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.
CJ says
Hi,
Added thyme and shallots to the butter mixture. I had a 2 rib roast and tried the sear (never thought of it for some reason) and although I do not have a thermometer to measure internal temp cooked for 1 hr and 45 minutes and got a firm pink interior. Thank you for the butter idea and the sear. normally coat overnight with lipton onion and mushroom soup mix and garlic cloves.
Julie says
Sir, I want to thank you so much for your small roast instructions. I always do a large roast, but for some reason I had a 2lb rib roast in my freezer. I knew I couldn't roast it like I normally do and was afraid that I would ruin it. I followed your instructions exactly (using a meat thermometer) and it was perfect. It was served with wilted lettuce from our hydroponic garden and mashed potatoes. Fantastic meal. Thank you for making it such a success. Julie
Vince Delisi says
I’ve been cooking for many, many years and always worried about a small roast. I followed this exactly and it was perfect! Better than a $100+ meal at a steakhouse for under 20. Thanks. I will use this from now on. Old dog- new trick.
Ron says
OK - sounds good - but fat side is full and 1/2 inch thick ???
Anticipate slicing almost through the fat every one inch and 3 X's on each slice of fat and use as slice marker ?
Dan Mikesell AKA DrDan says
Hi Ron,
Welcome to the blog.
Cutting the fat is not need but sounds like it might look nice and be a marker as you suggest.
Dan
Renee says
Dan
Thank you for the Perfect way to cook a small prime rib!!
I bought a 4.85 lb. ribeye that was still to large for two. I threw it into my freezer for 1.5 hours, took it out and sliced it into two. I seasoned and started it as you described, but it reduced to 250 and baked it until the internal temperature reached 121. The internal temp rose to 127 as it rested. I DID have a digital probe in place so I didn’t keep track of the time. Oh, my gosh it was so good! And I get to do it again in the not-to-distant future! Thank you again!!
Sharon Gardner says
1half pound roast, how to cook rib eye?
Helen says
Oh my gosh! Took the risk of making a new thing for Christmas dinner, but wow! better than the restaurants! Just me and hubby this year so it wasn't too great a risk, but I would definitely venture out into cooking this for company... even better, no need to go to prime rib Wednesday at a local eatery, when you never know if they will be sold out by the time you get there!
Linda says
Perfect recipe. Followed the instructions to the letter and it came out great. I used 3 1/2 lb. roast. My husband could not wait for it, after smelling garlic all afternoon. I did use 2 full cups of water in the baking pan. Since I used a large turkey roaster extra water was not a problem.
Joe says
Hi Linda,
How long did you cook the roast after the sear and what temperature did you get?
Thanks
Dan Mikesell AKA DrDan says
Hi Joe,
It is discussed in the post above. Here is a shortcut to that area. https://www.101cookingfortwo.com/smaller-rib-eye-roast/#time-and-temperature
Dan
Julie Carnahan says
I have a 31/2 lb roast and would also love to know how long you cooked, at what temp. I don't want to waste a $20. on sale cut of meat!! We like it rare. Thanks so much!!
Dan Mikesell AKA DrDan says
Hi Julie,
Welcome to the blog.
Rare is hard since what you define as rare may not be for others. So you must decide on the final internal temperature you want. You also have the variables of thickness, starting temperature of the meat, and your oven.
A rough guess, if you do the sear, is in the 75-90 minute total time (including the sear time) range for about 130 degrees (you may want lower). BUT you must monitor the internal temperature or you very likely will ruin your roast. Never cook by time alone.
A few other points. Start checking the internal temperature 15-20 minutes before your lowest time and then check frequently after that. And the final internal temp will usually rise a few degrees after removal from the oven and tented.
I know that is not the exact answer you wanted but hope it helps some. So get out the thermometer and be careful. Check the temp early and often.
Dan
Carol DiNardo says
I am so pleased to find your blog. I have one question about the rib roast: Do the temperatures listed correspond to 135° for medium rare, 140° for medium, and 145° for medium well?
Dan Mikesell AKA DrDan says
Hi Carol,
Welcome to the blog. Not quit on the temps. The commonly accepted ranges are listed in the post https://www.101cookingfortwo.com/smaller-rib-eye-roast/#time-and-temperature. I was giving approximations to help people estimate when to check temps.
As always, never cook by time alone. Times vary by ovens, thicken of meat, and exact temps of the meat at the start of cooking. So keep an ey on it to get what you want. Always remember that the temp will rise a bit during the rest period (3-4°) and that you can always cook something a bit more but you can not uncook something.
Hope that helps.
Dan
Jay says
Linda, can I ask how long you cooked 3.5kb roast? I m following this recipe, 20 min on 500, 45 min then 30 min?
It’s my first time pls let me know. Thank you.
Dan Mikesell AKA DrDan says
Hi Jay,
Welcome to the blog. I doubt Linda will see this. For me, in my oven, it would usually take 20 minutes plus 45-60 minutes. Plus about 30 more for a bigger roast. Boneless cooks faster than bone-in.
BUT ovens vary, and the thickness is important and how long you rested the roast before cooking.
You must cook to a final internal temperature and NEVER by time alone. Times are provided for planning. So a meat thermometer is required.
