8 Lb Beef Rib Roast Small End
Sort by: Most Helpful
Most Helpful Most Positive Least Positive Newest
12/24/2014
This is great. I added my own usual routine... some rosemary, beef broth I'm the bottom of the dish, maybe a few other things if I'm feeling it. Cooked at 500 for 20 minutes then 1 hour, then 20 more minutes after checking it. (I check it by cutting, because I don't trust using only a thermometer). Just cook it longer the more done you want it. Easy p easy and super delicious. Thanks for helping with my cook time and such :). Cooked with mashed sallys spinach mashed potatoes, a salad, and au jus gravy with mushrooms and buscuits. Crab dip for an appetizer and apple crisp for dessert. Happy Christmas eve!
01/23/2016
An awesome recipe, with perfect directions for a ribeye roast! Ideal for a nice hearty meal with the family. Flyinghippy: You obviously arent competent enough to read the directions and follow them accordingly which is why your roast was garbage. Firstly, after searing it at 500 degrees, the oven temperature is supposed to drop to 325, not 375 like you posted. Secondly, the recipe calls for a roast of 4 lbs, so the cook time will need to be adjusted if your roast was smaller. Im guessing your roast was around 3 lbs, so it only needed about 1 hour after the 20 minute searing for a rare cut. Follow the recipe closer next time for great results.
12/20/2016
FlyingHippy, of course yours burnt. This recipe is for a RIBEYE ROAST--not ribeye steaks.
12/26/2016
Easiest Christmas meal ever! I combined 2tsp thyme, 1 tsp salt, pepper, 10 cloves of garlic, and 3 tbsp of olive oil in a bowl and poured this mixture over the roast. I left the 10 lb rib eye roast sit at room temperature for 75 minutes. Cooked initially for 500 degrees for 20 minutes and then 14 minutes per pound at 325 degrees. Once internal temperature reached 137 degrees, I removed from the oven and tented it with aluminum foil for 30 minutes.
01/02/2016
The timing and temperature here is pretty spot on. I had a 5 lb boneless ribeye roast and used some herb butter on the top of it prior to cooking. (1 stick soft butter plus fresh thyme and rosemary) sprinkled with garlic powder, salt and pepper. Came out awesome!! Served with creamy horseradish sauce found on this site (1/2 c sour cream, 3 tb horseradish, 1 tb oil) and twice baked potatoes, sautéed portobello mushrooms, steamed green beans tossed with bacon bits and sautéed onions...chocolate pots de creme for dessert. I believe we've found our New Years meal tradition!
05/28/2015
I followed this recipe step-by-step. Mine came out extremely burnt. I noticed it was looking burnt and took it out of the 375° Oven after 35 minuets. It was extremely over done and the butter and garlic were burnt. I was using really thick ribeyes. It was extremely over done and the butter and garlic were burnt. I was using really thick ribeyes I will not be trying this recipe again.
07/03/2016
Can't go wrong with simple salt and pepper seasoning. The butter on the outside creates a "crust" (I used lots of pepper and kosher salt over the butter) once it's in the very hot oven. Most recipes ask you to brown the meat. This is much easier! Delicious recipe! Thank you.
01/04/2015
Best recipe for this roast! Always turns out perfect! I don't use the butter and garlic and it's perfect. I noticed some mentioned it's burned. My oven always runs hot so I turn it down an extra 25 degrees. Just a thought.
02/05/2017
This is the second time we've done this recipe. Both times it has turned out amazing! The first time we did it with a 4.5 lb roast, but instead of salt and pepper we did Montreal steak seasoning. Tonight was a about a 2 lb roast. This time I put the butter and garlic in the mini food processor, and again used Montreal instead of salt & pepper. We did it at 500 degrees for 15 minutes and then shut the oven off to get it to 145. EXCELLENT!! I definitely recommend getting a digital meat thermometer (I paid like $14 for this one with a probe and a wire) It has saved numerous pieces of meat.. I'm calling this Prime Ribeye....
12/16/2018
For those EXTREMEMY stupid like flyinghippy, this recipe is for a ribeye ROAST, not steaks. The turn down temperature also is 325, not 375. So much for following the recipe precisely.
