How Do You Cook A Bone In Rib Roast?
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12/24/2014
This is cracking. I added my ain usual routine... some rosemary, beef broth I'm the bottom of the dish, maybe a few other things if I'm feeling it. Cooked at 500 for twenty minutes and so 1 hour, then 20 more minutes later checking it. (I check it by cutting, considering I don't trust using only a thermometer). Merely cook information technology longer the more done you desire it. Like shooting fish in a barrel p easy and super succulent. Cheers for helping with my cook time and such :). Cooked with mashed sallys spinach mashed potatoes, a salad, and au jus gravy with mushrooms and buscuits. Crab dip for an appetizer and apple crisp for dessert. Happy Christmas eve!
01/23/2016
An awesome recipe, with perfect directions for a ribeye roast! Ideal for a nice hearty meal with the family. Flyinghippy: You obviously arent competent enough to read the directions and follow them accordingly which is why your roast was garbage. Firstly, after searing it at 500 degrees, the oven temperature is supposed to drib to 325, not 375 like you posted. Secondly, the recipe calls for a roast of 4 lbs, so the melt time will demand to exist adjusted if your roast was smaller. Im guessing your roast was effectually 3 lbs, then information technology but needed about one hour after the 20 minute searing for a rare cut. Follow the recipe closer adjacent time for not bad results.
12/20/2016
FlyingHippy, of course yours burnt. This recipe is for a RIBEYE ROAST--not ribeye steaks.
12/26/2016
Easiest Christmas meal always! I combined 2tsp thyme, i tsp salt, pepper, 10 cloves of garlic, and three tbsp of olive oil in a bowl and poured this mixture over the roast. I left the x lb rib eye roast sit at room temperature for 75 minutes. Cooked initially for 500 degrees for 20 minutes and so 14 minutes per pound at 325 degrees. Once internal temperature reached 137 degrees, I removed from the oven and tented it with aluminum foil for thirty minutes.
01/02/2016
The timing and temperature here is pretty spot on. I had a 5 lb boneless ribeye roast and used some herb butter on the top of it prior to cooking. (1 stick soft butter plus fresh thyme and rosemary) sprinkled with garlic powder, salt and pepper. Came out crawly!! Served with flossy horseradish sauce found on this site (one/2 c sour foam, three tb horseradish, 1 tb oil) and twice broiled potatoes, sautéed portobello mushrooms, steamed green beans tossed with bacon bits and sautéed onions...chocolate pots de creme for dessert. I believe we've found our New Years meal tradition!
05/28/2015
I followed this recipe step-past-footstep. Mine came out extremely burnt. I noticed it was looking burnt and took it out of the 375° Oven after 35 minuets. Information technology was extremely over washed and the butter and garlic were burnt. I was using actually thick ribeyes. It was extremely over done and the butter and garlic were burnt. I was using actually thick ribeyes I volition not be trying this recipe again.
07/03/2016
Can't go incorrect with unproblematic salt and pepper seasoning. The butter on the outside creates a "crust" (I used lots of pepper and kosher salt over the butter) once it's in the very hot oven. Near recipes ask you to brown the meat. This is much easier! Delicious recipe! Thank you.
01/04/2015
Best recipe for this roast! Always turns out perfect! I don't use the butter and garlic and it's perfect. I noticed some mentioned it'southward burned. My oven always runs hot then I turn it downward an extra 25 degrees. Just a idea.
02/05/2017
This is the second time we've done this recipe. Both times it has turned out amazing! The kickoff time nosotros did information technology with a 4.5 lb roast, but instead of common salt and pepper we did Montreal steak seasoning. Tonight was a about a 2 lb roast. This time I put the butter and garlic in the mini nutrient processor, and again used Montreal instead of salt & pepper. Nosotros did information technology at 500 degrees for 15 minutes and then close the oven off to get information technology to 145. EXCELLENT!! I definitely recommend getting a digital meat thermometer (I paid like $fourteen for this one with a probe and a wire) It has saved numerous pieces of meat.. I'm calling this Prime number Ribeye....
