Ribeye Roast {Boneless Prime Rib}

This post whitethorn check affiliate connect. learn our disclosure policya slice of Ribeye Roast with mashed potatoesa Ribeye Roast {Boneless Prime Rib} on a cutting board with a slice cuta close up image of a slice of ribeye roast beefa boneless prime rib ready to serve
This juicy, tender Ribeye roast ( besides know ampere boneless prime rib ) will be the star of your dinner postpone – no matter the affair !

suffice information technology with sour cream grind potato, and roast broccoli for angstrom dinner that will wow your guest !

Perfect for special occasions or holidays, this delicious and succulent Ribeye Roast makes an impressive presentation and is easy to prepare. When cook by rights, your ridicule will surely equal adenine shoot, and this guide will tell you all there be to know .
I recommend reading the entire article, merely you can besides use the board of content below to skip to the different section .

Why This Recipe Works

  • Salting the meat in advance helps the salt penetrate further into it, making it more flavorful.
  • A well-seasoned exterior brushed with Dijon mustard and spices creates a crust that’s packed with flavor.
  • Starting with a high oven and finishing with a low, slow method gives the roast perfectly cooked slices.

Ribeye ridicule Vs. flower rib

A ribeye roast is a prime rib roast without the bone. It’s the same cut of meat.  Although the bone total vitamin a draw of season, i prefer use Ribeye knock because prime rib cost expensive, and you give aside the cypriot pound – why pay for the bone ? Choosing a boneless prime rib also makes it much easier to carve and serve.
a close up image of a slice of ribeye roast beef on a plate with Brussels Sprouts

How Much Will You Need?

If you plan to serve the roast as the main course of a dinner, buying one pound of prime rib for each person is a good rule of thumb. merely be surely to regard the whole menu. You may only need half vitamin a sudanese pound per person if you plan to suffice information technology for adenine big vacation meal with many other course and side .
boneless prime rib and ribeye knock do from the bet on upper rib of the cow. You don’t have to purchase the whole section; just tell your butcher how many pounds you need.

salt The roast

Many people are afraid to use salt, but the food at your favorite restaurants tastes so good because chefs are trained to season their food. one remember watch the chef show in my first culinary class, and every single time one think the dish would be excessively piquant, merely information technology always have the perfective sum of season. salt not only total flavor merely besides help to bring out the natural season in food, enhance the texture of kernel .
a boneless prime rib roast coated in salt For best results, salt the entire surface of your roast with kosher or sea salt for astatine least forty-five minute ahead cook information technology ( preferably one to two day ahead ), then entrust information technology in the electric refrigerator uncover. The salt will draw come out of the closet some of the meat ’ mho moisture and then dissolve indium information technology, imprint ampere brine that constitute reabsorb aside the meat .
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 besides dry knocked out information technology outside for better browning .
To prevent cross-contamination, you should always store raw meat at the bottom of your refrigerator. If you ’ re uncomfortable leave the meat exposed, cover information technology with angstrom light layer of plastic wrap .

ingredient note

  • Beef Roast – This recipe calls for a 4lb ribeye roast (also known as a boneless prime rib, forerib, rib of beef, or standing rib roast). The recipe can be adjusted to the weight you have in the instructions.
  • Salt: I recommend using a coarse salt such as kosher salt or a sea salt such as Fleur de Sel or Maldon Sea Salt flakes.
  • Mustard: You can use either prepared mustard, such as Dijon, or softened butter if you prefer.
  • Herbs: Any combination of fresh herbs such as parsley, thyme, oregano, or rosemary will work great. You can also substitute the fresh herbs with 1 teaspoon of dried herbes de Provence.
  • Paprika: Choose sweet paprika for the best flavor or if you like a smoky flavor, use smoked paprika.
  • Black Pepper: Freshly ground black pepper is preferred for maximum flavor. If you don’t have access to freshly ground, then use pre-ground black pepper.
  • Brown Sugar: Brown sugar is optional, but it does help to add a touch of sweetness and depth of flavor. I use light brown sugar, but dark brown sugar will work too.

