Considered by many to be the king of roasts, the ribeye roast is flavorful, tender, and has ribbons of fat that help keep it moist. It’s also remarkably easy to cook, once you know the right technique.
Boneless ribeye roasts are cut from the ribeye roll. Silver Fern Farms’ Angus & Reserve ribeye rolls are carefully trimmed to the point where they’re basically ready to cook. You will want to check for remaining silver skin on the surface & remove it prior to cooking.
The number of servings you’ll get, as well as the overall cooking time, depend on the roast size. For reference, a whole ribeye roll (cut into two halves for easier handling) will provide 10-15 servings and take somewhere around 2 hours to cook after the initial sear.