How Long Does It Take to Cook a 3 Lb Beef Ribeye Roast Bone in

This incredibly rich and juicy ribeye roast is the perfect principal class for your next special occasion. Footstep-past-stride photos teach yous how to cook a bone-in ribeye roast or boneless ribeye roast recipe.

This delicious beef recipe is fairly easy to cook. Yous merely demand to cook it in the oven, at 2 unlike temperatures (you'll kind of broil information technology kickoff so roast it), so let it remainder. Letting the meat balance is a central part of creating a juicy roast.

It's often suggested to melt this beef to rare or medium-rare and then you tin reuse the beefiness and warm it upward for sandwiches or other recipes later.

We love serving this meal for special dinner parties, Christmas Dinner, Easter Dinner, even a skillful Sunday roast. This beef never gets old, I hope you savor it as much as we practice!

Ingredients

For the beef roast you volition need:

• Os-In Ribeye Roast. A ribeye roast is cut from the aforementioned area as a prime number rib roast. This is a delicious marbled piece of meat. This is the one I used for this recipe but I sliced it in half and accept frozen the other half for a later date!

• Softened Butter. I love the flavour and richness butter adds to the meat, some people prefer olive oil but I do non.
• Minced Garlic. Who doesn't beloved garlic?! Honeslty besides due south&p this is my favorite savory flavoring!
• Kosher Salt. Check out this post by Cooks Illustrated going into why Kosher salt is the best!
• Freshly Croaky Pepper. I find yous go a stronger, meliorate pepper season if its freshly croaky! Just of course you can use pre-ground black pepper.

I highly suggest a thermometer- either an instant-read digital thermometer or a meat thermometer. It makes it then easy to melt a ribeye roast to perfection!

Bone-in Ribeye Roast VS Boneless Ribeye Roast

Using a bone-in ribeye roast adds more time to the cooking but besides adds more season and a richer beef flavor and then my preference is os-in. My butcher volition sell me bone-in merely actually cut the bone section off and tie the beef together, so I get the benefit of the bone but when I serve the beefiness I don't accept to deal with cut the bone.

Prime rib does contain the ribeye only ribeye is not a prime rib.

Instructions

You'll want to get the beefiness in the oven around i Hr 45 minutes or and then earlier yous plan on serving, this includes cooking and resting time. Then programme accordingly with taking the meat out of the fridge to come up to room temperature.

I prefer a pan with some sides to foreclose whatever splatter.

Take the meat out of the fridge and allow information technology sit at room temperature for a few hours, you lot exercise non want to cook a common cold piece of meat. Take the butter out of the fridge at the same time as you'll want softened butter to spread over the meat.

Preheat the oven to 475F/ 246C and in a small basin mix together the butter and garlic. Using paper towels dry the beef of any excess moisture.

Place the beefiness fatty cap side up on a roasting pan or a wire rack on a sail pan with sides. Using clean hands rub the beef with the butter garlic mixture.

Then sprinkle the salt and pepper all over and use your hands to press it into the butter.

Place the pan in the oven on the top rack and roast the beef for 20 minutes then reduce oestrus to 325F/163C and roast for an additional 65-75 minutes. I cooked mine for xvi minutes per pound, and so a iii.75lb roast X16 minutes = hour, this is for medium-rare. You desire to make certain the thermometer registers around 110F-115F.

I apply my instant-read thermometer to bank check the internal temperature, proceed in mind y'all want the temperature to be less in the oven as when you let the meat rest the temperature will rise as the meat continues to cook from the residuum rut, it volition cook around another 5-x degrees or so while resting.

For a rare roast cook until internal temperature reaches around 110F/43C, for medium-rare 115F-120/46-49C,  for medium 120-125F/49-52C for well-washed 130-135F/54-57C.  Go on in mind the sides will exist more well-done than the centre and then you volition have a range of serving slices.

Cooking at a high temperature first allows the beef to get a nice brownish crust on the outside, the same idea when I make my filet mignon recipe.

With any meat I never melt past time alone, I always employ my thermometer to check the temperature.

When cooked to your liking remove the beef from the oven and advisedly place it on a plate and encompass with foil and permit it sit for 20 minutes to residue. Slice the roast against the grain.

