Considered by many to be the king of roasts, the ribeye roast is flavorful, tender, and has ribbons of fat that help keep it moist. It’s also remarkably easy to cook, once you know the right technique.
Boneless ribeye roasts are cut from the ribeye roll. Silver Fern Farms’ Angus & Reserve ribeye rolls are carefully trimmed to the point where they’re basically ready to cook. You will want to check for remaining silver skin on the surface & remove it prior to cooking.
The number of servings you’ll get, as well as the overall cooking time, depend on the roast size. For reference, a whole ribeye roll (cut into two halves for easier handling) will provide 10-15 servings and take somewhere around 2 hours to cook after the initial sear.
- Preheat your oven to 300 degrees.
- If necessary, cut your roast into two smaller pieces for easier handling.
- Season the roast with plenty of salt.
- Get a large, oiled frying pan or cast iron skillet very hot over high heat. Gently lower the roast portions into the pan (together or in batches, depending on your roast & pan sizes) & sear them until they develop a well-browned crust. Continue to sear, rotating as necessary, until they are seared on all sides.
- Move the roasts to a roasting pan in the oven. Roast them, turning the pan every half hour or so, until they reach your desired doneness.
We recommend roasting to an internal temperature of 130 degrees for a nice Medium Rare result.
Be aware that grass-fed beef, being leaner, will likely cook more quickly than grain-fed beef.
- Once the roasts reach temperature, remove them from the oven and let them rest for 20 minutes before slicing.
- Slice & serve with sides of your choice.