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Rib Eye Roast

Course Beef, Rib Eye, Roast
Cuisine American
Author Terri


  • 4.5 - 5 lb rib eye roast, bone in
  • 1 Tbs salt
  • 1 Tbs black pepper
  • 1 Tbs garlic salt


  1. Let roast sit out at room temperature for an hour prior to cooking.
  2. Place a large cast iron skillet in the oven and preheat to 475°.
  3. While oven and skillet are preheating, whisk together, salt, pepper and garlic salt in a small bowl, then rub all over roast.
  4. Carefully remove skillet from the oven once 475° is reach.
  5. Place rib eye roast in skillet, fat side up, and carefully place back in the oven. Do not cover.
  6. Cook for 30 minutes on 475° then lower the temperature to 325° and cook for 1 1/2 hours.
  7. Turn oven off but leave roast sit in the oven for 1 1/2 hours. Do NOT open the oven door.
  8. After the hour and a half, turn oven back on to 325° and continue cooking for about 30 minutes.
  9. Remove from oven, let rest for about 15 minutes then enjoy!
  10. Great served with mashed potatoes and vegetables

Recipe Notes

Recipe adapted from Paula Deen