In total, a three/four pound roast should take 1 hour and 25 minutes of cook time. I probably had the heat to high and I cooked for 14 minutes. The full roast, usually called a "standing rib roast" when it's sold that way, has seven ribs. Christine moonlights at a boutique wine shop, where she edits marketing pieces and samples wine far higher than her pay grade. https://www.foodnetwork.com/.../grilled-prime-rib-recipe-1946051 At 325 degrees F, the meat will take about 17 to 20 minutes per pound. Try it sometime. You may be tempted to cut into your steamy, herb-crusted roast, but let it rest for at least 15 minutes. Come join me in my culinary adventures where we'll be using simple, fresh ingredients and transforming them into sophisticated and elegant meals for the everyday home cook. Soooo much flavor with the ribeye, seasonings and spooning the melted butter over the ribeye. baking pan with the mirepoix and rest the meat on top. Marbling is what makes all the difference to the taste buds. It basically defeats the purpose of the cut. I had to use a regular pan and didn’t have the rosemary and thyme but it was still so amazing I can’t even imagine it being better. I’ve never tried to cook a steak in a skillet before. Still basking in the afterglow! The prime rib is a large roasting joint, often containing large sections of the rib bone. But be careful of cooking time (if your steaks are any thinner they’ll be overcooked). Push steak to one side of the skillet; add butter, garlic, thyme and rosemary to opposite side of the skillet, tilting the skillet towards the butter and cooking until butter is foaming, about 30 seconds to 1 minute. Prime rib roasts are often measured by the number of rib bones you get in your cut. A ribeye does not need any additional fat or oil. Poke a hole into the meat with the paring knife but don't pierce the steak all the way through. I will try them next time just for the out of body experience. I do most of my grilling on outdoor grill however now leaning toward indoor with cast iron. Used salt, pepper and light cayanne dry run. Check out these other holiday main dish recipes that are extra-special. Made this for an early supper today and despite not having (or using) the fresh herbs, it was outstanding!!! Required fields are marked *, Your Rating * Absolutely fantastic!!! Cover and process until it’s blended. Followed this to the letter and ended up with absolutely delicious steaks!! For me, bone-in, standing prime rib is reserved for holidays and special occasions. It was so simple but so good! USDA PRIME DRY AGED BONE-IN RIB ROAST. How to Cook a Bone-In Prime Rib in the Oven. Roast your prime rib at 5 minutes per pound. Not a big steak fan usually but wife is and wanted to impress her and let me tell you this recipe def did just that super easy and now my go to and would def recommend even I cant resist by far to me the best steak I have ever had seriously that dam delicious THANK you chef Chungah. This takes the chill off the meat … I just had a cow butchered here in Nebraska and all my rib steaks have bones in them. As a hard core grilling enthusiast I was very skeptical about trying this on a beautiful ribeye we bought to enjoy for a Christmas Eve Dinner. It was a perfect medium rare. 4) SEAR IN CAST-IRON SKILLET And it also one of the most expensive. Maybe it’s time to consider how to bring back the Sunday Roast, or at least how to carve out time every week for a special meal. The centre cut is the most common (and often what you’ll find when buying rib-eye steak from supermarkets). My first attempt at cooking ribeye steak This recipe and instructions made for an absolutely delicious steak! A ribeye can be either. if (Math.random() > 0.5) { Great with steamed rice! Skip the lines and the crowded tables. It was absolutely delicious and definitely plan on making again! The easiest way to do this is to lift the roast onto its end using its protruding bone as a handle. This will “wet” down the seasoning so it’s easy to spread on your rib roast. Thank you for your post, Really enjoy perfectly cooked beef with lots of flavor and a great char on it. Jump below to read about serving your prime rib au jus. Seared one side in butter/olive-oil mix and flipped over, put on a bit of grated parmigiano reggiano (but not too much as it might overwhelm the beef taste) and put in oven at 450. I see another reviewer suggests adding mushrooms and that sounds like a plan for next time. Check out the price of a tomahawk ribeye sometime! A better option over all is grapeseed oil, which is less processed than canola oil, I followed the instructions to the T, woohoo perfect steak, delicious, moist and yummy. Cheers! This was so fabulous, and not difficult to prepare at all. Place the prime rib fat side up, which will bathe the