Boneless prime rib roast is often served in fine restaurants. Learn how to easily achieve a melt-in-your-mouth tender cut of meat that has unsurpassed flavor. Imagine a hand-trimmed boneless prime rib roast. Beautiful marbling gives the flavor and tenderness gets a boost too.
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Easily Prepare Prime Rib Eye Roast for the Holidays
Let the prime rib take center stage during the holiday season. With beautiful marbling; this roast is tender and juicy. Don’t be intimidated by this roast. It is very easy to cook. Just start with a hot oven to help brown the outside of the roast. Once brown, turn down the heat for a slow roast, assuring that the center of the meat is cooked just perfectly too.
The Prime Rib Eye Roast has a Rich and Beefy Flavor
Please Everyone with This Roast
For those that like their rib eye cooked medium well, they
will enjoy the ends of the roast. Yet, those that like their roast on the rare side,
they will enjoy a rib eye cut closer to the center.
A rib eye roast is generally 8-9 pounds. Therefore, this delicious meat will feed a minimum of 8 people if each person is sliced a thick 1-pound steak. However, it could feed up to 16 people if each person by slicing a thinner ½ pound steak. Pair this roast with a wide variety of sides. This will help the meat go further too.
Purchasing Meat on Sale
I purchased two prime rib eye roasts on sale a few weeks ago. They were 70% off! What a deal; I should have purchased more than two! I froze one and cooked the other one right away. When using he frozen one, just thaw prior to cooking.
Make Sure to Use a Meat Thermometer
I highly recommend the use of a meat thermometer as the temperature will help you determine if the meat is rare or well-done.
What Temperature is Rare and Medium for the Meat?
When the thermometer registers 115 degrees Fahrenheit the meat is rare. At 120-130 degrees Fahrenheit, the meat is medium. Note: the internal temperature of the roast will continue rising a bit after it is taken out of the oven.
Generously sprinkle salt all over the roast and return it to the refrigerator for 1 hour. Remove from the refrigerator 1 hour before cooking to help bring the roast to room temperature before cooking. This will help ensure more even cooking.
Preheat the oven to 500 degrees Fahrenheit. Pat the roast dry with paper towels as the pre-salting makes the roast release some moisture. Then sprinkle roast all over the salt and pepper and place fat side up in a baking pan large enough to hold the rib eye roast.
Bake the roast uncovered for 15 minutes. This will help brown the roast.
After 15 minutes, lower the oven temperature to 325 degrees Fahrenheit. Cook the roast for 10-12 minutes per pound for rare and 13-15 minutes per pound for medium rare.
I started checking the roast with a thermometer after 1 hour 15 minutes of cooking. Then continued to check every 15 minutes. Remember to use the temperature of the roast to tell how done the meat is.
For the 8 pound roast, I baked mine for 1 hour 45 minutes, plus the initial 15 minutes - total cook time was 2 hours.
Let the Roast Rest once it is removed from the oven. This helps the juices go back into the meat. Cover it and let rest for 30 minutes. Remember, the internal temperature of the roast will continue to rise as it rests.
You may choose to make a gravy from the pan drippings. If you do, once the roast is removed, pour the drippings in a measuring cup that also separates the fat from the liquid. Pour 1 cup of the liquid back in the pan. Put the pan on the stove on medium-high heat. Using a metal spatula to scrape the pan drippings if there are any goodies sticking to the pan.
While the pan drippings are coming to a boil, in a separate cup, mix 1/4 cup of flour with 3/4 cup water. Once the pan drippings are boiling, whisk in the flour and water mixture. Continue to whisk while slowly adding 3 more cups of water. Once the mixture starts to thicken, remove from the heat. If you would like your gravy a bit creamy, once the gravy is off the heat, whisk in a cup of milk.
Taste the gravy as you may have to season it with salt and pepper before serving.
Note: the actual cooking time for the meat will depend on a few factors:
Shape of the roast-a flatter roast will cook faster than a thicker roast
How chilled the roast is when it is put in the oven-a chilled roast will take longer to cook
The actual temperature of your oven-the temperature varies with some ovens.
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I hope that you liked this recipe. If you are looking for more ideas on what to make, here are a few other recipes that you may enjoy.