Small Ribeye Roast | 101 Cooking For Two by Gordon Ramsay


Ribeye roast is a classic main entree for a special holiday or family meals, but the size of a rib roast is just not made for many smaller households. Learn to cook this delicious meal without eating leftovers for a week.
slice of Ribeye Roast on a white plate


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Introduction and My Rating

A ribeye roast is a great company meal. But do you want to cook 5-10 pounds of meat if you have a smaller household? That will feed 10-20 people. That is just not friendly for most households.

Let’s make the ribeye roast “friendlier” for smaller households with these easy step by step instructions. Cut down for the smaller household; this recipe will not leave you eating leftovers all week.

I will confess, ribeye roast is just one of the cuts of meat I generally have passed over. They are generally huge and is just the wrong size for our home needs. But it can be “friendlier” for smaller households on special occasions.

I used an Allrecipes.com recipe for inspiration but had some changes. Most significant is the decrease in butter. Due to the initial searing temperature of 500 degrees, that amount of butter is just going to melt off and smoke.

My Rating

My rating system. Great 5 out of 5


A very nice roast with great taste and fork-tender. A nice 5.

🐄Rib Eye

image showing the Location of ribeye roast


There is some confusion about prime rib vs.ribeye. The first point is “prime rib” is more of a marketing term. What we think of as prime rib is generally a rib-in standing rib roast. It does not need to be prime grade, but will usually be choice grade.

I also want to mention that a ribeye is not an “eye of round.” Eye of round is from the “round” area in the diagram above near the tail area. It is lean but can use a similar cooking technique.

If you have a rib steak (prime rib steak), then the rib bone is left intact. But in a bone-in ribeye steak, rib bone will be cut through in the interest of consistent thickness. But most ribeye steaks in the US are boneless. If bone-in ribeye steak in the US, it will usually be called a cowboy steak or cowboy ribeye. This is usually cut 2 inches or thicker.

So, in summary, ribeye is not a prime rib, while prime rib does contains the ribeye. A prime rib may not be prime graded, although I think it should be, so ask. Roast with rib may be called “prime rib” or standing rib roast. In the US, things labeled ribeye will almost always be boneless.

Now you are educated or very confused.

⏰🌡️Time and Temperature

After an initial 20 minute searing at 500° oven for 20 minutes, then decrease the temperature of the oven to 325° and continue to roast until desired internal temperature.

Chart of Beef final internal temperatures

For my 2 1/2 pound roast, the initial 20 minutes plus an additional 45 minutes for 130°, 55 minutes for 140°, and 60 minutes for 145°.

But when I used a roast slightly over 3 pounds, it added about 30 minutes to the above cooking times. So pay attention.

Never cook by time alone. Always check with a meat thermometer.

🔥Smoking Ovens

Even though I took some steps to decrease the smoking oven issues. Mainly I cut back the butter that was going to melt off and having no chance of adding flavor.

You probably will still have some because you have fat from the meat and butter in a 500° oven. Fat is going to hit hot metal somewhere and smoke.

So you have some choices about if this smokes too much for you:

  1. You can realize it will probably happen and live with it. Lots of exhaust fans and open windows.
  2. You can eliminate the butter and use a higher temperature vegetable oil, which still may smoke some but less.
  3. You can add some water to the pan under the rack, so when the butter melts off, it hits the water (max temp of 212) instead of the 500-degree pan. This is my favorite.
  4. You can skip the “searing” entirely. It will take a bit longer, but it will be fine.

📖Special Meal Recipes

How to Grill a Ribeye Steak on a Gas Grill
Smaller Crock Pot Honey Glazed Ham
How To Roast a Turkey Breast with Gravy
How to Grill a Filet Mignon on a Gas Grill
How to Grill a Pork Tenderloin on a Gas Grill
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🖊️Instructions

ribeye roast with butter and seasonings

Preheat oven to 500 degrees and lower a rack so the roast will be in the middle of the oven.

crushing garlic into butter

Mix 3 tablespoon of softened butter with 3 cloves of crushed garlic. Poke a 15-20 half inch knife holes into the roast.

