Rib Eye Roast Review and Recipe

 Cooking a perfect, juicy rib-eye roast at home is surprisingly simple. Rib Eye roast (also known as boneless prime rib) is hard to beat for a delicious meal. For the last several years, this has become our New Year's Eve tradition. This year, I tried a different method, and it was perfect.

After cooking prime rib several times, I can confidently say the following method is the most rewarding.

Ingredients:

• 4-6 lb boneless rib-eye roast (ours was 7 lbs.)
• olive oil, 2 tablespoons
• sea salt, 2 tablespoons
• coarse black pepper 2 tablespoons
• 2 sticks of butter, softened
• 4 cloves of garlic, minced
• Fresh Rosemary, chopped (2 tablespoons or more)
• 2 more tablespoons of black pepper

Instructions:

• Bring the meat to room temperature, remove the roast from the refrigerator 2 hours before cooking. This helps it to cook evenly.
• I coated the roast with garlic-infused olive oil and then seasoned it with salt and black pepper.

• I mixed the softened butter with minced garlic, black pepper, salt, and rosemary, then spread it over the roast before placing it in the oven.
• I preheated the oven to 500 degrees and placed the roast in the oven for 15 minutes. This develops a flavorful crust.
• After 15 minutes, I lowered the temperature to 325 degrees and cooked the roast until the internal temperature was 130 degrees.
• Removed it from the oven, covered with tin foil to let it rest for 30 minutes before slicing.
• For planning, you can figure about 15-20 minutes per lb. after the initial sear.

• Rare: 120-125 internal temp.
• Medium-rare: 130-135
• Medium: 140-145

As you know, rib-eye roast is an expensive cut of meat, so be prepared to pay a higher price. For me, it was worth every penny.

You can find my other method for prime rib here: Slow Roasted Prime Rib. 

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