Ribeye Roast Recipe: Juicy, Tender, and Packed with Flavor

A ribeye roast, also known as a standing rib roast or prime rib, comes from the cow's rib section—specifically ribs six through twelve. It's the same part of the animal that ribeye steaks are cut from, but in roast form, you get the dramatic effect of a large, juicy, bone-in or boneless cut that serves a crowd.

What makes the ribeye roast special is its rich marbling—those streaks of intramuscular fat that melt as the roast cooks, basting the meat from the inside and creating irresistible flavor and tenderness.

Bone-In vs. Boneless Ribeye Roast

One of your first decisions is whether to go bone-in or boneless. Here's a quick breakdown:

1. Bone-in ribeye Roast offers more flavor and a stunning presentation. The bones act as a natural roasting rack, elevating the meat and helping it cook evenly. It's often referred to as a "standing rib roast.
2. "Boneless Ribeye Roast: This Roast is easier to carve and cooks slightly faster. If you're looking for simplicity and ease of slicing, this might be your best bet.
3. Either way, you're getting a luxurious, buttery cut of beef that's perfect for roasting.

How Much Ribeye Roast Per Person?

A general rule of thumb:

1. Bone-in: 1 pound per person
2. Boneless: ¾ pound per person
3. For example, a 5-pound boneless ribeye roast comfortably serves 6–7 people. 
4. Always factor in leftovers—you'll want them.

Choosing the Best Ribeye Roast

When selecting your Roast, look for the following:

1. Marbling: More marbling equals more flavor. USDA Prime Ribeye has the most, followed by Choice, and then Select.
2. Color: Bright red meat with creamy white fat is ideal.
3. Firmness: The meat should be firm to the touch.
4. If you're buying from a butcher, don't hesitate to ask them to trim and tie the Roast for you.

Ingredients You'll Need

For the Roast:

• 1 (4-6 lb) ribeye roast, bone-in or boneless
• 2 tablespoons salt
• 1 tablespoon freshly ground black pepper
• 2 tablespoons fresh rosemary, chopped
• 2 tablespoons fresh thyme, chopped
• 6 cloves garlic, minced
• 2 tablespoons olive oil
• Optional: 1 tablespoon Dijon mustard

For the Pan:

• 2 cups beef broth (for basting or gravy)
• 1 large onion, quartered
• 2 carrots, chopped
• 2 celery stalks, chopped

1. Bring to Room Temperature

Take your roast out of the refrigerator 1–2 hours before cooking. This allows for even roasting and helps prevent a cold center.

2. Preheat the Oven

Preheat your oven to 450°F (232°C).

3. Season Generously

Combine salt, pepper, rosemary, thyme, garlic, and olive oil in a small bowl. Rub this mixture all over the roast. Rub the roast with Dijon mustard before applying the herb mix for added depth.

Tip: Seasoning a day ahead and refrigerating uncovered (dry brining) enhances flavor and creates a better crust.

4. Prepare the Roasting Pan

Place chopped vegetables at the bottom of a roasting pan. These will add flavor to the drippings and can be used for gravy later. Set a roasting rack on top (or use the bones of a bone-in roast as the rack).

5. Roast at High Heat

Place the roast fat side up. Roast at 450°F for 15 minutes to create a crust.6. Lower the TemperatureReduce oven temp to 325°F (163°C). Continue roasting until the internal temperature reaches your desired doneness:

• Rare: 120–125°F
• Medium-Rare: 130–135°F
• Medium: 135–140°F
• Medium-Well: 145–150°F

Use a meat thermometer inserted into the thickest part of the roast. Remove the roast 5–10°F before your target temp, as it will continue to rise during resting.

Approximate Cooking Time: About 15–20 minutes per pound at 325°F.

7. Let It Rest

Transfer the roast to a cutting board and tent loosely with foil. Let it rest for 20–30 minutes before slicing. This step is crucial—it allows the juices to redistribute and keeps the meat tender.

Optional: Make a Simple Pan Gravy

• While the roast is resting:
• Pour drippings from the roasting pan into a skillet.
• Skim off excess fat.
• Add 2 tablespoons of flour and cook, whisking for 2 minutes.
• Gradually whisk in 2 cups beef broth.
• Simmer until thickened. Season with salt, pepper, and a splash of Worcestershire sauce if desired.

How to Carve a Ribeye Roast

1. Boneless Roast: Slice across the grain into ½-inch thick slices.
2. Bone-In Roast: Cut between the bones to remove them, then slice the meat as above.
3. Use a sharp slicing knife and serve on a warm platter.

Here are some classic and delicious pairings for the roast ribeye beef recipe:

• Garlic Mashed Potatoes
• Yorkshire Pudding
• Roasted Brussels Sprouts
• Green Bean Almondine
• Horseradish Cream Sauce
• Caesar Salad
• Buttery Dinner Rolls
• Storing and Reheating Leftovers

Storage:

• Refrigerate leftovers within 2 hours.
• Store in an airtight container for up to 4 days.
• Freeze for up to 3 months (slice before freezing for easy portioning).

Reheating:

• Reheat in a 300°F oven, covered with foil, until warmed through.
• Avoid microwaving—it can dry out the meat.

Creative Ways to Use Leftovers

• Steak sandwiches with horseradish mayo
• Beef and barley soup
• Steak and eggs breakfast
• Beef tacos with chimichurri or spicy slaw
• Leftover roast beef hash

Pro Tips for Success

1. Invest in a meat thermometer: Accuracy is everything when cooking significant cuts of meat.
2. Don’t skip the rest: Resting is just as important as roasting.
3. Season in advance: A dry brine enhances flavor and texture.
4. Use a roasting rack: Elevates the meat and promotes even cooking.
5. Trim excess fat: Leave some for flavor, but don’t let it overwhelm.

About One Stop Halal

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