Low and Slow Rib Roast
Difficulty Level: Intermediate
-
Prep Time:15 Minutes
-
Cook Time:PT4H15M4 Hours
-
Yield:1 Roast
Ingredients
- 1 bone-in or boneless rib roast, excess fat trimmed (see notes below for suggested sizes)
- Salt and pepper and/or seasoning of your choice
- 1 bone-in or boneless rib roast, excess fat trimmed (see notes below for suggested sizes)
- Salt and pepper and/or seasoning of your choice
This method produces a roast that is very evenly cooked. Cooking time will vary depending on size of your roast and preferred level of doneness.
Preparation
STEP 1
Pat roast dry with paper towels and season very generously with salt and pepper or seasoning of choice and place uncovered in refrigerator one day before cooking.
STEP 2
Remove roast from the refrigerator and let rest at room temperature at least 1 hour before cooking. Heat oven to 220°F.
STEP 3
Place roast in a roasting pan on a rack and bake uncovered. Allow about 30 minutes per pound, more or less for preferred doneness (see temperature guide below), and begin checking temperature about halfway through expected cooking time. Remove from oven when the internal temperature 5-10° degrees lower than desired temperature, as it will continue to rise while roast rests.
STEP 4
Remove from oven, tent loosely with foil, and let rest for at least 20 minutes or up to one hour.
STEP 5
Just before serving, heat oven to 500°F. Return roast to oven, uncovered, for 10-15 minutes or until nicely browned.
Options
What size roast do you need?
Bone-in: 1 pound per person
Boneless: 1/2 pound per person
Cooking times:
Rare*: 120-125°F
Medium-rare*: 125-130°F
Medium*: 135-140°F
Well: 155-160°F
*Consumption of raw or undercooked foods may increase your risk of foodborne illness.