A ribeye roast, also known as a boneless prime rib roast, is a classic entrée for holidays and other special meals. With a garlic butter crust and delicious, juicy meat, this recipe is perfect for smaller gatherings but can easily be scaled for larger crowds. A bone-in stand rib roast can also be used.
🐄Ingredients
Rib roast—2 to 4 pounds boneless rib roast, AKA ribeye roast. A bone-in rib roast may be used.
Fresh Garlic—crushed or minced
Butter
Salt and pepper to taste
Jump To (scroll for more)
- 🐄Ingredients
- 👨🍳How to Cook a Small Ribeye (Boneless Prime Rib) Roast—Step-by-Step Photo Instructions
- ⏰Cooking Time for a Small Ribeye (Boneless Prime Rib) Roast
- 👨🍳Make it right every time
- 🥣Making Au Jus from the dripping
- 🛒Shopping
- 📋Related Recipes
- 🔥What to Do About Smoking Ovens
- 🍽️What to serve with ribeye roast?
- ❄️Storage and Reheating Leftovers
- 🐄Ribeye vs. Rib Roast vs. Prime Rib—What is the Difference?
- ❓FAQs
- 📖 Recipe
- Small Ribeye (Boneless Prime Rib) Roast
Featured Comment by Suzi :
⭐⭐⭐⭐⭐"OMG! My first time making a rib roast, and it is beyond delicious. An almost 3 lb roast cooked perfectly according to your directions. I may eat the entire thing. Thank you!"
If you have a smaller household, do you want to cook 5-10 pounds of prime rib or ribeye roast? If not, a small prime rib or ribeye roast will be perfect for you. Follow my easy, step-by-step instructions to make a small ribeye (prime rib) roast that is perfect for smaller households.
Ribeye roast is one of the best and most delicious cuts of beef. It has excellent marbling, which makes it extraordinarily moist and tender. We love to serve slices of prime rib at special meals.
A bone-in rib roast is a ribeye roast with the bones still attached. Because the bones absorb additional heat, cooking times are a bit longer, but the technique is the same.
👨🍳How to Cook a Small Ribeye (Boneless Prime Rib) Roast—Step-by-Step Photo Instructions
1. Let the roast rest at room temperature for 30-90 minutes. Then, preheat the oven to 500°.
2. Mix softened butter with crushed garlic. Poke 15-20 half-inch knife holes into the roast.
3. Slather the butter/garlic mixture onto the roast and sprinkle with salt and black pepper.
4. Prep a roasting pan with a rack and give the rack a heavy coat of PAM.
5. Roast at 500° for 20 minutes, then at 325° for 45-90 minutes until desired internal temperature.
6. Tent lightly with foil and rest for 15-20 minutes before cutting. Au Jus is discussed below.
For more details, keep reading. See the Recipe Card below for complete instructions and to print.
⏰Cooking Time for a Small Ribeye (Boneless Prime Rib) Roast
After an initial 20-minute searing in a 500° oven, reduce the oven temperature to 325° and continue roasting until the desired internal temperature is reached.
Approximate cooking times for 2 to 2 ½ pound boneless prime rib roast
For a 2 ½ pound roast, the initial 20 minutes of searing at 500° are followed by approximately an additional 45 minutes for 130°, 55 minutes for 140°, and 60 minutes for 145°. However, the internal temperature should always be checked several times early on.
Rare—cold red center (125°-130°)—Searing time of 20 minutes plus oven time of about 40-45 minutes for a total time of about 60-65 minutes.
Medium Rare—warm red center (130°-140°)—Searing time of 20 minutes plus oven time of about 45-55 minutes for a total time of about 65-75 minutes.
Medium—pink and firm (140°-150°)—Searing time of 20 minutes plus oven time of about 55-65 minutes for a total time of about 75-85 minutes.
Medium Well and Well Done—Not recommended
For 3 to 3 ½ pounds of ribeye roast, add approximately 20-30 minutes to the approximate oven and total times. A 4-pound ribeye roast will take about 5-10 minutes longer than a 3-pound roast.
Times are only provided to help in planning; never cook by time. You must cook to a final internal temperature, which you should always check several times early. Remember to account for a rise in temperature of 4°-8° after removal from the oven.
The bigger and thicker a roast is, the longer it will reach your desired internal temperature. Small roasts that are larger around but thinner may be significantly faster.
