This chocolate cake is so moist and delicious that frosting is not at all necessary. Chocolate, chocolate, chocolate. I became a client favorite right away because to this dessert. I immediately earned the reputation of being the “incredible chocolate cake lady!”
| Prep Time: | 10 mins |
| Cook Time: | 1 hr 30 mins |
| Total Time: | 1 hr 40 mins |
| Servings: | 8 |
Ingredients
- 1 cup softened butter
- 6 cloves garlic, minced
- 1 (4 pound) bone-in rib-eye roast
- sea salt and cracked black pepper to taste
Instructions
- Preheat the oven to 500 degrees F (260 degrees C).
- Beat butter and garlic together in a bowl.
- Poke several holes in rib eye with a sharp knife. Rub butter mixture all over meat and season with salt and pepper. Place rib eye fat-side up in a roasting pan.
- Roast in the preheated oven for 20 minutes.
- Reduce heat to 325 degrees F (165 degrees C) and continue cooking until rib eye is reddish-pink and juicy in the center, 1 1/2 to 2 hours. An instant-read thermometer inserted into the center will read 145 degrees F (63 degrees C) for medium.
Reviews
I had a small roast for just hubby and myself. It was juicy and moist. The flavor was great. I also used a beef stock in the bottom of my pan so I had an auju
Easter 2023! Ham no more. Rocked a 7 pound rib roast with this recipe, adding a few sprigs of FRESH rosemary to the butter-garlic spread. Used a temperature probe… at 125 F (used internal roast temperature, not time!) turned off oven, tented with foil for 30 minutes with roast remaining in the oven. Delicious! Side of fresh horseradish, Mac and cheese using gruyere & sharp cheddar, spinach salad with balsamic dressing, roasted carrots (more rosemary!), hot rolls, Italian ricotta pear cake for dessert! Served with dry red and one solo moscato.
Simple, quick and delicious.
Makes the best roast. Yes roast not steaks. Also be sure to preheat to 500 and drop temp to 325 not 375. Makes a big difference.
Soooo easy!! I used 3 X’s as much garlic (cause that’s how we roll). Cooked 120 mins (at 325) for perfect Med-rare roast.
I love this recipe. People need to read better, this recipe is for a 4 pound roast not steaks, of course they will burn!!!
It was very easy
I followed the recipe as it was written. The rating is due to the flavor, not the doneness. The roast was moist and the flavor was okay. Next time I will add more seasonings. I used a cast iron skillet (I didn’t have anything else suitable) and cooked the roast to 120 degrees, removed it from the oven and let it stand for 20 minutes, shooting for medium rare. Well it turned out well done, however, I think that may have more to do with letting it stand in the cast iron skillet. Next time I’ll remove the roast and let it stand. My husband liked it, so we’ll give it another shot.
Followed recipe and it turned out great. Will continue to use.
This recipe was easy and the rib eye roast turned out delicious. It definitely was the centerpiece on Christmas Eve!
OMG, this roast came out perfectly! I made it for Christmas dinner. My family loved it. The meat was so tender.
I made this for my family for Christmas eve dinner. It was huge success every one loved it.
This came out absolutely perfect, and in a (admittedly higher end) toaster oven. I would like to address FlyingHippy. You clearly did not follow the recipe “step-by-step” because your own comments suggest you used ribeye steaks (“really thick cut ribeyes” is not the same as a ribeye roast). Also at no point in the recipe was 375F an option. It was 500 for 20 mins and 325 for 90-120 mins. Mine came out perfect at 90 mins and leaving it in the toaster oven until the sides were done. Our OP put a lot of time and energy into putting this out there, and more than a little trust. Trolling might feel good for a few minutes, but learning how to actually cook and follow a recipe brings out a lifetime of benefits…
This came out perfect!
This is the second time I have used this Recipe. Both times it came out Excellent! It turned out so Juicy and Tender. We chose the Bone-In Ribeye Roast 4 pounds. Plenty of Leftovers for me and my Husband.
This comes out perfect every time, I have had it several times in the past and even my brother cant believe how good it was. Roman
My favorite steak is a ribeye so I figured I should try doing a ribeye roast this Easter. This being my first, I began Googling and ended up here (thankfully). Prep was simple, made a garlic butter spread and generously lathered it up while my oven heated to 500 degrees. Some salt and coarse pepper followed then I seared it for 20 minutes on the dot, then decreased it to 325. The last thing I wanted was to overcook this baby. Alexa pitched in and set my first timer then we waited. I followed someones advise to pull it at 125 degrees then tented it for 20 minutes. Sure enough, worked like a charm! Thanks for the tip! I will definitely be doing this again, easy peasy and delicious!
Very easy. I used a probe and recommend 135 degrees for a good medium/medium rare roast.
Extremely overcooked the steak.
This is a great, easy recipe! Just a few ingredients and I followed it exactly. My roast was 7.2 lbs. so I increased the cook time. It was excellent! This was my first time cooking a rib roast but it won’t be the last. MK
Everyone loved it, won’t even bother trying another recipe. Thanks!