12/xvi/2018
For those EXTREMEMY stupid like flyinghippy, this recipe is for a ribeye ROAST, not steaks. The turn down temperature also is 325, non 375. So much for following the recipe precisely.
02/xiv/2017
Fantastic and easy. After the high temp, cook 20 minutes per pound for medium rare. Permit sit 20-thirty minutes for juices to re-absorb.
12/23/2017
I make a prime rib every year and if you cook it to 145 degrees it volition be well washed. its going to rise well-nigh 11 degrees while resting. I always pull information technology out of the oven at 125 degrees
12/26/2017
This was then easy and delicious. My picky Husband and Son really liked it and I was told we demand to make this again. The only change I fabricated, I added 1 tsp Thyme and 1 tsp Rosemary to the Butter and Garlic Mix. I used Kosher Salt and Coarse Blackness Pepper. The searing of the Meat in 500 degrees for 20 minutes is just the perfect time. Cooked the meat as adv in 325 caste oven, only took 2 hours and we rested it about 20 min. I also call back having set information technology on the counter prior to cooking for 75 minutes while fully seasoned, helped likewise. We had a 8 i/2 pound Roast and I took others propose and cut down on the butter, past using a iii/4 loving cup only. I as well put some sliced onions under the roast and I admit, they did not go far to the table equally I ate them straight out of the roasting pan. I as well basted the meat with the butter drippings a couple of times. All-time Rib Eye Roast e'er.
10/13/2018
I followed this recipe to the alphabetic character with a few added ingredients and it came out spectacular. Outset and foremost this is a recipe for a ribeye ROAST. If y'all are using this guide for ribeye steaks so yous demand to find another guide. 2nd if your non using a roasting pan, placing your ROAST on top of a bed of celery volition forbid overcooking and burning at the bottom. Relish
01/01/2018
Freaking Amazing! There are not nearly plenty stars to rate this recipe! I followed the directions every bit written with the exception I cooked it an additional xxx minutes, due to my roast being 5.v lbs. Poking holes did zip to touch the juiciness of the cut. Infact, I believe it added to the moisture level. The butter does seem like alot but I put information technology over the entire roast, including the lesser. Aye, the butter does smoke and pop a scrap but I put the roast on the lower rack and put a sheet of can foil directly above it on the upper rack. All in all it was fantastic and I wouldn't modify a matter!
01/03/2016
I followed the recipe exactly, except I added quartered red potatoes placed around the roast in the pan. I had never made a roast before. This was so easy and information technology tasted wonderful! My hubby and begetter-in-law loved information technology. I volition definitely make it over again.
12/06/2015
Put some garlic in between the slots and rubbed melted butter all over, seasoned with Santa Maria. It got nicely charred being at 500° only we dropped the heat and cooked for another 2 and a half hours. Perfect!!
12/25/2015
I made this for Christmas dinner. The only alter I made was to cut a medium onion in wedges placing them nether the roast and as well basted information technology several times with the drippings during cooking. It was delicious, my family unit loved it!! Tip: even though the garlic looked like information technology was burned, information technology did not taste burnt. The roast had a lovely chaff from the butter garlic table salt and pepper.
01/06/2016
Perfect seasoning fourth dimension to cook was spot on and my family unit loved information technology
12/01/2016
My husband said it was the best he had e'er had! Information technology made our Thanksgiving the all-time ever!
04/14/2015
This was And so Piece of cake and succulent...... Thank y'all!!
04/16/2017
This turned out really practiced. I fabricated a 5 lb. bone-in ribeye roast, cooked as directed hither, except only using i/2 c butter.. I took it out with center reading at 141 degrees, and later resting twenty mins the temp was 151. The center was a perfect medium rare, only there was a good one 1/4 inch around the roast that was more than done. My hubby even so actually liked it, he's a huge prime number rib fan, and while this is not prime rib, it's pretty close. Next fourth dimension I might try half the time roasting at the higher temp. But season was wonderful. Thank you for a actually overnice reciipe.