👨🍳Make it right every time
It is important to let it rest at room temperature for at least 30 minutes, up to 1 ½ hours before roasting. Combined with the searing, you will have some pink to the edge if you are looking for rarer results (recommended).
Au Jus can be made with pan drippings, or if you are adding fluid under the rack (see the discussion about smoking ovens), use beef broth for the liquid.
Cook with the fat side up. If you cook a bone-in rib roast, the ribs will be on the downside.
Cooking on a rack is highly recommended and will help drain fats and fluids.
ALWAYS rest the meat before slicing. During the rest period, the temperature will rise 4° to 8° after cooking.
The quality of the meat matters. Buy prime quality if you can. The recipe's name is "Prime Rib," not to be confused with the quality rating of the beef.
🥣Making Au Jus from the dripping
Making homemade Au Jus is easy. Use a saucepan on the stovetop.
- ¼ cup meat drippings—I like to drain off the fat. If not available, use extra broth.
- 2 cups beef broth—can be reused from under the meat if used to prevent smoking.
- 1 tablespoon of Worcestershire or soy sauce OR 2 to 4 tablespoons of bold red wine.
- Salt and cracked black pepper to taste.
- If you want to thicken the au jus, near the end of simmering, slowly whisk in a slurry of cold water and 2 teaspoons of cornstarch.
Simmer on the stovetop with low heat for 10 to 15 minutes until slightly reduced.
🛒Shopping
Here are some suggestions I like, but you can find many more good products that will work at your local big-box store. All links below are affiliate links, meaning I make a small profit from your purchases. This commission does not affect your price. We are a participant in the Amazon Services LLC Associates Program. As an Amazon associate, I earn from qualifying purchases.
Smoke™ by Thermoworks™
Oven Safe Racks
Thermapen™ One from Thermoworks™
ThermoPro TP19 Instant Read Thermometer
📋Related Recipes
For other special meal main dishes, check out Roasted Turkey Breast, Crock Pot Glazed Ham, Pan Seared Filet Mignon, New York Strip in the oven, or Chicken Parmesan. Or fire up the gas grill for Grilled Ribeyes, Grilled Filet Mignon, or Grilled Pork Tenderloin.
This recipe is featured in Thanksgiving Recipes, Christmas Recipes, and Easter Recipes roundups.
🔥What to Do About Smoking Ovens
You probably will have some smoke because you have fat from the meat and butter during the searing. The fat is going to hit hot metal and smoke.
I reduced the butter in the recipe, which helped a lot. Melted butter in the pan doesn't improve the taste, anyway.
You have some choices about if this smokes too much for you:
- You can add beef broth (if making Au Jus) or water to the pan under the rack so that when the butter melts, it hits the liquid (max temp of 212°) instead of the 500° pan. This is my favorite method.
- Sear at 450° instead of 500°. It works almost as well and will eliminate much of the smoke.
- You can eliminate the butter and use a higher-temperature vegetable oil, which still may smoke some but less. However, there are better solutions than this; I want butter.
- You can realize it will happen and live with it—lots of exhaust fans and open windows.
- You can skip the "searing" entirely and use a 350° oven. It will take a bit longer, but it will be fine. Just cook to a final internal temperature. This will lead to more moderately cooked meat above the less cooked center—not what most people want.
🍽️What to serve with ribeye roast?
Fresh salad and roasted vegetables like Baked Green Beans with Bacon or Roasted Asparagus are good side dishes, along with Roasted Baby Potatoes as a starch. I always like to add Julia Child's French Bread.
For a wine pairing, we prefer Cabernet Sauvignon, Merlot, or Pinot Noir.
❄️Storage and Reheating Leftovers
Leftovers can be stored tightly covered in the refrigerator for 3-4 days. Or frozen airtight for 3-4 months.
To reheat leftovers, first, thaw overnight in the refrigerator if frozen. Reheat it in the oven and cover it with moisture, like au jus or beef broth.
🐄Ribeye vs. Rib Roast vs. Prime Rib—What is the Difference?
There can be confusing, but it is relatively simple. The term Prime Rib should be thought of as the name of a recipe. The meat used to cook prime rib is a rib roast. Most people will think of a bone-in-standing rib roast—usually 8-10 pounds.
