00743 11 40 C 11 55. 007431 69 40 69 C 47. This bone-in-standing ribeye roast that is coated in garlic and herbs is the perfect meal to serve up to your friends and family. These foolproof instructions will ensure beef ribeye roast bone in prime rib is impeccable.
Just like when you’re making a smoked turkey or braising short ribs, I know how time-consuming and expensive these recipes can be. Rest assured that I’ve made this quite a few times and it is always superb, so no need to be intimated. This bone-in standing ribeye roast that is coated in garlic and herbs is the perfect meal to serve up to your friends and family. What to Know When Buying a Ribeye Roast When selecting your bone-in ribeye roast, you should figure about 2 pounds per 1 bone. While you’ll lose about 4 to 6 ounces because of the bone, you’ll still be left with at least 24 ounces of beef left which should easily feed at least 2 people.
A 4-bone ribeye roast should feed about 8 people just so you can get your calculations correct in case you were thinking it’s a bone per person. You can also ask your butcher for a recommendation on size. In addition, there are several different grades of meat, including prime, choice, grass-fed, amongst several others. My personal thought is that these are expensive and you’re loading it up with herbs, garlic, salt and pepper, and slow cooking it, so no need to drop the bank on the most expensive cut of beef. You can absolutely purchase whatever cut of beef you’d like, but I just think for the normal everyday palette that it’s probably not worth it to go all-in on a Wagyu or Kobe prime rib roast.
Is It the Same Thing as a Prime Rib? Prime rib and a ribeye roast can be the same thing if the grading lines up. Always unsalted butter to that you can control the salt content. You can also use olive oil, or a combo of both. Use fresh thyme in this recipe.
I like to use fresh rosemary. Whole peeled garlic cloves in this recipe. This is what will make your ribeye roast the most flavorful. How to Make a Bone-In Standing Ribeye Roast French and truss the ribeye roast and place it in a roasting pan, season it well with salt and pepper. Do You Cook It Covered or Uncovered? In my professional opinion, it should always be uncovered so that the outside of the roast can form a caramelized crust further enhancing the flavor. Can You Cut Steaks from a Ribeye Roast?
You can cut raw or cooked steaks from it. If you slice it raw you will get a bone-in ribeye, and if you slice it after it’s cooked, you will get prime rib. Make-Ahead: This recipe is meant to be eaten as soon as it is done resting. How to Store: Store it in a plastic container or covered in plastic and refrigerate for up to 4 days.
It can also be frozen for up to 45 days covered in plastic. How to Reheat: While I never recommend reheating a hunk of beef I do realize you may not be able to eat it all. Tips These times and temperatures above will render a medium-rare to medium internal temperature. I highly recommend investing in a good real-time read thermometer. The ribeye roast cap is the outer rim of the prime rib that helps to provide all the flavor.