Need help cooking a boneless ribeye roast today!*Was perfect*

[Snoozan]

I'd post this on the cooking board, but there's not much traffic over there and I need to cook a 5.5 lb boneless ribeye roast this afternoon. What's the best way to cook this hunk of beef so it doesn't turn into shoe leather?!? I never cook beef roasts, but my mom gave this to me to cook. I'm thinking this is what I'd find as prime rib in a restaurant? TIA to all my DIS "family"!

This is boneless, so the standing rib roast recipes I found online won't really work!

**Thanks for all the help! My roast came out perfect! The middle was definitely on the rare side, but that worked out well as I will be heating up the leftovers today so should turn out just the way we prefer - medium. I never thought I'd be able to have it come out as well as it did. **

 

[abdmom]

Start at 400 degrees for 15 minutes to sear and then 15 minutes per pound at 325. For 5 1/2 pounds it should take about 1 hour 20 minutes total.

 

[Christine]

I don't know if Ribeye is quite going to be just like prime rib, but close enough.

The best way to do this is put your oven at 500 degrees. Put the roast in for 30 minutes. This will sear the outside. Then turn the oven off and let it slow cook in there for a few hours. If you need a shorter cooking time, then after the 30 minutes drop the temp down to 300 degree. Use a meat thermometer and take the roast out right before it reaches the degree of doneness that you want.

If you do a google search on "how to cook a standing rib roast" you will get the various times and more specifics on how to cook the roast this way, which IMO, is the best way to do it.

 

[DMickey28]

I LOVE cooking Prime Rib! It's my DH's favorite.

1. Take it out a good hour or hour and half before you need to put it in the oven to get it more up to room temp.

2. I use a rub on it ... mix up EVOO, Crushed Garlic, Pepper and Spicy Brown Mustard. Most recipes use Rosemary as well but I don't care for it and don't miss it. Rub it all over the rib.

3. I bake on 500 for 15 minutes and then turn down to 325 for the remaining time. For med-rare, approx 15 per pound but always use a meat thermometer. The total cook time for this roast would be just around 1.25 - 1.5 hour. Take the Roast out when it hits 130 in the thermometer for med- rare and let it sit for at least 15 minutes, covered.

If you have people that like different temps you can cut the roast up after that and then cook each individual pieces. I like mine more rare than DH but he likes his with additional seasoning on it. I put some cajun or chicago rub on his and put it under the broiler for just a minute or two. No complaints!! My DH and I try Prime Rib in almost every restaurant and DH says mine is pretty much the best he has had.

Good Luck. Enjoy ... it seems like an intimidating piece of meat to cook but it's really very simple.

 

[daughtersrus]

I'd post this on the cooking board, but there's not much traffic over there and I need to cook a 5.5 lb boneless ribeye roast this afternoon. What's the best way to cook this hunk of beef so it doesn't turn into shoe leather?!? I never cook beef roasts, but my mom gave this to me to cook. I'm thinking this is what I'd find as prime rib in a restaurant? TIA to all my DIS "family"!

This is boneless, so the standing rib roast recipes I found online won't really work!

A local grocery store has these on sale quite a bit so I buy them often. I just bought 3 big ones last week (couldn't pass them up at $2.99/lb) and cut them in half. We now have 6 family-size roasts in the freezer.

We always cook ours on the grill, even in the winter.

We put Canadian Steak Seasoning on the outside and cook it on indirect heat. DH cooks it for about 12-15 minutes per pound. Use a meat thermometer to check the temp.

We've also sliced a roast before cooking and grilled them as steak. I would say that they are more like rib eye steaks than prime rib.

 

[eliza61]

Start at 400 degrees for 15 minutes to sear and then 15 minutes per pound at 325. For 5 1/2 pounds it should take about 1 hour 20 minutes total.

I don't know if Ribeye is quite going to be just like prime rib, but close enough.

The best way to do this is put your oven at 500 degrees. Put the roast in for 30 minutes. This will sear the outside. Then turn the oven off and let it slow cook in there for a few hours. If you need a shorter cooking time, then after the 30 minutes drop the temp down to 300 degree. Use a meat thermometer and take the roast out right before it reaches the degree of doneness that you want.

.

Also don't salt the meat before cooking. salt drys out beef. In fact I don't season my rib roast until right after I take it out.

 

[Cheshire Figment]

Go to www.cooks.com and see their recommendations.

 

[mrspaha]

A local grocery store has these on sale quite a bit so I buy them often. I just bought 3 big ones last week (couldn't pass them up at $2.99/lb) and cut them in half. We now have 6 family-size roasts in the freezer.

We always cook ours on the grill, even in the winter.

We put Canadian Steak Seasoning on the outside and cook it on indirect heat. DH cooks it for about 12-15 minutes per pound. Use a meat thermometer to check the temp.

We've also sliced a roast before cooking and grilled them as steak. I would say that they are more like rib eye steaks than prime rib.

May I ask what store in Chicagoland has frequent sales on these?

