Tender Juicy Boneless Ribeye Roast With Gravy Recipe

Tender, juicy, savory, ribeye roast with a delicious gravy you’ll be licking off your plate. The perfect main dish for an autumn Sunday dinner.

This is the recipe for you if you’re looking for a scrumptious ribeye roast that’s unforgettable and will have people asking you for the recipe. Ribeye roast can not get too much better than this. It’s savory, tender, juicy, and full of flavor.

I recently experimented with this recipe and when I was done I thought it was good but wasn’t sure if it was good enough to post. I like to test things at least 3 times before posting it because I’m a perfectionist. 

I got my old taste tester, aunt Lorretta who I’m sure some of you are familiar with by now, to give it a taste and she almost past out after the first bite. That was really all the confirmation I needed that I did a good job on this because her taste buds never failed me.

I was initially suppose to give her half but since we were on the way to my little cousins prom send off, I figure I’ll take it there since they needed a few more meats. I was mad at first because I noticed no one was eating any. Haha!

But that wasn’t because they didn’t like it, it’s because it was sitting under the pan of chicken and macaroni salad so no one knew it was there. So I went out into the living room where everyone was sitting and yelled, “There roast beef in the kitchen if anyone want some. 

Let’s just say, 15 minutes didn’t even pass before I got all the confirmation I needed that this recipe required no more testing. They were smacking, chewing, moaning, and licking the gravy off their plates and fingers. There was absolutely no talking… just eating.

They all stood up in the kitchen around the pan of ribeye, sticking their forks into the pan to pull out another slice and then devouring it. It was like watching discovery channel and seeing a pride of lions ripping apart and eating a buffalo they caught.

Then came the questions like “Who made this”? “Why yall didn’t make two pans?” “Can yall make more”. They looooved it… and love might be an understatement. That made me feel good as a cook! But yea, let’s just say when I got home I started uploading the recipe. I didn’t make any changes. Haha!

Childhood memories of roast beef

You probably wont believe me when I say this… but I dont recall my parents or even my nanas cooking a roast as a kid. When it came to steak, which has always been pretty expensive, we would always eat sliced bone in steak.

My aunt Pam would season a T-bone or ribeye steak, sometimes boneless, and sear it and have it with caramelized onions. My step grandpa, McCloud, who recently passed, would make either bake steak or cook it in a skillet and smother it with gravy like in this Smothered Steak with Gravy recipe.

But as far as a whole roast, nope!!! I recall having roast beef sandwiches on occasion. In one of the group camps I was in, they served a MEEEEEEAN roast beef and gravy sandwich for lunch sometimes.

The gravy was so savory, the meat was semi-tender, with onions, and melted American cheese, on a kaiser roll. DELICIOUS!!! I’ll never forget that. But yea, as I said earlier, this is a recipe I recently decided to create for the very first time.

So check it out, you wont regret it. It’s savory, juicy, tender, and definitely something you’ll be making more than once. Or if you just want another way to make a ribeye roast, give this recipe a shot, you know I always put my own spin on things and have a unique way of cooking ish! Lol!

Recipe Ingredients

• Meat: 4 Lb Boneless Ribeye Roast
• Vegetables: Yellow Onions
• Liquids: Beef broth and water. I don’t just use beef broth because we’re using a lot of high-sodium ingredients. Look for a low-sodium broth.
• Thickeners: All-purpose flour. This is to thicken the liquid to create a gravy.
• Fat: Unsalted butter… this just adds a bit of flavor and helps it brown a bit, but it’s not needed at all.

Marinade Ingredients

• Liquid: For flavor we’ll be using Worcestershire sauce and soy sauce. These ingredients enhance that rich beefy steak flavor we’re looking for. The sodium will also help to tenderize the roast.
• Seasonings: Salt, garlic powder, onion powder, Italian seasoning, thyme, black pepper. These are the best and only seasonings you’ll ever need for steak and beef in general. We’ll also be using beef base to enhance the steak flavor.
• Fat: We’ll be using extra virgin olive oil, which will help open the pores and help the marinade reach the core of the meat.

