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Dec 31, 2012 07:30 PM

Cooking a small boneless ribeye roast

It's not that I can't find info on cooking a rib roast on these boards, it's that there's way too much info to wade through. I've got a 3.25 boneless ribeye roast that I want to cook for New Years day. Right now, I'm thinking season today and leave in the fridge uncovered overnight, remove from the fridge and leave at room temp for an hour or so, roast at 500° for 20 minutes, then shut off oven and leave for two hours. I prefer medium-rare to medium, my hubby prefers well-done. I can easily throw his in some jus if it's not quite done enough for him, but I absolutely don't want to overcook the thing. Anyone have some good experience in cooking a similar roast?

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  1. Definitely won't get to well done like this - leaving it in a 200 oven for two hours (post the 500) will get you a nice even rare to medium-rare roast

    1. Why not cut it into the rough proportions that you will each eat? I would like this since it gives more seared area. Each could then be cooked as you wish.

      I usually cook the bone-in prime rib, about 10 lbs. I treat it just like a steak - I sear it, and then cook to temp in a low oven. I do the sear two outside on a grill so I don't set off the smoke detectors. Your proposed method is similar, but I hate hocus pocus. I'd just sear however you like, and the set to a low temp a ahuva suggests. I'd bet 2 hours at 200, but you could probably speed it up to 1.5 or so at 250. The advantage of slightly higher IMHO is the continued carmelization of the crust.

      Another method if you don't want to cut the roast is, after the sear, to set one side of the grill to med or so, put the roast on the other side (indirect heat) with your husband's side closest to the heat. His will cook faster.

      Also, I am an opponent of letting meat sit at room temperature. I don't understand it. I am a fan of Steve Raichlen, who is also opposed. He says he has seen no professional kitchen in which this is done. You are risking a lot in food safety to gain maybe 40 degrees in temperature on, at best, a small distance into the meat. Then you are going to put it into an oven where you get an ADDITIONAL 430 degrees. I keep my meat cold until I'm ready to cook it.

      Edit: I forgot to mention that a meat thermometer is your friend!

      1 Reply
      1. re: ttochow

        I agree with everything you said . . . except the part about "risking a lot in food safety". Resting whole cuts of beef at room temperature for an hour or two is not "risking a lot in food safety". The rest of your post is right on though.

      2. 500 for 15 minutes and then reduce to 350 until you reach an internal temp of 125. That is @ 12 minutes per LB of meat. Let it rest for 20 minutes before you carve it.

        Get yourself a probe thermometer. It takes the guesswork out of cooking a larger piece of meat.

        1. Starting with a cold cut of meat causes more gradation in the end product; an underdone middle and overdone near the surface.

          14 Replies
          1. re: Brandon Nelson

            Nah. Bad method can yield "an underdone middle and overdone near the surface", but starting with cold meat won't necessarily lead to that any more than starting with warm meat will lead to a well cooked roast.

            Searing at 500 degrees F straight out of the refrigerator then turning the oven down to around 200 degrees F and finishing there will yield a seared, brown, crusty exterior and a huge swath of medium-rare (of whatever temperature desired) interior.

            The good and cool thing about cooking though, is there is often not just one "right" or "best" way to do something. Oftentimes, there are multiple ways to arrive at the same destination.

            1. re: 1POINT21GW

              Oftentimes, there are multiple ways to arrive at the same destination.


              I agree but it will also result in multiple degrees of tenderness as well....each having separate qualities due the variation in details used.. For example, you can target 135* for two roasts cut from ribs 9-12...each being a 2-Rib Roast.

              One roasted at 325 will differ in texture, tenderness and moisture from one roasted at 200*. There will be a grey outer ring and well done meat with the one roasted at 325....not with the one roasted at 200*, whereas the meat will be cooked evenly throughout. Only the center of the 325 roast will still be at 135, not the outer ring around it, or the deckle.

              1. re: fourunder

                True, but I was intending a different meaning than you interpreted - that was my fault for being too vague. To be clearer, by "same destination" I didn't mean simply the same internal temperature, but rather the same overall result. In a beef roast example such as this one that could mean a seared outside with giant swath of medium-rare inside, but this ideal could apply to many other foods as well.

                In other words, simply the same internal temperature but a linear gradation of temperature from the seared exterior to the medium-rare very center of the roast in one roast, but a seared exterior and giant area of medium-rare interior with minimal gray in another roast wouldn't qualify as the "same destination".

                In short, I was just trying to say that there are multiple ways to arrive at a seared outside and a giant medium-rare inside other than just the way I was sharing.

            2. re: Brandon Nelson

              I would argue the opposite. There is no way 70 degree ambient temp will raise the core temp of a 3+ lb roast by any significant amount in an hour. It will, however, raise the surface temperature by a significant amount. So when one finally puts it into the 500 degree oven, the outside will cook even faster than the inside.