02/14/2017
Fantastic and easy. After the high temp, cook 20 minutes per pound for medium rare. Let sit 20-30 minutes for juices to re-absorb.
12/23/2017
I make a prime rib every year and if you cook it to 145 degrees it will be well done. its going to rise about 11 degrees while resting. I always pull it out of the oven at 125 degrees
12/26/2017
This was so easy and delicious. My picky Husband and Son really liked it and I was told we need to make this again. The only change I made, I added 1 tsp Thyme and 1 tsp Rosemary to the Butter and Garlic Mix. I used Kosher Salt and Coarse Black Pepper. The searing of the Meat in 500 degrees for 20 minutes is just the perfect time. Cooked the meat as adv in 325 degree oven, only took 2 hours and we rested it about 20 min. I also think having set it on the counter prior to cooking for 75 minutes while fully seasoned, helped as well. We had a 8 1/2 pound Roast and I took others advise and cut down on the butter, by using a 3/4 cup only. I also put some sliced onions under the roast and I admit, they did not make it to the table as I ate them straight out of the roasting pan. I also basted the meat with the butter drippings a couple of times. Best Rib Eye Roast ever.
10/13/2018
I followed this recipe to the letter with a few added ingredients and it came out spectacular. First and foremost this is a recipe for a ribeye ROAST. If you are using this guide for ribeye steaks then you need to find another guide. 2nd if your not using a roasting pan, placing your ROAST on top of a bed of celery will prevent overcooking and burning at the bottom. Enjoy
12/06/2015
Put some garlic in between the slots and rubbed melted butter all over, seasoned with Santa Maria. It got nicely charred being at 500° but we dropped the heat and cooked for another 2 and a half hours. Perfect!!
01/01/2018
Freaking Amazing! There are not nearly enough stars to rate this recipe! I followed the directions as written with the exception I cooked it an additional 30 minutes, due to my roast being 5.5 lbs. Poking holes did nothing to affect the juiciness of the cut. Infact, I believe it added to the moisture level. The butter does seem like alot but I put it over the entire roast, including the bottom. Yes, the butter does smoke and pop a bit but I put the roast on the lower rack and put a sheet of tin foil directly above it on the upper rack. All in all it was fantastic and I wouldn't change a thing!
01/03/2016
I followed the recipe exactly, except I added quartered red potatoes placed around the roast in the pan. I had never made a roast before. This was so easy and it tasted wonderful! My husband and father-in-law loved it. I will definitely make it again.
01/06/2016
Perfect seasoning time to cook was spot on and my family loved it
12/25/2015
I made this for Christmas dinner. The only change I made was to cut a medium onion in wedges placing them under the roast and also basted it several times with the drippings during cooking. It was delicious, my family loved it!! Tip: even though the garlic looked like it was burned, it did not taste burnt. The roast had a lovely crust from the butter garlic salt and pepper.
12/01/2016
My husband said it was the best he had ever had! It made our Thanksgiving the best ever!
12/27/2015
I made the ribeye roast for Christmas dinner and mom, dad, and I really enjoyed it. The only change I made was instead of using salt, I liberally sprinkled the garlic-buttered roast with smoky mesquite seasoning salt. I placed a meat thermometer in the thickest part of the meat and cooked the roast to 145° F. The roast was tender and juicy and the smoky mesquite gave it a wonderful flavor.
04/14/2015
This was SO EASY and delicious...... Thank you!!
10/09/2017
I had a 5 pound boneless rib eye roast, so I increased the sear time by 4 minutes. The roast was up to temp at 2 hours flat. I agree with the other posters who said you only need half the butter - 8 tablespoons mashed in with the garlic is plenty. A full cup of butter is a waste in my opinion. Everyone loved it and I would use this recipe again.
