Rib / Ribeye Roast
Whole Roast The difference between a Ribeye Roast and a Rib Roast is that the Ribeye is boneless and the Rib Roast has rib bones. This cut comes from the top of the rib primal cut, with the meat on the outside of the ribs. The bones removed for Ribeye are the Back Ribs.

this is a one of the tenderest roasts you can serve, and easy to slice if it is boneless, but, being loin meat, it is not the most flavorful.

Rib Roasts can be of substantial size, 3-1/2 to over 18 pounds, depending on size of cow and how it is cut. The full Rib Roast can be so large it is often cut into two sections, called the First Cut or Small End Cut which includes ribs 9 or 10 through 12, and Second Cut or Large End Cut which includes ribs 6 through 8 or 9. The photo specimen was small and short at 9 x 5 x 2-1/2 inches and 3 pounds 10 ounces.

More on Cuts of Beef.



Cooking:   This cut is just about always oven roasted or cooked by similar means. It may or may not be netted or laced to hold it in shape. It should not be overcooked or it will become dry and tougher. Given here are temperatures at the center of the roast. It should then be let rest for 10 minutes under foil and center temperature will rise another 5 degrees.

  • Medium Rare:   140°F/60°C.
  • Medium:   150°F/65°C.
  • Medium Well:   155°F/69°C.
  • Pretty Much Ruined:   160°F/71°C or higher.
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