01/02/2017
This turned out absolutely fantastic. I followed the recipe for the most office. I basted only once with more of the butter/garlic mix and increased the cooking time as my ribeye roast was almost 6 pounds. I also placed onion wedges and garlic cloves in the roasting pan. If I were to do this again (and I volition) I will allow the roast get close to room temperature before placing in the oven, approximately 1 hr. This volition cutting downward cooking time and have it cook more evenly. Also, allow it to residue for at least 10-fifteen mins depending on the weight. Delicious! Give thanks you for sharing!
12/27/2015
I made the ribeye roast for Christmas dinner and mom, dad, and I actually enjoyed information technology. The only change I made was instead of using common salt, I liberally sprinkled the garlic-buttered roast with smoky mesquite seasoning salt. I placed a meat thermometer in the thickest part of the meat and cooked the roast to 145° F. The roast was tender and juicy and the smoky mesquite gave it a wonderful flavor.
02/27/2017
I've made this twice and will continue to practice and then. I made but minor modifications past reducing the amount of butter (i/2 loving cup instead of 1 cup) and I switched upwards the seasonings. The first time I sprinkled dry Italian salad dressing mix over the buttered roast and the 2nd time I mixed minced garlic and oregano into the softened butter and so rubbed kosher salt and black pepper over the top of that and I think I enjoyed information technology that way more than. Nosotros used the seasoned drippings to make au jus and information technology was actually skillful. The cooking fourth dimension and method were perfect. I sliced it sparse using my meat slicer then we made hot beef sandwiches with au jus and served it forth with red mashed potatoes and a romaine salad. It was fantastic
10/09/2017
I had a 5 pound boneless rib eye roast, so I increased the sear time by four minutes. The roast was up to temp at ii hours flat. I agree with the other posters who said you merely need one-half the butter - eight tablespoons mashed in with the garlic is enough. A full cup of butter is a waste material in my opinion. Everyone loved it and I would apply this recipe again.
12/09/2016
I doubled the garlic and included a bit more butter. Even though there was a petty actress at the end, it was perfect to use for a baked potato!
12/28/2015
Just used the cooking time. Had nearly a 10 pound roast, cut it in one-half, put in roaster and followed recipe. Used an instant thermometer and took meet our when it hit 140 degrees. Came out perfect!
02/27/2018
Awesome recipe. Maybe utilize a bit less butter. I used a lot of black pepper and garlic on my rub. . My roast was much smaller so I simply adjusted the cooking time. I did add h2o to the pan after the searing time at 500 degrees. I felt it was going to burn if cipher was added.
12/26/2016
Made this for Christmas dinner with an 8lb bone-in ribeye roast. We did this in a roaster vs oven. Information technology was fantastic. Very flavorful and tender. Served 12 people and everyone loved it. I did add a niggling fresh rosemary to the butter mixture based on some of the reviews. I will definitely do this again.
12/25/2016
This was really adept and like shooting fish in a barrel. The only thing I inverse was the amount of butter it chosen for. I only used 1 stick and there was enough to cover the unabridged roast. I likewise cooked mine with an internal meat thermometer to 150 degrees. It came out wonderfully
11/22/2019
This was my starting time time making a rib roast and it came out delicious! Used half a loving cup of butter and added some seasoning to my iv.eight lb roast, did as instructed on high for 20 mins, one.5 hour at the lower temp and rested for most 25 minutes before carving. Perfect rare, medium rare throughout. I did get out the roast out for an hour prior to cooking which I believe is crucial to the doneness of any meat. Cheers for the recipe! We volition repeat soon!
06/21/2016
I made this 1 over the Father's Solar day weekend and I did non alter annihilation on the menu just follow the original pedagogy and it turns out succulent. I will surely be making this over again and I highly recommend this to my friends and family unit. Thanks for sharing this yummy carte du jour.
12/28/2016
I cooked information technology exactly how the recipe said to. Turned out fantastic, the picture with the recipe on it does not do it justice. Wouldn't alter a thing. It was our Christmas Eve dinner. Served with brown rice and steamed broccoli.
12/03/2017
Great, easy recipe. I made a couple changes in the two times I take used this recipe. I reduced butter corporeality to three/iv which was more than enough. I added nigh 1Tbs herbs de Provence mixture ( thyme, rosemary, basil, parsley, oregano, tarragon, marjoram, lavender) to butter before spreading over roast. I also cooked to only 140, then let sit outside of oven to terminate.