02/27/2017
I've made this twice and will continue to do so. I made only minor modifications by reducing the amount of butter (1/2 cup instead of 1 cup) and I switched up the seasonings. The first time I sprinkled dry Italian salad dressing mix over the buttered roast and the second time I mixed minced garlic and oregano into the softened butter then rubbed kosher salt and black pepper over the top of that and I think I enjoyed it that way more. We used the seasoned drippings to make au jus and it was really good. The cooking time and method were perfect. I sliced it thin using my meat slicer so we made hot beef sandwiches with au jus and served it along with red mashed potatoes and a romaine salad. It was fantastic
04/16/2017
This turned out really good. I made a 5 lb. bone-in ribeye roast, cooked as directed here, except only using 1/2 c butter.. I took it out with center reading at 141 degrees, and after resting 20 mins the temp was 151. The center was a perfect medium rare, but there was a good 1 1/4 inch around the roast that was more done. My husband still really liked it, he's a huge prime rib fan, and while this is not prime rib, it's pretty close. Next time I might try half the time roasting at the higher temp. But flavor was wonderful. Thank you for a really nice reciipe.
01/02/2017
This turned out absolutely fantastic. I followed the recipe for the most part. I basted only once with more of the butter/garlic mix and increased the cooking time as my ribeye roast was almost 6 pounds. I also placed onion wedges and garlic cloves in the roasting pan. If I were to do this again (and I will) I will allow the roast get close to room temperature before placing in the oven, approximately 1 hour. This will cut down cooking time and have it cook more evenly. Also, allow it to rest for at least 10-15 mins depending on the weight. Delicious! Thank you for sharing!
02/27/2018
Awesome recipe. Maybe use a bit less butter. I used a lot of black pepper and garlic on my rub. . My roast was much smaller so I simply adjusted the cooking time. I did add water to the pan after the searing time at 500 degrees. I felt it was going to burn if nothing was added.
12/09/2016
I doubled the garlic and included a bit more butter. Even though there was a little extra at the end, it was perfect to use for a baked potato!
06/21/2016
I made this one over the Father's Day weekend and I did not change anything on the menu just follow the original instruction and it turns out delicious. I will surely be making this again and I highly recommend this to my friends and family. Thanks for sharing this yummy menu.
12/25/2016
This was really good and easy. The only thing I changed was the amount of butter it called for. I only used 1 stick and there was plenty to cover the entire roast. I also cooked mine with an internal meat thermometer to 150 degrees. It came out wonderfully
11/22/2019
This was my first time making a rib roast and it came out delicious! Used half a cup of butter and added some seasoning to my 4.8 lb roast, did as instructed on high for 20 mins, 1.5 hr at the lower temp and rested for about 25 minutes before carving. Perfect rare, medium rare throughout. I did leave the roast out for an hour prior to cooking which I believe is crucial to the doneness of any meat. Thank you for the recipe! We will repeat soon!
12/28/2015
Just used the cooking time. Had nearly a 10 pound roast, cut it in half, put in roaster and followed recipe. Used an instant thermometer and took meet our when it hit 140 degrees. Came out perfect!
12/03/2017
Great, easy recipe. I made a couple changes in the two times I have used this recipe. I reduced butter amount to 3/4 which was more than enough. I added about 1Tbs herbs de Provence mixture ( thyme, rosemary, basil, parsley, oregano, tarragon, marjoram, lavender) to butter before spreading over roast. I also cooked to only 140, then let sit outside of oven to finish.
06/03/2016
Followed it and it came out amazingly good. Perfect cooking time plus i added some more spices. Thank you
12/26/2017
We made this for Christmas Eve, first time for this type of roast (8 pound roast). Used all ingredients as listed, first 15 mins at 450 and then at 325. Wow, we will be cooking again!!!! So easy and as my husband said, that was one of the best tasting cuts I have had. Bought it on sale, $63 on sale for $36!!!!!! Left overs for tonight!!!!!!!
01/25/2020
OMG! Best roast ever. So tender! We are giving up steaks and this the new go-to. Simply perfect flavoring with a good cut of beef. One tip: chill/ freeze butter mixture ahead and slice little chunky spears to put in the knife punctures.
