This large (and sometimes expensive) piece of meat may seem intimating, but it’s super easy and really wows your guests. It’s a great dish to make for a holiday or dinner party.
So what’s the difference between a rib eye and a prime rib? Ribeyes can be either bone-in or boneless. Prime rib refers to the entire rib roast, which means one can cut desired portions from it. Prime rib will usually be more expensive if ordered at a restaurant. I recommend getting whichever cut is in your price range, (and remember, the butcher can cut things down in size if you’re needing a different size.)
Rub it with some seasoning, cook it at the right temperature, let it rest, and voila!
- 1 boneless rib eye roast (about 3 pounds)
- 2 tablespoons olive oil
- 2 tablespoons chopped fresh rosemary
- 2 teaspoons chopped fresh thyme
- 2 large cloves of garlic, finely minced
- 1 teaspoon freshly ground black pepper
- 1 to 1-1/2 tablespoons salt, or to taste
Preheat oven to 450ºF.
Combine rosemary, thyme, garlic, pepper and salt in a small bowl.
Season boneless rib roast on all sides with seasoning mixture.
Place on a roasting rack, fat side up; roast for 15 minutes. Reduce heat to 325ºF and continue roasting approximately 2 1/4 hours for medium (when thermometer registers 135-140°F before resting) or until desired doneness. (I would pull out of the oven at 135 if you want it to come medium rare after resting.)
Transfer roast to cutting board; loosely tent with foil and let stand 15 or more minutes. Slice roast across the grain.
(Ours turned out medium since Dad was in charge of the time while we were at Christmas eve service. We also served it with shrimp and Parmesan cheese sauce. See recipe here: _____________)