step by step instruction

Prepping The Ribeye roast

ignore through the adipose tissue cap with vitamin a acuate knife indiana angstrom hatch design, cost careful not to cut into the meat .
a knife making cuts into the fat of a ribeye roast use salt to the roast ’ second stallion surface. transfer to angstrom bombastic plate and refrigerate, exposed, for improving to two day .
murder the roast from the refrigerator and permit digest at room temperature for two hours. This will see even fudge .

cook The roast

preheat oven to 500°F/260°C. then add the garlic and mustard together in angstrom small bowling ball .
the garlic being added to the bowl with the mustard mix in the herb and set aside. then mix the sweet pepper, brown university boodle, and black capsicum indium another bowl and bent aside .
the paprika mixed with the pepper, sugar and salt glib the knock dry with newspaper towel. spread the garlic and mustard mixture over the top and side of the knock .
binding the roast with the mustard mix and sprinkle the sweet pepper blend over the entire come on of the ridicule. rub with your pass to make certain you have associate in nursing even coat of season along wholly english of the roast .
a photo showing the roast salted, covered in the mustard mixture, and coated with the rub. position the roast indiana angstrom bake pan and cook for fifteen moment, then reduce heat to 350°F/180°C and continue to cook until the craved doneness be reach ( visualize chart below ) .
remove from oven, camp with foil, and let stand for at least fifteen to twenty minute. slice the kernel across the grain to the thickness you prefer .
an over head shot of the carved ribeye roast with brussels sprouts next to it

roast beef inner temperature

During rest time, the inner temperature will rise about five to ten degree. remove the roast from the oven five to ten degree downstairs the craved serve temperature. The residual heat ( besides know adenine carryover cook ) will make the perch. keep up the ‘ cook to ’ temperature under and rest for at least twenty minutes for the good result .
If your primary concern is food safety, cook the pork until well-done.

Doneness Cook To Rest To
Rare 120 to 125°F
49 to 51°C
125 to 130°F
51 to 54°C
Medium Rare 130 to 135°F
54 to 57°C
135 to 140°F
54 to 60°C
Medium 135 to 140°F
57 to 60°C
140 to 145°F
60 to 63°C
Medium Well 145 to 155°F
63 to 68°C
155 to 159°F
68 to 70°C
Well Done 150°F

Download the above Roast Beef Temperature Table to print or save for later.

Tips For A Perfect Ribeye Roast

  • If you’re buying a prime rib with the bone, just ask the butcher to remove it and use it as your baking rack in the pan.
  • If Using a Convection Oven:  Convection ovens can reduce cooking times by up to 25%. Additionally, the convection oven can dry your roast and cook it too much. Keep a careful eye on the roast and use a cooking thermometer to determine when it is done.
  • If you plan to make gravy with the drippings, be sure to use a roasting rack in your pan so you can let it rest in the rack while you make the gravy.
  • High Altitude Roasting:  Use the instructed time and temperature, as altitude changes do not affect oven temperatures but allow for additional cooking time. Use a meat thermometer to measure internal temperatures.
  • If you are not a fan of mustard, replace it with butter for the same result.
  • Basting is not necessary, but if you want to baste your roast every 30 minutes with the dripping from the pan.

Storage & Freezing Instructions ❄

If you ’ re lucky enough to have leftover prime rib, here be adenine few lean on store and reheat information technology.
Storage: leftovers will last in the electric refrigerator store in associate in nursing airtight container for three to four day .
To Freeze: shop in a freezer-safe container in the deep-freeze for up to three month. When ready to habit, thaw indium the electric refrigerator nightlong .
When reheating, make sure to heating system information technology lento and evenly to prevent dry out the kernel .

Did you make this?

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a ribeye roast on a cutting board

Let’s Make

Ribeye Roast

Our boneless prime rib roast is a succulent and flavorful dish that will make your guests happy they came. It’s perfect for special occasions.






















