You bake cookies and bread, but when you bake meat in an oven using a shallow, uncovered pan without adding liquid, it’s called roasting. A ribeye roast is boneless and should be roasted in an oven for optimum texture and flavor. It is the tenderest cut of beef from the rib area of the cow and sits between the chuck and the short loin. After your meal, store ribeye roasts in a covered container in the refrigerator for up to four days.

Preheat your oven to 350 degrees F.

Season your ribeye roast. Coat it with a dry rub made of herbs, spices and other ingredients, such as brown sugar or kosher salt. Sprinkle the dry rub on the surface of the meat. Rub it on the meat with your fingertips as if you are giving a gentle massage. Cover the meat with a thin, even coating of dry rub.

Prepare your ribeye roast for roasting. Find a shallow roasting pan. Place the ribeye roast in the pan with the fat side up for more succulent meat. Take out your oven-proof meat thermometer. Stick it into the thickest portion of the roast and leave it there for the entire roasting process. Place the ribeye roast in the oven. Do not add any liquid to the pan or baste the meat. Do not cover the pan.

Monitor the temperature inside your ribeye roast during the last part of the recommended cooking time to get the meat done precisely as you want it. Take the roast out of the oven when the temperature is 5 to 10 degrees below the final temperature. The final roast temperature in Fahrenheit is 145 degrees for medium-rare, 160 degrees for medium and 170 degrees for well-done.

Bake a 3- to 4-lb. ribeye roast for 23 to 30 minutes per pound. Bake a 4 to 6-lb. ribeye roast for 18 to 20 minutes per pound. Bake an 8 to 10-lb. ribeye roast for 13 to 15 minutes per pound. Use these times as a guideline, but rely on your meat thermometer to achieve the desired doneness.

Remove your ribeye roast from the oven. Take it out of the pan and place it on a cutting board. Take a piece of aluminum foil big enough to cover the top half of the roast and fold it in half to make a tent. Place the tent on top of the roast while you let it sit for 10 to 15 minutes and reach the final temperature.