A boneless ribeye roast is also known as a prime rib or rib roast and it is incredible. It’s basically a huge chunk of the best ribeye steak in roast form that is beautifully marbled and beefy in flavor. They also come bone-in and is known as a standing rib roast. That’s actually my preference because meat cooked on the bone is incomparable, but it is harder to find. Rib eye is my favorite cut of beef and it is a really special occasion when we have this meal.
- 4-5 lb. boneless ribeye roast
- Salt and pepper for season
Preheat oven to 450 degrees.
Season all sides liberally with salt and pepper. Place roast in a roasting pan, fat side up. (this allows all the fat to drip over the meat and actually helps baste it during the cooking process.)
Cook roast at 450 for 20 minutes. Then drop the heat to 350 and cook for the balance of time. A typical roast this size will cook for about 1 hour 15-20 minutes for medium (nice and pink on the inside). Remove from oven, cover with foil, and rest for 15 minutes. Slice thinly and serve!