Roasting a rib eye involves applying a rub, searing the outside at high temperature, and cooking slowly at a lower temperature. Basting and resting the roast are important for flavor and tenderness.
Roasting a rib eye is a relatively simple procedure and when done correctly can produce one of the most tender and flavorful roast meats imaginable. Certain techniques are useful for preparing and roasting a rib eye steak and can ensure the best possible result. A rib eye is another name for a rib roast, which is also commonly called a short rib. The roast may or may not have ribs attached. Both types of roast are handled in essentially the same way for preparation and cooking purposes.
A typical rib roast may have anywhere from 2 to 7 bones, and when bones are present, it is sometimes called a standing rib roast. Cooking times vary based on the size of the roast. About one to two pounds of raw roast per person is appropriate.
A key to roasting a rib eye should be applying a rub. The ingredients for a rub vary according to preference, but typically include basic seasonings like pepper and garlic as well as the herb thyme. Some recipes call for salt, but this draws the moisture out of the roast and isn’t really necessary and in fact best omitted.
The cooking process is important when roasting a rib eye. The most important technique for obtaining a tender and juicy roast is to sear the outside of the roast by cooking it at a very high temperature for a short time, before reducing the temperature to allow the roast to finish cooking slowly. Cook the roast in a roasting pan, ribs side down and fat side up, on maximum heat for about 15 minutes to help form a nice crust. Alternatively, sear the roast on all sides in a very hot skillet.
A convection oven is ideal for roasting a rib eye, especially for the initial searing, but a perfectly good rib eye oven can be made in a conventional oven as well. The rest of the cooking process should be done slowly at a much lower temperature. The lower the temperature and the slower the roast can be cooked, the better. Ideally, the oven temperature should be set at 350 degrees Fahrenheit (175 degrees Celsius) for a conventional oven. If using a convection oven, reduce the temperature to approximately 325 degrees Fahrenheit (160 degrees Celsius)
The roast takes about 20 to 30 minutes per pound or one hour per kilogram to cook to medium rare, which is the perfect degree of doneness for a rib roast. Calculate approximately how long the roast will need to cook based on its size. For example, a 5-pound (2.25 kg) roast will take about two and a half hours to cook. Basting the roast regularly with the pan juices while roasting, especially the ends of the roast, enhances the flavor.
A meat thermometer is a must, and an instant-read digital thermometer is best. Start checking the temperature an hour before your calculated finishing time by inserting the meat thermometer into the end of the roast so the tip is as close to the center as possible. Check every 15 minutes thereafter until it reaches a temperature of 120 degrees Fahrenheit (49 degrees Celsius), for medium rare, or 130 degrees Fahrenheit (54 degrees Celsius), for medium.
An important but often overlooked trick to a perfect prime rib roast is to let the roast rest for a short time after you remove it from the oven. This is important because cutting the roast immediately will cause it to release much of its juice. By allowing it to rest for 15 to 20 minutes before slicing, the meat is able to hold more of these juices, which carry much of the flavor.
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