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Ribeye Roast

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Ribeye Roast is the most tender, juicy, and delicious meat that melts in your mouth. Prime Rib or Ribeye Roast makes your holiday dinner a memorable meal with the crispy crust and melt-in-your-mouth meat on the inside; you can not go wrong with this roast.

Ribeye-Roast

Prime Rib Roast and Ribeye are more expensive than a regular roast but well worth it for special occasions like Filet Mignon. I love having the occasional special holiday dinner; this dinner will have your family begging for more!

I do not recommend making prime rib in the instant pot or air fryer. It’s such an expensive piece of meat and so easy to roast in your oven.

Prime-Rib-Roast

Ingredients for Ribeye Roast

  • 5-6 lb Ribeye Roast or Prime Rib Roast: Bone-in or Boneless works.
  • 1 Tbsp Beef Stock Paste: Better Than Bouillon Roasted Beef Base is what we used
  • 1 Tbsp Garlic Paste: Garlic Paste or minced garlic will work if you don’t have garlic paste.
  • 4 Tbsp Salted Butter, Softened: We used salted. You can use unsalted.
  • 2-3 Sprigs of Fresh Rosemary: finely chopped.
  • 2 whole garlic bulbs: We used these for Aeromatic and to enhance the flavor.
  • 3-4 springs of rosemary: Additional Rosemary whole Sprigs for aromatic.
  • 2 pounds baby potatoes (optional). You can cook with your roast if you want potatoes as a side dish.
Ribeye-Roast-Ingredients

Step by Step Directions for Roasted Ribeye

Step 1:

  • Remove the ribeye roast from the refrigerator 1 hour before you intend to cook so your roast is at room temperature.
  • Preheat the oven to 500℉
  • Score the fat on the prime rib. This will render the fat easier and make for a better crust.
Roast-at-room-temperature

Step 2:

  • Mix the beef paste, garlic paste, butter, and rosemary in a small bowl.
  • Spread the mixture all over the prime rib roast
small-bowl-make-rub-for-prime-rib

Step 3:

  • Cut baby potatoes in half and place them in the bottom of a roasting pan or cast iron pan. (This is optional if you would like potatoes with your prime rib)
  • Cut whole garlic in half and place them in the cast iron pan along with the sprigs of rosemary.
  • Place the prime rib in a roasting pan or cast iron pan.
Ribeye-Roast-in-Cast-Iron-Pan

Step 3: For Perfectly cooked Prime Rib

Roast the prime rib at 500℉ for 15 minutes at high heat, then reduce the oven temperature to 325℉ and roast until the desired internal temperature. Use a meat thermometer.

  • For rare: 115-120℉ 11 minutes per pound
  • For medium rare: 125-130℉ 13 minutes per pound.
  • For medium: 135-140℉ 15 minutes per pound
  • For medium-well: 145-150℉ 16 minutes per pound

When you remove the Ribeye roast from the oven, it is essential to cover it with foil and let rest for 30 minutes before carving.

Check-internal-temp-of-roast
perfect-medium-rare-prime-rib.

Printable Roasting Time and Temp

prime-rib-roasting-times-pdf
close-up-ribeye-roast

Tips and Tricks for the Perfect Ribeye Roast

  • Use a meat thermometer to read the temperature of the prime rib accurately.
  • Carve the prime rib roast by slicing it against the grain.
  • Roast the Ribeye Roast with aromatics such as onions, garlic, carrot, and celery.
Garlic-aeromatic
Ribeye-Roast-cut-open

Prime Rib VS Ribeye Roast

Prime Rib VS Ribeye are both technically from the same cut of meat. The Prime Rib and Ribeye come from the Primal Cut of the cow’s rib area.

The Ribeye Roast: Comes from the 6-12 rib and is high on the back, does not get much exercise that makes the meat so tender, and has lots of marbling.

The Prime Rib: Comes from the large rib joint. The prime Rib standing rib roast is generally larger since they contain the ribeye and the bones.

