Cooking Ribeye Roast: Bbq Timing Perfection

Cooking a ribeye roast on the barbecue is a great way to get a delicious, juicy, and tender piece of meat. The key to success is to cook it slowly at a low temperature to preserve its bold flavour and smooth texture.

A ribeye roast is a cut of beef that comes from the rib section of a cow, which is a particularly tender area due to a lack of exercise and muscle. This cut of meat is perfect for a family dinner, as it is large and extremely flavoursome.

How to prepare a ribeye roast for the BBQ

Step 1: Choosing Your Cut

When buying a ribeye roast, opt for a cut from the smaller end of the ribcage, as this area tends to be the most tender and flavourful. Look for roasts marked as USDA Prime, indicating they have passed the USDA's high-quality standards.

Step 2: Preparing the Meat

Take your ribeye roast out of the refrigerator 30-45 minutes before cooking and season generously with salt. You can also add other seasonings like black pepper, garlic powder, dried sage, thyme, paprika, Italian herbs, or brown sugar. Work the seasoning into the meat by gently pressing it with your fingertips.

Step 3: Cooking the Roast

Preheat your BBQ to a high temperature of around 500°F. Place the roast on the grill, fat side up, and cook for 15 minutes. Then, lower the temperature to around 325-350°F and continue roasting for about an hour for a 3-pound roast, or 20 minutes per pound.

Step 4: Resting and Serving

Remove the roast from the BBQ and cover loosely with foil. Let it rest for 15-30 minutes before slicing and serving. This allows the juices to redistribute, ensuring a tender and juicy roast.

Tips:

• Use a meat thermometer to check the internal temperature of the roast. For medium-rare, aim for 130-135°F, or 120-125°F right out of the oven, as it will continue to cook while resting.
• Always cook the roast with the fat side up, so that the fat renders down and absorbs into the meat for added flavour and tenderness.
• Let the meat come to room temperature before cooking, as this helps it cook more evenly.
• For a crispier exterior, cook the roast uncovered. However, covering it loosely with foil will help retain moisture and keep it warm while resting.
• When slicing, cut against the grain to retain the tenderness of the meat.

Serving Suggestions:

• Horseradish, au jus, or Dijon mustard as a dipping sauce
• Warm crusty bread or dinner rolls
• Scalloped potatoes, baked sweet or white potatoes
• Sauteed brussels sprouts, green beans, or roasted root vegetables

Cooking times and temperatures for a ribeye roast on the BBQ

Preparation

Remove the ribeye roast from the refrigerator 30 to 45 minutes before cooking and season generously with salt. Leave the roast at room temperature before preheating your BBQ and placing the meat on the grill.

Cooking Times and Temperatures

Cooking times will vary depending on the size of your ribeye roast and your desired level of doneness. For a rare roast, the in-oven temperature should be 105-110°F. For medium-rare, aim for 130-135°F, and for medium, 145°F. A well-done ribeye roast will reach an internal temperature of 160-170°F.

As a rule of thumb, a ribeye roast will take about 20 minutes per pound to cook to medium-rare. Increase this to 25-30 minutes per pound for a medium roast. Most ribeye roasts will take anywhere from 60 minutes to two hours to cook.

BBQ-Specific Instructions

Place the roast fat side up on a drip tray on a low-heat area of the grill away from direct heat. If possible, set the temperature to 225°F. Cook for 90-120 minutes, then move the roast to direct heat and increase the temperature to 450-500°F. Cook for a further 10-15 minutes, flipping once to sear both sides.

Resting

Let the roast rest for 10 to 20 minutes before slicing and serving. This allows the juices to settle and redistribute, resulting in a more tender and juicy roast.

Resting and slicing a ribeye roast

Resting the Ribeye Roast:

• After removing the roast from the oven, loosely tent it with a sheet of aluminum foil.
• Let the roast rest for 10-20 minutes. This waiting period is essential as it allows the juices to settle and redistribute throughout the meat.
• The resting process also enables the meat to continue cooking slightly without direct heat, ensuring that your roast reaches the desired doneness level.

Slicing the Ribeye Roast:

• When slicing the roast, use a sharp knife to cut across the grain.
• For a standard ribeye roast, cut it into thin slices. However, if you prefer thicker steaks, you can adjust the thickness to your liking.
• If there is any excess fat that you wish to trim, it is easier to do so after the roast has been sliced.
• If you have leftovers, wrap them tightly and store them in the refrigerator for up to 3-4 days.

Serving the Ribeye Roast:

• Ribeye roast pairs well with bold, savory sides or lighter, fresher options.
• For sides, consider garlic mashed potatoes, roasted potatoes with olive oil and seasonings, green beans almondine, or a Mediterranean chickpea salad.
• You can also serve the roast with a simple drizzle of horseradish sauce, dijon mustard, or au jus made from pan drippings to let the natural richness of the beef shine.

