Boneless Rib Roast

A beautifully roasted Boneless Ribeye Roast with a golden-brown crust, sliced to reveal a juicy, tender interior.

Enjoy a perfectly roasted Boneless Rib Roast, seasoned simply with kosher salt and freshly ground pepper. This Certified Angus Beef ® ribeye roast is roasted to perfection, creating a flavorful crust and tender, juicy interior. Perfect for special occasions or holiday meals, this roast is sure to impress.

Author: Palmer's Direct To You Market
Prep Time: 10 min
Cook Time: 2 hrs 30 min
Total Time: 2 hrs 40 min
Yield: 6 - 8 servings 1x
Category: Main Course
Method: Roasting
Cuisine: American

Ingredients

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1 Certified Angus Beef ® boneless ribeye roast

3 tablespoons kosher salt

2 tablespoons freshly ground pepper

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Instructions

1. Preheat Oven: Preheat the oven to 450ºF.

2. Season Roast: Season the boneless rib roast on all sides with kosher salt and freshly ground pepper.

3. Roast Beef: Place the roast on a roasting rack, fat side up, and roast for 15 minutes. Reduce the oven temperature to 325ºF and continue roasting for approximately 2 1/4 hours for medium doneness (until the thermometer registers 130-135°F before resting) or until desired doneness.

4. Rest and Serve: Transfer the roast to a cutting board, loosely tent with foil, and let it stand for 15 minutes. Slice the roast across the grain and serve.

Notes

Resting Time: Allowing the roast to rest helps retain its juices, making the meat more flavorful and tender.

Internal Temperature: Use a meat thermometer to ensure the roast reaches the desired internal temperature for doneness.

Pairing Suggestion: Serve with mashed potatoes, roasted vegetables, and a rich gravy or horseradish sauce for a classic meal.

Nutrition

Serving Size: Approximately 6-8 ounces
Calories: 450 - 500 approx.

Find it online: https://palmersdirecttoyou.com/boneless-rib-roast/

Food Safety Notice: Always wash hands and sanitize surfaces before and after handling raw meat, poultry, or seafood. Use separate cutting boards for raw proteins and ready-to-eat foods. USDA recommends whole muscle beef and lamb reach 145°F with a 3-minute rest, fish reach 145°F, and all poultry reach 165°F. Temperatures noted for whole muscle beef, lamb, and fish reflect culinary preference and may differ from federal guidelines. Ground meat of any kind must always reach 160°F. Consuming undercooked meat, poultry, or seafood may increase your risk of foodborne illness.