Bò Thăn Vai Quay (Prime Rib Eye Roast)


1 rib eye roast, bone-in or boneless, about 5 to 6 lbs

1 whole garlic, peeled, slightly smashed

about 6 prigs of fresh thyme

1 onion, sliced 1/4 -inch thick

1 tablespoon freshly black pepper, cracked

for Mixed Spices

1 tablespoon paprika

1/2 tablespoon cayenne pepper

1 tablespoon salt

1 tablespoon garlic powder

1/2 tablespoon onion powder

1/2 tablespoon black pepper

1/2 tablespoon dried leaf oregano

1/2 tablespoon dried thyme



Preheat the oven to 350 degrees F. 


Mixing Spices

It is less expensive when purchasing spices from bulk bins and you can buy just what you will need. I usually buy them from my local Winco store. 

Combine all the mixed spices and mix well.


Preparing Prime Rib Eye Roast

I like this piece of rib eye roast as it's easy to create a pocket.  Use a sharp knife to make a slit  to create a pocket between the top fat layer and the meat. Rub the entire roast generously inside out with mixed spices. Place the garlic, thyme, and onion slices in the pocket.

This piece below is a little bit harder to create a pocket.

Cover the fat cap with with cracked black pepper. This fatty layer is what gives this cut it’s distinct and juicy flavor. Tie around the roast with cotton butcher's twine. This step is to ensure it holds its shape during the cooking process, which ensures it cooks evenly, and keeps it nice and tight so the juices are more prone to staying in instead of running out. I skipped tying my roast just because I ran out of twine.

Marinate it overnight in the fridge. Before cooking, bring the roast to room temperature


Cooking Rib Eye Roast

If your rib roast is bone in, there is no need for a rack as the bones are the rack. If cooking a boneless roast, use a roasting rack to elevate the roast from the bottom of the pan. Place on a rack set inside the roasting pan. Place the roast with fat cap up on a rack. You can accent with some of your favorite vegetables around the roast.

Place the roast in the oven on the center rack.  Roast for 1 1/2 until reddish-pink and juicy in the center, or until a thermometer inserted into the center of the meat registers 125 degrees F. Remove the roast from the oven, cover loosely with aluminum foil, and  allow to rest for about 15-20 minutes before slicing. Cutting into the meat too early will cause a significant loss of juice.

Approximate Cook Time Internal Temperature:

2 ribs (4 to 5 pounds) – 60 to 70 minutes 

3 ribs (7 to 8.5 pounds) – 1-1/2 to 1-3/4 hours

4 ribs (9 to 10.5 pounds) – 1-3/4 to 2-1/4 hours

5 ribs (11 to 15 pounds) – 2-1/4 to 3 hours

6 ribs (15 to 16 pounds) – 3 to 3-1/4 hours

7 ribs (16 to `8.5 pounds) – 3-1/4 to 4 hours

Beef Roast Cooking Internal Temperatures:

Rare – 120 to 125 degrees F. – center is bright red, pinkish toward the exterior portion

Medium Rare – 130 to 135 degrees F. – center is very pink, slightly brown toward the exterior portion

Medium – 140 to 145 degrees F. – center is light pink, outer portion is brown

Medium Well – 150 to 155 degrees F. – not pink

Well Done – 160 degrees F. and above

If your roast gets done an hour before the guests arrive, just remove roast from oven – turn off the oven and leave the oven door open for about 15 minutes to reduce the heat temperature. Cover roast with aluminum foil, keep roast in the oven and close the door. The roast will rest and still be tender, moist and ready to carve. Large roasts can be held for up to 2 hours this way.



Transfer rib eye roast and vegetables to a serving platter. Slice the beef to serve. If your rib eye roast has bones, save them to make beef stock. 

If there are any fat and juice that drip down from the roast, take advantage of this luscious beef fat drippings to make some savory pastry known as yorkshire pudding to serve with the roast. This could be called the quintessential British dinner.  Left over roast can be used to make sandwiches or panini.