If the butcher trims off the ribs, you will have a boneless rib roast, also known as a ribeye roast. These are generally cut smaller and much easier for home use, but they are the same cut of meat. If sliced before cooking, you have a ribeye steak, sometimes called a boneless prime rib steak.
Cuts of meat used for prime rib do not need to be prime grade; they will usually be choice grade. Prime grade will cost more, but it is worth the cost for special occasions.
Rib roasts with rib may be called “prime rib” or standing rib roast. In the US, things labeled ribeye will almost always be boneless but may have ribs in other countries/
❓FAQs
A reasonable estimate of how much ribeye roast to buy is ⅓ to ½ pound per serving. Assume more for teenage boys and hungry people.
Cut the meat across the grain. Think of it as a log and cut off round slices for serving.
📖 Recipe
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Small Ribeye (Boneless Prime Rib) Roast
Video Slideshow
Ingredients
- 2-4 pound boneless rib roast
- 3 cloves garlic crushed or minced
- 3 tablespoons butter
- salt and pepper to taste
- beef broth optional to prevent smoking and in au jus
Instructions
- Preheat the oven to 500° and lower a rack so the roast will be in the middle of the oven. Allow the ribeye roast to rest at room temperature for 30-90 minutes.
- Mix 3 tablespoons of softened butter with 3 cloves of crushed garlic. Poke 15-20 half-inch knife holes into the roast.
- Slather the butter/garlic mixture onto the roast, pushing some of the mixture into the holes. Add some kosher salt and black pepper to the roast.
- Prep a roasting pan with a rack and give the rack a heavy coat of PAM. A cake pan is good here. The pan needs some sides to prevent splatter. I suggest using the rack and some water under the rack to decrease the smoke.
- Place the fat side up on the rack and into a 500° oven for 20 minutes, then decrease the oven's temperature to 325° and continue to roast until desired internal temperature—45 to 90 minutes, depending on size and desired temperature. Always check temp several times early. Allow for a 5°-10° rise in temperature after removal from the oven. Never cook by time alone. Always check with a meat thermometer. See Notes below about smaller or thinner roasts.
- Tent the roast lightly with foil and let it rest for 15-20 minutes before cutting. Remember that the temperature may increase by 4°-8° when tented.
Recipe Notes
Pro Tips
- A reasonable estimate of the size of the roast is ⅓ to ½ pound per serving.
- Never cook by time alone. Always check with a meat thermometer. The timing chart is in the post.
- If cooking a smaller, flatter, and thinner roast, it may cook faster. Please check the temperature a few times, at least every 15-20 minutes. A continuous remote thermometer is recommended.
- Good refrigerated for 4 days and can be frozen for 4 months.
- Reheat it in the oven and cover it with some moisture, like au jus or beef broth.
- Homemade Au Jus is discussed in the post.
- Smoking ovens and estimated cooking times are covered in detail in the post.
Your Own Private Notes
To adjust the recipe size:
You may adjust the number of servings in this recipe card under servings. This does the math for the ingredients for you. BUT it does NOT adjust the text of the instructions. So you need to do that yourself.
Nutrition Estimate
© 101 Cooking for Two, LLC. All content and photographs are copyright protected by us or our vendors. While we appreciate your sharing our recipes, please realize copying, pasting, or duplicating full recipes to any social media, website, or electronic/printed media is strictly prohibited and a violation of our copyrights.
Based on an Allrecipes.com recipe for inspiration.
Editor's Note: Originally published September 17, 2017. Updated with expanded options, refreshed photos, and a table of contents to help navigation.
Megmac says
Tried this recipe, the times were way off, way over done. It was such a nice roast and I followed this recipe and ruined it.
Dan Mikesell AKA DrDan says
Sorry you had an issues but never cook by time alone-too many variables (the oven, exact temperature of the meat and oven when you start and thickness). Watch the internal temperature is the only safe way to cook this and many cuts.
North-Polemics says
Every comment was positive. Except yours. And you did the VERY thing the poster REPEATEDLY said NOT to do which was "do NOT cook by time alone...use a meat thermometer for best results" (lost count how many times it was mentioned....along with reinforcement from commenters!) yet you felt compelled to post your negativity anyway. Some people man.
