Cube roll beef, also known as rib eye roll, is a gorgeous and flavorful cut of meat that takes well to roasting When cooked properly, cube roll beef emerges from the oven incredibly tender and juicy, with a deep beefy flavor
In this article, I’ll provide step-by-step instructions on how to cook cube roll beef to perfection every time. You’ll learn about selecting the best cube roll, proper thawing techniques ideal cooking methods tips for seasoning and searing, and determining doneness. I’ll also share some serving suggestions for this impeccable roast.
Let’s get started on mastering the art of cooking cube roll beef!
What is Cube Roll Beef?
Cube roll beef comes from the rib section of the cow, specifically the rib eye muscle. It’s a small, compact roast made up of the ribeye steak portions layered and rolled together. This means you get the same incredible marbling and flavor as a steak, coupled with the ease and presentation of a roast.
Other names for this cut include rib eye roll, Spencer roll, beef rib roast, and standing rib roast. Look for a roast that is evenly shaped into a log or cube shape, with adequate fat marbling throughout. The size usually ranges from 2 to 4 pounds.
Thawing Cube Roll Beef Safely
Always thaw frozen cube roll roasts fully before attempting to cook them. There are a couple recommended methods:
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Thaw in the refrigerator: Place the frozen roast on a tray or plate to catch drips. Allow 24 hours of thawing time for every 1 pound.
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Cold water thaw: Seal the frozen roast in a watertight plastic bag. Submerge in cold water, changing the water every 30 minutes. About 30 minutes per pound.
Once thawed, remove the roast from packaging and pat dry with paper towels. Allow it to come to room temperature before cooking, about 1-2 hours.
Seasoning is Key for Maximum Flavor
Generously seasoning the cube roll beef before cooking is key for bringing out the prime rib flavor. Use any of these tasty seasoning combinations:
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Salt and Pepper – A classic pairing, add just before searing.
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Steak Rub – Commercial blends or make your own. Rub it all over.
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Herbs – Fresh or dried rosemary, thyme and sage make a good herby crust.
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Spice Mixes – Cajun, barbecue or bolder spices liven things up.
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Garlic and Mustard – Roasted garlic and Dijon slathered on top is amazing.
Massage seasonings all over the roast so they adhere. Let them sit for 30 minutes before cooking if time allows. The meat will better absorb flavors.
Sear for a Flavorful Exterior
Searing the seasoned cube roll beef before roasting is an important step. It:
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Browns the exterior for great color and flavor
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Locks in juices for a more tender and moist interior
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Reinforces the seasoning crust on the meat
To sear properly:
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Pat roast dry and rub with a little oil
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Use a very hot skillet, grill or blowtorch
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Brown all over; avoid burning or cooking through
Allow the roast to rest after searing before going into the oven. This helps it cook more evenly.
Roast Low and Slow for Perfect Results
Cooking the cube roll beef low and slow is the secret to achieving the ideal texture. Use these roasting guidelines:
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Oven Temperature – 250°F to 300°F is optimal. Too high dries meat out.
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Roasting Vessel – A shallow roasting pan works well. Allow airflow around the meat.
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Time – Approximately 45-60 minutes total. Timing varies by size and doneness preference.
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Flip Halfway – For even cooking, flip the roast halfway through.
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Rest 10 Minutes – Allow the roast to rest after removing from oven. Juices redistribute.
Monitor the internal temperature as you near the end time to determine doneness. Remove from oven when it reaches 5°F below target temp.
Check Doneness with a Meat Thermometer
Using an instant read meat thermometer takes the guesswork out of determining doneness. Target temperatures for cube roll beef:
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Rare – 120°F-125°F
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Medium Rare – 130°F to 135°F
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Medium – 140°F to 145°F
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Medium Well – 150° to 155°F
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Well Done – 160°F and beyond
The roast will continue to cook a bit during resting time. For medium rare doneness, remove from oven around 130°F.
Carve and Serve this Celebration Roast
After resting, it’s time to carve and serve this special roast beef. Here are some ideas:
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Cut into 1/4 to 1/2 inch thick slices across the grain.
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Include pan juices for bonus flavor, or make a quick sauce.
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Pair with roasted vegetables, potatoes, creamy polenta or risotto.
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Top slices with compound butter or chimichurri sauce.
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Pile sliced beef onto rolls for tasty French dip sandwiches.
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Use leftovers for salads, omelets or beef stroganoff.
Cube roll beef makes for an elegant presentation but doesn’t require fancy plating. TheExceptional marbling and rich flavor of this cut means it’s delicious when simply sliced and enjoyed.
Now that you’re armed with all the steps for selecting, prepping, cooking and serving cube roll beef, you can confidently tackle this luxurious roast. Perfectly cooked cube roll emerges tender, juicy and packed with quintessential beefy goodness.
The names of the Cube roll
The cube roll is also known as a ribeye, which means “eye of the rib,” because the fat that seeps between the meat makes an eye shape. When you hear the word “ribeye,” you probably think of the steak from the cube roll. Some people also say that the name comes from the longissimus dorsi muscle that makes up the steak and is in the middle of the section.
For the same reason every time, the name “cube roll” comes from the fact that the inside fat can also be more cube-shaped.
How to cook the Cube roll
You can cut the cube roll into steaks or leave it whole and remove the bones to cook it like a roast.
If you want to grill meat, you should only cut steaks that are about two to three fingers thick.
The ideal steak for grilling should not exceed 300 g, although 400 g cuts are also possible.
Since the cube roll comes from the same part as the fillet and sirloin, it can also be cooked in the oven as a roast. If this is the case, it’s best to properly bind it and brown it all in a pan first, so that all the meat juices stay inside.
When it comes to prices, keep in mind that this prized piece of meat’s final price depends on a lot of things, such as:
Prices for the same cut of meat can vary a lot because of these factors: breed of animal, country of origin, breeding method, and supplier. The average price per kg is around 35 euros.
Lets see together where to find a fresh cube roll or entrecote online.
How To Cook Beef Cube Roll Steak | Beef Steak
FAQ
What is a cube roll beef good for?
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