Home » Prime Beef » I just bought a beef rib eye roast. Is that the same as prime rib? And, how do I cook it?

I just bought a beef rib eye roast. Is that the same as prime rib? And, how do I cook it?

When I bought it, the clerk said it was the same as prime rib. I love prime rib but I need someone to tell me how to cook it. Anyone out there know? Thanx!!
It is 3.23 lbs., and is boneless.

Yes, it is the same cut. To get rib eye steaks you would just cut the roast into slices between the bones.

Don’t underestimate the importance of using a meat thermometer with this cut of meat.

Couple of recipes here:

http://www.thatsmyhome.com/cattlemans/

Sample:
"Cracked Black Pepper Prime Rib Roast

1 boneless rib roast (6 to 8 pounds)
1 tsp. cracked black pepper
6 large cloves garlic, crushed
1 1/2 tsp. dried thyme leaves

Preheat oven to 350°F.

Combine garlic, thyme leaves and black pepper. Press evenly into surface of prime rib beef roast.

Place prime rib beef roast, fat side up, on rack in shallow roasting pan. Do not add water or cover roast.

Roast approximately 2 1/4 to 2 1/2 hours. Use instant read thermometer and remove when internal temperature reaches 135°F for medium rare or 150°F for medium.

Tent loosely with foil and let stand 15 minutes prior to carving."

3 thoughts on “I just bought a beef rib eye roast. Is that the same as prime rib? And, how do I cook it?

  1. Fish Fry says:

    Yes, it is the same cut. To get rib eye steaks you would just cut the roast into slices between the bones.

    Don’t underestimate the importance of using a meat thermometer with this cut of meat.

    Couple of recipes here:

    http://www.thatsmyhome.com/cattlemans/

    Sample:
    "Cracked Black Pepper Prime Rib Roast

    1 boneless rib roast (6 to 8 pounds)
    1 tsp. cracked black pepper
    6 large cloves garlic, crushed
    1 1/2 tsp. dried thyme leaves

    Preheat oven to 350°F.

    Combine garlic, thyme leaves and black pepper. Press evenly into surface of prime rib beef roast.

    Place prime rib beef roast, fat side up, on rack in shallow roasting pan. Do not add water or cover roast.

    Roast approximately 2 1/4 to 2 1/2 hours. Use instant read thermometer and remove when internal temperature reaches 135°F for medium rare or 150°F for medium.

    Tent loosely with foil and let stand 15 minutes prior to carving."
    References :
    I know because I am a fried fish. (not roasted)

    http://www.thatsmyhome.com/cattlemans/

  2. momo2765 says:

    yes its prime rib. you did not say bone in or not, how many lbs or how you like it. i cook mine all day on 170 till it is 130 or 135 degrees, that way is is perfectly rare.
    References :

  3. signmom50 says:

    Yes it is. Stand the roast upright in the pan. I let the meat come to room temp. Sprinkle the fat cap with salt, pepper or garlic salt or Montreal seasoning. Preheat oven to 500 degrees. When oven comes up to temp put roast in oven. Turn down the temp to 350 degrees. Cook your roast for 20 min. per pound for rare. Use a meat thermometer to check every 30 min for a small roast or every hour for a large one. Make sure it is pushed into the middle of the meat for the best reading. Do not leave the thermometer in the roast!
    Take the meat out of the oven about ten minutes before it is done. Let it rest while you make the gravy or mash the potatoes. The meat will finish cooking with just the internal heat of the meat. Over cooked meat is just a waste of your good money. Once you get the hang of this you will always have a great meal for entertaining or the holidays. Bon Apetit!
    References :

Comments are closed.