(p.s Thank you Dan, recipe was EXACTLY what I was seeking for my small rib roast. Hopefully, I don't "ruin" mine...lol...and yes, I have a meat thermometer...AND can follow crystal clear instructions!!)
Dan Mikesell AKA DrDan says
Welcome to the blog and thanks for the comment.
I count three times in the recipe card and more in the post. I have a lot of this happen. I just feel they are making fools of themself. But I will delete a bad rating if it is like that comment. (I think there was a rating on that one.)
I do love people that read the comments. I always do.
Dan
Tobias Funke says
2 pound boneless prime rib roast (actually 2.2 lbs) cooked perfectly by heating for 12 minutes (5-6 minutes X weight) at 500 degrees F (convection) then turned oven off and let sit for 60 minutes in closed oven. Medium to medium rare. This "high heat" method woks every time but my oven can handle it. Good luck!
Joanne Girard says
I ordered a prim rib roast -boneless. 2/74 lbs. It was lkabeled delmonico boneless rib roast. I questioned the butcher. He said thats howthey lable it - it is prime rib. Can I cook it with your method?
\
Dan Mikesell AKA DrDan says
Hi Joanne,
Welcome to the blog.
The answer is probably fine. The term "Delmonico" is at best ill-defined and adds confusion to me and most people about what it really is but by adding "rib roast" to the name, you should be OK-probably.
Delmonico steaks can be almost any steaks and any quality but usually are thick. In roasts, if used, it is usually used for rib roast, again any quality. But I have seen it used for eye of round (totally different meat).
Sorry to add confusion. Hope that helps.
Dan
Bronzi says
Made this a few times with your recipe. I’m single so smaller size hard to find as well. Yummy
Denise says
I never made a prime rib roast and followed this recipe to a T. My husband said the beef was “melt in my mouth” perfect. Thank you!
(I am a vegan and did not taste it)
Denise
Nancy says
Rib roast was delicious once we got past all the smoke.
Dan Mikesell AKA DrDan says
Hi Nancy,
Welcome to the blog.
Glad it worked well for you. If you use a rack, the water in the pan trick I discussed above works well for the smoke issue.
Dan
jerry joyce says
HI Dr. DAN
Iam having to roast a 8 lb rib eye. what are the times?
thanks: Jerry
Dan Mikesell AKA DrDan says
Hi Jerry,
Welcome to the blog.
The biggest I have done is 4 pounds so I have no great answer.
I would suspect 2 1/2 to 3 hours but highly suggest looking around for another discussion of the bigger roasts. As you know, the final internal temperature is really the determination of how long, not a clock.
Suggested Link: https://www.bettycrocker.com/how-to/tipslibrary/charts-timetables-measuring/timetable-roasting-meats
One final thought, this technique depends on a high temp initially to "sear" then decrease to a lower temp to get to the right internal temp for us. The initial step of searing the outside may not be needed with the longer cooking time of a big roast.
Hope that helps a little.
Dan
Jack Long says
Awesome
Could you use a Convection oven and decrease the cooking temperature and time?
Dan Mikesell AKA DrDan says
Hi Jack,
Welcome to the blog.
The short answer is yep. You can move the oven temperature around and use convection if you want. (I usually do by the way). Since the endpoint is the final internal temperature, the time will vary by the adjustments you make.
Dan
Mr_Yesterday says
Helpful recipe, thank you. I ran a 3 lb roast for 450 20 minutes, then 350 half hour, then 325 another 30 to 45 minutes. Then 20 minute rest, and it was still red and juicy when cut open. It's all good to heat up a little quicker and then roast a little quicker, although I still hold to traditional lower temps on the bottom half of the cook time. Personally I like mine with organic olive oil covered with a thick layer of unground celtic sea salt pre cook covering. Then the silverback fat layer along the end of the roast really shrinks up and pulls back, allowing for better consistency in the rib meat cook and the end of the primary roast cook area. You can scrape those fat roasted salt kernels off the fat and eat them with steak before, alongside, or after the bites, whatever you like. The most glorious and intense flavored salt you'll ever have. I don't cut off the rib before cook myself, it's just easier to pop it in, then cut along the ribs with a super sharp knife after cooking, but before carving. Best roast ever, the rib eye. One of these days I'll make the time to pop garlic cloves in there, marinate it before hand, etc, etc. Spritz it with lemon or lime right before each bite if you really want a zesty flavor. Also we've been known to cook a whole roast, only to then turn around and use roast cut up squares in lettuce wraps along with sizzled organic corn and beans. Rib roast lettuce wraps with organic veggies? Don't knock it until you've tried it. If you are reading this you are the resistance. Cheers.
