Last Updated on August 15, 2020
While the ribeye roast has been hailed as being the best beef cut, the way you prepare your roast matters a lot. Quick roasting ribeye cut seasoned with salt and pepper will give you a decent flavor but not the best. In this recipe, I will show you how to prepare a professional ribeye roast, in just 1 hour 15 minutes. All you need is 75 minutes to come up with a tastier juicer, aromatic ribeye roast.
I have been a chef for 15 years now, and in all my years of grilling and roasting, the flavourful ribeye cut is still my favorite beef cut. To help you prepare this roast, I have selected one of my easiest recipes. As you will see, you only need to avoid overcooking the steak. The rest of the work is done by your oven while you wait to enjoy your juicy, tasteful roast. It's as simple as that!
So what is ribeye roast?
Before we get down to business, let’s first understand what we are dealing with…..
Many people ask whether ribeye steak is the same as prime rib. I understand why anyone would confuse the two. The prime rib is obtained from the superior portion of an animal. And in most cases, it is much tender and softer than the ribeye cut. Further, the prime rib includes ribs in the cut, about 6 to 12 ribs in one cut.
Since we are preparing the ribeye roast, you may also want to try the prime rib. These two can be prepared in a similar way, except that the prime rib may not offer as much steak as the ribeye steak. You may enjoy roasting your prime rib and flavor it equally well, but you will end up with a lot less meat as compared to the ribeye steak.
Is ribeye the best cut?
Having compared the ribeye cut with the prime rib, I have concluded that the ribeye is the most ideal cut. I used to eat mignon beef (regularly) due to its tender nature. However, that was before I tasted the succulent flavourful ribeye roast. When I had my first bite, it drove me crazy. Over the years I have developed many recipes for preparing this roast, some of which can take up to 12 hours. However, the beauty of the roast does not lie in the time of preparation. As a matter of fact, among all my recipes, the one I am about to show you is the shortest but also the sweetest.
Well, keep reading to find out more!
Differences between ribeye steak and ribeye roast
Most people use the terms roast and steak interchangeably. While they may all refer to the same cut, they do not refer to the same dish. Ribeye steak is more of a prime rib than the ribeye cut. The ribeye steak is a prime rib roast that is cut between ribs. The steak is pan-fried, boiled, or grilled, while the roast is slow-cooked in an oven. If you are going to prepare the ribeye steak, it is better to buy a whole boneless roast and cut it into small steaks.
How to cook
The most interesting part about this mouth-watering recipe is that it is super easy. Even if you are roasting for the first time, you should be able to get a hold of the procedure in a few minutes.
We will start by rubbing your cut with seasonings. Once the meat is well seasoned, we will roast in a hot oven at about 500 degrees Fahrenheit. This step is vital in removing the fat caps. Once we get the fat caps crispy, we will lower the cooking temperature to about 350 degrees F and continue to roast to medium-rare doneness.
Since the entire process is based on monitoring temperature, you need to get a thermometer. Cooking should take approximately seventy-five minutes, which is quite a short time for other ribeye roast recipes. Once you finish the initial roasting (high heat), you will only need about 1 hour 20 minutes of slow roasting, and your roast will be done.
For a 3lb roast, the recipe should take about an hour. However, you might be required to adjust your timing accordingly. The primary point to look out for is the internal temperature. After 1 hour of roasting, the steak might have an internal temperature of 125 degrees F. The aim is to reach 130 degrees F. If yours hits one 130 degrees in 1 hour, you should remove from the oven. If it takes longer like in my case, you could wait a few more minutes just to attain the required internal temperature.
Marinating your ribeye roast
Whether you marinate your ribeye roast or not is a personal choice. In my case, I do not find any reason to marinate a cut that is already tender and juicy. The ribeye roast itself can bring out the juicy sweetness of meat without being marinated. However, if you want to marinate, I will recommend two options.
You could marinate your roast in wine or coffee. Further, marinating should add an aroma to your roast. Whether you choose coffee or wine, ensure to add in some herbs such as garlic, rosemary, thyme, or any other herb that will provide your desired aroma. Let your steak marinate in the refrigerator for about 6 hours before roasting. If you marinate, ensure that the steak is removed from the fridge at least 30 minutes to roasting time.
How well should the ribeye roast be done?