Letting the beef rest after cooking allows the juices to redistribute and settle and so that when you slice the beefiness all of the cute juiciness slides out. If y'all slice too early yous risk a roast that loses all its juices and drys up!

What to serve with a rib heart roast

I couldn't imagine a beef roast without my homemade Yorkshire puddings.

Another delicious addition is my English language-manner roast potatoes, they have the crispiest skins but creamy centers. I as well usually serve mashed potatoes too, because who doesn't beloved two potatoes! YUM!

And while I dearest to add Brussel sprouts, green beans, or broccoli I too love to add carrots for another color to the plate, my roasted carrots are easy and succulent!

FAQ

Should I buy select, choice, or prime rib heart roast?

Prime is the meridian tier of meat every bit information technology has the most marbling, merely is as well the nearly expensive, there is a lot less prime beef on the market. Option class is the second most marbling and is a great grade of meat, I most often buy USDA Choice Os-In Ribeye Roast. Select is the least expensive form of meat but yet a expert option!

How many bones practise I need per person?

Generally, the meat from one os volition serve near two people, roughly 2 pounds per os, and y'all volition exist losing some of that weight to the bone.

Do you have to tie the ribeye roast?

Generally, you would tie a roast together to keep its shape or to concord in the stuffing. I have made the roast boneless, bone-in, and my preference bone cut off but tied to the roast.

How long does a beef ribeye roast take to melt?

Y'all'll just need to take the weight of your roast and multiply it by the timer per pound based on the desired temperature you like; rare, medium-rare, medium, well..etc. Keep in mind while the beef rests information technology will rise in temperature about v-x degrees Fahrenheit.

How to piece ribeye roast?

If you lot have os-in I find it easiest to cut the whole piece so that the bone department is cutting off. Just y'all don't have to. You'll need to piece the roast against the grain of the meat. Use a big, sharp pocketknife to make easy cuts.

The roast is hard to slice and jiggly?

You'll need to let your roast rest for a chip longer.

★★★★★ Please let me know if you make this recipe by leaving a star rating and comment below!

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Recipe Card

• 3lb-4lb Bone-In Ribeye Roast, two bone slice
• three oz Softened Butter
• 2 Teaspoons Minced Garlic
• 1 ½ Tablespoons Kosher Salt, or to taste
• 2 Teaspoons Freshly Croaky Pepper, or to gustatory modality

1. Take the meat out of the fridge and allow it sit at room temperature for a few hours, you lot exercise not desire to cook a cold slice of meat. Take the butter out of the refrigerator at the same fourth dimension as yous'll want softened butter to spread over the meat.
2. Preheat the oven to 475F/ 246C and in a small-scale bowl mix together the butter and garlic. Using paper towels dry the beef of any backlog moisture.
3. Place the beef fatty cap side up on a wire rack on a sheet pan. Using make clean easily rub the beef with the butter garlic mixture. Then sprinkle the common salt and pepper all over and use your hands to press it into the butter.
4. Place the pan in the oven on the top rack and roast the beef for 20 minutes then reduce the oven temperature to 325F/163C and roast for an additional 65-75 minutes. I cooked mine for 16 minutes per pound, then a iii.75lb roast X16 minutes = 60 minutes, this is for rare-medium rare. I use my instant-read thermometer to cheque the internal temperature, keep in mind y'all desire the temperature to exist less in the oven as when y'all let the meat rest the temperature will rising every bit the meat continues to melt from the residual heat, information technology will cook effectually another v-10 degrees or so while resting. For a rare roast cook until internal temperature reaches effectually 110F/43C, for medium-rare 115F-120/46-49C,  for medium 120-125F/49-52C for well-done 130-135F/54-57C.  Keep in mind the sides will be more well-done than the center so yous will take a range of serving slices.
5. When cooked to your liking remove the beef from the oven and advisedly place information technology on a plate and cover with foil and let it sit for 20 minutes to residue. Slice against the grain.

Notes

• You'll want to get the beefiness in the oven around ane Hr 45 minutes or so earlier you plan on serving, this includes cooking and resting time. So programme appropriately with taking the meat out of the fridge to come to room temperature.

• Prep Time: ii hours
• Cook Fourth dimension: 80 Minutes
• Category: Dinner
• Method: Broil
• Cuisine: American

Keywords: beef ribeye roast recipe, how to cook a ribeye roast, how to cook a os in ribeye roast

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