00743 11 40 C 11 55. 007431 69 40 boneless ribeye roast C 47.

A simple dry rub and 75 minutes in the oven are all it takes to produce a beautifully marbled, flavorful, and juicy ribeye roast. There’s no need to marinate the meat prior to cooking, and you can enjoy the leftovers reheated or cold. A ribeye roast served on a wooden cutting board with a serving fork. Simply rub the meat with seasonings, then cook it in the oven until done. Your only real job as a cook is to avoid overcooking the roast.

The exact measurements are listed in the recipe card below. To season the meat: Kosher salt, black pepper, garlic powder, dried sage, and dried thyme. Ribeye roast: I like to pick a 3-lb. If possible, get a USDA prime grade, the highest beef grade. F oven for each pound of meat you cook. SHOULD take roughly 1 more hour.

This is exactly why it’s so important to use a thermometer. A six-photo collage showing the steps for cooking a ribeye roast. A meat thermometer used to cook a boneless prime rib roast. When you place the roast on the roasting pan, make sure to place it so that the fat cap is on top. This way, the tasty fat will melt into the meat as it cooks. This will also enable the fat to brown and crisp up.

A ribeye roast with its fat cap on top. Prime rib is cut from the prime, superior portion of the animal, where the meat is especially tender and well-marbled. It includes ribs 6 through 12. Prime rib is sometimes called a standing rib roast because the bones enable it to stand upright for roasting. Some say that it’s best to cook bone-in roasts because the bones produce a juicier and more flavorful roast. It’s true that the meat portions closest to a bone-in steak, for example, taste the best. But it’s also true that it’s difficult to get to them unless you’re willing to gnaw on bones!

That’s why many home cooks, myself included, prefer to cook a ribeye roast. It is smaller, and you can carve it easily since there are no bones. It is still very flavorful, and the fat cap is sublime. A cow illustration showing where a ribeye roast comes from. What’s the difference between a roast and a steak? A ribeye steak is essentially a prime rib roast, cut between the ribs into individual steaks.

A roast is slowly cooked in the oven, while steak is typically pan-fried, grilled, or broiled. Many people actually prefer to buy whole boneless roasts and cut them into individual steaks. Costco has great roasts, by the way, and if you do it this way, you could save quite a bit. Should I marinate the meat before roasting it?