Dan
Ronda K says
Dr. Dan:
Thanks for the recipe for a smaller roast. I'll be making it for Christmas Day.
One question - Do you begin with the roast cold straight out of the refrigerator or do you begin with a roast that has been out of the refrigerator for a period of time?
Thanks for your help!
Dan Mikesell AKA DrDan says
Hi Ronda,
Welcome to the blog.
Either will work since we are cooking to a final internal temperature. Staight out of the refrigerator will take a bit longer to get to the temperature you want.
Dan
Debbie says
I’m also interested in how the cooking time may vary with a bone in rib-eye roast. Searing it in a cast iron skillet vs. a 500 degree oven? Do I cook a 2.75, 2 rib roast standing on its ribs or laying down? Any suggestions appreciated. Thank you.
Dan Mikesell AKA DrDan says
Hi Debbie,
Welcome to the blog.
Bone in will take a bit longer but not a lot. Sear on the stovetop should work fine but be a bit careful, the butter many not do well, you might want to sear with oil the brush with butter going into the oven.
Position. An individual choice. I would tend to stand it up if it is stable. Better cooking on both sides.
Dan
Added comment. I did not give a specific answer about "how much longer" since you are cooking to a final internal temp and not by time. Also, searing on the stovetop vs oven probably will increase the time a bit also.
Dawn says
Hi there! My oven does not reach 500°. Meaning it actually shuts itself off when it gets too hot. Would doing a low or high broil work instead for the 20 minute period? Or would 475 work?
Dan Mikesell AKA DrDan says
Hi Dawn,
Welcome to the blog.
Go for the 475. I discuss skipping the sear in the post if you want to do that instead.
Dan
David says
My wife picked up a 2.5 prime rib knowing I enjoyed them at restaurants. I’m familiar with the roast but not cooking it. These instructions for a smaller cut were all I found and as this direction was my first choice it was the best choice Went much better than expected. Top Notch and as the cook says through out don’t judge by time alone. Check your Prime Rib temp.
T. Y.
David
Dan Mikesell AKA DrDan says
Hi David,
Welcome to the blog.
Glad it worked well for you and thanks for re-enforcing the check the temperature and not the clock thing. I wish everybody would do that.
Thanks for the note and rating. Have a great holiday.
Dan
Lisa says
Hi there! I have been researching Prime Rib recipes & found yours. I appreciate the fact that it is specific to small prime ribs. If I have a 3.5 lb. roast, do I still cook at 500 degrees for 20 minutes? Then, how long at 325?
Your help is greatly appreciated!
Lisa
Dan Mikesell AKA DrDan says
Hi Lisa,
Welcome to the blog.
The "sear time" at 500 would stay the same, it is aimed at the surface.
The cooking time after that... no single answer. It depends on the final temperature you want, the thickness of your roast along with oven variables.
You must use a meat thermometer to get the results you want. You will fail if you cook by time alone. Having said that, to get a 3.5 pound roast to about 140 after a 20 minute sear, probably close to 60-80 minutes. But start checking internal temperature at about 45 minutes.
Hope that helps some but there is no exact answer.
Dan
Fran says
I am going to try this recipe (sure it will be great), but am writing to thank you for all the wonderful recipes that you made available this year. Best wishes to you and your family --- including those beautiful four-legged children -- for a very Merry Christmas and a New Year filled with only the very best!!
Dan Mikesell AKA DrDan says
You are so welcome and have a great holiday.
Dan
Leslie says
Hi Dan, first, thank you for sharing a small prime rib recipe ( most recipes online are for much bigger and more ribs, till I found yours ) I bought a 2 1/2 lb one rib roast.
I cooked it tonight and followed your recipe and tweeked it a bit.
Because my roast was small and I didn't think it would stand on a rack with one rib I helped it a bit by taking a long piece of tin foil & rolling it up and put along the bottom edge and hooked it to the rack, I used a cookie sheet and lined it with parchment and added a small amount of water in case my old gas stove smoked, it did not, woohoo!..
500 for 20 min and 250 for 45 min and tented it for 15 min, it was a perfect 130 meat therm degrees!
Delicious!!!! ❤
Bonnie says
Thanks for small prime rib recipe. If I buy one rib for one person, will it even stand, or lay on side? Any reason not to just sear in cast iron skillet? I would probably just do a rub with garlic powder, rosemary, salt and pepper; canola oil, or oil/butter mix to sear. Warm leftovers in reheated drippings? My experience with large rib roast to be rare is only about 18 minutes per lb at 350, so 20 minute sear in oven at 500, then 45 minutes at 325 seems a lot for 2.2 to 2.5 lbs. But, yes, have very good meat thermometer.
Jer says
If you have a skewer that fits your roasting pan, use that to hold up your small roast. I use three skewers, because my family like their meats cooked rare, med. rare and med. well!
Sarah says
Hi, do you think I could use a 500 degree grill to do the searing to cut down on smoke in the house?
Dan Mikesell AKA DrDan says
Hi Sarah,
Welcome to the blog.
Yep, that would work also. Just do a fast transfer to the preheated oven. I generally do the water in the pan thing.
Dan