Marinating the Ribeye roast

This is a homemade marinade I created for this ribeye roast. I always marinate large pieces of meat such as this, but let me be clear, marinating is completely optional and only something I recommend if you have time.

• What’s in a marinade? Marinades are usually made using an acidic ingredient like lemon juice, vinegar, or cooking wine, and olive oil, which is almost always used to create a marinade, and various a few seasonings.
• How long do you marinate meat? Length of time depends on the size of the meat. But the rule of thumb is for 8 to 24 hours and no longer than 2 days.
• The purpose of using a marinade: Marinades are used to infuse the meat with flavor and to help tenderize it.
• How does it work? The acidic content in marinades like lemon juice, vinegar, and wine (the alcohol in it) helps tenderize meat by breaking down the protein in its connective tissues known as collagen, which is responsible for meat’s toughness. The salt helps tenderize the meat too.

Temperature, cooking time, and doneness

When it comes to the temperature… I like to cook my roast at a low temperature, like 325°F. Cooking it at this temperature which is relatively low, and slow which means for a long time (4 hours), it ensures the meat gets very tender and is moist.

I often get asked about the cooking time and, “How do you know when it’s done”? Im old school, so to check for doneness I make sure the meat is fork tender. Meaning I can pull the meat apart easily with a pork or stick it into the meat easily with a fork. 

That’s what my grandma would do and she would try to pull the meat apart to check for doneness until at least 2.5 hours had past because she knew with a big piece of meat like this, it’s going to take a minimum of 2 and a half hours.

Here are a few guidelines I like to follow when cooking at 325°F. I typically cook the roast for an hour per pound. So with a 4 to 4.5 lb boneless roast, I let it cook for 4 to 4 and a half hours. 

Now how long you cook the roast also depends on your preferred level of doneness. Do you like it rare, medium well, or well done? Well with a instant thermometer, you can tell when the roast has reach each level of doneness.

• Rare: An internal temperature of 125°F is rare with a very red color and streaks of blood.
• Medium: An internal temperature of 145°F is medium steak with a pink color center.
• Medium Well:  An internal temperature of 155°F is a medium well steak which is slightly pink in the center. 
• Well Done: 160°F or higher is well done with no pink visible at all and brown throughout. 

It’s important to note that steak will continue to cook after being removed from the stove so it’s good to remove it when it’s a few degrees below the desired internal temperature. So, for example, if you want it medium well, which is 155°F, removing it once it reaches 150°F might be your best bet.

Because as it rests it will continue to cook and the internal temperature will continue to rise 10 degrees above the temperature it was when it was removed. 

How to make Boneless Ribeye roast with gravy

1. Place the ribeye roast in a roasting or baking pan.
2. With a sharp knife, poke several holes in it.
3. Make the marinade by combining the seasonings with the beef base, oil, soy sauce, Worcestershire sauce, and 1/4 cup of the beef broth. 
4. Brush the roast with all of the marinade, and set in the refrigerator for 8 to 24 hours.
5. Preheat oven to 325°F.
6. Chop the onions into medium-sized pieces.
7. Add broth and water to a mixing bowl and stir in the flour until nice and smooth.
8. Add the onions and slurry to the roasting pan, and chop the butter into small pieces before adding it to the top of the ribeye roast.
9. Cover with a lid or aluminum foil (if you’re using a baking pan) and bake for 4 hours.
   

How to make Boneless Ribeye Roast With Gravy Video

How to make boneless Ribeye roast in a slow cooker

1. Place the ribeye roast in a roasting or baking pan.
2. With a sharp knife, poke several holes in it.
3. Make the marinade by combining the seasonings with the beef base, oil, Worcestershire sauce, soy sauce, and broth. 
4. Brush the ribeye roast with all of the marinade, and set in the refrigerator for 8 to 24 hours.
5. Preheat the crockpot on low if you want to cook it long and slow for 8 hours and on high if you want to slow cook it for 4 hours.
6. Chop the onions into medium-sized pieces.
7. Add broth and water to a mixing bowl and stir in the flour until nice and smooth to create a slurry. (You will only use 1 cup of broth and 1 cup of water).
8. Set the ribeye roast in the slow cooker.
9. Add in the chopped onions, slurry, and butter.
10. Cook for 4 hours on high, or for 6 to 8 hours on low.
    (If you decided to cook on low, check for doneness after 6 hours).

