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FAQs about ribeye roasts
Marbling refers to the white streaks of fat that run through beef, similar to veins of color running through a piece of marble. This fat melts during cooking, providing extra flavor and keeping the meat moist. Meat with a higher amount of marbling is generally juicier and can be cooked quickly without a loss of flavor or texture. Lean cuts of beef have little marbling and are best cooked slowly. Most ribeye roasts are well-marbled and juicy.
Cutting steaks from a ribeye roast is easy to do at home. All you need to do is decide how thick you want your steaks (one inch is a good, average steak) and then cut accordingly. Ribeye roast steaks are delicious grilled or pan-fried.
Round out your meal by serving roasted vegetables, potatoes (mashed, roasted, or au gratin), and bread. A dark stout or porter beer is great alongside a ribeye roast. Red wine, such as Cabernet Sauvignon, brings out the flavors and cuts the fattiness of the beef. Whiskey is also a classic drink to enjoy with a ribeye roast.