I absolutely love boneless rib roasts, but seldom buy them because they are quite expensive.

Agree with all the advice given, especially about letting the roast "rest" after taking it out of the oven. The internal temp will rise while it's "resting" so make sure you take it out before it reaches the degree of doneness that you prefer.

 

[The Mystery Machine]

Use a thermometer and take it out at 100degrees if you want med rare.

Last rib roast I did I took it out at 110 and it went up to 140 upon resting, so a little overdone for our tastes.

Depends how rare you like it. Taking it out at 110 was fine but we do like it a little more on the rare side.

 

[kimmar067]

....do you know anyone that has a rotisserie that you can borrow? I have that 'just set it and forget it' one (like on the informercial):

...and I cook mine in there - it comes out AWESOME!

 

[daughtersrus]

May I ask what store in Chicagoland has frequent sales on these?

I absolutely love boneless rib roasts, but seldom buy them because they are quite expensive.

Agree with all the advice given, especially about letting the roast "rest" after taking it out of the oven. The internal temp will rise while it's "resting" so make sure you take it out before it reaches the degree of doneness that you prefer.

I'm not sure where you're located but Caputo's had them on sale last week. The large ones were $2.99/lb and the smaller ones were $3.99. They have them on sale about every 6-8 weeks. This week they have whole beef tenderloins on sale for $4.99

I go to the one in Naperville (on Rt59 and 111th). According to their site, they also have locations in Addison, Bloomingdale, Elmwood Park, Hanover Park and South Elgin.

They have great produce and deli departments.

I go for the sales and do my regular shopping at Meijer.

 

[Muushka]

Also don't salt the meat before cooking. salt drys out beef. In fact I don't season my rib roast until right after I take it out.

Girlfriend, one of my best standing rib roasts ever involved creating a 1" coat over the entire roast of Kosher Salt! Literally!

http://allrecipes.com/Recipe/Kosher-Salt-Encrusted-Prime-Rib-Roast/Detail.aspx


Ingredients

* 2 cups coarse kosher salt
* 4 pounds prime rib roast
* 1 tablespoon ground black pepper
* 1 tablespoon seasoning salt

Directions

1. Preheat oven to 210 degrees F (100 degrees C).
2. Cover the bottom of a roasting pan with a layer of kosher salt. Place the roast, bone side down, on the salt. Season the meat with the ground black pepper and seasoning salt, then cover completely with kosher salt.
3. Roast in preheated oven for 4 to 5 hours, or until the internal temperature of the meat reaches 145 degrees F (63 degrees C).
4. Remove from oven and let rest for 30 minutes. This sets the juices and makes the roast easier to carve. (Note: Be sure to remove all the salt from the roast before serving.)

It was the best we ever had, out or at home!

 

[kimmar067]

...I should have never read this hread - I kept thinking about prime rib ALL DAY, so I bought one when I went to the store before....

 

[golfgal]

Girlfriend, one of my best standing rib roasts ever involved creating a 1" coat over the entire roast of Kosher Salt! Literally!

http://allrecipes.com/Recipe/Kosher-Salt-Encrusted-Prime-Rib-Roast/Detail.aspx


Ingredients

* 2 cups coarse kosher salt
* 4 pounds prime rib roast
* 1 tablespoon ground black pepper
* 1 tablespoon seasoning salt

Directions

1. Preheat oven to 210 degrees F (100 degrees C).
2. Cover the bottom of a roasting pan with a layer of kosher salt. Place the roast, bone side down, on the salt. Season the meat with the ground black pepper and seasoning salt, then cover completely with kosher salt.
3. Roast in preheated oven for 4 to 5 hours, or until the internal temperature of the meat reaches 145 degrees F (63 degrees C).
4. Remove from oven and let rest for 30 minutes. This sets the juices and makes the roast easier to carve. (Note: Be sure to remove all the salt from the roast before serving.)

It was the best we ever had, out or at home!

I am going to have to try this

 

[Kitzka]

The PP whom posted the crusted kosher salt recipe is spot on. I use this for bone and boneless prime rib and it is the ONLY way my family will eat the roast. Comes out perfect! Maybe it's because it's kosher salt?

Either way it's delicious!

Lara

 

[Muushka]

The PP whom posted the crusted kosher salt recipe is spot on. I use this for bone and boneless prime rib and it is the ONLY way my family will eat the roast. Comes out perfect! Maybe it's because it's kosher salt?

Either way it's delicious!

Lara

Yes, I think it might have something to do with the consistency of the Kosher salt? Perhaps it doesn't melt or absorb liquids like table salt? In any event the first time I made it was for a Christmas dinner which included friends. I spent a fortune on a roast and had a lot riding on our Christmas meal being ruined with all of that salt! I held my breath when taking it out of the oven and seeing that hard coat of 1" thick salt and then chiseling away at it to get to the roast.

But on the allrecipe.com website it got lots of kudos and I have grown to trust the people who rate the foods.