How Do You Cook A Ribeye Roast?

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diana56
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2008/11/20 13:58:39 (permalink)

How Do You Cook A Ribeye Roast?

Hope somebody can help me. I've never cooked a ribeye roast before, and would like to cook it so I end up with a very moist tender result.

So you know, I like my meat either medium well or well.

Thanks so much!
#1

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    Sundancer7
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    RE: How Do You Cook A Ribeye Roast? 2008/11/20 14:08:33 (permalink)
    I would like to know the same thing so I can end up with a medium rare with some good aus jus.

    Paul E. Smith
    Knoxville, TN
    #2
    diana56
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    RE: How Do You Cook A Ribeye Roast? 2008/11/20 14:14:54 (permalink)
    So we both shall remain in waiting.
    #3
    porkbeaks
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    RE: How Do You Cook A Ribeye Roast? 2008/11/20 14:16:16 (permalink)
    [url='http://www.primesteakhouses.com/how-to-cook-prime-rib.html']Here's[/url] my go-to source for prime rib. Is this what you're looking for? pb
    #4
    djmsalem
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    RE: How Do You Cook A Ribeye Roast? 2008/11/20 14:25:33 (permalink)
    I'm cooking a whole, bone-in rib tomorrow, about 14 lbs, but the process is the same regardless of the size.

    Let the meat stand out of the refrigerator for at least an hour. Rub the beast with oil and sprinkle with whatever seasoning you like. I use Montreal Steak Seasoning. Put the main guest in a pan, bones down (that's why it's called a "standing" rib roast).

    Some people like to tie the meat between every other rib on the theory that it makes the meat cook more evenly; some like to take the meat off the bone and then tie the bone back on for ease of carving. I do neither.

    Run the oven to 500 degrees, put the beef in and immediately turn the oven to 225. For medium rare, you want the interior to get to about 132 degrees, then take the beef out and let it rest for at least 20 minutes, and a half-hour is better, tented under foil. The temperature will run up a couple of degrees during this time.

    Cooking times vary but will be shorter than you expect, since the thing is longer than it is thick. If you go by the cookbooks, you'd think a big roast would take eight hours or more, but mine are usually done in six or so.

    The meat stays juicy and is uniformly done from center to edge. It gives up practically no juice in the pan and never fails to please.

    Let us know!

    David


    #5
    porkbeaks
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    RE: How Do You Cook A Ribeye Roast? 2008/11/20 14:25:58 (permalink)
    This one is from the[url='http://www.txbeef.org/search/']Texas Beef Council[/url].



    Salt Encrusted Ribeye Roast
    Serves 6 - 8
    Prep Time 15 minutes
    Cook Time 1-1/2 to 1-3/4 hours

    Ingredients
    4-6 lb. well-trimmed beef ribeye roast, small end
    1 Tbsp. vegetable oil
    2-3 tsp. cracked black pepper
    Salt Crust
    1 box (3 lbs.) coarse kosher salt
    1 1/4 cups water
    Instructions
    Heat oven to 425°F. Line shallow roasting pan with heavy-duty aluminum foil. Combine salt crust ingredients; mix well. (Mixture may appear dry, but do not add additional water.)

    In roasting pan, pat 1 1/2 cups salt mixture into a rectangular shape about 1/2 to 1 inch large than the size of the roast.

    Brush roast with oil; press pepper evenly into surface. Insert ovenproof meat thermometer into thickest part of roast, not resting in fat; center roast on salt layer. Starting at base of roast, pack remaining salt mixture onto sides and top of roast to encase roast in salt. (Occasionally, some salt mixture may fall off exposing small areas of the roast. This will not affect cooking.)

    Roast in 425°F oven approximately 1-1/2 to 1-3/4 hours for medium rare; 1-3/4 to 2 hours for medium doneness.

    Transfer pan with roast to cooling rack; let stand uncovered, 15 minutes.

    Remove and discard salt crust from roast, brushing off any remaining salt. Carve roast into 1/2-inch thick slices.

    Suggestions
    Salt crust should be slightly thicker at the base of roast than at the top. Salt crust should be applied to roast just before roasting.





