HOME > Chowhound > Home Cooking >

Discussion

Help with Bone In Ribeye Roast, asap!!!

Bought a Bone In Ribeye Roast (just under 4 lbs) yesterday on sale, but have never made one. Do I slice it into individual Ribeye Steaks or roast the whole thing like I would a prime rib or tenderloin and carve? Any suggestions would be greatly appreciated, as I want this for dinner tonight!

  1. Click to Upload a photo (10 MB limit)
Delete
  1. There are more than a few different approaches in this thread

    http://chowhound.chow.com/topics/466614

    10 Replies
    1. re: fourunder

      Is a Ribeye Roast cooked the same as a Prime Rib Roast (or Standing Rib Roast)?

      1. re: stacylyn

        can be. It's the same thing. To be a 'prime rib' it's supposed to be certified 'prime' by the fda.

        1. re: drlee_susquespine

          "To be a 'prime rib' it's supposed to be certified 'prime' "

          I think that's probably true, but it often isn't. Saw a ShopRite ad for "Prime Rib Roast" over the holidays for something like $3.99/lb. Probably should have realized it was too good to be true. Went to the market and saw that the rib roasts they had on sale were marked USDA Choice. I spoke to the butcher about it and he told me that as far as they're concerned, Prime Rib is the cut, not the grade. So, I said, if I want prime meat I have to ask for Prime Prime Rib? He laughed, but basically said that that market, at least, never carries prime meat. Too expensive. The meat was accurately marked, but the sale ad was sure misleading.

          1. re: JoanN

            Prime rib is the name of a dish, not the grade of the meat. You can make a prime rib with any grade meat.

          2. re: drlee_susquespine

            Um, no.

            To be a "prime rib" a roast has to come from the "prime" section of the ribcage (the 6th to 12th ribs) rather than from the chuck section (the 1st through 5th ribs). This terminology was in use long before the 1920s, when the USDA grading system was created. (See, eg, Charles Ranhofer, "The Epicurean," first ed. 1893, Kessinger Publishing 2004.) And the USDA specifically provide that prime rib "do[es] not have to be derived from USDA prime grade beef." (USDA Food Standards and Labeling Policy Book, p. 135.)

            1. re: alanbarnes

              So! The butcher was right! Lesson learned to read ads much more carefully (as if I didn't already know that).

          3. re: stacylyn

            stacylyn,

            The short answer is yes, boneless or bone-in are cooked the same.

            If you read the thread, you will see my preferred method and many others as well, like to roast low and slow, meaning lower temperature for a longer period of time. Some recipes will call for 170*, but I find 225* is best for me. A Rib Eye Roast is without bone and the Prime Rib/Standing Rib has the bones or is bone-in. I will have to respectfully disagree with (drlee) above on his description as such....also, meat is certified, or not, by the USDA,(Department of Agriculture), not the FDA, or Food and Drug Administration. For meat to be graded *Prime*, it has to meet marbling (fat) criteria and the Slaughterhouse has to pay for the privilege from the USDA to certify. Prime Rib is a general term given to a meat cut of seven ribs before the loin portion of the primal cut. The links below will give you more information and is recommended you acquaint yourself to understand and know for your future meat purchases. The preferred smaller end, closer to the loin is considered better by some for it's meat to bone ratio. The larger end is closer to the chuck portion of the animal. All Prime Rib or Rib Eye Roasts can be any of the following grades:

            USDA Prime
            USDA Choice
            USDA Select
            Ungraded

            You would be perfectly fine with a USDA Choice Grade.

            http://www.foodsubs.com/MeatBeefRibs....

            http://whatscookingamerica.net/Beef/C...

            http://www.epicurious.com/tools/foodd...

            1. re: fourunder

              BTW......if you ultimately decide to roast your meat, season it now and let it come to, or close to room temperature(approximately 2 hours) before you sear and place in the oven. Steaks, I would season and take out one hour before cooking.

              Good Luck.

              Edited to Add: Also, I wish to commend you on your acknowldgement to know you can purchase the Rib Eye Roast and cut it into steaks. You can easily save $10 on the cost as a roast, as opposed to it being cut into steaks from the store or butcher.....It is the same thing, i.e. the meat......rib eye steaks and rib eye roast.

              1. re: fourunder

                The package says "Ranchers Reserve Ribeye Roast Bone In." It is 3.43 lbs. So, if I follow your method, 25 minutes per pound at 225 degrees? Correct? (Or, maybe I should just make it into individual ribeye steaks!!!!! That...I know how to do!) Thanks to all for the help!

                1. re: stacylyn

                  There are variables to consider....as every piece of meat is different, as are ovens.....but the benefit of slow roasting is there is a large margin for error. Assuming you are shooting for medium-rate, I would check at the 1:45 hour window.....you may even have to go as long as 2.5 hours. It depends too on the temperature of the steak going in the oven at first, thickness of meat and size of bones.. .....but it will be worth it if you have the time. The texture of the meat is far more tender roasting over quicker higher heat cooking the steaks....but I enjoy both.

                  btw......if roasting, place on the middle rack.

