Rib Eye Roast Show Flavor: 5 Out Of 5 Alternative Names: Boneless Rib Roast The rib eye comes from the rib section consisting of ribs 6 through 12, it is basically a prime rib roast with the bones removed. Depending on where you live this roast in some locations is simply called boneless rib roast. The rib is a naturally tender, rich flavored cut that is enjoyed by beef lovers worldwide. To bring out additional flavor and produce a more buttery texture you can dry age the roast for a few days. Age the beef in the refrigerator by leaving it uncovered on a wire rack over a pan to catch the drippings for at least a day or as long as 3-4 days. When you are ready to cook the rib roast, trim off any dried pieces after the aging. It is common for a roast to lose 5%-15% of its weight during the aging. Click Here to Grill Rib Eye Cooking Instruction |
Doneness | Description | Meat Thermometer Reading |
Rare | Red with cold, soft center | 125-130 degrees |
Medium-Rare | Red with warm, somewhat firm center | 135-140 degrees |
Medium | Pink and firm throughout | 140-150 degrees |
Medium-well | Pink line in center, quite firm | 150-165 degrees |
Well-done | Gray-brown throughout and completely firm | 160-165 degrees |
Method 2
Ribeye Roast Recipe
The second method is a non-risky way to cook a rib eye roast, it will give you a tender, juicy roast that won’t embarrass you.
1. An hour before cooking, remove the roast from the refrigerator to bring it to room temperature.
2. Preheat oven to 450°F. Season with salt and pepper, place meat fat side up on rack in roasting pan. Roast meat 15 minutes.
3. Reduce oven temperature to 325°F and roast for about 15-18 minutes per pound. Roast meat until instant-read thermometer inserted into thickest part of meat registers 135-140°F (medium-rare), which will give you maximum flavor and tenderness or 140-150°F (medium) but no more, anything more will begin to dry out the roast.
Remove from oven, tent with foil and let stand at least 15-20 minutes.
The internal temperature will rise about 5-10 degrees during resting time. Remove the rib eye roast 5-10 degrees before the desired doneness. Remember you should always use an instant-read thermometer to check the doneness of a roast.
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