11/19/2017
This was awesome! I have other recipes that call for a lot of prep work, but I bought the roast on sale today and didn't have time for dry aging or marinating. I was a little dubious, but it turned out incredible!! Makes me wonder if I'll bother dry aging or marinating going forward. I did cut the butter in half because I used a 3.5 lb roast and that seemed like a lot, then seasoned it with kosher salt, pepper, thyme and parsley. I will say it cooked a lot faster than I expected so next time I will either lower the temperature to 275 rather than 325 or I might try the reverse sear method. Everyone LOVED it and that speaks volumes in this house!!
12/26/2018
I made this for Christmas dinner and it turned out great. I followed the recipe exactly, and everyone came back for seconds. This is a keeper
12/26/2016
Made this for Christmas dinner with an 8lb bone-in ribeye roast. We did this in a roaster vs oven. It was fantastic. Very flavorful and tender. Served 12 people and everyone loved it. I did add a little fresh rosemary to the butter mixture based on some of the reviews. I will definitely do this again.
04/23/2018
Great recipe.....smaller roast, just under 3lbs....turned off oven after time noted in recipe and did not turn back on. maybe could have gone 5 min more, but was great. i also used Montreal Steak seasoning as another mentioned.
12/27/2018
This is a great recipe. It was my first time cooking a rib roast. I followed it to the letter and it came out perfectly! I will make it again and maybe experiment with different spices. Excellent!
02/25/2019
Made this today for our Anniversary, it was amazing!
12/31/2018
First time cooking and used this recipe to sear then slower cook. Came out perfect medium rare and with a nice crust. Was well received Christmas Day dinner and used leftovers for a follow up meal. Believe it or not thin sliced for a upscale grilled cheese that was unbelievable!
04/13/2020
1 cup of butter seemed INSANE to me for my 3 lb ribeye roast, so I melted 2 T butter and mixed with the minced garlic. I used ground sea salt and peppercorns and followed the cooking method exactly. It turned out amazing! I tossed some green beans in the juices from the bottom of the roasting pan and they were, of course, amazing as well. This roast made our Easter. 5 star recipe, except for the excessive amount of butter. P.S. Remember to clean your oven before running at 500 degrees or you'll smoke up your house...lol
01/29/2020
I tried recipe, first time making rib eye roast, AMAZING!! I followed recipe and it was delicious!!! Will use this recipe again, and again!
12/28/2016
I cooked it exactly how the recipe said to. Turned out fantastic, the picture with the recipe on it does not do it justice. Wouldn't change a thing. It was our Christmas Eve dinner. Served with brown rice and steamed broccoli.
04/16/2017
Used 1 stick of butter and it was plenty. Simple to prepare and came out perfect.
02/15/2016
What a smoking mess. Either go with the 500 degrees and no butter or don't use the hot oven at all.
12/30/2018
It was excellent, my roast was in need of a little defrosting so I left it naked for the 1st 20 mins on 500 then covered with foil and kept the heat up for another 20-25 mins. I then turned down to 325 for an HR+10, rubbed down in garlic butter+ fresh thyme (I added) once again & popped back in while turning off the heat letting the roast rest as the oven cooled for about 20 mins. It was a perfect med - med/rare roast, I served with garlic mashed & corn, it was a hit I will definitely make again.
12/25/2015
I made some modifications. Used Chicago Steak Seasoning and Worcestershire sauce as spices, really only used temperature settings and an electronic thermometer set at 145. Godamighty, nice meat when it was done!
05/08/2017
Definitely make again. I used a rub of rosemary and basil seasoned salt instead of just salt and pepper. Amazing! I also sautéed mushrooms on the side. Yummy!!!
12/27/2019
I DID A DRY RUB, REFRIGERATED UNCOVERED FOR 10HRS, AND ONCE THE FAT WAS CRUSTY, LIGHTLY COVER THE BEEF WITH FOIL. IT WAS DELISH!!!
01/16/2020
I made this recipe for New Year's Eve, it was easy, and so flavorful. Everyone loved it. I followed the instructions exactly, timing was perfect. I made French Dips from the leftovers, perfect! Definitely save the juices for your au jus. It was such a hit my husband brought home another roast a couple weeks later! I added basil to the butter, perfection! This is on my to make often list!
04/23/2017
My first roast and it came out great!
