Sunday, July 21, 2013

Boneless Beef Rib Roast

Usually, I associate prime rib with festive occasions like Christmas or anniversaries.   But I found a nice boneless rib roast on sale Friday night so I decided to make it in the middle of summer, "just because".   For the price of dinner for two at a casual dining restaurant, I was able to make a nice dinner for six.

I have written about Twenty Tips For Making Prime Rib and Ribeye Roast - Reverse Seared before.  This just adds to that body of information in terms of giving additional time and temp charts from the cook.

Yesterday, Trevor had football practice from 10 to noon on a sunny, hot day.  I took my bike and rode during that time.  So when we got home, we were both starving.  The roast was  9 1/2 pounds and I figured that no one would miss one steak, so I cut off a quick bite for Trevor and me.  

I simply seasoned it with the rub for the roast.  I fired up the gas grill part of my Smoke Hollow combo grill as hot as it would go, put in my GrillGrates, and cooked it 4 1/2 minutes per side.  

 GrillGrates help get the most out of my gas grill when I have to use propane.  No flare ups, great grill marks.

We'll just call this quality control sampling.  Trevor and I ate this straight off of the cutting board.
Now that hunger was out of the way, I got back to that "now a little less than 9 pound" beef ribeye roast.   I trimmed off the hard fat and the tail, then tied the roast up for even cooking.

Next I slathered the beef.  I used a few tablespoons of beef base and just enough Worcestershire sauce mixed in to make it thin enough to slather on easily. that a word?

The dry rub was

4 tsp ground black pepper
1.5 tsp kosher salt
1.5 tsp season salt
1 tsp garlic powder
1 tsp dried parsley

Then I put it on the Egg set up for indirect heat at 250f (plate setter in legs up with a drip pan) for a few hours for a slow roasting.  Normally I'd put a pan of broth underneath the roast to make au jus but I was out of broth.  

It had a nice crust by the end, almost didn't even need the sear.

Here are the cooking times and temps. 

Time Cooker Target Temp (f) Cooker Actual Temp (f) Meat Internal Temp (f)
1:30 PM 250 250 38
2:00 PM 250 260 44
2:30 PM 250 260 62
3:00 PM 250 240 81
3:30 PM 250 250 97
4:00 PM 250 250 113
4:30 PM 250 250 131
5:00 PM rest rest 137

I pulled the roast off at 4:30pm and then seared it at about 500f for about 30 seconds per side.

Be sure to sear all sides, edges, nooks, and crannies. 

I've said it before but the advantage of doing a reverse sear like this is that you get a perfectly evenly cooked roast.  It is medium rare from one edge to the other instead of medium well on the outside, medium inside of that and then only a little medium rare at the center. 

I had planned on making Garry Roark's (Ubon's BBQ)  Perfect Sandwich (from Peace, Love and Barbecue) with the leftovers.  He and daughter Leslie made them for us during Memphis In May and they were fabulous.  But we had a friend over and then Brett (our older son) stopped by with a friend and every trace of this prime rib pretty much all disappeared.   That's okay though, sharing food with friends and family is what it's all about.


  1. Holy crap that looks really really good!

  2. Wow, that looks incredible Chris.

  3. I can see that you just are putting a tons of efforts into your blog page. Hold posting the good function.Some really helpful information in there. Bookmarked. Nice to see your website. Thanks!

  4. That looks so good, Chris - both the steak and the roast! Is there anything you make that doesn't turn out just incredible?? :)

  5. The steak and the roast both look perfect Chris and I cannot imagine cooking the roast any other way, even in the oven.

  6. My lord it looks perfect! You sure know how to make this girl drool.

  7. Both beautiful piece of meat and perfectly cooked Chris.

  8. Oh, Chris
    I have to learn to cook this to perfection.

    Thanks for sharing.


  9. So much good information here Chris. That roast looks incredible. I am sharing this with a friend who just bought a green egg. We may also need to do the same. You are an inspiration.

  10. I still equate graphs with high school math. My eyes just glaze over and I start nodding off at my desk. Some things never change. GREG

  11. Your "just because" meal sounds pretty fabulous!

  12. Wow, can I come over for dinner, I don't think I could do this.

  13. Wow!Beautiful pieces of meat,Chris!Love both...they really look delicious!

  14. That's one of the best presentations I've read on boneless rib-eye roasts. Thanks for the post!
    Rod from Destin

  15. Hey Chris - Do you still monitor this? I am about to do this on the BGE for the first time with this as my guide…question is would you add smoke chips ( i have every kind nearly ) or would adding smoke actually take away from a roast like this?

    1. I have done it with a little oak before. It isn't bad, I just prefer the light smoke from the lump coal for rib roasts. It seems to be just the right amount of smoke.


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