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slow cooking ribeye roast with seasonings

Slow Cooked Ribeye Roast in the Oven

Course Main Course

Ingredients
  

  • 1 4-6lb ribeye roast
  • 5 tbsp butter, melted for basting (can substitute olive oil)
  • 2 tbsp kosher salt (omit if using a rub with salt)
  • any desired seasonings, rubs, or basting products

Instructions
 

  • Preheat the oven to 425 degrees Fahrenheit
  • Place roast into a shallow metal or glass roasting pan. Keep the fat cap up so the fat can baste the meat as it cooks. Apply any seasonings or rubs desired
  • Brush the roast with a layer of melted butter if it doesn’t already have a fat-based rub applied
  • Place in the oven and let it roast for only 15 minutes at the higher temperature. Use a medium rack setting that doesn’t keep the meat too close to an upper or lower heating element
  • Reduce the oven’s temperature to 325 degrees Fahrenheit. Set a timer for two hours
  • After two hours, check the roast’s internal temperature with a meat thermometer. For a medium rare ribeye roast, aim for 115 degrees F. Medium ribeye roast will need to reach 125 degrees while it’s still in the oven. Well-done roasts begin at 130 degrees, but aim to remove the roast before it hits 140 degrees internally
  • Cover the roast with a tent of aluminum foil so it doesn’t dry out and let it rest for 10 to 20 minutes before cutting, with medium roasts needing longer rest due to the softness of the meat

Notes

If the roast still seems a little too soft or jiggly to cut, try returning the roast to the oven set at 325 degrees F with the aluminum foil in place for another 10 minutes. This should help firm up the meat without cooking it much beyond your preferred texture.
*photo by mike licensed under CC BY-SA 2.0