01/09/2018
We loved this recipe. Made it as is except I also only used 1/2 c butter which was plenty tasty. After slicing, I poured the juices in the bottom of the pan over the c Slices which was excellent. I did also add some thyme and rosemary to the mix.
12/30/2019
This recipe is very good! I would make it again! Yummy
04/17/2022
Very easy. I used a probe and recommend 135 degrees for a good medium/medium rare roast.
12/26/2016
I wasn't sure what to expect because I was making a ribeye roast just under 3 pounds, but it turned out perfectly! The only adjustments I made to this was I halved the butter and added a slight sprinkle of dried rosemary. Delicious!
12/22/2016
Cooked it exactly as the recipe was written. Good, but a little too bland for my tastes. Will use the cooking technique again, but will add a lot more seasoning!
01/04/2018
The only thing I changed is I added rosemary to the garlic butter. This was the first time I have made a ribeye roast and it was delicious as well as super easy!
11/30/2016
I would make it again for Sure! Came out perfect!!
12/05/2018
Super easy, super tasty and now a family favorite! My only changes are a decrease of softened butter to 1/2 cup and I added 2 teaspoons of crushed rosemary. The recipe came out cooked exactly as we liked it - moist and medium rare with a seared outer crust. This will be our goto recipe for rib-eye roast.
01/08/2020
The crunch from coarse salt is wonderful! Simple, delicious!
04/13/2018
Made this followed the recipe except I had a boneless roast. I checked temperature earlier because the roast was boneless. pulled it to rest at 135 degrees and let it rest it was perfect, I got lots of compliments.
12/26/2019
This gets an easy 5 star rating. No changes needed but you can cut the butter to half if you want. I agree with others who suggested 20 minutes per pound after searing. That seems to produce the best result, even for smaller 2 pounds roasts. While the steak is wonderfully pink, I didn't find it to be bloody. So make sure it rests appropriately (20 min max). Also, since the steak cools a bit while resting, make sure your au jus is piping hot!
04/24/2020
This recipe turned out very nice I'd recommend
01/21/2020
This was really good and really easy.
04/17/2020
excellent roast
04/02/2017
This makes the very BEST rib eye roast. I used half the butter, and it was fine.
05/31/2017
The best thing about this dish were the side I made with the steak. Ruined a perfectly good steak. I do not recommend!
04/11/2020
I had a little 2.5 lb rib eye roast so i followed the recipe but halved the butter. I sit up Yukon gold potatoes and placed them all around the roast, and added thyme and rosemary. As my roast was smaller, only took 60 minutes bat 325 after the 20 minutes at 500. Turned out amazingly!!!
02/14/2016
I put extra garlic in some of the holes I poked in the roast. I was to die for! I sauteed mushrooms on the side and opened a can of asparagus. Perfect Valentine day??
01/07/2019
No changes to recipe, it turned out perfectly delicious
04/27/2019
I needed a longer cook time for a personal schedule. 500F for 20 as the recipe, 100 min at 280F. Perfect result. Used Montreal seasoning not salt, thanks for sharing.
01/07/2018
I followed the reciepe timing to the letter. 4.5Lb roast was too rare. Up the temperature to 340F for an hour and forty -five minutes. Pull it and let it rest for 15. This will produce a medium rare result.
04/24/2022
This is a really good recipe.
I add a bit of granulated onion and some thyme, and I roast it at 300F.
For ALL of the naysayers that only gave this 1 star because their STEAKS were burnt .......
Try reading the recipe!
This is for a ROAST!
NOT STEAKS!
LOLOLOLOL
Mr. Flying 'step-by-step' Hippy says he took his out of a 375F oven ...... it clearly states 325F,
AND you referred to 'ribeyes' implying you cooked steaks too.
You folks that cooked steak should be giving yourself 1 star for not following the recipe .......
Oi Vey!
12/09/2019
Awesome recipe! I bought too big of a piece tho...3.7kg face palm lol stupid me made the mistake of almost doubled the oven time, slightly overcooked. Still delicious! What do you guys usually do with the leftovers? Haha
03/29/2017
This ris cope is easy and delicious. I've added it to my favorites.