The choice is up to you, but they are basically the same thing. You’re probably getting a Ribeye Roast if you go to a restaurant. They both taste amazing and have lots of marbling.

part of cow where ribeye and prime rib are

Frequently Asked Questions:

How to store leftover Ribeye

Store in the refrigerator for up to 3 days in an airtight container. Reheat in the oven.

What to eat with Rib Roast

Garlic and parmesan Asparagus, Melting Potatoes, Baked Potato, or your favorite vegetable pasta or potatoes.

Do I have to use foil after the Ribeye roast is done?

Yes, it’s very important to let your prime rib roast set be covered with foil for at least 30 minutes before carving.

How much Ribeye Roast should I serve per person?

About one pound per person. We have a family of 4, so I always buy a 4-5 Pound rib roast.

Do I need Steak Sauce?

No, you do not need steak sauce, but you can Serve it with horseradish sauce and au jus sauce.

Can I use the 500 rule?

If you want to use the 500 rule, preheat your oven to 500 degrees. Cook for 5 minutes per pound. Do NOT Open the oven. Turn the heat off and let it cook for 2 hours.

Prime-rib-with-Au-Jus-Sauce-and-horseradish-sauce

More Recipes:

Ribeye-Roast
Ribeye-Roast

Ribeye Roast

Yield: 5 pounds
Prep Time: 10 minutes
Cook Time: 1 hour
Additional Time: 30 minutes
Total Time: 1 hour 40 minutes

Ribeye Roast is the most tender, juicy, and delicious meat that melts in your mouth. Prime Rib or Ribeye Roast makes your holiday dinner a memorable meal with the crispy crust and melt-in-your-mouth meat on the inside; you can not go wrong with this roast.

Ingredients

  • 5-6 lb Bone-in Ribeye Roast or Prime Rib Roast
  • 1 Tbsp Beef Stock Paste
  • 1 Tbsp Garlic Paste
  • 4 Tbsp Salted Butter, Softened
  • 2-3 Sprigs Fresh Rosemary, finely chopped
  • 2 whole garlic bulbs
  • 3-4 springs rosemary
  • 2 pounds baby potatoes (optional)

Instructions

  1. Remove the ribeye roast from the refrigerator 1 hour before you intend to cook so your roast is at room temperature.
  2. Preheat the oven to 500℉
  3. Score the fat on the prime rib. This will render the fat easier and make for a better crust.
  4. Mix the beef paste, garlic paste, butter, and rosemary in a small bowl.
  5. Spread the mixture all over the prime rib roast
  6. Cut baby potatoes in half and place them in the bottom of a roasting pan or cast iron pan. (This is optional if you would like potatoes with your prime rib)
  7. Cut whole garlic in half and place them in the cast iron pan along with the sprigs of rosemary.
  8. Place the prime rib in a roasting pan or cast iron pan.
  9. Roast the prime rib at 500℉ for 15 minutes at high heat, then reduce the oven temperature to 325℉ and roast until the desired internal temperature. Use a meat thermometer.prime-rib-roasting-times-pdf
  10. When you remove the prime rib from the oven it is essential to cover with foil and let rest for 30 minutes before carving. 
  11. Carve the prime rib roast by slicing against the grain. Serve with horseradish sauce and a jus. Enjoy!

Notes

For rare, 115-120℉ 11 minutes per pound

For medium rare, 125-130℉ 13 minutes per pound

For medium, 135-140℉ 15 minutes per pound

For medium well, 145-150℉ 16 minutes per pound

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    Nutrition Information:
    Yield: 5 Serving Size: 1
    Amount Per Serving: Calories: 9611Total Fat: 754gSaturated Fat: 305gTrans Fat: 0gUnsaturated Fat: 353gCholesterol: 2297mgSodium: 1926mgCarbohydrates: 40gFiber: 5gSugar: 2gProtein: 622g

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    Kathy Law

    Tuesday 13th of December 2022

    I DONT LIKE RARE NEEDS TO BE COOKED

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