ribeye roast

Ribeye roast is a classic main entree for a special holiday or family meals.. Learn to cook a smaller version of this delicious meal without eating leftovers for a week.

Small Ribeye Roast

garlic crushed

butter

salt and pepper

Preheat oven to 500° and lower a rack so the roast will be in the middle of the oven.

Mix 3 tablespoon of softened butter with 3 cloves of crushed or minced garlic.

Poke a 15-20 half inch knife holes into the roast.

Slather the butter/garlic mixture onto the roast pushing some of the mixture into the holes. Add some salt and pepper to the roast to taste.

Prep a roasting pan with a rack and give the rack a heavy coat of PAM. A cake or roasting pan is good here. The pan needs some sides to prevent splatter. Add a bit of water under the rack to decrease smoking.

Place on rack fat side up and into a 500° oven for 20 minutes then decrease the temperature of the oven to 325° and continue to roast until desired internal temperature.

Place fat side up on the rack and into a 500° oven for 20 minutes then decrease the temperature of the oven to 325° and continue to roast until desired internal temperature. For my 2 1/2 pound roast, an additional 45 minutes for 130°, 55 minutes for 140° and 60 minutes for 145°. But when I used roast slightly over 3 pounds, it added 30 minutes to the cooking time. Never cook by time alone. Always check with a meat thermometer. Your time may vary.

Tent lightly with foil and allow to rest for 15-20 minutes before cutting. Remember the roast will increase in temperature a few degrees when tented.

Mastering a classic Rib Roast has never been so easy. Pair it with a garlicy pepper rub and a homemade horseradish sauce for out of this world flavor.

Rib Roast with Horseradish Sauce

beef

Salt

Roasted Fennel (recipe follows) (optional)

peppercorns

garlic

vegetable oil

whipping cream

fennel bulb

horseradish

fennel fronds

salt

Heat oven to 350&#176;F. Combine seasoning ingredients; press evenly onto all surfaces of beef roast.

Place roast, fat side up, in shallow roasting pan. Insert ovenproof meat thermometer so tip is centered in thickest part of beef, not resting in fat or touching bone. Do not add water or cover. Roast in 350&#176;F oven 2-1/4 to 2-1/2 hours for medium rare; 2-1/2 to 3 hours for medium doneness. 

Meanwhile, prepare Horseradish Sauce. Beat cream in medium bowl just until soft peaks form; do not overbeat. Add fennel bulb, horseradish, fennel fronds and salt; mix well. Cover and refrigerate until ready to serve.

Remove roast when meat thermometer registers 135&#176;F for medium rare; 145&#176;F for medium. Transfer roast to carving board; tent loosely with aluminum foil. Let stand 15 to 20 minutes. (Temperature will continue to rise about 10&#176;-15&#176;F to reach 145&#176;F for medium rare; 160&#176;F for medium.) 

Carve roast into slices; season with salt, as desired. Serve with horseradish sauce and roasted fennel, if desired.&lt;br /&gt;&lt;br /&gt;&lt;b&gt;Roasted Fennel:&lt;/b&gt; Trim off and discard fronds and stems from 4 large fresh fennel bulbs (about 3-1/2 pounds) to within 1 inch of bulbs. Cut each bulb lengthwise into quarters. Place on metal baking sheet. Drizzle with 2 tablespoons olive oil; toss gently to coat, keeping fennel pieces intact. Season with 1/2 teaspoon salt; arrange cut side down. About 2 hours before roast is done, place fennel in lower third of oven. Roast for 1-3/4 to 2 hours or until tender and lightly browned, turning and rearranging once. 

Try this classic Prime Rib recipe today. Enhance the flavors of the roast with a Dijon-style mustard and red wine sauce.

