Holiday Ribeye Roast #SundaySupper
Prep time: 5 mins
Cook time: 2 hours 30 mins
Total time: 2 hours 35 mins
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  • 1 8 pound Certified Angus Beef boneless ribeye roast (Prime Rib)
  • 3 tablespoons kosher salt
  • 2 tablespoons fresh ground pepper
  • 4 tablespoons spanish paprika (do not use smoked paprika)
  • 2 teaspoons garlic powder
  1. Preheat oven to 450º F.
  2. Combine the kosher salt, pepper, paprika and garlic powder. Season the roast on all sides.
  3. Cover with plastic wrap and leave in the refrigerator overnight.
  4. Remove from the refrigerator and bring to room temperature. Approximately one hour.
  5. Place on a roasting rack, fat side up, and roast for approximately 15 minutes.
  6. Reduce heat to 325º F and continue roasting approximately 2.25 hours for medium (when thermometer registers 135-140 F before resting) or until desired doneness.
  7. Transfer roast to cutting board, loosely tent with foil and let rest for 15 minutes.
  8. Slice roast across the grain.
Recipe by Family Foodie at