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Boneless Ribeye for Prime Rib, please help!

I have read several discussions on roasting the perfect prime rib. Since reading all of the threads/posts I was wondering if someone could break it down in dummy terms for me for my specific piece of meat. Please and thank you!!! Ok so, here are the details: i have a 16 lb boneless ribeye loin. The loin itself is almost as long as a half sheet pan and its kinda flat and wide versus the round fat kind. I have a rack and a sheet pan to roast this on. I do not have string to tie it up yet, but I can get this tomorrow. I also need to buy an instant read therm. I don't think i will be able to sear this meat at all, it's just too big. I prefer the slow and low method as i do not want to overcook this beast. My family prefers rare to med rare. Should i bake it then blast at the end for the crusty outside? And I'm confused about what temp i need to take it out to rest at to achieve perfect med rare. I also plan on keeping it simple, just a kosher salt and fresh coarse cracked pepper rub down. Thanks to any and all input. I also hope fourunder is still around, i consider you the king of beef sir!

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  1. I'd cook it at 450f for 30 mins, then lower the temp to 325f

    Take it out when the thermometer read 105-110f.

    Let it rest under a foil tent for 20-30 mins.

    Carve and enjoy!

    1 Reply
    1. re: 9lives

      After reading some more, I have slightly altered plans.

      Sticking with the 450 sear, but going to finish at a lower temp..220f..and more time.

      I prefer rare to mr so I think pulling at 110 and letting it rest should work for me.

      Happy holidays!

    2. fourunder is one of my heroes on CH and nowhere does he excel more than when cooking meat.

      http://chowhound.chow.com/topics/824994

      1 Reply
      1. Do you have a kitchen torch? I do mine low and slow then
        "torch" it until I like the color. I use this gadget on so many
        things that I think it's the best $30 I've spent.

        1. I do not have a torch, but I could purchase one. I have issues with gadgets and my husband is a truck driver. He will not be home until Christmas eve, and I'm worried I will need to have this going well before he gets in, but I suppose I can figure it out. ☺️ Thanks everyone for your responses. I will review the other thread and start writing out my instructions. I appreciate your help, and Happy Holidays to you all!

          1. Try to get a probe thermometer that you leave in the roast and have a remote on the outside of the oven instead of an instant read if you can. This way you can know what is going on at all times.

            2 Replies
            1. re: King of Northern Blvd

              Thank you King! I did invest in one of these, and for a mere $15.00 I think it's going to prove to be a very good investment. I saw a wireless one that will page you and do some other nifty things. Have you tried one of those yet?

              1. re: Jennilikesyum

                Glad to have helped. I have not tried a wireless one yet. Both of my remote thermometers died on Thanksgiving day before turkey went into oven. Need to look into getting a new one.