Show Full Nutrition Label Hide Full Nutrition Label × (Nutrition information is calculated using an ingredient database and should be considered an estimate.) The deliciously tender rib eye roast comes from the beef forequarter, a part of the main muscle of the cow, high on its back. Because this area doesn't get much exercise, the rib eye roast and adjacent cuts are extremely tender and have a great deal of marbling, thus making them the most flavorful and juicy cuts of beef. The cuts that derive from this area are the most sought-after, but also some the most expensive. This cut of meat is best when roasted, grilled, or seared, so an outer crust forms leaving the inside pink and juicy. A heavy cast-iron skillet is our way of roasting because it also helps to brown the crust, but a good-quality oven-proof steel pan does the job. If you don't have access to these tools, use a regular roasting pan. Roast this beef rib eye to rare or medium-rare for the very best results. Your cooking time might vary depending on your preferred doneness. Our straightforward recipe needs four ingredients, and between 1 and 1 1/2 hours in the oven. The wait is worth it, as the juicy slices of roast make a filling and mouth-watering dinner. Elegant enough for a celebratory dinner, the roast is so simple to make that it's also great for a weeknight dinner. Some great side dishes for the roast include roasted potatoes, balsamic vegetables, green beans, Yorkshire puddings, mushroom risotto, or the classic mashed potatoes and horseradish sauce. Click Play to See This Perfect Roast Rib Eye Recipe Come Together"This is an impressive dish for any occasion. The recipe is simple and straightforward. Add dried herbs to the rub, if desired. I served mine with some greens and Au Jus and it was a perfect match. Start checking the meat temperature after one hour to make sure it’s cooked to your desired doneness." —Tara Omidvar
TipIf you're not sure what doneness your meat should be, medium is advisable to enjoy the best features of this cut of beef. How to Store Rib Eye RoastIf you have any leftovers, rib eye roast can be stored in the refrigerator in an airtight container for three to four days. Enjoy it cold, reheat it for another meal or put on a roll for a delicious roast beef sandwich. Rib Eye Steak, Prime Rib Rib, or Rib Eye Roast?Here's a quick guide to some cuts that because of their names get confused with each other:
Rate This Recipe I don't like this at all. It's not the worst. Sure, this will do. I'm a fan—would recommend. Amazing! I love it! Thanks for your rating! How long does it take to cook a 6 lb rib?Start by cooking your prime rib at 500°F for 15 minutes and then lower the oven temperature to 325° F and cook for 10-12 min per pound for rare prime rib, or 13-14 min per pound for medium rare prime rib, or 14-15 min per pound for medium well prime rib. A meat thermometer is essential to ensure you cook it perfectly!
How long does a 6lb roast take to cook?Common Names. How many people will a 6 lb Ribeye Roast feed?ESTIMATING YOUR ROAST. How long does it take to cook a 5 lb rib roast at 350 degrees?Either way, the main cooking is done at 350 degrees for 16 to 18 minutes a pound, to an internal temperature of 120 degrees.
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