Ribeye roast is one of the most flavorful and tender cuts of beef and is perfect for special occasions or family gatherings. However, cooking a perfect ribeye roast can be intimidating for many home cooks. Fear not! We have compiled an easy-to-follow guide to cooking a ribeye roast that will have your guests raving.
Choosing the Right Ribeye Roast
Before you start cooking, it’s crucial to choose the right ribeye roast. For a succulent, juicy roast, opt for a bone-in, well-marbled roast that weighs at least 6 pounds. Many butchers offer prime or choice grade ribeye roasts, which are top-quality and perfect for roasting.
Preparing the Ribeye Roast
To prepare the ribeye roast, remove it from the fridge and let it sit at room temperature for 1-2 hours. This helps ensure even cooking. Preheat your oven to 450°F (232°C), and place a roasting rack or table on a sheet pan. Place the ribeye roast on the rack or table and use a paper towel to pat the surface dry.
Seasoning the Ribeye Roast
A ribeye roast has excellent flavor on its own, but seasoning can make it even better. Brush the roast with olive oil or melted butter and season it with coarse salt, freshly ground black pepper, and any other desired herbs or spices, such as garlic powder, rosemary, or thyme. Be generous with the seasoning, as it will help create a flavorful crust on the roast.
Cooking the Ribeye Roast
The most commonly used method for cooking a ribeye roast is the ‘reverse-sear’ method. This method involves baking the roast at a low temperature before searing it on high heat for a crispy exterior.
Place the ribeye roast in the preheated oven and bake for 20 minutes per pound at 350°F (177°C). For example, a 6-pound ribeye roast would cook for 2 hours. Use a meat thermometer to check the internal temperature of the roast. The ideal temperature for medium-rare is about 125°F (52°C) and 135°F (57°C) for medium.
Once the roast reaches the internal temperature, take it out of the oven and preheat a cast-iron skillet over high heat with a tablespoon of oil. Sear the ribeye roast on all sides for a minute or two, including any exposed bone for maximum flavor.
Resting and Serving the Ribeye Roast
After searing, remove the ribeye roast from the skillet and let it rest on a cutting board for 15-20 minutes. Once the roast has rested, slice it thinly against the grain and serve it with your favorite side dish, such as roasted potatoes or steamed vegetables.
How long should I let the ribeye roast rest?
A: Let your ribeye roast rest for 15-20 minutes to allow the juices to redistribute and ensure a juicy, tender roast.
What temperature should I cook a ribeye roast?
A: Preheat your oven to 450°F (232°C) and bake your ribeye roast at 350°F (177°C) until it reaches an internal temperature of 125°F (52°C) for medium-rare or 135°F (57°C) for medium.
Should I season my ribeye roast with anything besides salt and pepper?
A: Feel free to season your ribeye roast with any herbs or spices you prefer. Garlic powder, rosemary, thyme, and mustard all complement the beefy flavor of a ribeye roast.
Do I need to cover the ribeye roast with foil while cooking?
A: It’s not necessary to cover the ribeye roast with foil, but some cooks prefer to do so to keep moisture in the roast.
Should I remove the bone from the ribeye roast before cooking?
A: It’s recommended to cook the ribeye roast with the bone attached, as it provides extra flavor and helps the roast cook evenly. Remove the bone after cooking, before slicing into the roast.
Cooking a perfect ribeye roast might seem challenging, but it’s easy once you know-how. Choosing the right roast, preparing it, and cooking it low and slow before finishing with a high-heat sear results in a tender, juicy, and delicious ribeye roast. Try this recipe, and your guests will thank you!