              In sous vide cooking, it is actually recommended to freeze steaks for an hour or two to reduce the temperature gradation during searing.

              1. re: ttochow

                I'm not clear about the "searing" reference. Are you suggesting the roast ought to be "seared" before using 'sous vide or after?

                1. re: Puffin3

                  It was more a general comment about what I believe is incorrect folklore that leaving meat on counter produces a more evenly cooked meat. The techniques from sous vide suggest the opposite.

                  Steak cooked sous vide can be seared before and after. The freezer would be better for the before sear, and liquid nitrogen or dry ice for the after.

                  1. re: ttochow

                    "It was more a general comment about what I believe is incorrect folklore that leaving meat on counter produces a more evenly cooked meat. The techniques from sous vide suggest the opposite."

                    The reasons for freezing then searing for sous vide really have nothing to do with cooking a steak over direct heat in a traditional manner. You freeze and sear so that only the very outside of the meat cooks and you can get a great sear without cooking the inside at all. Its also a great technique for duck skin, we actually freeze about half of our duck breast in liquid nitrogen so that we can render all the fat without cooking the breast at all.

                    All that being said, it has zero to do with letting a steak come up to temp before grilling it and cooking it to temperature traditionally. It can be used for people that want an extreme amount of char on a steak and a very uncooked center, and its good for low and slow cooking after a sear (even the frozen grilled steak in modernist cuisine is cooked over extremely low indirect heat after the initial grill sear). For everyday grillers that want a medium rare steak letting the meat warm up to temp is the best way

                    1. re: twyst

                      I don't follow. In sous vide, the steak is partially frozen so the outside can be cooked at a high temperature without cooking the inside. We both seem to say this.

                      The OP was cooking a 3+ rib roast. Leaving this out for an hour or so will hardly change the interior temperature. (Heck, it took 3 hours to cook it at 200+.)This is the reverse of what would be done in sous vide, and would seem inconsistent with even cooking. It would seem then that searing would cook more of the interior compared to doing it straight from the fridge.

                      Consider the extreme of cooking a half thawed steak where the center is still frozen. Same principles involved, just more pronounced.

                      1. re: ttochow

                        Your logic and thought process is right on.

                        1. re: ttochow

                          I understand what you are saying, but if you use any cooking method other than a low temperature method you want your meat to have as uniform a temperature as possible for heating for an even result.

                          Sous vide is able to circumvent this rule because no matter what you do, its impossible to get anything other than an even cook because you are coooking at your exact target temperature and its impossible to overcook.

                          Consider your extreme example of a half frozen steak. You could cook it perfectly sous vide, yet if you try to grill it over direct heat you are going to end up with a burned outside and a raw center.

                          Whether or not you want your meat to come up to temp really has everything to do with the temperature at which its going to be cooked. If you plan on cooking at 200 degrees or less, it doenst really matter whether your meat comes up to temp or not. If you are cooking it on your stove, over direct heat from a grill, in a broiler, at 350 in the oven etc, the internal temp does matter, and warmer is better.

                    2. re: Puffin3

                      Here is a thread on the topic. See the Harold McGee quote.


                      1. re: ttochow

                        talk about finding a needle in a haystack.....

                        1. re: fourunder

                          Sorry, hee hee. Search took me directly to it. It's the 12th post down in the link.

                          1. re: ttochow

                            Next time, try the Link/Permalink feature at the bottom of a specific post.

                            : 0 )


                2. Well, if anyone cares, the roast came out perfectly. It didn't have a very large fat cap, so I slathered the exposed parts with butter, then prime rib seasoning, then a few slices of bacon for good measure. Cooked it for 2 hours at 200°, then upped the temp to 250° for another hour. The thermometer was reading just under 140°, so I took it out and heated the oven to 500° removed the bacon and gave it another 5 minutes or so in the oven to brown. Rested for about 15 minutes and carved. It came out a very even medium-rare all the way through with no grey ring around the edges. Emptied a can of low sodium beef broth into the dripping for the jus, and heated hubby's slice of meat in the jus to get rid of the pink. It was just a standard supermarket roast, but I was very pleased with the results. Next time I would plan ahead and order one from the local butcher.

                  2 Replies
                  1. re: gmm

                    Nice job....I'm glad to see you change your plans from the original details....Hot oven for 20 minutes , then shut off the oven....it makes more practical sense to have the oven set for a temperature to control the environment.

                    Next time try to allow for an hour rest minimum...two if possible. You will be surprised by the difference in the overall tenderness in the final results.

                    1. re: gmm

                      Sounds great! Butter, bacon, beef, mmmm. I second a longer rest, but I am not sure I would have the patience to wait two hours!