I made the [reverse-sear recipe](https://www.seriouseats.com/perfect-prime-rib-beef-recipe#toc-read-more) for a bone-in Prime Rib years ago and it came out perfectly. I’m doing the roast for Christmas this year and have a 5.5 lb Ribeye. I’m trying to make sure I’ve got the timing right with other courses. The recipe for the Prime Rib take 3.5-4 hours, does anyone have some ballpark suggestions as to how long the same recipe will take for the smaller ribeye roast?
by iced1777
1 Comment
Do you have a thermometer you can use, where the thermocouple stays in oven?
If not, purchase one for next year. A cheap one is $10, a super fancy one is $30 (thermoworks). Buy one today, they’re phenomenal. Your meats will come out perfect every time, no more guesswork.