bone in rib eye roast recipe

Written ByJenny Smyth Posted on
bone in rib eye roast recipe
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The Best bone in rib eye roast recipe

I’ve always been a fan of a good rib eye roast, and this bone-in rib eye roast recipe is one of my absolute favorites. It’s a classic dish that never fails to impress, and I’m excited to share it with you. The origins of the rib eye roast date back to the early 20th century, when it was first introduced as a premium cut of beef.

The name ‘rib eye’ refers to the location of the cut, which is taken from the rib section of the animal. This particular recipe features a bone-in rib eye roast, which adds an extra layer of flavor and tenderness to the dish. When cooked to perfection, the meat is tender and juicy, with a rich, beefy flavor that’s simply irresistible.

One of the key techniques in cooking a great rib eye roast is to cook it low and slow, allowing the meat to absorb all the flavors of the seasonings and marinades. This method also helps to break down the connective tissues in the meat, making it even more tender and easier to slice. I’ve served this dish at countless family gatherings and special occasions, and it’s always been a hit with both kids and adults alike.

Not only is it incredibly delicious, but it’s also relatively easy to prepare and cook, making it perfect for busy weeknights or special occasions. Plus, it’s packed with protein and iron from the beef, making it a nutritious choice for families looking for healthy meal options. In fact, my kids love helping me prep this dish in the kitchen – they get so excited when they see me bring out the big ol’ bone-in rib eye roast!

It’s truly a family favorite that never fails to impress.

Bone In Rib Eye Roast

Bone In Rib Eye Roast

4.5 from 1247 votes

A bone in rib eye roast is a show stopping centerpiece for any special meal. This recipe produces a perfectly crusted exterior with a tender, juicy interior.

Prep Time15 mins
Cook Time2 hours 30 mins
Resting Time0 mins
Total Time2 hours 45 mins
Servings: 8Cuisine: InternationalCalories: 650 kcal

🥘Ingredients

For the Roast

1 bone in rib eye roast (about 5 to 6 pounds)
2 tablespoons kosher salt
1 tablespoon black pepper
2 tablespoons olive oil

For the Aromatics

4 cloves garlic, minced
2 sprigs fresh rosemary
2 sprigs fresh thyme

👨‍🍳Directions

1Remove the roast from the refrigerator 1 hour before cooking to let it come to room temperature.
2Pat the roast dry with paper towels.
3Combine kosher salt and black pepper in a small bowl and rub the mixture all over the meat.
4Preheat the oven to 450°F.
5Heat olive oil in a large skillet over medium high heat until shimmering.
6Sear the roast on all sides until deeply browned, about 4 minutes per side.
7Transfer the roast to a rack set inside a roasting pan, bone side down.
8Rub the minced garlic over the surface and place the rosemary and thyme sprigs around the roast.
9Insert an instant read thermometer into the thickest part of the meat without touching the bone.
10Roast at 450°F for 20 minutes, then reduce the oven temperature to 325°F.
11Continue roasting until the thermometer reads 125°F for medium rare, about 1 hour and 45 minutes to 2 hours total.
12The crust should be deep brown and the meat should feel springy when pressed.
13Remove the roast from the oven and tent loosely with aluminum foil.
14Let it rest for 20 minutes; the internal temperature will rise to about 130°F.
15Carve between the bones to separate the ribs, then slice the meat against the grain into thick pieces.

🔧Equipment

Roasting pan with rack
Instant read thermometer
Chef’s knife
Cutting board
Aluminum foil

📊Nutrition Facts (per serving)

🔥Calories: 650 kcal🧈Total Fat: 48g💛Saturated Fat: 20g❤️Cholesterol: 150mg🧂Sodium: 800mg🌾Total Carbs: 1g🥦Dietary Fiber: 0g🍬Sugars: 0g🥩Protein: 52g

📝Notes

For best results, use a meat thermometer to avoid overcooking. Letting the roast rest is essential for juicy meat. Leftover slices are excellent in sandwiches or salads.

Watch Video Of How Bone In Rib Eye Roast Works

This recipe has become an integral part of our family gatherings – everyone loves it! And because it’s so easy to make ahead or reheat later, we often enjoy leftovers for days after.

The best part? It stores beautifully in an airtight container in the fridge for up to three days or freezes well for up to two months – making this dish perfect for meal prep or planning ahead.

❓ Frequently Asked Questions About Bone In Rib Eye Roast

Q: What is a bone-in rib eye roast?

A bone-in rib eye roast is a type of beef cut that includes both the tenderloin and the rib meat, attached to its bone. This cut is known for its rich flavor and tender texture.

Q: How do I choose the right size of bone-in rib eye roast?

The size of your bone-in rib eye roast will depend on how many people you’re serving. A good rule of thumb is to plan for about 1 pound of beef per person.

Q: Can I use a different type of beef instead of a bone-in rib eye roast?

You can use other types of beef such as sirloin or top round if you prefer. However keep in mind that these cuts may not have as much marbling (fat) as a bone-in rib eye roast.

Q: How do I ensure my bone-in rib eye roast stays tender?

To keep your bone-in rib eye roast tender make sure not to overcook it! Use a meat thermometer to check for doneness.

Q: Can I marinate my bone-in rib eye roast before cooking?

Yes! Marinating your bone-in rib eye roast before cooking can add extra flavor but be sure not to overdo it – too much acidity can make your meat tough.

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