roast in its own flavorful juices as it cooks. window.adthrive.cmd.push(function() { The ribeye steak and the prime rib are both cuts from the rib section of a beef carcass. A CIA alumna with honors, she creates cookbooks and food-related content. This is now my go-to steak recipe. . A friend gave me a HUGE bone-in ribeye steak and I found this recipe. Problem I have is I love my ribeye medium rare and my wife likes hers medium and does not like to see real red meat. Prime rib roasts are cut from the rib primal and have the same rich, buttery flavor you love in a ribeye steaks (they come from the same place). Would recommend Pam spay instead of the canola oil. Unlike a prime rib, ribeye steak is not roasted slowly in the oven. Perfect flavor. (In fact I believe in Australia for the steak to be called a ribeye it comes with the bone!). Rest the ribeye steaks for 10-15 minutes. You will also need cooking twine, so pick some up if you don’t have any at home. Being that I am not a chef, I google searched recipes. Place roast in a roasting pan fat-side up. Go classic with a roasted veggie side dish like rosemary carrots or lemony asparagus and a healthy helping of mashed potatoes. it 5 stars before trying but it looks oh so good. Can’t wait to give it a try! I would definitely recommend using a wire rack if you’re cooking a boneless prime rib to allow that air to circulate around the roast as it cooks. Few days ago, my son fell in love with garlic butter on the steak at local restaurant. Why you want a well done rib eye is beyond me. They can be bone-in or bone-out. Cooking bone-in prime rib roast in the oven is easy; a hot sear followed by slow roasting at a low temperature delivers outstanding results. Our local butcher sells them to us with the bone-in. Absolutely delicious! My son said it was “The best he’s ever eaten!!! Only took 6-7 minutes then added butter garlic and fresh rosemary. document.head.appendChild(chicscript); Just snip it off before you serve. (For an 8 pound roast that's 40 minutes). Agreed, making it well done completely ruins such a great cut of meat. This is going to be an excellent surprise for him this week end ! Fabulous! Thank you! For a bone-in prime rib, figure two servings per rib, while a boneless roast will yield two servings per pound. Using a thermometer is your best weapon against overlooking meat. The end result was fabulous! Heat a medium cast iron skillet over medium high heat until very hot, about 1-2 minutes; add canola oil. Your email address will not be published. Felt like a pro chef after it was all done, thanks so much for this. } else { Some variations will come from the recipe, method (for example, spit-roasting vs. directly placing on the grill grate), and your desired doneness. This was so good! Since I didn’t have fresh rosemary or fresh thyme I used dry herb version and ground them up. Prime. Made the best steaks ever!!!! Just ended up with a medium well steak after only 8 minutes. In fact, I didn’t have all of the ingredients and it still tasted as if we were at an upscale steak house. Let rest 15 minutes before slicing. Rating… Our rib roast recipes usually call for you to lug out a large roasting pan, but a 13×9-in. I can almost guarantee that the majority of you bought one inch thick rib eyes and not the 1½ inch or 2 inch thick steak. Bone-in ribeye is more flaverful than boneless. I used a boneless ribeye and it was tender and juicy. My steak was prime and I thought the butter made it too rich. Thank you!!! I will definitely make this again. Enjoy. The veggies will cook gently and help form a flavorful sauce from your drippings. It would essentially be like our reverse sear, but with an even lower temp and without the sear at the end. Lay them in an even layer around the prime rib to catch drips and prevent the butter from smoking and burning. Tastes delicious and so simple!! Delicious! A two-rib roast will weigh 4 to 6 pounds, while a four- or five-rib roast can weigh 8 to 10 pounds. Once your roast is fully seasoned get it into a roasting pan and then into the oven. I am one of the worst cooks but this recipe made me look like a chef! This was ABSOLUTELY the best steak I have ever cooked at home. So skip the expensive steakhouse this Valentine’s Day. 1. Serve with potatoes. Now that you know the basics, let’s get cooking! Do not skimp on the fresh herbs! Love ribeye. Marbling is the streaky white fat that runs throughout a good cut of meat. Bake the meat until it reaches 5 to 10 degrees below your desired doneness. If you want an easy route, try plenty of salt and pepper with herbes de Provence. I used a meat thermometer but steaks cooked quicker (8 min) than time below, so Ribeye came out med-well done. Then add in oil, pepper and salt. Thank you! Our 1 1/4” inch ribeye was slightly over a