Ribeye Roast - Help!!!
This is my first time making a roast, and I'm hoping for some advice from the experts!
I have a 7 pound boneless ribeye roast, and need help with cooking instructions. I had the brilliant idea to make this for the Christmas party we are having tonight, spent a bunch on the meat, and now find myself somewhat clueless as to how to go about preparing it (while still having time to heat appetizers and sides). I've found extremely varied cooking times and temperatures. Not sure if this makes much of a difference, but I have an electric oven.
No chance I can do this in a Dutch oven, right? Roasting pan is best?
I think I'd like to go with a low and slow approach from Fourunder, especially if that will leave me with a good chunk of time to let it rest while heating up some hot appetizers and sides. I'm hoping to start resting at about 4:30. Would you be able to give me some advice on cook times and temperatures, how long I can rest, etc. using an electric oven? I've seen a lot of details on this site, but I want to make sure I get it right for this weight, the fact that it is boneless, etc. I know at least a couple of guests are not fans of rare meat, so I'm hoping to go towards the rare side of medium, but am open to being swayed. Thanks so much!!!!!
first let it airdry in your fridge right now, for several hours before cooking. second, cook it low and slow on a rack over some nice veggies and maybe a cup of wine and a cup of beef stock (onions, carrots, celery). Temperature 200 degrees (rub the roast with lots of kosher salt and coarse good quality pepper). Your looking for an interior temperature of about 130 for a medium rare roast. For 7 pounds of boneless, you are probably looking at a roasting time of 3 hours, but you have to check your thermometer. Let it sit under a foil tent for about 50 minutes out of the oven. Take a clean roasting pan and preheat oven to 500 degrees (put on your smoke alarm!). Put the roast back in for 8 -10 minutes to get a nice brown crust. You don't have to let it sit again: you can carve right after you remove it. You can finish the gravy in the original roasting pan if you want.
teezeetoo has pretty much summed up the best way to cook a SRR that I have ever tried, but here's another tip: Do you have an instant read thermometer? Or better yet, a remote thermometer you can leave in the roast in the oven? Since this is your first time, being able to monitor internal temp will give you (1) peace of mind as it cooks; (2) an early warning if it appears to be cooking too slowly or too quickly; and (3) valuable information about how a roast reacts to heat over time for the future.
Thanks to everyone so far! I started to let it airdry in the fridge as soon as I saw teezeetoo's post. I do have an instant read thermometer (but I don't have one that I can leave in while cooking). Do you guys recommend a short time on high at the beginning, before taking it down to a low heat? Also, do you think it would be harmful if I let it set for longer than 50 minutes (more like 90?) - I'm going to have the roast going in the afternoon. I'm hoping to time it so that when people arrive, I can have the roast just about ready to come out for its setting period. And then I'll have the oven free to pop in some hot appetizers and warm up the sides. After people have had some snacks, I'd be ready to put it back in on 500 for the brown crust. Thanks again for everything!!
I don't recommend high heat at the beginning and then again at the end. you'll get the crust by using it at the end and you'll risk overcooking it and making the exterior tough by doing it twice, imho. I don't tend to let it sit for more than an hour maximum, depending on size, but I don't know if longer would be harmful. I'd be afraid that if the temperature went too low, the final high blast heat might not do it's job as well or result in a nicely warm interior but I can't say I know that for sure. Maybe someone else has a better handle on the chemistry involved?
With regards to the issue of the initial high heat sear in the oven for 20-30 minutes.
Quite a few years back, I read about different approaches and temperatures, the latter ranging from 200-500, as to which would make the best finished result for a Prime Rib Roast in an issue of Cooks Illustrated. They tested individual roasts in 25* increments, if not mistaken. The final consensus was that they found 225* as the best. They also determined that without the initial high heat sear, the meat looked gray and unappetizing, so the high heat blast at the end was recommended.... but they also concluded that searing the meat in a fry pan, or outdoor grill would take care of that issue for presentation.
My personal routine was not to sear or do the high heat browning in the beginning for a few reasons....mostly because it was not suggested or recommended to me...and searing on the stove was a mess for any larger Rib Roast...especially, Bone-In Roasts. While commenting here, a former notable poster informed me that the Cooks Illustrated method was found to be in defect from The National Beef Council....who recommends any meat be seared or browned initially to kill off any surface bacteria. While I generally do not adhere to most Food Police beliefs and warning....this one topic made sense and it really is not a difficult finding and recommendation to follow. Cook's Illustrated now includes this recommendation in their articles and recipes from what I was told from the Poster.
My actual experience and findings from not browning or searing initially does have a difference when it comes to the texture of the surface with only simple low and slow roast and a high heat blast at the end. Without the initial sear, the meat forms a skin that is not pleasant, dry and tough...much like Jerky (stringy)....With high heat at both the beginning and end, the crust is much more pleasant and enjoyable to chew,not tougher. I've never experienced overcooked meat using both as well.
Good day ezziiecooks,
Since you have indicated you may give my thoughts and approach a nod....I thought I'd chime in since my credibility may be on the line..
First, if you have not already, it's time to get the roast into the oven and start the 450 browning phase for 20 minutes. Normally, I would recommend 200-225, but you may not have time to finish your roast for the 4:30 PM target... The good news is a boneless roast does cook faster than a bone-in, as well as more evenly throughout, especially if you elevate the roast on a Turkey V-Type Rack, which promotes better air circulation.
There will always be variables with each individual roast and home ovens, but as a guideline, I usually anticipate 20 minutes per pound to estimate the time @ 225. If it hit temperature sooner than expected, then you just hold the roast a little longer. If it take a little more time, with my recommended hold of 2 hours if possible....at the very least, you will still get to hold for an hour. Based on you 7 pound roast, you can expect a minimum 2.25 hours, but it could also take 3.5 to hit the temperature you select.
My experience is most people have no real idea of what is actually Rare and what is Medium-Rare. Like you have indicated, there is a low and high side to each range. Most on these boards will recommend 122 or below figuring with the carryover effect...but with low temperature roasting, the actual carryover is not as much as they think...closer to 5 degrees, rather than 10.
Based on your details, I would suggest you pull between 128-130 to satisfy the non-rare eaters. When I pull a roast at 122-125, there will always be some who think the meat is too rare after the carryover.
If you have not already seen the prior thread I started, it has a few different experiences from myself and others with pictures to give you an idea of what to expect.
For the holding period, I just keep it in the oven @ 140-170...until I need to heat any sides...when the sides are finished, I crank up the oven and give the meat a final blast to put some char and color on it.....teezeetoo gives a good tip to change the roasting, so you don't burn up any original pan juices or fond.