Cooking a bone-in ribeye roast can result in a delicious and flavorful meal. Here's a basic method for cooking a bone-in ribeye roast:
Ingredients:
- Bone-in ribeye roast (choose the size according to your needs)
- Salt
- Freshly ground black pepper
- Olive oil
- Garlic (optional)
Instructions:
Prepare the roast:
- Take the ribeye roast out of the refrigerator and let it sit at room temperature for about 1 to 2 hours before cooking. Allowing it to come to room temperature ensures more even cooking.
Preheat the oven:
- Preheat your oven to 450°F (232°C). A high-temperature roast will help sear the meat and seal in the juices.
Season the roast:
- Rub the ribeye roast with olive oil, making sure to coat it evenly on all sides. This will help the seasonings adhere to the meat.
- Generously season the roast with salt and freshly ground black pepper. You can also add minced garlic for extra flavor, if desired.
Sear the roast (optional but recommended):
- For an extra layer of flavor, you can sear the ribeye roast before roasting it in the oven. In a hot skillet or roasting pan, sear the roast on all sides until it develops a nice brown crust. This step is optional but can enhance the taste of the final dish.
Roast the ribeye:
- Place the ribeye roast bone-side down in a roasting pan or oven-safe skillet. Insert a meat thermometer into the thickest part of the roast, being careful not to touch the bone.
- Roast the ribeye in the preheated oven at 450°F (232°C) for about 15 minutes to get a good sear on the outside.
- Reduce the oven temperature to 350°F (175°C) and continue roasting until the internal temperature of the roast reaches your desired level of doneness. Here are some general guidelines for internal temperatures:
- Rare: 120-125°F (49-52°C)
- Medium-rare: 130-135°F (54-57°C)
- Medium: 140-145°F (60-63°C)
- Medium-well: 150-155°F (65-68°C)
- Well-done: 160°F (71°C) or higher
- Remember that the temperature will rise a few degrees as the roast rests, so it's best to remove the roast from the oven just before it reaches your desired doneness.
Rest the roast:
- Once the ribeye roast reaches your desired doneness, remove it from the oven and tent it loosely with foil. Let the roast rest for about 15 to 20 minutes. Resting allows the juices to redistribute within the meat and results in a juicier and more tender roast.
Carve and serve:
- Slice the ribeye roast against the grain into your preferred thickness and serve it with your favorite side dishes.
Enjoy your delicious bone-in ribeye roast!