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What Is a Beef Rib Eye Roast?

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  • Written By: Cindy Quarters
  • Edited By: Shereen Skola
  • Last Modified Date: 23 November 2016
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The beef rib eye roast consists of meat that comes from inside the curve of the ribs, sometimes called the eye of the rib. It is one of the more tender, flavorful cuts of meat and is commonly used for entertaining or for special family gatherings such as holidays or birthdays. Though it tends to be one of the more expensive cuts of beef, the high quality can be worth it.

To make a beef rib eye roast, the meat from inside the sixth through twelfth rib bones is carefully cut away from the bone. This leaves a large, boneless section of meat that weighs about 12 pounds (5.4 kg) that can be used as a single roast but is often divided into two or more sections for home use. In many cases part of the roast is also cut into steaks that may weigh anywhere from about 0.5 pound (0.22 kg) up to around 1 pound (0.45 kg) each. Such steaks are popular for broiling or for barbecue, and have the same rich flavor and characteristic tenderness as the roast.

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There are many ways to cook a beef rib eye roast, and one method that is often used is to place the uncovered meat into a very hot oven. Using a rack in the pan insures that the meat does not end up boiling in its own juices, which can affect how the roast tastes. Placing the side with the most fat on it up lets the flavor from the fat baste the rest of the meat, adding to the overall rich taste.

The oven should be pre-heated to 450° F (232° C), which results in the outside of the meat being very crisp. After about 15 minutes the oven is turned down to 300° F (148° C) and the meat is left to cook the rest of the way through, usually taking about 15 to 20 minutes per 1 pound (0.45 kg). A meat thermometer is helpful in making sure the roast ends up rare, medium, or well done, but is not required.

Once the roast is cooked it should be removed from the oven right away and left in the pan for about 15 or 20 minutes before it is carved. This helps to distribute the juices evenly, plus the beef rib eye roast will continue to cook until it is cut. Covering it loosely with a sheet of aluminum foil keeps it from cooling off too quickly, though this step is optional.

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