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A ribeye roast is a large, boneless cut from the rib section of the animal. Depending on how the butcher cuts it, a ribeye roast can be anywhere from as small as 2 pounds to as large as 8 pounds. The ideal cut for a family feast, ribeye roast is best smoked or oven-roasted.
When cooking a ribeye roast, the goal is to achieve a flavorful browned crust on the surface, without overcooking the tender meat within. The best way to do this is to cook at a high temperature at the beginning or end of cooking, but a lower temperature for the rest of the time.
Once the internal temperature of the meat reaches 130 degrees Fahrenheit, remove the roast, and allow it to rest for 20 to 30 minutes, during which time the juices of the meat will resettle and the temperature will rise to 135 degrees for medium-rare.
Overcooking a ribeye roast will cause the meat fibers to tighten and result in tough meat.
Being able to smoke something like a roast is a good reason for buying a Traeger in the first place. You'll be able to add smoke flavor during the slow-cooking process, then use the precise temperature control to brown the exterior of the roast.
Set your Traeger to 225 degrees Fahrenheit with Super Smoke enabled. Place the roast directly on the grill grate and smoke until the internal temperature reaches 120 degrees Fahrenheit, which should take 3 to 4 hours (the exact time will depend on the size of your roast).
Remove the roast and set the Traeger up to 450 degrees Fahrenheit. Once the grill heats to that temperature, return the roast to the grill and roast for 15 minutes, flipping halfway through, or until the internal temperature reaches 130 degrees.
Allow the roast to rest for 20 to 30 minutes before slicing (the roast will continue to cook during this time, reaching 135 degrees for medium-rare).
Yes, it's one of the best cuts of beef.
Expect to pay at least $10 per pound for ribeye roast. Cuts from specialty producers, or those with higher grades, can cost considerably more.
A ribeye roast is done when the internal temperature reaches 135 degrees Fahrenheit for medium-rare. But you should remove it from the heat when the internal temperature is 130 degrees because it will heat up during the resting process.
A ribeye roast is best for ... roasting! Or smoking and then roasting. Because the meat is so tender, you can cook it to medium-rare. Tougher roasts like chuck roast must be cooked to 195 degrees Fahrenheit or more to break down the tough meat.
Sometimes ribeye roasts are labeled as prime rib. A ribeye roast is always boneless, while prime rib is sometimes left bone-in.
Yes, when you slice an uncooked ribeye roast, you make ribeye steaks. Buying a whole roast and making steaks may be less expensive than buying steaks separately.
Don't cook ribeye roast or any large cut of meat from frozen. The exterior will overcook, while the interior will remain too cold to safely eat.
Ribeye roast includes one of the most tender muscles on the animal, the spinalis dorsi. Food scientists rank the spinalis as the third-most tender on the animal. This is the small muscle attached to the top of the roast, and is also called the ribeye cap.
The National Cattlemen's Beef Association identifies the ribeye roast with UPC number 1193. You may see this number in the UPC code on the beef package label at the supermarket.
According to the USDA, a 6-ounce portion of ribeye roast contains 302 calories, 48 grams of protein, and 12.42 grams of fat.
Gather your crew for a richly flavored Sunday dinner. Smoked rib eye roast cooked low and slow on the wood-fired grill is a game changer.
Get ready for some prime dining. This roast is rubbed with a Dijon, garlic, and herb seasoning then slow-roasted over hickory hardwood for amazing smoke flavor.
There's nothing as impressive as a huge cut of prime rib on the Traeger.
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