    #6
    mayor al
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    RE: How Do You Cook A Ribeye Roast? 2008/11/20 14:27:02 (permalink)

    The info I have for a BONELESS Ribeye Roast is to bring it up to about 125-130 degrees and remove it from the oven..Let it rest and the temp will climb to 135-140. That should give you a medium rare to medium roast. Start at a high temp 400 or so, then after 15-20 minutes drop the temp to under 300 and give it about 15 minutes a lb...but watch the meat temp as a better indicator of doneness.
    #7
    Russ Jackson
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    RE: How Do You Cook A Ribeye Roast? 2008/11/20 14:27:25 (permalink)
    Here is the one I did last year and a very good thread...Russ

    http://www.roadfood.com/Forums/topic.asp?TOPIC_ID=23810&whichpage=2
    #8
    LJM
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    RE: How Do You Cook A Ribeye Roast? 2008/11/20 14:27:51 (permalink)
    Season roast as desired and place on rack in oven pan . Insert meat trhermometer into middle of roast, but not the touching bone. Place roast into a preheated 325º F oven. Based on a 4 to 6 pound rib eye roast, the approximate cooking times are:

    RARE (140º F): 18 to 20 minutes per pound
    MEDIUM RARE (145º F): 20 to 22 minutes per pound
    MEDIUM (160º F): 20 to 24 minutes per pound
    MEDIUM WELL (165º F): 22-24 minutes per pound
    WELL (170º F): 22-26 minutes per pound

    Cooking times may vary depending on oven.

    You may also consider using a cooking bag for a moister roast. I would put 1/2 cup of red wine, fresh chopped garlic and sliced onoin into bag with roast.

    Slow cooker may be another option.
    #9
    diana56
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    RE: How Do You Cook A Ribeye Roast? 2008/11/20 14:35:15 (permalink)
    Thank you all SO much!

    I do have to admit though, looking at medium rare or rare, makes me feel icky, because I love my meat completely done.

    Some great ideas here, I shall try one and let you know how it worked.

    Thanks again!
    #10
    rjb
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    RE: How Do You Cook A Ribeye Roast? 2008/11/20 14:54:44 (permalink)
    Good luck getting a "very moist tender result" in a well done rib roast. Pretty much mutually exclusive for this cut. Cooking to well done will cause the protein strands that compose the meat to contract and expel most of the moisture, while also tightening the structure of the meat, i.e., making it tough. Think of wringing out a towel.

    If you're stuck on well done, cook a brisket or some other cut that has a lot of connective tissue in it that will convert to gelatin and keep the meet tender.
    #11
    MikeS.
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    RE: How Do You Cook A Ribeye Roast? 2008/11/21 01:55:46 (permalink)
    Please don't ruin and waste this roast cooking it to well done.
    #12
    BQ Matt
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    RE: How Do You Cook A Ribeye Roast? 2008/11/21 05:34:54 (permalink)
    If you have to cook this roast to medium well or well, I'd definitely go with the roasting bag option mentioned above.

    Another poster above mentioned brisket or another cut of meat more suited to well done temperatures. That's not a bad suggestion. Just know that the ideal cooking methods for other cuts may be different than for the rib roast.
    #13
    chewingthefat
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    RE: How Do You Cook A Ribeye Roast? 2008/11/21 12:31:30 (permalink)
    Salt, pepper , granulated garlic
    Roast at 375 degrees till you have an internal temperature of 165 degrees, remove, lt stand for 15-20 minutes, forget about a moist med well, well done roast. Does everyome you feeding with a whole roast like it med. well-well? if not, pull at 140 degrees, cut your rib portion off return it to the oven, and cook it to your liking.
    Start the Roast at room temperature, BTW.
    #14
    Reaper
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    RE: How Do You Cook A Ribeye Roast? 2008/11/23 12:04:34 (permalink)
    This looks like a good way to do it

    http://www.roadfood.com/Forums/topic.asp?TOPIC_ID=28325&SearchTerms=prime,rib
    #15
    MikeS.
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    RE: How Do You Cook A Ribeye Roast? 2008/11/25 07:08:00 (permalink)
    Well??? How did it go?
    #16
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