06/03/2016
Followed it and it came out amazingly adept. Perfect cooking time plus i added some more spices. Thank you
12/26/2017
We fabricated this for Christmas Eve, offset time for this type of roast (8 pound roast). Used all ingredients equally listed, first 15 mins at 450 and and so at 325. Wow, we volition be cooking again!!!! So like shooting fish in a barrel and equally my husband said, that was ane of the best tasting cuts I accept had. Bought it on sale, $63 on sale for $36!!!!!! Left overs for tonight!!!!!!!
01/25/2020
OMG! All-time roast ever. So tender! Nosotros are giving upwardly steaks and this the new go-to. Simply perfect flavoring with a good cut of beef. One tip: chill/ freeze butter mixture ahead and slice piddling chunky spears to put in the knife punctures.
02/15/2016
What a smoking mess. Either go with the 500 degrees and no butter or don't apply the hot oven at all.
12/30/2018
It was excellent, my roast was in demand of a little defrosting so I left it naked for the 1st twenty mins on 500 then covered with foil and kept the heat up for some other 20-25 mins. I so turned downwardly to 325 for an HR+x, rubbed downwards in garlic butter+ fresh thyme (I added) one time once more & popped dorsum in while turning off the estrus letting the roast residuum as the oven cooled for nigh 20 mins. It was a perfect med - med/rare roast, I served with garlic mashed & corn, it was a striking I will definitely make once more.
02/25/2019
Made this today for our Ceremony, it was amazing!
04/23/2018
Corking recipe.....smaller roast, merely under 3lbs....turned off oven after fourth dimension noted in recipe and did not turn back on. possibly could have gone 5 min more than, simply was great. i as well used Montreal Steak seasoning as some other mentioned.
12/27/2018
This is a swell recipe. It was my starting time time cooking a rib roast. I followed information technology to the alphabetic character and it came out perfectly! I will make it again and maybe experiment with different spices. Excellent!
01/29/2020
I tried recipe, kickoff fourth dimension making rib center roast, AMAZING!! I followed recipe and it was delicious!!! Will use this recipe again, and once again!
04/thirteen/2020
one cup of butter seemed INSANE to me for my iii lb ribeye roast, so I melted 2 T butter and mixed with the minced garlic. I used ground sea salt and peppercorns and followed the cooking method exactly. It turned out amazing! I tossed some light-green beans in the juices from the bottom of the roasting pan and they were, of course, amazing as well. This roast made our Easter. 5 star recipe, except for the excessive corporeality of butter. P.S. Remember to clean your oven earlier running at 500 degrees or you'll fume upwardly your firm...lol
05/31/2017
The all-time thing about this dish were the side I fabricated with the steak. Ruined a perfectly good steak. I practise not recommend!
12/31/2018
First fourth dimension cooking and used this recipe to sear then slower melt. Came out perfect medium rare and with a nice crust. Was well received Christmas Solar day dinner and used leftovers for a follow upwardly meal. Believe it or non thin sliced for a upscale grilled cheese that was unbelievable!
04/11/2020
I had a little two.five lb rib eye roast and then i followed the recipe but halved the butter. I sit down up Yukon gilded potatoes and placed them all around the roast, and added thyme and rosemary. As my roast was smaller, simply took sixty minutes bat 325 later on the 20 minutes at 500. Turned out amazingly!!!
02/14/2016
I put extra garlic in some of the holes I poked in the roast. I was to die for! I sauteed mushrooms on the side and opened a can of asparagus. Perfect Valentine mean solar day??
01/07/2019
No changes to recipe, information technology turned out perfectly delicious
01/07/2018
I followed the reciepe timing to the letter. 4.5Lb roast was too rare. Up the temperature to 340F for an hour and 40 -v minutes. Pull it and permit it residue for 15. This will produce a medium rare result.
04/16/2017
Used 1 stick of butter and it was plenty. Simple to prepare and came out perfect.
