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.
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.