Tips for best results:

• Poke holes in meat before adding marinade: Poking holes into the ribeye before adding the marinade is essential because it allows the marinade to easily penetrate the meat. Not necessary because the olive oil will help to open the pores of the meat but it definitely helps.
• Don’t marinate meat for too long: Marinating the meat for too long can have a reverse and negative effect. It can cause the meat to become almost mushy and soft as butter, losing its bite, which isn’t desirable.
• Keep meat tied while cooking: Although I didn’t in the video, keeping the roast tied ensures even cooking and uniformity, so the meat stays in place and doesn’t fall apart while it’s cooking.
• Baste it periodically: Baste the roast periodically and gently move it around to prevent sticking.
• Check it: Check for doneness with a fork to see if its fork tender after 3 hours and 30 minutes.
• Let it rest: It’s best to let the roast rest so all the moisture and juices can redistribute evenly.

Variations:

• Made with potatoes, carrots, and celery: A variation of this recipe can be made with a variety of vegetables, such as onions, potatoes, peppers, celery, and carrots, which are commonly used.
• Made with mushrooms: Another way it’s made is using mushrooms or adding cream of mushroom sauce to the gravy for a more creamy gravy.

Serving suggestions:

Below are a few of my favorite side dishes to have with ribeye roast and I have a recipe for a few of them which you can check out with a simple click.

• Creamy Garlic Mashed potatoes, Egg Noodles, Rice, and Sautéed asparagus.

What to do with leftover Ribeye roast:

• Roast Beef Sandwich: Roast beef sandwiches are very common, made with leftover roast. You can have it cold or hot. I prefer it hot with a slice of American cheese and gravy on a Kaiser roll. Omg delicious.

Instructions for a simple Beef Stew with leftover Ribeye roast

1. You can place a pot over medium-high heat.
2. Sauté vegetables like onions, celery, and carrots in a pot with a couple of tablespoons of butter for 4-5 minutes.
3. Then reduce to medium heat and add in a pinch of tomato paste and stir well.
4. Add in a few quarts of broth and a couple of tablespoons of flour for thickness.
5. Add some chopped potatoes.
6. Then boil until they’re tender and gravy thickens, about an hour.
7. Then during the last few minutes break up the ribeye roast.
8. Add the ribeye and stir well and continue cooking for a few minutes.

Storage and reheating

• How to reheat ribeye roast in the oven: Place it in a baking dish and bake it at 350°F for 20 to 25 minutes or until hot.
• How to reheat ribeye roast in a skillet: To reheat it in a skillet you will first slice it up. Then place it in the skillet over medium heat. Add 1/4 cup of water if needed and cook for 15- 20 minutes or until hot.
• How to reheat ribeye roast in a microwave: Slice it up, place it in a microwave-safe bowl, and heat it on high for 2-3 minutes, 4 if needed. Halfway through, turn it over and continue heating it
• How to store ribeye roast? Cover it with aluminum foil or plastic wrap or place it in a Tupperware and cover it tightly with a lid then set it in the refrigerator.
• Can you freeze ribeye roast? Yes, just place it in a ziploc bag and make sure it’s tightly sealed to prevent freezer burn, then store in the freezer.

Equipment you’ll need:

• Knife: Make sure you have a sharp knife on hand to cut the onions.
• Baster Brush: This isn’t necessarily needed but I like to use it to make sure I coat every part of the meat with the marinade and to distribute it evenly.
• Roasting Pan: This is what we’ll be roasting the ribeye in. Use a roasting pan that’s at least 14 inches in size.
• Baster: Use a baster to baste the roast periodically while it’s cooking.
• Large Spoon: If you don’t have a baster, you can use a large spoon to pour the drippings and broth over the ribeye roast.
• Small Mixing bowl: Use a small mixing bowl to make the marinade in.
• Large mixing bowl: Use a large mixing bowl to create the slurry.
• Measuring Cups: You need a measuring cup to measure the broth, water, and other ingredients accurately.
• Measuring Spoons: You need measuring spoons to measure the seasonings accurately

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