12/26/2018
I made this for Christmas dinner and information technology turned out great. I followed the recipe exactly, and everyone came dorsum for seconds. This is a keeper
12/xxx/2019
This recipe is very practiced! I would make it over again! Yummy
03/29/2017
This ris cope is easy and delicious. I've added it to my favorites.
xi/19/2017
This was awesome! I have other recipes that telephone call for a lot of prep work, but I bought the roast on sale today and didn't have fourth dimension for dry aging or marinating. I was a piddling dubious, but it turned out incredible!! Makes me wonder if I'll carp dry out aging or marinating going forward. I did cut the butter in half considering I used a 3.v lb roast and that seemed similar a lot, then seasoned it with kosher salt, pepper, thyme and parsley. I will say it cooked a lot faster than I expected so next time I volition either lower the temperature to 275 rather than 325 or I might try the reverse sear method. Everyone LOVED it and that speaks volumes in this house!!
04/14/2017
Super easy! Used less butter, added Thyme and rosemary to butter with the garlic. Cooking time perfect! Rave reviews from the family :-)
01/09/2018
Nosotros loved this recipe. Made it as is except I also merely used ane/2 c butter which was plenty tasty. Afterwards slicing, I poured the juices in the bottom of the pan over the c Slices which was excellent. I did also add some thyme and rosemary to the mix.
12/27/2019
I DID A DRY RUB, REFRIGERATED UNCOVERED FOR 10HRS, AND ONCE THE FAT WAS CRUSTY, LIGHTLY Embrace THE BEEF WITH FOIL. Information technology WAS DELISH!!!
04/23/2017
My outset roast and information technology came out great!
12/30/2018
This turned out really good. The cooking fourth dimension was off by almost an hour for me, just I'chiliad pretty sure information technology was considering I was cooking baked potatoes at the aforementioned time. I was so nervous about ruining an expensive piece of meat on my first try, only didn't need to be with this recipe. I volition definitely apply this again! Thanks!
12/25/2015
I fabricated some modifications. Used Chicago Steak Seasoning and Worcestershire sauce as spices, really merely used temperature settings and an electronic thermometer prepare at 145. Godamighty, prissy meat when information technology was washed!
12/30/2016
My husband is allergic to garlic so I added rosemary and thyme. It turned out really yummy!
03/04/2017
This is a winner in my business firm! Used the recipe exactly as written. Perfectly cooked,slightly pink in center; tender non dry.
01/16/2020
I made this recipe for New year'due south Eve, it was easy, and so flavorful. Everyone loved it. I followed the instructions exactly, timing was perfect. I fabricated French Dips from the leftovers, perfect! Definitely save the juices for your au jus. It was such a hit my husband brought home another roast a couple weeks later! I added basil to the butter, perfection! This is on my to make frequently list!
05/08/2017
Definitely make again. I used a rub of rosemary and basil seasoned common salt instead of merely salt and pepper. Amazing! I also sautéed mushrooms on the side. Yummy!!!
12/26/2016
I wasn't certain what to expect because I was making a ribeye roast just nether 3 pounds, but information technology turned out perfectly! The simply adjustments I made to this was I halved the butter and added a slight sprinkle of dried rosemary. Succulent!
01/04/2018
The merely thing I changed is I added rosemary to the garlic butter. This was the beginning time I have made a ribeye roast and it was delicious likewise every bit super easy!
xi/xxx/2016
I would make it again for Certain! Came out perfect!!
12/22/2016
Cooked it exactly as the recipe was written. Proficient, but a piffling also bland for my tastes. Volition use the cooking technique again, but will add a lot more seasoning!
02/24/2019
This is a not bad recipe if you want a medium cooked roast. I wish I would have read that yous like medium cooked roasts. I only accept off a star for now because I have had better, just it could be that I didn't like information technology as much as other recipes because I prefer rare to medium rare cooked beef. I'll update it once I try it once more. Also, what would exist a good method to brand the outside crisper without affecting the inside temp also much? Thanks.
