About This Product
Our Whole USDA Prime Ribeye is a full, untrimmed ribeye roast — exceptional marbling and rich flavour, perfect for slicing into your own steaks or roasting whole for a showstopping centrepiece.
How to Cook It
Oven Roasting
- Remove from the fridge about 1 hour before cooking; pat dry and season generously.
- Preheat oven to 230°C/450°F. Sear the roast for 20 minutes to build a crust.
- Reduce oven to 160°C/325°F and continue roasting, checking with a meat thermometer.
- Pull the roast about 5°C before your target doneness — it will continue to rise while resting.
- Rest 20–30 minutes tented in foil before carving against the grain.
Doneness & Internal Temperature
| Doneness | Internal Temp | Description |
|---|---|---|
| Rare | 46–49°C / 115–120°F | Very red, cool center |
| Medium Rare | 49–52°C / 120–125°F | Red, warm center |
| Medium | 54–57°C / 130–135°F | Pink center |
| Medium Well | 60–63°C / 140–145°F | Slightly pink center |
| Well Done | 66–68°C / 150–155°F | Cooked throughout |
Use a digital meat thermometer inserted into the thickest part. Pull the roast a few degrees before your target — it will continue to rise while resting. Note: Rare, Medium Rare, and Medium all fall below Health Canada's minimum recommended internal temperature of 63°C/145°F for whole cuts of beef; cook to at least Medium Well if you prefer to meet that guideline. (Source: Health Canada safe cooking temperature guidelines.)
Chef's Tip
This is a full untrimmed primal — if you'd rather have it portioned into individual ribeye steaks instead of roasting it whole, just ask us to cut it for you.
A guide from HQ Meats.
