Should I buy select, choice, or prime rib eye roast?

Prime is the top tier of meat as it has the most marbling, but is also the most expensive, there is a lot less prime beef on the market. Choice grade is the second most marbling and is a great grade of meat, I most often buy USDA Choice Bone-In Ribeye Roast. Select is the least expensive grade of meat but still a good option!

How many bones do I need per person?

Generally, the meat from one bone will serve about 2 people, roughly two pounds per bone, and you will be losing some of that weight to the bone.

Do you have to tie the ribeye roast?

Generally, you would tie a roast together to keep its shape or to hold in the stuffing. I have made the roast boneless, bone-in, and my preference bone cut off but tied to the roast.

How long does a beef ribeye roast take to cook?

You'll just need to take the weight of your roast and multiply it by the timer per pound based on the desired temperature you like; rare, medium-rare, medium, well..etc. Keep in mind while the beef rests it will rise in temperature about 5-10 degrees Fahrenheit.

How to slice ribeye roast?

If you have bone-in I find it easiest to cut the whole piece so that the bone section is cut off. But you don't have to. You'll need to slice the roast against the grain of the meat. Use a large, sharp knife to make easy cuts.

The roast is hard to slice and jiggly?

You'll need to let your roast rest for a bit longer.

Ribeye Roast

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4.8 from 4 reviews

This incredibly rich and juicy ribeye roast is the perfect main course for your next special occasion. Step-by-step photos teach you how to cook this tasty cut of beef.

Total Time: 3 Hours 50 Minutes
Yield: 4 Servings 1x

Ingredients

Units Scale

3lb-4lb Bone-In Ribeye Roast, two bone piece
3oz Softened Butter
2 Teaspoons Minced Garlic
1 1/2 Tablespoons Kosher Salt, or to taste
2 Teaspoons Freshly Cracked Pepper, or to taste

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Instructions

Take the meat out of the fridge and let it sit at room temperature for a few hours, you do not want to cook a cold piece of meat. Take the butter out of the fridge at the same time as you'll want softened butter to spread over the meat.
Preheat the oven to 475F/ 246C and in a small bowl mix together the butter and garlic. Using paper towels dry the beef of any excess moisture.
Place the beef fat cap side up on a wire rack on a sheet pan. Using clean hands rub the beef with the butter garlic mixture. Then sprinkle the salt and pepper all over and use your hands to press it into the butter.
Place the pan in the oven on the top rack and roast the beef for 20 minutes then reduce the oven temperature to 325F/163C and roast for an additional 65-75 minutes. I cooked mine for 16 minutes per pound, so a 3.75lb roast X16 minutes = 60 minutes, this is for rare-medium rare. I use my instant-read thermometer to check the internal temperature, keep in mind you want the temperature to be less in the oven as when you let the meat rest the temperature will rise as the meat continues to cook from the residual heat, it will cook around another 5-10 degrees or so while resting. For a rare roast cook until internal temperature reaches around 110F/43C, for medium-rare 115F-120/46-49C, for medium 120-125F/49-52C for well-done 130-135F/54-57C. Keep in mind the sides will be more well-done than the center so you will have a range of serving slices.
When cooked to your liking remove the beef from the oven and carefully place it on a plate and cover with foil and let it sit for 20 minutes to rest. Slice against the grain.

Equipment

Notes

You'll want to get the beef in the oven around 1 Hour 45 minutes or so before you plan on serving, this includes cooking and resting time. So plan accordingly with taking the meat out of the fridge to come to room temperature.

Author: Elizabeth Waterson I Confessions of a Baking Queen
Prep Time: 2 hours
Cook Time: 80 Minutes
Category: Dinner
Method: Bake
Cuisine: American

Find it online: https://confessionsofabakingqueen.com/ribeye-roast/

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