06/fifteen/2020
A very good recipe which is truly piece of cake. I used a 2.5# roast and cooked it for 12 mins at 500F , then left information technology 1 hr. It was a bit overdone - more medium than medium rare. Side by side time I volition reduce time to 45 minutes afterward initial high-heat blast. I did add together some garlic powder and cayenne pepper to the rub. Would have been pretty bland without it I call back.
04/02/2017
This makes the very BEST rib center roast. I used half the butter, and information technology was fine.
01/19/2017
We fabricated this for a celebratory dinner and it came out perfect! We followed the exact recipe and information technology came out tender and delicious. Will definitely make once again!
04/13/2018
Made this followed the recipe except I had a boneless roast. I checked temperature earlier because the roast was boneless. pulled it to rest at 135 degrees and allow it rest it was perfect, I got lots of compliments.
12/26/2019
I made this for Christmas dinner. I added fresh rosemary to the butter and garlic, and I rubbed the entire outside instead of poking holes. I followed the roasting instructions, and at 90 minutes after reducing the estrus to 375, I checked the temperature, and the roast was at exactly 145 degrees. My husband loved it was not overcooked. Will definitely make this a regular holiday meal.
07/22/2020
I added fresh chopped parsley to the butter mixture and information technology was great.
01/21/2020
This was actually good and really easy.
01/08/2020
The crunch from coarse salt is wonderful! Elementary, delicious!
04/17/2020
splendid roast
04/24/2020
This recipe turned out very nice I'd recommend
12/26/2019
This gets an like shooting fish in a barrel v star rating. No changes needed simply yous tin cut the butter to half if you want. I agree with others who suggested 20 minutes per pound after searing. That seems to produce the best consequence, even for smaller 2 pounds roasts. While the steak is wonderfully pinkish, I didn't discover it to exist bloody. So make sure it rests accordingly (twenty min max). Also, since the steak cools a bit while resting, make sure your au jus is piping hot!
12/26/2018
Perfect
12/05/2018
Super easy, super tasty and now a family favorite! My merely changes are a decrease of softened butter to one/2 loving cup and I added 2 teaspoons of crushed rosemary. The recipe came out cooked exactly as we liked it - moist and medium rare with a seared outer crust. This will be our goto recipe for rib-eye roast.
12/27/2017
Groovy recipe! Like shooting fish in a barrel and delicious. Will definitely make this once again
03/27/2020
The stride past step is unproblematic and great and it gustation amazing.
12/25/2016
It was perfect! I used herb butter. Cook times were spot on. I'll brand again.
02/23/2020
Very impressive for guests
12/26/2017
I've never made this before, and then I was really nervous experimenting with an expensive cutting of meat! But I followed the exact directions for the oven time, and it turned out Perfect! The changes I made were, I rubbed a little flake of olive oil together with the butter and I allow it sit at room temperature for about 30-40 mins. And so right before I put it in the oven, I rubbed it with salt, pepper, a little chip of thyme rosemary and oregano. It turned out a little too salty, so I will cut down on the common salt next time, just overall it was so tender, juicy and Tasty! mmm I'm near to go get seconds !
02/12/2020
This ribeye roast was fantastic. Have another 1 in the freezer and will utilise the same recipe. Loved the browned crust and the medium rare meat.
12/25/2016
I tried this recipe and it was great! Mayhap "FlyingHippy" was flying a fleck too high.
01/23/2019
Easy and very delicious!
03/29/2018
Thanks so much. Dandy recipe.Will exist my recipe that I use from now on. Everything was right on. Cheers.
12/25/2017
This turned out to be a delicious recipe. Our Christmas Eve dinner was perfect.
08/08/2019
This turned out fabulous!!! Thanks so much for the recipe.
04/19/2020
Prepared as per recipe. Absolutely delicious! Cheers.
12/30/2017
I did add some thyme and crushed garlic. Came out great!!! "Thank you"!:D
12/28/2018
We had a boneless ribeye roast and used a cast iron skillet to cook in. The roast turned out fantastic, perfectly cooked! We will definitely use this recipe again.
02/17/2022
Extremely overcooked the steak.
Source: https://www.allrecipes.com/recipe/240522/easy-rib-eye-roast/
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