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How to Cook a Bone In Ribeye Roast

Ribeye steak is a favorite at most steakhouses because of its full-bodied bold flavor along with the tenderness of its rib fat. You do not have to go to an expensive steak house to enjoy a tender and juicy ribeye, however. Keep reading to learn how to cook a bone in ribeye roast from the comfort of your home.

What is Ribeye Steak?

Ribeye steak is cut from the cow’s rib. To be more specific, ribeye is the cut situated under the front section of the backbone, between the shoulder and the loin of the cow from the sixth and twelfth ribs. The area where this steak is cut is one of the muscles that do not get a lot of exercise so the meat is more tender than other cuts of steaks.

For meat lovers, there is always a big debate on whether to eat your ribeye steaks bone-in or bone-out. Some argue that eating your ribeye steak bone-in adds another depth of flavor to it. While others think eating ribeye steak bone-out has the same flavor as eating it bone-in.

Different Ways to Cook a Ribeye Steak

Grilling

Grilling at 450°F is the preferred way to cook a bone in ribeye roast. Grill one side of the steak for six minutes to get some grilled marks. Flip to the other side and cook for six more minutes. Once done, let the meat rest for five minutes.

Searing

Heat up a skillet for five minutes on medium. Add oil to the pan and sear the steak for 3 minutes on each side. Place butter in the pan and baste the steak for 1 minute. Let the steak rest for 5 minutes before serving.

Roasting

Roasting is another great way of cooking a ribeye steak. Preheat your oven to 450°F. Sear the steak for 2 minutes on each side. Roast it in the oven for 15 more minutes and rest for 5 minutes.

Ribeye Steak Temperature Guide

Everyone’s preference for eating a steak is different. Check out the temperature guide we created for ribeye steaks to know how to properly cook your steak as desired.

*Cooking time is based on a 1 inch cut of ribeye steak*

How to Cook a Bone In Ribeye Roast

  • Preparation time: 35 minutes
  • Cooking time: 15 minutes
  • Total time: 50 minutes
  • Servings: 2 persons

Ingredients: 

  • 1 (8 pound) Standing Bone-In Ribeye Steak
  • 3 tbsp salt
  • 2 tbsp freshly cracked black pepper

Instructions:

  1. Make sure that the meat is at room temperature by taking it out of the fridge 30 minutes before cooking.
  2. Take a pepper grinder and start cracking 2 tbsp of black pepper.
  3. Preheat oven to 450°F.
  4. Season all areas of the steak with salt and pepper.
  5. Put the seasoned ribeye steak in the pan with the bone side under for even cooking.
  6. Put the steak in the oven and roast it for around 15 minutes.
  7. After, you can reduce the heat of the oven to 320°F and continue to roast the for around 2 hours and 45 minutes if you want it medium. The internal temperature should be around 150°F.
  8. Take the steak out of the oven and let it rest for 15 minutes. Serve.

How to Cook a Bone In Ribeye Roast

Prep Time 35 mins
Cook Time 15 mins
Servings 2 people

Ingredients
  

  • 1 8 pound Standing Bone-In Ribeye Steak
  • 3 tbsp salt
  • 2 tbsp freshly cracked black pepper

Instructions
 

  • Make sure that the meat is at room temperature by taking it out of the fridge 30 minutes before cooking.
  • Take a pepper grinder and start cracking 2 tbsp of black pepper.
  • Preheat oven to 450°F.
  • Season all areas of the steak with salt and pepper.
  • Put the seasoned ribeye steak in the pan with the bone side under for even cooking.
  • Put the steak in the oven and roast it for around 15 minutes.
  • After, you can reduce the heat of the oven to 320°F and continue to roast the for around 2 hours and 45 minutes if you want it medium. The internal temperature should be around 150°F.
  • Take the steak out of the oven and let it rest for 15 minutes. Serve.

How To Cook A Beef Ribeye Roast

Ribeye is a popular cut of beef all around the world because it is tender, meaty, and tasty. And this delectable recipe for roasting is very simple to prepare.

