To ensure a flavorful meat, a ribeye roast should be cooked at 350 degrees Fahrenheit. The amount of time the ribeye cooks for depends on the weight of the ribeye and what level of doneness is preferred.
Before cooking the ribeye roast, season it with salt, black pepper and a touch of other seasonings, such as thyme or rosemary. The ribeye roast should be placed into a shallow roasting pan to cook. In general, allow for 18 minutes per pound for a bone-in ribeye roast, and 20 minutes per pound for a boneless roast. Factors such as oven type and roast shape can cause the roast to cook at different speeds, so make sure to monitor the meat's internal temperature before eating.
For a rare roast, remove the ribeye from the oven when its internal temperature reaches 125 F. For a medium-rare roast, remove the ribeye from the oven when 135 F is reached for the internal temperature.