California Reserve Dry Aged Boneless Ribeye Roast
This is truly an elegant piece of meat to roast. In a nutshell, this is the Prime Rib without the bones. So all the characteristics of the rib are here, without the sometimes difficulty of trying to carve a bone in roast. Granted, you don’t get the ribs to chew on (if that is important, look at the Prime Rib TBO for a happy medium), but the ease of slicing will more than make up for that. There are a couple of other benefits to the Ribeye; being a smaller diameter than the rib roast, it will cook in less time. When ordering, you can use a smaller per portion amount. For example, you can figure about 12/14 oz per portion desired on the boneless ribeye and be comfortable you have ample.
USDA PRIME: the California Reserve Boneless Ribeye Roasts are graded USDA Prime, the top tier of quality in the US.
HOLSTEIN CATTLE: The roasts are cut from Holstein Cattle, raised in California predominantly in the SE corner of the state. The size (diameter) of these Holstein roasts will be smaller than the Angus, which will allow for a shorter cooking time and more flexibility on slicing thicknesses.
SHIP FRESH: We prepare these roasts fresh the day we ship out, and being a larger cut of meat they will have a slightly longer shelf life in your fridge once received, 6-7 days in your refrigerator, or 6-7months in the freezer.
DRY AGED: These Boneless Ribeye Roasts are Dry Aged for 30-35days.
Similar to our recommendation for the bone-in Rib Roast, we recommend starting with a preheated 500 degree oven for the first 15 minutes. After that first blast at 500degrees, drop the oven to 350, and finish with these additional cooking times:
4lbs: 1hour 10min at 350
6lb-8lb: 1hour 20-25min at 350
10lbs: 1hour 40-45min at 350
The reason there isn’t too much of a time difference between the different sized roasts is that the main consideration for cooking length is the thickness of the cut – the goal is to get the heat into the middle of the roast. The weight increases on this roast by length, not by thickness. What I mean here is that the 4lbs roast will have approximately the same thickness/diameter as the 10lb roast; the main difference will be that the 4lb roast is approximately 6” in length, whereas the 10lb roast is almost 14” in length.