Difference Between Prime Rib And Ribeye Roast

Prime rib is made from the flesh of the animal’s prime, superior section, which is especially soft and well-marbled. Ribs 6 through 12 are included.

Because the bones allow prime rib to stand erect during roasting, it’s also known as a standing rib roast. A ribeye roast is made by cutting the flesh away from the bones, leaving the “eye” (the huge center muscle) and a coating of fat.

Some people believe that cooking bone-in roasts produces a juicier and more delicious roast. True, the flesh portions closest to a bone-in steak, for example, have the best flavor. It’s also true that getting to them is difficult unless you’re willing to nibble on bones!

That’s why many cooks favor ribeye roasts. They’re smaller, and there are no bones, so carving them is simple. The thick cap is sublime, and it’s still quite flavorful.

Before Learning How To Cook It, Let’s Learn How To Select It

  • Grass-fed steak is considered to be a healthier alternative than grain-fed meat, with a more varied flavor profile. Grass-fed cows produce thinner meat due to their diet and higher muscular activity if the cows are permitted to wander freely, which isn’t always the case. Grain-fed beef is fed a diet that contains soy, corn, and other grains, which results in higher intramuscular fat and a more consistent flavor profile than grass-fed beef.
  • A good amount of marbling is one thing to look for when choosing a great ribeye. This appears as white fat specks on the meat. After cooking, steaks with a lot of marbling are tender and flavorful. Prime slices, as previously stated, have the greatest marbling but are also the most expensive. Choice cuts are inexpensive and can have a significant quantity of fat. Select cuts have little to no marbling. Select can be the correct choice for you if you want to cut down on your fat and cholesterol intake.
  • If you want to get the best steak, consider the thickness. Because of a ribeye’s thickness, it can be cooked at any temperature while preserving all of its flavors. The ideal thickness is 1¼ inches, which should provide a good balance of browned exterior and a juicy core. To guarantee even cooking, look for a ribeye that is sliced uniformly.

Now that you know how to choose your ribeye, let us take a look at how to cook it to perfection!

How To Cook A Beef Ribeye Roast Recipe

 

Ingredients

  • 1 cup softened butter
  • 6 cloves garlic, minced
  • 1 (4 pound) bone-in ribeye roast
  • Sea salt to taste
  • Black pepper to taste

The best part about this dish is how simple it is. Season the meat simply by rubbing it with seasonings. Roast it for a few minutes in a very hot oven (500°F) to crisp up the fat cap, then reduce the heat to 350°F and continue roasting to medium-rare.

Instructions

  1. Preheat the oven to 500 degrees Fahrenheit (260 degrees Celsius).
  2. In a mixing dish, combine the butter and garlic. Using a sharp knife, poke holes in the roast. Season the meat with salt and black pepper after rubbing the butter mixture all over it. In a roasting pan, place the roast fat-side up.
  3. Roast for 20 minutes at 350 degrees Fahrenheit (165 degrees Celsius), then decrease the heat to 325 degrees Fahrenheit (165 degrees Celsius) and continue cooking for 1½ to 2 hours or until the roast is reddish-pink and moist in the center. The temperature should read 145 degrees Fahrenheit on an instant-read thermometer put into the center (63 degrees Celsius).

Tip: Do not cut right away. Letting it sit after baking is a way to let the juices come together and allow the cut to loosen up a little bit, ensuring maximum tenderness and a juicy cut of meat.

Season For Best Flavor

It’s ideal to liberally season the roast’s crust before browning it and placing it in the oven. Salt and black pepper are all you need to season your roast. Because almost everyone has salt and pepper on hand, you’re likely to have everything you need to make this roast. You may add a pinch of crushed fresh rosemary, and you can even include crushed garlic.

How To Slice Your Ribeye

A ribeye roast, unlike a prime rib, has no bones, so you may cook it whole and then slice it to serve. Slice the ribeye roast in the same way you would a meatloaf: with a large, heavy knife, cut thick slices against the grain of the meat in a smooth motion. It’s possible that your ribeye roast is still too warm if it’s jiggly. After around 20-30 minutes, the roast is easier to chop. After that, you can slice while holding it tightly together with one hand.

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