For a rare ribeye roast, the internal temperature should reach 125°F. To achieve this, preheat your oven to 450°F and roast the meat for 15 minutes. After the initial high-heat sear, reduce the temperature to 325°F and continue roasting for approximately 13-15 minutes per pound. Remember to use a meat thermometer to ensure accuracy.
Once the roast reaches 125°F, remove it from the oven and let it rest for 15-20 minutes before slicing. This will allow the juices to redistribute throughout the meat, resulting in a tender and flavorful roast.
For Medium Ribeye Roast:
For a medium ribeye roast, the internal temperature should reach 135°F. Begin by preheating your oven to 450°F and roast the meat for 15 minutes. Lower the temperature to 325°F and continue cooking for approximately 17-20 minutes per pound.
After reaching 135°F, remove the roast from the oven and let it rest for 10-15 minutes before carving. This resting period will ensure a juicy and perfectly cooked ribeye roast.
For Well-Done Ribeye Roast:
If you prefer a well-done ribeye roast, aim for an internal temperature of 145°F. Start by preheating your oven to 450°F and roast the meat for 15 minutes. Reduce the temperature to 325°F and continue cooking for about 20-25 minutes per pound.
Once the roast reaches 145°F, take it out of the oven and let it rest for 5-10 minutes before serving. This will allow the juices to settle and the meat to reach its desired level of doneness.