Serve it with Sour Cream Mashed Potatoes, and Roasted Broccoli for a dinner that will wow your guests! Perfect for special occasions or holidays, this delicious and succulent Ribeye Roast makes an impressive presentation and is easy to prepare. When cooked properly, your roast will surely be a hit, and this guide will tell you all there is to know. I recommend reading the entire article, but you can also use the table of contents below to skip to the different sections.
For best results, salt the entire surface of your roast with kosher or sea salt for at least 45 minutes before cooking it (preferably one to two days before), then leave it in the fridge uncovered. The salt will draw out some of the meat’s moisture and then dissolve in it, forming a brine that is reabsorbed by the meat. Boneless prime rib and ribeye roasts come from the back upper ribs of the cow. You don’t have to purchase the whole section; just tell your butcher how many pounds you need. In addition to seasoning the meat and enhancing the beefy flavor, salt dissolves some of the proteins, resulting in a buttery-tender roast. Salt and air together also dry out its exterior for better browning.
Step By Step Instructions
Prepping The Ribeye Roast
Cut through the fat cap with a sharp knife in a crosshatch pattern, being careful not to cut into the meat. Apply salt to the roast’s entire surface. Transfer to a large plate and refrigerate, uncovered, for up to two days. Remove the roast from the refrigerator and let stand at room temperature for 2 hours. This will ensure even cooking.
Preparing The Roast
Preheat oven to 500°F/260°C. Then add the garlic and mustard together in a small bowl. Mix in the herbs and set aside. Then mix the paprika, brown sugar, and black pepper in another bowl and set aside. Pat the roast dry with paper towels. Spread the garlic and mustard mixture over the top and sides of the roast. Cover the roast with the mustard mixture and sprinkle the paprika blend over the entire surface of the roast. Rub with your hands to make sure you have an even coating of seasonings on all sides of the roast. Place the roast in a baking pan and cook for 15 minutes, then reduce heat to 350°F/180°C and continue to cook until the desired doneness is reached (see chart below). Remove from oven, tent with foil, and let stand for at least 15 to 20 minutes. Slice the meat across the grain to the thickness you prefer. If your primary concern is food safety, cook the pork until well-done. Download the above Roast Beef Temperature Table to print or save for later. Storage: Leftovers will last in the fridge stored in an airtight container for 3 to 4 days. To Freeze: Store in a freezer-safe container in the freezer for up to three months. When ready to use, thaw in the fridge overnight. When reheating, make sure to heat it slowly and evenly to prevent drying out the meat. Erren’s Kitchen is written and produced for informational intentions only. We are not certified nutritionists, and the nutritional information found on this site has not been assessed or authorized by a nutritionist or the FDA. The nutritional information found in our recipes is offered as an estimate and should not be considered a guarantee or fact. The estimated data is provided as a courtesy and calculated through a third-party online nutritional calculator, spoonacular API. Although we do our best to provide accurate nutritional information, these figures should be considered rough estimates. Many factors, such as brands or products purchased and the nutritional fluctuations that naturally occur in fresh produce, can alter the effectiveness of the nutritional information in any recipe. Furthermore, various online calculators provide different results depending on their particular algorithms and nutrition fact sources. To obtain the most precise nutritional information in a provided recipe, you should calculate the nutritional information with the exact ingredients you are using when preparing the recipe using your preferred nutrition calculator.
