How to Oven Roast a Small Ribeye Roast
Ribeye Petite Roast / Small Ribeye Roast
A ribeye petite roast (often called small ribeye roast)is a smaller and boneless cut of beef that comes from the rib section. It is smaller than a traditional rib roast and typically weighs around 2-3 pounds.
Because of its smaller size, the ribeye petite roast is often more affordable than larger cuts like the standing rib roast. It is ideal for special dinners or holiday meals.
It can be cooked using a variety of methods, including roasting, grilling, or pan-searing, and is often served as a special dinner or holiday meal. When cooked properly, it is a tender and flavorful cut of beef that is sure to please meat lovers.
Recipe Ingredients:
- 2-3 pound ribeye petite roast
- Salt and pepper
- 2-3 cloves of garlic, minced
- 2 tablespoons of olive oil
- 2-3 sprigs of fresh rosemary or thyme (optional)
Cooking Utensils for Oven Roasting a Ribeye Petite Roast
Roasting Pan:
A roasting pan with a rack is ideal for oven roasting a ribeye petite roast. The rack allows the meat to cook evenly and allows air to circulate around the meat.
Meat Thermometer:
A meat thermometer is a must-have tool for oven roasting any type of meat. It allows you to check the internal temperature of the roast to ensure it is cooked to your desired level of doneness.
Aluminum Foil:
Aluminum foil can be used to tent the roast as it cooks to keep it moist and prevent the surface from drying out.
Carving Knife and Fork:
A sharp carving knife and fork are essential for slicing the roast once it is finished cooking.
Oven Mitts:
Oven mitts are necessary for handling the hot roasting pan and rack when placing it in the oven and removing it.
Basting Brush:
A basting brush can be useful for brushing the roast with a marinade, oil, or butter during the cooking process to add flavor and keep it moist.
Cooking Twine:
Cooking twine can be used to tie the roast together if it is irregularly shaped, which will help it cook evenly.
Remember to always use caution when working with hot ovens and pans to avoid burns or injuries.
Recipe Instructions:
Step 1: Preheat the oven to 350°F (175°C).
Step 2: Remove the ribeye petite roast from the refrigerator and allow it to sit at room temperature for 30 minutes before cooking.
Step 3: In a small bowl, mix together the minced garlic and olive oil to make a paste.
Step 4: Season the ribeye petite roast generously with salt and pepper on all sides.
Step 5: Rub the garlic and olive oil paste all over the roast, making sure to coat it evenly.
Step 6: If desired, place a few sprigs of fresh rosemary or thyme on top of the roast.
Step 7: Place the ribeye petite roast on a roasting pan or a baking sheet with a wire rack.
Step 8: Roast the ribeye petite roast in the oven for 20-25 minutes per pound, or until the internal temperature of the meat reaches 135-140°F (57-60°C) for medium-rare doneness.
Step 9: Once done, remove the roast from the oven and tent it with foil. Allow the meat to rest for 10-15 minutes before carving and serving.
Emjoy!