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
You can find my other method for prime rib here: Slow Roasted Prime Rib.
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Delicious! We had rib eye roast for Christmas dinner. And I believe my son cooked it in a very similar way as you did yours, Sam. A very tasty meal indeed. Thanks for sharing your recipe.
ReplyDeleteI love prime rib! It is one of the few things I will actually pay the price for in a restaurant since I cannot replicate it at home. The one time I tried to cook prime rib, I overcooked it and it was awful. Due to the price, I have been hesitant to try again, but you have certainly tempted me with your easy instructions and recipe. Do you cook it uncovered? I think I might have covered mine in the oven.
ReplyDeleteThis method is really easy, yes, we cook it uncovered. When the internal temp is at 130 degrees or just a little more we remove it and cover it with tin foil for 30 minutes before cutting. I do hope you try it.
DeleteThis sounds like such an easy and delicious way to make boneless prime rib! I look forward to trying it for a special occasion.
ReplyDeleteI need to make this - I've been craving beef lately (what does that say??) - I have that exact roast pan as well - When I finally make this, I'll post and let you know how it goes - This is on the to-do list!
ReplyDeleteWow...this sounds delicious.
ReplyDelete