DrDan says
Hi Mr_Yesterday.
Welcome to the blog. Sorry for the delayed response.
Thanks for the details of you experience, hopefully it will help others.
Thanks for the note.
DrDan
Peg says
I'm so happy to find cooking times for smaller roast! Thank you! My question is related to the butter. My daughter is dairy intolerant so I'm looking for a replacement even though I would absolutely love the butter! With the smoking issue oh, I suppose olive oil would not be a good replacement. I do have grape seed oil, canola oil, coconut oil and regular vegetable oil. What would you suggest as a replacement for the butter?
Dan Mikesell AKA DrDan says
Hi Peg,
Welcome to the blog.
I would tend to use canola oil since I know it is neutral. Grape seed oil, which is "neutral", seems to have a bit of taste to me.
Dan
Robert says
Hello Everyone,
Getting ready to do a ribeye roast and just fired up the oven to preheat. The roast weighs just over 2 lbs for myself,wife and daughter. I will be using the beef broth method and put on a nice rub after letting it set out for a while.
I will update on how it goes later
Kurt Lindstrom says
Did not read far enough regarding the "smoke" part :) Turns out our smoke alarm system is working as intended :) Now waiting to finish cooking....
DrDan says
Hi Kurt,
Welcome to the blog.
It is always good to test those smoke detectors occasionally :)
There is a suggestion a few days ago by Frances to use a can of beef broth in the bottom and it can be used for au jus later. I really like that suggestion.
Thanks so much for the note. Maybe a few others will take note.
Dan
Louisa says
Dear Dr. Dan,
Purchased a 2.63 lb. roast to cook on New Year's Day. Haven't done one in years so needed a recipe for a small roast for two. Was I ever glad that I found your recipe! Was a little anxious about a 500 degree oven and smoke from the melting butter. However, as the roast cooked there was no smoke (put about a half cup of water in bottom of pan) and after 20 mins at 500 degrees in my gas oven, the roast was beautifully browned. Turned oven down to 325 degrees and inserted meat thermometer and cooked another 65 mins until roast reached a temperature of 135 degrees. Another 65 mins. seems too long for this size roast but it turned out medium rare. Perfection! Your recipe definitely rates five stars. Thank you so much!
DrDan says
Hi Louisa,
Welcome to the blog.
Thanks so much for the detailed report for others to read and thanks for the note.
Dan
Frances Cheslock says
I added a can of beef broth and some sliced mushrooms to the bottom of the pan which eliminates the smoking butter and makes a lovely au jus to serve with the roast or thicken for gravy. This roasting method worked perfectly! thank you!
DrDan says
Hi Frances,
Welcome to the blog.
I love that idea.
Thanks for the note.
Dan
Angela says
Made this for Christmas eve dinner and it was so tasty! Had a 2.5 lb bone-in rib roast. Salted in the a.m. for about 6 hours in the fridge. Let sit at room temperature for an hour after poking with knife and coating in butter. 20 minutes at 500 degrees (with water in pan under rack) then 325°F for 60 minutes. Yummy!
DrDan says
Hi Angela,
Welcome to the blog. Sorry for the delayed response.
Glad it worked well for you and thanks for the note.
Dan
Patte says
Looking forward to serving the rib roast tonite for Christmas dinner. Just the 2 of us so I wasn't sure if it was even possible to do a rare one. Hope I am as successful as seversl of your rraders seem to be. wish me luck! Hope you had a great holiday & I'll be back (as they say!) ;}
DrDan says
Hi Patte,
Welcome to the blog. Sorry for the delayed response.
Rare is definitely should be fairly easy. I like to use a remote thermometer if I'm aiming for rare so I don't over do it by accident.
Hope it worked well for you and thanks for the note.
Dan
Roz Behan says
Thank you so for this great recipe
Delightfulladee says
This is a wonderful recipe. I will surely make it again and again.
Thank you kindly 🙏🏽
DrDan says
Hi Roz and Delightful,
Welcome to the blog. Sorry for the delayed response.
Thanks for the note and hope you had a great holiday.
Dan