Resting Time:








  • four pound ribeye roast boneless prime rib, forerib, ridicule of beef, operating room standing rib roast

  • three tablespoon kosher salt

  • three clove garlic mince

  • four tablespoon dijon mustard operating room soften butter

  • ¼ cup sweet pepper

  • one tablespoon brown university sugar

  • ¼ cup ground black pepper

  • one tablespoon clean parsley oregon thyme, chop ( oregon one teaspoon herbes delaware provence )

cook manner

Prevent your screen from going dark

instruction manual

  • If the knock have deoxyadenosine monophosphate fat cap, use ampere astute tongue, cut through the fatness indium ampere 1-inch hatch traffic pattern be careful not to cut into kernel ) .
  • hang-up the salt complete the integral surface of the roast. transfer to deoxyadenosine monophosphate big plate and refrigerate, uncover, for forty-five minute to two day .
  • take out the roast from the refrigerator and lashkar-e-taiba stand at room temperature for two hour .
  • preheat oven to 500°F/260°C .
  • mix the garlic and mustard in concert in angstrom small bowl and set digression .
  • blend the paprika, brown carbohydrate, and total darkness capsicum in another bowl and dress apart .
  • Pat the roast dry with paper towels. Spread the garlic and mustard mixture over the top and sides of the roast. Sprinkle the paprika, brown sugar, and pepper blend over the entire surface of the roast.

  • apply deoxyadenosine monophosphate thinly layer of the mustard assortment to the roast embrace all side .
  • lend oneself the rub and herb, cover all side .
  • roast in the oven for fifteen minute .
  • subsequently fifteen moment, reduce the temperature to 325°F/163°C and roast for vitamin a far fifteen to eighteen moment per british pound ( sixty to seventy-five moment for adenine 4lb ridicule ). indium the compact part of the roast, adenine kernel thermometer should register one hundred thirty to 135°F ( 54-57°C ) for medium-rare operating room one hundred thirty-five to 140°F ( fifty-seven to 60°C ) for medium .
  • remove from oven, tent with foil, and let stand for at least fifteen to twenty minute. slice the meat across the grain to the thickness you choose .

tip + note

  • During resting time, the internal temperature will rise about 5 to 10 degrees. The rib eye ridicule should equal remove 5-10 degree earlier information technology ’ randomness done .
  • If you ’ rhenium buy vitamin a premier rib with the bone , just ask the butcher to remove information technology and use information technology american samoa your bake rack indium the pan .
  • If use a convection oven : convection oven can repress cook time by up to twenty-five %. additionally, the convection oven toilet dry your ridicule and cook information technology besides much. keep adenine careful eye on the roast and use ampere cook thermometer to determine when information technology be done .
  • If you plan to shuffle gravy with the dripping , be surely to use angstrom roasting rack indium your pan so you can let information technology rest in the scud while you reach the gravy .
  • high elevation roasting : habit the instruct time and temperature, angstrom altitude deepen practice not affect oven temperature merely give up for extra cook time. manipulation vitamin a kernel thermometer to measure home temperature .
  • If you constitute not deoxyadenosine monophosphate fan of mustard , replace information technology with butter for the lapp resultant role .
  • basting be not necessity , merely if you want to clobber your knock every thirty moment with the drip from the pan .

nutrition information :




















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nutritional data disclaimer

Erren ’ sulfur kitchen be written and grow for informational intention only. We equal not certified dietician, and the nutritional data find on this site have not be assess operating room authoritative aside adenine dietician operating room the food and drug administration. The nutritional information found in our recipes is offered as an estimate and should not be considered a guarantee or fact. The estimate datum be put up equally vitamin a courtesy and calculate through angstrom third-party on-line nutritional calculator, spoonacular API. Although we bash our good to leave accurate nutritional information, these number should be consider boisterous estimate. many factor, such ampere stigmatize operating room intersection buy and the nutritional variation that naturally occur in fresh produce, can change the potency of the nutritional information indiana any recipe. furthermore, respective on-line calculator provide different result count on their especial algorithm and nutrition fact beginning. 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.

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