Classic Beef Rib Roast

Beef Ribeye Roast Bone-In, small end (4 to 6 pounds)

garlic-pepper seasoning

shallot

dry red wine

country Dijon-style mustard

butter, softened

Heat oven to 350&#176;F. Combine garlic-pepper seasoning and 2 tablespoons thyme in small bowl; press evenly onto all surfaces of beef Ribeye Roast. 

Place roast, fat side up, on rack in shallow roasting pan. Insert ovenproof meat thermometer so tip is centered in thickest part of beef, not resting in fat. Do not add water or cover. Roast in 350&#176;F oven 1-3/4 to 2 hours for medium rare; 2 to 2-3/4 hours for medium doneness. 

Meanwhile skim fat from drippings. Combine drippings, shallot and remaining 2 teaspoons thyme in medium saucepan. Cook and stir over medium heat 2 to 3 minutes or until shallots are crisp-tender. Stir in wine and mustard; bring to a boil. Reduce heat; simmer 8 to 10 minutes or until sauce is reduced to 3/4 cup. Add butter, stir until incorporated. Season with salt and pepper, as desired.

Carve roast into slices. Serve with sauce.

Learn how to cook prime rib roast or standing rib roast that&#39;s juicy, tender, and perfectly cooked! Read on for cooking times and temperatures using the reverse sear method. Serve with our au jus sauce on Thanksgiving, Christmas, Easter, holidays, or any occasion!

Prime Rib Roast | Standing Rib Roast

standing rib roast (prime rib with bone in) (See Note 1)

Tablespoon black pepper

sea salt (about

Apply prime rib rub and season overnight

Apply rub: Place the standing rib roast on a metal rack with a baking sheet beneath it. Liberally apply sea salt and fresh pepper all over the prime rib, including the underside. Rub it in with your fingers so it adheres to the meat. Season overnight: Set it in the fridge to season overnight, uncovered. The roast will absorb the salt, resulting in a juicier prime rib.

Set out the prime rib

Place in a roasting rack: Remove the prime rib from the fridge and set it on a roasting rack inserted into a roasting pan. Place it fat cap up and insert an oven-safe thermometer into the thickest part of the rib roast.  (Note: The salt should have fully absorbed into the prime rib.) Set it out for 1 hour on the counter to help with even cooking.

Prep the Prime Rib

Roast in oven

Roast: Position your oven rack to the lower middle of the oven and place the rib roast on top. Set the temperature to 250°F (121°C). Roast until the internal temperature reaches your desired doneness. Remove at 118°F or 48°C for medium rare. See Note 2 for complete cooking temperature chart.

Remove and rest the meat

Rest: Remove from the oven and loosely cover with foil. Let it rest for 20 to 30 minutes. You should see the internal temperature rise from the residual heat.

Reverse sear

Reverse sear for brown crust: Increase your oven temp to 550°F (288°C) or as high as it will go. Once hot, place the rib roast back in the oven just until the crust is browned and crisp, anywhere from 4 to 8 minutes, depending on your oven. Watch carefully for burning, do not walk away during this step.

Remove bone

Remove bone: Once the crust is seared, remove the roast from the oven and carve away the bones.

Carve and serve

Slice and serve: Slice the prime rib and serve immediately. Serve with our au jus sauce and enjoy!

Top 4 ribeye roast recipes from across the web

The most viewed ribeye roast recipes by Recipe Cart users, saved from over 6,000 sites. Or, go to our Recipe Search Engine

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Small Ribeye Roast

Rib Roast with Horseradish Sauce

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Prime Rib Roast | Standing Rib Roas...

Top 4 ribeye roast recipes from across the web

The most viewed ribeye roast recipes by Recipe Cart users, saved from over 6,000 sites. Or, go to our Recipe Search Engineic_arrow_forward_48px

Top Tags

Small Ribeye Roast

Rib Roast with Horseradish Sauce

Classic Beef Rib Roast

Prime Rib Roast | Standing Rib Roas...

The most viewed ribeye roast recipes by Recipe Cart users, saved from over 6,000 sites. Or, go to our Recipe Search Engine