What is a ribeye roast?
The ribeye roast, just like ribeye, is cut from the beef rib. The ribeye sits between the shoulder and the loin and covers ribs six through twelve. This part of the animal contains more intramuscular fat, which creates the fantastic marbling found in ribeye. That beautiful marbling makes the roast tender, full of flavour and gives it a satisfying bite. A ribeye roast is essentially nothing more than a whole ribeye. You can therefore cut your own ribeye steaks from a ribeye roast, cook the roast whole or tie it yourself to make a rolled roast.
Ribeye roast as a Sunday roast?
The Sunday roast is also known as the ultimate comfort food and originates from a wonderful English tradition. After all, Sunday is when most people have time to get cooking in the kitchen or outside on the BBQ.
The ribeye roast is perfect for a Sunday roast. Serve it with potatoes, vegetables and a good gravy. Traditionally, the gravy served with a Sunday roast is nice and thick. This is because flour is added to the gravy during preparation.
In the past, the Sunday roast was always served around lunchtime, but as the main hot meal shifted from lunchtime to the evening, the Sunday roast also moved towards the end of the afternoon. This gives you the whole day to prepare the perfect roast before sitting down to enjoy it in the evening.
A ribeye roast is therefore ideal for a Sunday roast, but if you prefer a leaner cut of beef, you could also choose an entrecote roast, a beautiful leg of lamb or a blade roast.
Does a ribeye roast contain a bone?
The ribeye roasts we offer at The Butchery are boneless. If you would prefer to prepare a beautiful bone-in ribeye roast, you could choose a Prime Rib roast. A beautiful roast made from bone-in ribeye. A bone in a ribeye roast creates an impressive effect during cooking, naturally looks fantastic on the table and adds an extra dimension of flavour. After all, the bone also adds flavour. On the other hand, a boneless ribeye roast makes it easy to cut beautiful slices.
How do you prepare a ribeye roast?
You can prepare a ribeye roast in several different ways. You can cook it low & slow in the oven or on the BBQ, or cook it sous vide before finishing it on the grill. A ribeye roast is also perfect for reverse searing, where you first cook the meat, for example on the BBQ, and then finish it with a hard sear.
Low & slow
Make sure the meat is fully defrosted and remove it from the refrigerator 5 hours before cooking. Preheat the oven or BBQ for indirect cooking to 120 °C and heat a pan or grill as hot as possible. First, sear the roast all over. After searing, move the meat to the oven or the indirect zone of your BBQ and cook it until it reaches your desired core temperature. Leave the meat to rest for another 10 minutes before slicing. Season the meat before slicing and you are ready to serve!
Reverse sear
With a reverse sear, you reverse the cooking method described above for low & slow. After defrosting the meat and allowing it to come to room temperature, first cook the roast in the oven or in the indirect zone of the BBQ. Maintain a temperature of around 60 °C. Cook your roast until it reaches 2 °C below your desired core temperature. You will still be grilling it afterwards, which will raise the temperature further. Then sear the meat until browned and crisp and it reaches your desired core temperature. Leave it to rest for another 10 minutes before slicing. Season the meat before slicing and you are ready to serve!
Sous vide
Cooking sous vide and then finishing the meat on the grill is an excellent method that is very difficult to get wrong. With this method too, it is important to keep an eye on the core temperature of your meat.
Make sure your meat is defrosted before you start and allow it to come to room temperature for a few hours. Then preheat the water bath to 52 °C for rare, 54 °C for medium rare and 57 °C for medium. Double-check the vacuum packaging carefully, as the bag really needs to be completely sealed before it goes into the water bath. Occasionally, a small amount of damage can occur during transport. Checked it? Great! The vacuum-packed roast can now go into the water bath. Leave it there for three hours. After those three hours, grill it briefly in a pan or on the BBQ until golden brown. Then leave the ribeye roast to rest for another 10 minutes before slicing. Season the roast with salt and pepper or a rub of your choice and you are ready to serve.
Looking for more detailed preparation instructions? Be sure to check the cooking instructions provided with the products. We have written everything out for you!
What wine goes with ribeye roast?
For ribeye roast, you can essentially follow the same wine advice as for ribeye. After all, it is the same meat, just in a different size. Ribeye roast therefore also calls for a good, full-bodied red wine, preferably something spicy. When selecting your wine, make sure it contains plenty of tannins. Tannins interact with the fat in the meat, making the meat feel lighter and the wine softer. A Syrah, Malbec, Primitivo or a full-bodied Rioja are therefore excellent choices!