How long do I cook a 7 pound Beef ribeye roast?

Question

And what oven temperature?

Answer 1

20 - 25 minutes per pound at 350º with the fat side up.

After you take it out of the oven, let it stand for a few minutes before cutting it.

Answer 2

Boneless Ribeye Roast Cooking Time

Answer 3

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 4

beef ribeye roast come two ways-bone in which they call it a 109, boneless ribeye is called prime rib, boneless in retail cuts are called Delmonico

if you are roasting off a bone in product, roast for around 30 minutes per lb, boneless around 18 minutes per lb

buy a choice graded product if you can get it, no roll is ok, prime is the best

confused on the weight-7 lb. boneless whole ribeyes go 12 to 14 lbs, which end did they give you ? Loin end or rib end

Temperature I like is 400 degrees, every oven is different, these are always cooked medium rare

the best is the 2" lip on the one side, it is called the cap

ENJOY-hope I didn't bore you

Answer 5

350f. PRE-heated oven. Around 1 hour. Forget timing, ovens are all different. Cook to an internal temperature of 119f. Bring it out and let it rest. The carry-over temp should bring it on up to 130 or so.

119 has been my magic ribeye temp for a long time. You get get a perfect medium-rare. Good luck!!

Answer 6

325ºF for 3 hours (rare); 3 1/2 hours (medium) - suggested! 4:00+ well done :-( As with all meats, it will continue to 'cook' after removing from oven... plan your meal so it is ready to carve shortly after you remove it from the oven.... oh, baste every 30 minutes or so... NOT covered...

Answer 7

Wow, that's a whopper. I would say at 350 for 3 hours should do it. Make sure you put liquid in there and cover with foil or lid.

Answer 8

325F for 25 minutes to the pound will give you medium rare!

Answer 9

2hr

Answer 10

Well, it depends..