How to season a ribeye roast

To make a delicious ribeye roast, seasoning is key. Here is a step-by-step guide on how to season your ribeye roast to perfection:

Step 1: Choose Your Seasonings

The choice of seasonings can make or break your ribeye roast. A simple dry rub with kosher salt, black pepper, garlic powder, dried sage, and dried thyme is a great place to start. You can also add other spices like onion powder, smoked paprika, chilli powder, or dried oregano. If you want to take it up a notch, consider coating the roast with melted butter before applying the spices.

Step 2: Prepare the Meat

Take your ribeye roast, preferably a 3-pound piece of USDA Prime grade beef. Let the meat come to room temperature before you begin seasoning it. Place the meat fat side up on a rack in a roasting pan. This positioning ensures that the tasty fat melts into the meat during cooking, adding flavour and moisture.

Step 3: Mix Your Seasonings

In a small bowl, mix your chosen seasonings together. Use a fork to combine them evenly. You can also add some minced garlic to the mix for an extra kick of flavour. Ensure the spices are well-combined so that they coat the meat evenly.

Step 4: Apply the Seasonings

Now, it's time to apply the seasoning mixture to the meat. Use your hands to rub the mixture all over the roast, pressing firmly to ensure the rub adheres to the meat. Be generous and coat the entire surface evenly. If using melted butter, brush it onto the meat before applying the dry rub.

Step 5: Insert a Meat Thermometer (Optional)

If you want to monitor the doneness of your roast, insert an oven-safe meat thermometer into the centre of the roast before placing it in the oven. Set the thermometer to alert you when the roast reaches the desired internal temperature, which for medium-rare is typically around 135°F.

Step 6: Let the Meat Rest

Before cooking, let the seasoned meat rest at room temperature for about an hour. This step helps the meat cook more evenly and ensures a juicy, tender roast.

Step 7: Preheat the Oven and Cook

Preheat your oven to 500°F. Once the desired temperature is reached, place the roast in the oven and cook for 15 minutes. Then, reduce the oven temperature to 350°F and continue roasting until the desired internal temperature is reached. The total cooking time will depend on the size of your roast, but a good rule of thumb is about 20 minutes per pound.

Step 8: Rest, Slice, and Serve

Once the roast is cooked to your desired doneness, remove it from the oven and loosely cover it with foil. Let the meat rest for at least 20-30 minutes before slicing. This resting period allows the juices to redistribute, ensuring a juicy and tender roast. Then, slice the meat thinly and serve it with your favourite sides.

Different ways to cook a ribeye roast

There are several ways to cook a ribeye roast, including in the oven, on the grill, in a smoker, or in a slow cooker. Here is a step-by-step guide on how to cook ribeye roast using these different methods:

Oven-Cooked Ribeye Roast:

Before cooking, prepare the ribeye roast by salting all sides and leaving it to rest at room temperature for 30-45 minutes. Then, sprinkle your choice of seasonings on all sides of the roast. Set the oven to 500 degrees Fahrenheit and place the roast in a shallow baking dish. Cook for 10 minutes, then lower the heat to 325 degrees Fahrenheit and continue cooking until the roast reaches your desired doneness level, usually between 90-120 minutes.

Grill-Cooked Ribeye Roast:

Place the roast fat side up on a drip tray on a low-heat area of the grill, away from direct heat. Set the temperature to 225 degrees Fahrenheit if possible. Cook for 90-120 minutes. Then, move the roast to direct heat set to 450-500 degrees Fahrenheit and cook for 10-15 minutes, flipping once to sear both sides.

Smoker-Cooked Ribeye Roast:

Prepare the smoker with wood chips and preheat it to 225 degrees Fahrenheit. Cook the roast in the smoker for 5-6 hours, depending on your desired doneness. Use the smoker's instructions to determine the cooking time based on the size of your roast. After smoking, place the roast in a preheated oven at 400 degrees Fahrenheit and roast for 20-30 minutes until crisp on the outside.

Slow Cooker Ribeye Roast:

Sear the ribeye roast on all sides in a hot skillet with a drizzle of oil or butter. Place the roast in the slow cooker and cover with a mixture of 1/2 cup beef broth and 2 tablespoons of melted butter. Cook on low for 6-8 hours until fork-tender.

General Tips for Cooking Ribeye Roast:

• Cook the roast with the fat side up to allow the fat to cook down and absorb into the meat for flavor and tenderness.
• Season with salt for at least 30 minutes before cooking to help tenderize the meat and crisp the exterior.
• Rest the cooked ribeye roast for at least 10-15 minutes before slicing to allow the juices to redistribute and prevent dryness.
• Slice the roast against the grain to retain tenderness.

Frequently asked questions