The rib-eye roast is a boneless beef rib roast with the sixth through the 12th rib bones removed. It is well marbled with fat and is one of the most tender and flavourful cuts of beef. Roasting is the process of cooking food uncovered in an oven and is the preferred method for rib-eye roasts, since it uses dry heat and creates a delicious, brown crust. You can enhance the crust by using higher heat at the beginning of the roasting process. A full rib-eye roast is 4.54 to 5.44 Kilogram. A half roast, 2.72 Kilogram, yields five large steaks of a little over a pound each.
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Things you need
- Meat thermometer
- Roasting pan
- Carving knife and carving fork
- Large cutting board
- Aluminium foil
Preheat the oven to 218 degrees Celsius.
Place the roast in the centre of your roasting pan. If one side has more fat, place the roast with that side facing up. This helps baste the roast as it cooks. The size of your roasting pan will depend upon the size of your roast. You can use roasting pans made of anodised aluminium or enamelled cast iron, for example, and some have non-stick coatings. Some have lids; if yours does, put it aside. Options that are more expensive include stainless steel or terra cotta. A basic roasting pan is sufficient. Some roasting pans have racks that make lifting the roast out of the pan easier.
If desired, add salt, pepper, spices or herbs. A rib-eye roast is one of the most flavourful cuts of beef and needs nothing to enhance it. You can skip this step entirely and feel confident your guests will enjoy the flavour of your roast with nothing added. If you wish, however, you can add herbs and spices to your roast. For example, mix prepared mustard, garlic salt and pepper until smooth in a small bowl and then spread the mixture over the top of the roast. Or, mix two cloves of crushed garlic, 1 tsp each of salt, cracked black pepper and dried thyme, and use the mixture as a rub. A deliciously simple preparation is to mix 1 tsp each of salt and pepper in a bowl and use it as a rub.
Place the meat thermometer into the roast. Place the thermometer so that its tip is close to the centre of the roast or the thickest part of the meat. Do not push the thermometer so far that it pricks all the way through the roast; you do not want it to be touching the pan.
Roast for 30 minutes.
Turn the oven down to 163 degrees Celsius and continue to cook until the internal temperature reaches 5 to 10 degrees below your target temperature: 62.8 degrees Cor medium rare, 71.1 degrees Cor medium or 76.7 degrees Cor well done.
Turn the oven off. Remove the roast and let it stand on the hob or counter in the roasting pan for 15 to 20 minutes; it will continue to cook and will reach the proper temperature. Keep it covered with tented aluminium foil to protect it until you're ready to carve.
Tips and warnings
- Carving your roast is simple: use the carving fork to hold the roast on a large cutting board. Using the carving knife, carve the roast into half-inch slices -- carve the slices thinner or thicker as appropriate for your guests.
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