Ribeye Roast

If you turn a rib roast and look at the end, you'll see that it's composed of one large, cylindrical mass of muscle surrounded by several areas of fat and thinner muscles. The large central muscle is referred to as the “eye” of the roast. If you cut your prime rib roast away from the bones, leaving that eye and a protective layer of fat, you have what's termed a “ribeye” roast.