04/14/2017
Super easy! Used less butter, added Thyme and rosemary to butter with the garlic. Cooking time perfect! Rave reviews from the family :-)
12/30/2018
This turned out really good. The cooking time was off by almost an hour for me, but I'm pretty sure it was because I was cooking baked potatoes at the same time. I was so nervous about ruining an expensive piece of meat on my first try, but didn't need to be with this recipe. I will definitely use this again! Thanks!
12/30/2016
My husband is allergic to garlic so I added rosemary and thyme. It turned out really yummy!
03/04/2017
This is a winner in my house! Used the recipe exactly as written. Perfectly cooked,slightly pink in center; tender not dry.
12/08/2021
I came to find out how to make the au jus dip for the roast. Good recipe but you forgot the au jus.
12/20/2021
This was the BEST roast I've ever made. I mixed prepared horseradish and yellow mustard together. Smeared it all over and then sprinkled with salt and other spices. Left it on the counter for about three hours to come to room temperature before I put it in the oven. It was absolutely perfect crusty where inside super flavorful then I use the bones for bone broth.
05/30/2021
Very easy and flavorful.
08/16/2021
Absolutely delicious! I took a picture but can't seem to post it here. Everyone raved! My wife asked me to add corn next time.
12/26/2020
This is an easy recipe to follow. I served this for Christmas dinner yesterday and it turns out beautifully- full of flavor and very tender. The next time I'll make a few changes. I definitely feel less butter would be just as good, I will reduce it to 1/2-3/4 cup instead of 1 cup. Also, I will combine the salt, pepper and any other seasonings used with the garlic butter and then coat the roast. I urge you to try it and marvel at your skill!
12/25/2020
This turned out AWESOME. Very Delicious. Followed the recipe 100% A great Merry Christmas dinner
02/24/2019
This is a great recipe if you want a medium cooked roast. I wish I would have read that you like medium cooked roasts. I only take off a star for now because I have had better, but it could be that I didn't like it as much as other recipes because I prefer rare to medium rare cooked beef. I'll update it once I try it again. Also, what would be a good method to make the outside crisper without affecting the inside temp too much? Thanks.
06/15/2020
A very good recipe which is truly easy. I used a 2.5# roast and cooked it for 12 mins at 500F , then left it 1 hour. It was a bit overdone - more medium than medium rare. Next time I will reduce time to 45 minutes after initial high-heat blast. I did add some garlic powder and cayenne pepper to the rub. Would have been pretty bland without it I think.
01/19/2017
We made this for a celebratory dinner and it came out perfect! We followed the exact recipe and it came out tender and delicious. Will definitely make again!
12/26/2019
I made this for Christmas dinner. I added fresh rosemary to the butter and garlic, and I rubbed the entire outside instead of poking holes. I followed the roasting instructions, and at 90 minutes after reducing the heat to 375, I checked the temperature, and the roast was at exactly 145 degrees. My husband loved it was not overcooked. Will definitely make this a regular holiday meal.
07/22/2020
I added fresh chopped parsley to the butter mixture and it was great.
12/26/2018
Perfect
12/27/2017
Great recipe! Easy and delicious. Will definitely make this again
03/27/2020
The step by step is simple and great and it taste amazing.
12/25/2016
It was perfect! I used herb butter. Cook times were spot on. I'll make again.
02/23/2020
Very impressive for guests
12/26/2017
I've never made this before, so I was really nervous experimenting with an expensive cut of meat! But I followed the exact directions for the oven time, and it turned out Perfect! The changes I made were, I rubbed a little bit of olive oil together with the butter and I let it sit at room temperature for about 30-40 mins. Then right before I put it in the oven, I rubbed it with salt, pepper, a little bit of thyme rosemary and oregano. It turned out a little too salty, so I will cut down on the salt next time, but overall it was so tender, juicy and Tasty! mmm I'm about to go get seconds !
Source: https://www.allrecipes.com/recipe/240522/easy-rib-eye-roast/
Postar um comentário for "8 Lb Beef Rib Roast Small End"