A simple Delmonico roast recipe requires 1 boneless prime rib roast of beef, salt and coarse black pepper to taste. Coat all sides of the roast with a generous sprinkling of salt and pepper. Arrange the roast in a shallow roasting pan fitted with a roasting rack. Preheat the oven to 350 degrees Fahrenheit, and roast the meat until it reaches the desired internal temperature. This takes from 12 to 15 minutes per pound depending on the desired doneness level.
The Delmonico roast is also known as a rib-eye or boneless rib roast. The cut weighs about 10 pounds once all the bones have been removed. Keep the weight of the meat in mind when determining the cooking time. For rare meat, cook the Delmonico roast for 2 hours and 20 minutes. This equates to roughly 14 minutes per pound and puts the meat's internal temperature at 130 degrees Fahrenheit. Cook to 145 degrees Fahrenheit for medium-rare.
As an alternative cooking method, preheat the oven to 500 degrees Fahrenheit, and place the roast in a roasting pan fat side up. Sear it in the oven for 10 minutes, then reduce the temperature to 350 degrees Fahrenheit, and continue roasting for 2 more hours or until the desired doneness is reached. With either cooking method, tent the meat with foil, and allow it to rest for 15 minutes before serving.