A ribeye roast is always a great meal idea. It’s packed with flavor, can serve several people, and is relatively easy to cook in the oven. If you’re not someone who typically cooks a lot of roasts, the ribeye roast is an excellent possibility to consider.
However, just as it’s very easy to cook a ribeye roast, it can just as easily be ruined. Cooking a ribeye roast is simple, but it’s important that you follow all of the directions very carefully. This is why it’s a good idea to learn how to cook a ribeye roast ahead of time. You’ll have a fabulous cut of meat that’s been cooked to absolute, mouth-watering perfection.
Cooking A Ribeye Roast
If you can afford it, purchase a prime cut. Choice or select cuts are fine, but nothing beats a prime cut that’s been prepared and cooked properly.
When it comes to cooking a ribeye roast, here are the essentials:
• Take your ribeye roast out of the fridge, giving the cut about an hour to come up to room temperature before cooking.
• Putting your oven rack one or two slots below the medium slot, preheat the oven to 350 degrees Fahrenheit.
• While you’ll definitely want to season your ribeye roast with salt and pepper, the other possibilities for seasoning are entirely up to you. Some people really like dried thyme or rosemary.
• With a shallow baking pan, move your roast from the counter to your preheated oven. You don’t want a pan that’s too deep, as this can cause the bottom of your roast to become steamed in its own juices. This won’t destroy the roast, but you will lose out on some of the flavor. The texture and color of the bottom of the roast will be strange, as well.
• If the bone is still in the ribeye roast, cook it for a period of roughly sixteen minutes for each pound. If the roast has been deboned, then you’re going to want to cook it for a period of roughly eighteen minutes for each pound.
• Don’t be afraid to check the internal temperature of the roast periodically with a meat thermometer, as it’s cooking.
• If you want a medium-rare roast, take it out of the oven when its internal temp is 125 degrees Fahrenheit. For a rare cut, you’ll want to take it out at 120 degrees Fahrenheit.
While the meat rests, give it a tent of aluminum foil. This keeps it hot.