is a crucial step.
- Serve: Slice the roast against the grain and serve. Enjoy!
Recipe Tips
- How do I get a perfect crust? The key is a very dry surface. Pat the roast completely dry with paper towels before you rub on the garlic butter. Moisture is the enemy of a good crust. The initial 500°F blast is also essential.
- Should I let the roast come to room temperature? Yes. For a 4-pound roast, taking it out of the refrigerator for 1-2 hours before cooking is highly recommended. A room-temperature roast will cook much more evenly from edge to center.
- Is 145°F the best temperature? 145°F (63°C) is the USDA-recommended temperature for “Medium.” However, for a rich cut like rib-eye, many chefs prefer “Medium-Rare.” For a juicier, pinker center, pull the roast from the oven when the thermometer reads 130°F-135°F. The temperature will continue to rise as it rests.
- Why do I have to rest the meat? This is the most important step for a juicy roast! Resting for 15-20 minutes allows the juices, which were pushed to the center by the heat, to relax and redistribute throughout the meat. If you cut it too soon, all the juices will run out onto the cutting board, and the meat will be dry.
- Should I use a roasting rack? A rack is highly recommended. It elevates the meat, allowing the hot air to circulate and cook it evenly, rather than letting the bottom “fry” and steam in its own drippings.
What To Serve With Rib Eye Roast
This is a true celebration roast. It pairs perfectly with classic, hearty side dishes.
- Creamy Mashed Potatoes
- Roasted Asparagus or Brussels Sprouts
- Yorkshire Puddings (a classic with roast beef)
- A bold red wine, like Cabernet Sauvignon
- A side of horseradish cream sauce
How To Store Rib Eye Roast
- Refrigerate: Store leftover sliced roast in an airtight container in the refrigerator for up to 4 days.
- Reheat: The best way to reheat is gently. Place slices in a pan over low heat with a splash of beef broth, or in a 300°F (150°C) oven, until just warmed through. Do not microwave, as it will overcook and get tough.
Bobby Flay Rib Eye Roast Nutrition Facts
(Per 6oz serving)
- Calories: ~650 kcal
- Total Fat: 50g
- Saturated Fat: 22g
- Cholesterol: 160mg
- Sodium: 380mg
- Total Carbohydrate: 1g
- Dietary Fiber: 0g
- Sugars: 0g
- Protein: 45g
Nutrition information is estimated and may vary based on ingredients and cooking methods used.
FAQs
They are the same cut of meat (a “standing rib roast”). “Prime Rib” technically refers to a “prime” grade rib roast, but the term is now used interchangeably for this popular cut, regardless of its grade.
The recipe calls for this to help the garlic butter get into the meat. However, some chefs advise against it, as it can create channels for the juices to escape. A good compromise is to only poke small, shallow holes on the top fat-cap side.
Yes, you can. A bone-in roast (as specified) often has more flavor, and the bones help insulate the meat, keeping it extra juicy. If you use a boneless roast, your cooking time may be slightly shorter, so rely on your thermometer.
Try More Recipes:
- Bobby Flay Roasted Leg of Lamb Recipe
- Bobby Flay Omelet with Prosciutto, Roasted Peppers, Fresh Mozzarella, Basil Recipe
- Bobby Flay Roasted Butternut Squash and Saffron Soup Recipe
Bobby Flay Rib Eye Roast Recipe
Description
A classic, foolproof garlic butter rib-eye roast, seared at high heat and slow-roasted until perfectly juicy and tender.
Ingredients
Instructions
- Preheat oven to 500°F (260°C).
- In a bowl, beat softened butter and minced garlic.
- Pat the roast completely dry. Poke holes, rub with garlic butter, and season generously with salt and pepper.
- Place the roast (fat-side up) on a rack in a roasting pan.
- Roast at 500°F for 20 minutes to sear the crust.
- Without opening the oven, reduce the heat to 325°F (165°C).
- Continue to roast for 1.5 to 2 hours, or until a thermometer reads 145°F for medium (or 130-135°F for medium-rare).
- Transfer the roast to a carving board and tent with foil. Let it rest for 15-20 minutes.
- Slice against the grain and serve.
Notes
- Letting the roast rest before carving is the most important step for a juicy result.
- For the most even cooking, let the roast sit at room temperature for 1-2 hours before seasoning.
- Rely on a meat thermometer, not just the clock, for perfect doneness.
