How to Cook Eye of Rib Roast in the Oven

Cooking eye of rib roast in the oven is easy. Just follow these guidelines and don't be surprised when everyone asks for seconds!

• Be sure your eye of rib roast is completely thawed. If frozen, thaw it in the refrigerator for at least two days before preparing.
• Bring the meat to room temperature. Remove your roast from the refrigerator at least an hour (but no more than two hours) before roasting.
• Preheat your oven to 375°F.
• Season the roast well. Our Kansas City Steak Original Steak Seasoning is an excellent choice.
• Place the roast fat-side up on a rack in a roasting pan. Do not add water or cover the roast. Roast to desired doneness, following the chart below for the perfect boneless prime rib cooking time.
• For a 3-pound eye of rib roast that is medium-rare, roast for 55-65 minutes until a meat thermometer inserted in the thickest part of the roast registers 125°F. Remember, your roast will continue to warm after removing it from the oven.
• Transfer your roast to a carving board and tent loosely with aluminum foil. Allow it to rest for 15 to 20 minutes before carving; the temperature of the meat will continue to rise for as much as 10°F during this time (this is called "carryover cooking"). While resting the juices in the roast will redistribute evenly throughout the meat, ensuring the best succulence, texture and flavor. The final temperature for a medium-rare roast should read 135°.
• Once your eye of rib roast has rested, it's time to carve. Make sure your carving knife is sharp (See our Expert Tips for How to Sharpen a Knife).

Grilled Eye of Rib Roast

Did you know you can learn how to roast a prime rib on the grill? A grill can function as an oven, with the added benefit of that unmistakable grilled-over-an-open-flame flavor. Follow these instructions to grill an incredible eye of rib roast.

Charcoal Grill

• Be sure your eye of rib roast is completely thawed. If frozen, thaw it in the refrigerator for at least two days before preparing.
• Bring the meat to room temperature. Remove your roast from the refrigerator at least an hour (but no more than two hours) before roasting.
• Season the roast well. Our Kansas City Steak Original Steak Seasoning is an excellent choice.
• Prepare charcoal grill for indirect cooking by arranging an equal number of charcoal briquettes on each side and placing an aluminum foil drip pan in the middle of the grill. When coals are medium, ash-covered (about 25 minutes), add a few new briquettes to each side. Position the cooking rack handles over coals so adding extra briquettes is easy.
• Place the seasoned eye of rib roast on cooking rack directly over the drip pan and cover with the grill lid. Roast to desired doneness, following the chart below for the perfect boneless prime rib cooking time.
• You will need to turn your eye of rib roast periodically to ensure even cooking.
• Add three to four additional charcoal briquettes to each side of the grill every 30 minutes or as necessary to maintain proper heat during grilling.
• For an eye of rib roast that is medium-rare, continue to grill for 55-65 minutes until a meat thermometer inserted in the thickest part of the roast registers 125°F. Remember, your roast will continue to warm after removing it from the grill.
• Transfer your roast to a carving board and tent loosely with aluminum foil. Allow it to rest for 15 to 20 minutes before carving; the temperature of the meat will continue to rise for as much as 10°F during this time (this is called "carryover cooking"). While resting, the juices in the roast will redistribute evenly throughout the meat, ensuring the best succulence, texture and flavor. The final temperature for a medium-rare roast should read 135°.
• Once your eye of rib roast has rested, it's time to carve. Make sure your carving knife is sharp (See our Expert Tips for How to Sharpen a Knife).

Gas Grill

• Be sure your eye of rib roast is completely thawed. If frozen, thaw it in the refrigerator for at least two days before preparing.
• Bring the meat to room temperature. Remove your roast from the refrigerator at least an hour (but no more than two hours) before roasting.
• Season the roast well. Our Kansas City Steak Original Steak Seasoning is an excellent choice.
• Preheat grill on high.
• Place the seasoned eye rib roast in the center of the grill and turn off the burners directly under the roast (there's no need for a drip pan when using a gas grill). Close grill lid. Roast to desired doneness, following the chart below for the perfect boneless prime rib cooking time.
• You will need to turn your eye of rib roast periodically to ensure even cooking.
• For an eye of rib roast that is medium-rare, continue to grill for 55-65 minutes until a meat thermometer inserted in the thickest part of the roast registers 125°F. Remember, your roast will continue to warm after removing it from the grill.
• Transfer your roast to a carving board and tent loosely with aluminum foil. Allow it to rest for 15 to 20 minutes before carving; the temperature of the meat will continue to rise for as much as 10°F during this time (this is called "carryover cooking"). While resting, the juices in the roast will redistribute evenly throughout the meat, ensuring the best succulence, texture and flavor. The final temperature for a medium-rare roast should read 135°.
• Once your eye of rib roast has rested, it's time to carve. Make sure your carving knife is sharp (See our Expert Tips for How to Sharpen a Knife).

Cooking Times

Follow the cooking temperatures and times below to cook the perfect eye of rib roast roast. Times are approximate. Verify degrees of doneness by using a meat thermometer.