pound so I was encouraged to cook only one and thought I would try your  stove top recipe in a cast iron pan. Tried posting a pic bit couldn’t figure out how. This is a huge piece of meat, so go ahead and pack on the flavor. This takes the chill off the meat surface, which aids in browning. Working carefully, spoon butter over steak for 1-2 minutes, turning over once, until it reaches an internal temperature of 120 degrees F for medium rare, or until desired doneness. Beautiful seat in the cast iron, too. I might also pull the meat off the heat a little sooner next time but otherwise the preparation, recipie, and descriptions were right on in simplicity. Place the steak in the middle of the skillet and cook, turning every 2-3 minutes, until a dark crust has formed on both sides, about 12-14 minutes. It came out fabulous and amazingly tender! One prime rib can be cut into seven ribeye steaks! Good Or serve alone. chicscript.src = '//mini.myxxrecipes.com/api/lp/launchpad.js'; About 2 minutes. Your email address will not be published. This gives the juices time to absorb into the meat. A prime rib, with its golden-brown crispy crust and juicy pink interior, is special. Do you rest it in the skillet? I tried this recipe but it was a failure. Times were way too long for me, but I’m also a novice. I usually do steaks on the grill, but when there is too much fat on the steak it always causes flareups and chars the outside too much. Med Rare was perfect! I really enjoyed preparing this steak. window.adthrive.siteAds.targeting.push( {key: 'at_custom_1', value: 'myxx_on'} ); Okay for full disclosure I am normally a plant based eater. Make the most of your investment with this straightforward method to preparing a perfectly cooked rib-eye steak—indoors and in a pan. I cooked it in the skillet for our New Years dinner mmmmm! I have never left a review for a recipe before. Damn delicious. We’ll teach you a homemade version with lots of garlic, shallots and herbs. I would also reduce the cooking time as it was a bit well done for my taste, but all in all, great flavor, looks appealing, smells divine – just fantastic! Christine loves to read, curate, sample and develop new recipes as a book editor at Taste of Home. Usually, they're cut into smaller, more practical sizes for retail. Perfect timing for steaks. Test Kitchen tip: Be sure the pan you choose isn’t too large, which will cause the drippings to evaporate. My husband taught me how to broil my steak in the oven! The rib-eye steak is a prime cut of beef. Poke six or seven more holes and stuff with garlic. Serve with salad. Simple and tasty! Stuff a garlic sliver down into the hole so it's buried in the meat. Used safflower oil in cast iron. Lay the steak down on the cutting board. please answer quickly as I want to make this recipe tommorow. It’s there to serve you not the other way around. Don’t know what you are doing to break a stove top with a cast iron, maybe I’ve just been lucky. It was still great anyway! Apply a thin coat of rock salt to the prime rib. Hubby normally cooks, but I was wanting to cook and he had a rib eye. I accidentally used salted butter instead of unsalted, but won’t make that mistake next time. I’ll start by searing the steak and finishing it in the oven when the steak reaches 125 I remove from the oven and from the pan putting the steak on a cooling rack over a plate or pan to catch the drippings. Thank you so much for this wonderfu recipe. This means that as it grills you will need to make adjustments to the cooking temperature of the grill. Continue to cook the roast until your meat thermometer reads 120 degrees. Used this recipe for cast iron ribeye – slight adjustment was olive oil instead of canola and use an Italian pre-mix seasoning – absolutely best, delicious most tender ribeye i have had in years. Delicious and juicy. Taste of Home is America's #1 cooking magazine. window.adthrive = window.adthrive || {}; This ribeye has your name written ALL OVER IT. At 450 degrees F for the first 30 minutes and then reduce the temperature to 325 degrees F, allow about 13 to 15 minutes per pound. He is not easily impressed. i love the butter trick there at the end, i went ahead and threw some canned crimini mushrooms in the hot butter mix and cooked them until the steak was ready, reaaaaal goooooood. Delicious thanks you!! }); Normally I do not. 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A plant based eater deals from the rib bone a bone-in prime rib au jus and herbs prime i... Carving up a couple degrees shy of your investment with this straightforward method to preparing a perfectly cooked rib-eye and! Find when buying rib-eye steak from supermarkets ) t figure out how - about 1.3lb steak..., your Rating * Rating… Excellent good Average not good Awful she loved this!