Beef · Rib
Boneless Ribeye Roast
A prime rib roast with the bones removed. Easy to carve and tender with generous marbling.
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| Animal | Beef |
|---|---|
| Section | Rib |
| Bone | Boneless |
| Tenderness | Very tender |
| Also called | boneless rib roast, ribeye roll, rib roast boneless |
Best ways to cook it
- Roast
About this cut
What it is and how to use it
This roast is the same part of the rib as a prime rib, with the rib bones taken off. That makes it easier to carve and to fit in a roasting pan, though the bones do add a little flavor. It has the marbled, tender, buttery quality of the ribeye. Butchers often tie it to keep it round and even. It is a good choice for holidays and special dinners.
Cook’s tipRoast at a moderate-to-low temperature on a rack and use a thermometer. Take it to at least 145°F and rest it before slicing.
Read morePremium Steak Cuts: Ribeye, Strip, Filet & More
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