We have different preferences when it comes to the doneness of a roast. There are those who prefer mouth-melting roasts while others want a roast that can be chewed. Whichever your choice, my recipe allows you to achieve it. The most important task you have in this recipe is monitoring the temperature. Whether you like well-done meat or simply done roast, we’ve got you covered. You only need to ensure that the meat is not undercooked or overcooked. However, I will be going for medium-rare doneness for this roast. This is a personal preference and it is not mandatory for you to follow.
r ribeye roast
Apart from undercooking and overcooking, the other common mistake people make is serving the roast directly from the oven. Once your meat is ready, you have to give it time to cool down before slicing (take about 30 minutes). This cooling time also allows all the juice to settle evenly in your roast. If you cut your roast directly from the oven, all the juice will spill out, leaving you with tasteless meat.
The best way to serve ribeye roast
Whenever you prepare a roast, it takes the center stage of your menu. Since it is the main dish, you could serve it alongside other dishes that are themed around the occasion you are celebrating. If there is no occasion, just serve alongside favorite dishes. For instance, the perfect side dish for any roast would be vegetables. You could prepare a salad or mashed potatoes or vegetable roasts.
Vegetables such as sauteed broccoli or steamed beans could work out perfectly. After your diner, it is okay to have a dessert of your choice.
Taking care of the leftovers
The ribeye steak is a big cut that might be a problem for a small family to finish. If you end up with leftovers, you could store and use them later. To ensure that your roast stays usable in the future, store it in an airtight can and refrigerate. However, storing in the fridge might drain out some of the sweetness. When you are ready to use a refrigerated ribeye roast, you have to heat very gently in a microwave.
Unfortunately, heating your roast in a microwave also affects the doneness of the roast. It might be pushed from medium rarer to medium, which might not be your ideal situation. If you do not want your roast to overcook, you could slice and eat the pieces cold. To get the best results, you can serve them with veggies and Dijon mustard.
For tender, juicy, and highly flavourful ribeye roast, follow this simple recipe. It can be done by anybody, even those who have never cooked before.
Preparation & Cooking Instructions
- In a bowl, mix the salt, garlic powder, black pepper, thyme, and sage. It is advisable to use a digital kitchen scale to make sure the proportions of the ingredients are correct. Rub the seasoning over your roast on both sides. Massage the seasoning into the meat and press on the surface to make the seasoning hold on to your meat.
- Put your meat on a roasting pan with the fat side facing up. Let it stay on the pan at room temperature for about 1 hour, to allow your meat to get your meat to room temperature.
- While your meat slowly gets to room temperature, preheat your oven to about 50 degrees F.
- Insert your thermometer into the roast and then set it to 130 degrees Fahrenheit (medium-rare)
- Put your meat into the oven at 500 degrees Fahrenheit and roast continuously for fifteen minutes.
- Thereafter, check to see if the fat caps have turned crispy. If not, you may cook for about 5 more minutes at 500 degrees Fahrenheit.
- Once the fat cups turn crispy, reduce the oven heat to about 350 degrees F and keep roasting your meat.
- Roast for about 80 minutes and check to see whether the internal temperature of 130 degrees F has been attained. For a 30 lb roast, it should take about 1 hour 20 minutes, however, in some cases, you might have to take a longer time. If you realize that the internal temperature desired has not been attained, give it about 7 to 10 more minutes and check again.
- Remove your roast from your oven and cover it using a foil
- Allow your roast to rest for about 30 minutes. While it rests, you could prepare the other dishes to serve along with such as mashed potatoes, vegetable salads, mashed cauliflower, or any other vegetable you desire.
- Slice your roast across the grain and serve.
Now, here is the best part…
Since this roast is one of the traditional A
Nutritional information: The nutritional information provided below is based on the assumption that you used a 3lb USDA prime fattier roast. The ribeye steak we have just prepared contains about 450 calories, 35 grams of fat, 15 saturated fat, 430 mg sodium, and 25 g protein per serving.
This means that the steak is healthy and less likely to result in weight problems. The recommended daily calorie intake is about 2000 kcal. The steak serving only provides about 450 Kcal, which is way far from the recommended level.
You don’t have to be an expert cook to prepare a plate of delicious ribeye roast. All you have to do is to choose the best cut, prepare it well ( as shown above), maintain the ideal cooking temperature until it is done, and learn how to store it properly.
So what are you waiting for? Prepare your ribeye roast today and let us know how it goes!