Beef Ribeye Roast aka Boneless "Prime" Rib
A rib roast minus the bone, beef ribeye roast is juicy and full-flavored. One of the most tender beef cuts, it’s fine-grained with generous marbling throughout. Roasts cut from the rib section closest to the shoulder are referred to as large end roasts. Those cut from the section closer to the loin are called small end roasts. Small end roasts contain the largest part of the ribeye, are leaner, have less waste and are slightly more tender than large end roasts. With a sharp knife, anybody can easily carve this boneless roast.
Oven Roasting
Beef Ribeye Roast (small end)
Heat oven to 350°F. Place roast, fat side up, on rack in shallow roasting pan. Do not add water or cover. Roast according to chart. Remove roast when meat thermometer registers 135°F for medium rare; 150°F for medium doneness. Let stand, covered, 15 to 20 minutes before carving. (Temperature will continue to rise 10°F to reach 145°F for medium rare; 160°F for medium.)
3 to 4 pounds
Medium rare: 1-1/2 to 1-3/4 hours
Medium: 1-3/4 to 2 hours
4 to 6 pounds
Medium rare: 1-3/4 to 2 hours
Medium: 2 to 2-1/2 hours
6 to 8 pounds
Medium rare: 2 to 2-1/4 hours
Medium: 2-1/2 to 2-3/4 hours
Oven Roasting
Beef Ribeye Roast (large end)
Heat oven to 350°F. Place roast, fat side up, on rack in shallow roasting pan. Do not add water or cover. Roast according to chart. Remove roast when meat thermometer registers 135°F for medium rare; 150°F for medium doneness. Let stand, loosely covered, 15 to 20 minutes before carving. (Temperature will continue to rise 10°F to reach 145°F for medium rare; 160°F for medium.)
3 to 4 pounds
Medium rare: 1-3/4 to 2-1/4 hours
Medium: 2 to 2-1/2 hours
4 to 6 pounds
Medium rare: 2 to 2-1/2 hours
Medium: 2-1/2 to 3 hours
6 to 8 pounds
Medium rare: 2-1/4 to 2-1/2 hours
Medium: 2-3/4 to 3 hours
Cooking Tips
Heat oven to 350°F before roasting.
Add flavor by using a rub, such as a blend of thyme and black pepper, if desired
Add salt after cooking.
Place ribeye roast, fat side up, on rack in shallow open roasting pan.
Do not add water to roasting pan and do not cover.
Doneness
For best results, cook beef ribeye roast to medium rare (145°F) or medium (160°F) doneness. Do not overcook.
Use ovenproof or instant-read thermometer. Insert thermometer so that the tip is centered in thickest part of roast.
Ovenproof thermometers are inserted before roasting and remain in place during the entire roasting process.
Instant-read thermometers are not ovenproof and cannot be left in roast during cooking. Use to test roast temperature periodically toward end of suggested roasting time.
Prevent overcooking by removing ribeye roast from oven when internal temperature is 10°F below desired doneness.
Tent roast loosely with aluminum foil after removing from oven.
Let roast stand 15 to 20 minutes. The internal temperature rises 10°F to finish cooking and the juices firm up, making carving easier.
Stephen K. Salle
U.S. Foodservice San Francisco
Exclusive Brands Manager
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