seasoning roast with salt on red board

Slather the butter/garlic mixture onto the roast, pushing some of the mixture into the holes. Add some salt and 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 a bit of water under the rack to cut down the smoke.

ribeye roast nicely browned in pan

Place the fat side up on the rack and into a 500-degree oven for 20 minutes, then decrease the temperature of the oven to 325 degrees and continue to roast until desired internal temperature. For my 2 1/2 pound roast, an additional 45 minutes for 130 degrees, 55 minutes for 140, and 60 minutes for 145. But when I used roast slightly over 3 pounds, it added 30 minutes to the cooking time. Never cook by time alone. Always check with a meat thermometer.

ribeye roast cut on white plate

Tent lightly with foil and allow to rest for 15-20 minutes before cutting. Remember, the roast may increase a few degrees when tented.

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📖 Recipe

Small Ribeye Roast

Ribeye roast is a classic main entree for a special holiday or family meals.. Learn to cook a smaller version of this delicious meal without eating leftovers for a week.

Prep Time5 mins

Cook Time1 hr 20 mins

Total Time1 hr 40 mins

Author: Dan Mikesell AKA DrDan

Servings/Adjust Amount: 6

Ingredients

  • 2-3 pound boneless ribeye roast
  • 3 cloves garlic crushed or minced
  • 3 tablespoons butter
  • salt and pepper to taste

Instructions

  • Preheat oven to 500° and lower a rack so the roast will be in the middle of the oven.

  • Mix 3 tablespoon of softened butter with 3 cloves of crushed or minced garlic.

  • Poke a 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 salt and pepper to the roast to taste.

  • Prep a roasting pan with a rack and give the rack a heavy coat of PAM. A cake or roasting pan is good here. The pan needs some sides to prevent splatter. Add a bit of water under the rack to decrease smoking.

  • Place on rack fat side up and into a 500° oven for 20 minutes then decrease the temperature of the oven to 325° and continue to roast until desired internal temperature.

  • Place fat side up on the rack and into a 500° oven for 20 minutes then decrease the temperature of the oven to 325° and continue to roast until desired internal temperature. For my 2 1/2 pound roast, an additional 45 minutes for 130°, 55 minutes for 140° and 60 minutes for 145°. But when I used roast slightly over 3 pounds, it added 30 minutes to the cooking time. Never cook by time alone. Always check with a meat thermometer. Your time may vary.

  • Tent lightly with foil and allow to rest for 15-20 minutes before cutting. Remember the roast will increase in temperature a few degrees when tented.

Recipe Notes

Pro Tips

  1. A good estimate of size of the roast is 1/3 to 1/2 pound per serving.
  2. Never cook by time alone. Always check with a meat thermometer.
  3. Good refrigerated for 3-4 days and can be frozen for 3-4 days.

You may have some smoke issues. You have some choices.

  1. You can just realize it will probably happen and live with it. Lots of exhaust fans and open windows.
  2. You can eliminate the butter and use a higher temperature vegetable oil which still may smoke some but less.
  3. You can add some water to the pan under the rack, so when the butter melts off, it hits the water (max temp of 212) instead of the 500-degree pan. This is my favorite.
  4. You can skip the “searing” entirely. It will take a bit longer but will be fine, it is a great juicy cut of meat.

Course Main Course

Cuisine American

Keyword Rib roast, Ribeye roast, Small Ribeye Roast

 

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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.   Blue ribbon divider used for visual effect

Nutrition

Nutrition Facts

Small Ribeye Roast

Amount Per Serving

Calories 456 Calories from Fat 288

% Daily Value*

Fat 32g49%

Saturated Fat 14g70%

Polyunsaturated Fat 1g

Monounsaturated Fat 11g

Cholesterol 131mg44%

Sodium 710mg30%

Potassium 442mg13%

Protein 39g78%

Vitamin A 200IU4%

Iron 4mg22%

* Percent Daily Values are based on a 2000 calorie diet.

 

Nutrition is generally for one serving. Number of servings is stated above and is my estimate of normal serving size for this recipe.

 

All nutritional information are estimates and may vary from your actual results. This is home cooking, and there are many variables. To taste ingredients such as salt will be my estimate of the average used.

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