          4. Yes you cook the whole thing. Rub with a KISS Rub.... the one that says "Beef", "Canada" or "Montreal" on the label. Cook at 225, until 135F internal. Rest tented/wrapped in foil 20-30 minutes and slice. 30-40 minutes per pound. Watch the temp like a vulture, and pull the exact moment it hits 135.

            I prefer to smoke meat. My oven is for Pie and Cake only. I also prefer a Thermpen for accurate temps, especially with pricey cuts of meat.

            12 Replies
            1. re: Rojellio

              Holy cow! Ooops. In my home, a rib roast that was cooked to an internal temp of 135 would be bad dog food. I go only to 120.

              1. re: c oliver

                USDA is 135F, so thats what I tell people. Pulling at 130F and Resting will get you at 135F. Since the OP is asking questions.... 130-135F is a good place to start. Lower Pull temps are for experienced roasters who do not ask questions.

                1. re: Rojellio

                  Good heavens, I'm an "experienced" roaster and I ask tons of questions. I like rare meat and that's why I "pull" at 120. The USDA will always tell one to overcook meat. I stopped listening to them years ago. I listen to cooks not the government. Otherwise I'd still be eating gray pork. Yuck. Just as bad as overcooked beef.

                  1. re: c oliver

                    I'm with you c oliver - and pulling the roast out at 120° for rare is recommended by no less an authority than Julia Child.

                    Remember, you can always cook a too-rare portion a bit more. You can't uncook meat without a time machine!

                2. re: c oliver

                  I pull mine at 125 - and it's perfect everytime. The resting period is very important - needs to rest for at least 25 minutes.

                  1. re: jeanmarieok

                    j and co,

                    As a result of trying the <seriouseats.com> perfect prime rib method this past Christmas Holiday......my guidelines will be based on modifications and past experiences:

                    Air Dry 3-4 Days Minimum
                    Season 48 Hours Prior to Roasting
                    Take Out of Fridge 6 Hours Prior to Roasting
                    Slow Roast @ 225* to An Internal Temperature of 115*
                    Allow to Rest A Minimum One Hour to
                    Replace Roast In Oven At 450-500* for 10-12 Minutes Shooting For 122*
                    I
                    Remove, Carve/Slice and Serve Immediately

                    http://chowhound.chow.com/topics/3541...

                    1. re: fourunder

                      Good lord, people! Lots of responses. It's been in since 3:30 at 225 degrees. Waiting for it to get to 125, then pulling it out to rest. It's about 100 degrees right now. Meat Play By Play. I'll you all know the outcome. :-) It's such an art.

                      1. re: stacylyn

                        I LIKE play by play. I've described CH to non-CHs as it's like having a whole bunch of good cooks as next door neighbors. I've prepared things I would have never dared attempt because of the support I've received here. Definitely let us know. Take a picture if you want :)

                      2. re: fourunder

                        fourunder - with the low and slow method i've found that there is very little if any rise in temp after pulling - when you pull at 115 does it really rise to 122? My roasts have been averaging like 1-2 degrees carryover.

                        1. re: joonjoon

                          jj,

                          In general low and slow roasting @ 225*, pulling the roast @115*, the roast will probably hit 120-122* tented if it is a large roast with bones. Smaller two or three bone-in roasts, or boneless roasts, maybe not and similar to your results . If you rest on the stove top, or drafty area, possibly not. The way my stove is arranged, it sits against the wall will two sides right up to the ceiling, so there is no draft....... If I had a wall oven arrangement, I would probably just shut the oven off, pull the roast out on the oven rack and leave the oven door open to allow to rest.

                          In the method I mentioned above......I would pull the roast out @ 115* and rest on the stove top for at least one hour.....then put the roast back into the oven for the final blast @ 450-500* (depending on size), to brown and bring back up to the 122* temperature. I've done this twice now since my first try with the seriouseats method......once with a boneless rib eye roast and another with a four bone prime rib roast. I've found that the longer resting period allow the juices to redistribute better, the meat is even more tender and there is not any bleeding when the meat is sliced.....therefore not dry, but moist, without any pooling of juices on the plate.

                          In the past, I would slow roast @ 225* to 115* internal temperature for medium-rare, allow to rest for 20-30 minutes and the slice/carve. There was always a little bleeding, With the modified longer resting and high heat blast, there is virtually no bleeding.

                          1. re: fourunder

                            Perfectly medium rare and delicious! 225 degrees for about 2 and a half hours, rest for about 20 minutes (would've done it longer, but it was gettng late!!). Made a great horseradish sauce to go with, along w/brussel sprouts and bacon, and sweet potatoes. Wonderful meal! Only problem? No leftovers for sandwiched. :-(

                            Thanks for all the help!

                            1. re: stacylyn

                              Yippee! Isn't it great when a plan works???