The Perfect Ribeye Roast

A Boneless Ribeye Roast is just the bulk of a Prime Rib with out ribs. So, what’s left? You got it, steak and it’s the easiest thing in the world to prepare. Olive Oil, Kosher Salt and Black Pepper is all you’re going to need to make a perfect roast but there’s a few other tricks up my sleeve you might consider before abandoning this article and just trying it out on your own, first.

Aged Ribeye Roast

If you’ve ever had an aged steak, you probably paid top dollar and it was worth every penny, right? Well, I can’t afford top dollar steaks but I want top dollar results. So, I picked up this little electric smoker to add some amazing flavor and texture to my roast. The results are tremendous. This tiny thing isn’t design to cook a roast this size but just a few hours of smoke makes a world of difference. The added flavor is unbelievable and it gives the outside of the Ribeye Roast a texture very similar to aged beef. Just look at the color difference, between the before and after pics, of the meat.

Ribeye Roast Sear

Most folks cook their Ribeye Roast twice at two different temperatures. A higher temp for a shorter period of time first, to get the color, and lower temp at length for the cooking of the entire roast. An alternative, however, is a quick pan sear. You only need a minute on each side and then you’re ready to roast in the oven, slow and low.

There are a few more ingredients that you might want to consider before putting it in the oven, though, especially around the holidays. Try adding some chopped garlic and some rosemary or thyme to the top of the roast and just spread it out evenly. Also, if you are cooking a Boneless Ribeye Roast, be sure use a roasting pan with a rack so the bottom doesn’t get soggy.

Boneless Ribeye Roast Time & Temp

I cook my Ribeye Roast at a lower temperature, in my video tutorial, than what is shown here in the chart. It’s only a 25 degree difference but I believe in the slow and low method to achieve tender results. I also use a thermometer instead of guessing the amount of time. This way, hitting my core temp, I can ensure a perfect roast every time. So, it’s something that you might want to consider but here’s a chart for you none the less.

Boneless Ribeye Roast Ingredients:

1 Boneless Ribeye Roast
2 tbsp Olive Oil
Kosher Salt and Pepper, spread evenly

Bake at 325 degrees Fahrenheit until you reach your desired internal temperature. Follow the chart above for a perfect Ribeye Roast.

Good Prime Rib

This Prime Rib Standing Rib Roast is a Prime example of what Poor Man’s Gourmet Kitchen is all about. I saved $20 bucks on this beef due to the fact that I scored a sale. If I bought this Roast before Christmas day it would’ve cost me well over $55 dollars with tax. The grocery store over stocked for the holidays, however, and that price dropped dramatically when they weren’t selling. Instead of risking the complete loss with a toss, their loss is my gain. There is only 2 days left on the expiration date but the meat still looks great. And, after the price drop, there was an additional $5 dollar off coupon attached to the label, so this 7.5 lb Rib Roast only cost me $30 bucks!

Prime Rib is my Favorite

For me, Prime Rib was so easy to fall in love with. I grew up eating the worst cuts of meat because my Mom just didn’t know what she was looking for when she would shop for steak. Plus she was always buying the cheapest cuts to save money so we never got anything good. And to make matters even worse, though she loved to cook. she wasn’t very good at it. But for the longest time, i thought it was me. I didn’t think I liked steak at all. I had no idea that I just hadn’t had the right cuts or had it prepared right. So if you can imagine the look on my face, the first time a slice of Prime Rib, with Aju, melted in my mouth, you can probably understand why this steak instantly became my absolute favorite.

Prime Rib Standing Rib Roast Ingredients:

1 Beef Rib Roast
1/3 cup Olive Oil
Salt and Pepper
Aju (optional)
Horseradish (optional)

Marinade
4 Garlic Cloves, chopped
1/4 tsp Salt
1/4 tsp Black Pepper

Approximate cooking times and required temperature based on a 4 to 6 pound rib eye roast in a 350 degrees Fahrenheit oven:

RARE (120-125 degrees F): 18 to 20 minutes per pound
MEDIUM RARE (125-130 degrees F): 20 to 22 minutes per pound
MEDIUM (130-135 degrees F): 20 to 24 minutes per pound
MEDIUM WELL (135-140 degrees F): 22-24 minutes per pound
WELL (145+ degrees F): 22-26 minutes per pound

Cover the Rib Roast with Salt and Pepper, especially the fat side. Then combine all the marinade ingredients and let it sit for 5 to 10 minutes and coat the entire roast with the marinade, gently massaging the mixture into the meat on all sides. Refrigerate for 24 hours if possible, then roast at 350 for 20 to 22 Minutes per pound (below is a basic meat time and temperature guide). Let the Roast cool for 5 minutes before cutting into the meat after cooking. Then serve each Prime Rib Steak with Aju and Horseradish.