Ribeye Roast

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What would you do different when cooking the boneless ribeye roast?

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Nothing.

Do you have a good probe thermometer for your reverse sear? If so, it's foolproof.

Who the frick downvotes this idea?

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You could smoke it then sear.

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This is the answer.

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Make a horseradish sauce.

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Horseradish is an abomination as a condiment and should be rubbed into the eyes of all who use it.

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Chef Jean Pierre

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That guy cracks me up. He always has a big old bowl full of sliced butter.

I love a good horseradish cream.

The way you asked your question, do you only call it prime rib if it’s cooked with the bones?

I’ve had prime rib in restaurants that was boneless and seen it referenced as either bone-in or boneless prime rib in recipes. I know it’s usually bone-in, but I didn’t think it had to include the bones to be called prime rib.

Any time I (or friends/family) cook a rib roast, bone-in or boneless, we call it prime rib. Am I the only one?

I've done prime rib at multiple restaurants and most are no bones. They make it more complicated in several ways . It was always just prime rib. It does look good with the bones.

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You could smoke it then sear. Make a horseradish sauce.

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My dad used to smoke a whole ribeye roast and it was awesome.

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Horseradish is
red meat's best friend

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A good piece of meat cooked right doesn't need anything.


I always circle back and retry foods that I hate. Perfect example is olives. I've always hated them until recently. Guess as you age, your tastes can change. I don't love olives, but will not avoid them like I used to.

I've tried repeatedly to like horseradish sauces. Not sure what it is about it, but I can't stand it. Hate it.

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A good piece of meat cooked right doesn't need anything.

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This should apply to everything then. And no need for salt or pepper either. It's really a dumb phrase.

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there are sauces that compliment and raise the bar on some meats

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Agreed - sometimes when I'm grilling a steak, I make a tiny amount of "sauce" using creamy horseradish sauce, splash of balsamic vinegar and smidge of anchovy paste.

I mean just a dab on my plate... maybe a 1/4 teaspoon or maybe less... not sure

It just mixes with the steak juice on the plate and is magic. It's not even noticeable as a sauce on the plate.

I tilt the plate and mix in the sauce and then lay the steak back on top of the mix.