how long to cook beef ribeye roast?

Question

6 lbs. roast

Answer 1

beef ribeye roast = Prime rib.. I would get some brisket marinade like claudes or similiar.. put 2oz per lb in the bag and let it sit through the day in the fridge.. then through the night.. and let it warm to room temp or close before cooking so the meat isn't temperature shocked ( it will come out more tender). Cook in the bag with the fat ty side up at 200-225 degrees 30mins per lb. it will come out very pink in the middle but after you cut it and let it sit in the juices the center will finish cooking. Use the juice for dipping it in.

Answer 2

Cooking The Roast Cook roast 25-30 minutes per pound, using a meat thermometer to test for doneness: 135 degrees Fahrenheit indicates medium rare, 150 degrees indicates medium. Let stand 15 to 20 minutes in a warm place to let the meat juices firm up. The internal temperature of the roast will rise 5-10 degrees during this time. *Exception: beef rib roasts should be cooked at 350 degrees Fahrenheit allowing 25-30 minutes per pound. Best Cuts for Oven Roasting: ribeye, top round roast, sirloin tip roast, filet mignon, bottom round rump roast, top round, New York sirloin, ground beef, meat loaf Beef Cut Oven Temp.(preheated) Weight(pounds) Total CookingTime (hours) Tip Roast Medium Rare 425º F 1 1/2 to 2 30 to 40 min. Medium 425º F 1 1/2 to 2 40 to 45 min. Round Roast Medium Rare 325º F 2 to 3 1 1/2 to 1 3/4 Round Tip Roast. Medium Rare 325º F 3 to 4 1 3/4 to 2 Medium 325º F 3 to 4 2 1/4 to 2 1/2 Medium Rare 325º F 4 to 6 2 to 2 1/2 Medium 325º F 4 to 6 2 1/2 to 3 Medium Rare 325º F 6 to 8 2 1/2 to 3 Medium 325º F 6 to 8 3 to 3 1/2 All cooking times are approximate and are based on beef removed directly from refrigerator.

Answer 3

Rib roasts are made for roasting, but you have a choice of methods you can use. To achieve the doneness you want, use a meat thermometer and cook until the internal temperature is 5 to 10 degrees below the desired final temperature. (Instant-read thermometers are also handy for checking this.) For medium rare, the temperature is 145°F (63°C), for medium 160°F (71°C), and for well done 170°F (77°C). When done cooking, remove the roast and let it stand for 15 to 20 minutes before carving. The roast will continue cooking as it stands.

Seared Method

Preheat the oven to 425°F (220°C). Place the roast in a roasting pan, rib side down and fat side up, and insert a meat thermometer so that it does not touch the bone. Roast for 30 minutes, then turn the heat down to 325°F (170°C) and continue to cook until the meat reaches 5 to 10 degrees below the final desired temperature, about 13 to 25 minutes per pound, depending on the size of the roast.

Slow-Cooking Method

Preheat the oven to 300°F (150°C). Place the roast in a roasting pan, rib side down and fat side up, and insert a meat thermometer so that it does not touch the bone. Roast until the meat reaches 5 to 10 degrees below the desired internal temperature, 20 to 30 minutes per pound (445g), depending on the size of the roast.

Answer 4

2 to 3 hours

Answer 5

after rubbing the roast with olive oil ,, season it NO SALT, leave at room temp, oven at 500 one hour, then turn to 250 for at least 11/2 hours ,, let rest covered for another 1/2 hours
ENJOY!!!