Recipes|Featured Main
Perfect Rib Roast
Difficulty Level: Intermediate
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Prep Time:15 Minutes
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Cook Time:PT4H15M4 Hours
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Yield:1 Roast
Ingredients
- 1 bone-in or boneless rib roast, excess fat trimmed (see notes below for suggested sizes)
- Olive oil
- Seasoning of choice (Kosher or coarse salt and black pepper or rub of choice)
- 1 bone-in or boneless rib roast, excess fat trimmed (see notes below for suggested sizes)
- Olive oil
- Seasoning of choice (Kosher or coarse salt and black pepper or rub of choice)
This simple preparation creates a showstopping centerpiece for your special occasion meal. Cooking time will vary depending on size of your roast and preferred level of doneness.
Preparation
STEP 1
Remove roast from refrigerator at least 1 hour before cooking to bring it to room temperature. Preheat oven to 450°F. Pat roast dry with paper towels, rub with olive oil and season very generously with salt and pepper or other seasonings of choice.
STEP 2
Place on a roasting rack, fat side up, in a shallow roasting pan. Roast, uncovered, for 20 minutes. Reduce oven temperature to 325°F. Continue cooking to desired doneness (see notes below). Remove from oven when the roast is at least 5-10° degrees lower than desired temperature, as temperature will continue to rise while roast rests.
STEP 3
Remove roast from pan and place on cutting board, cover top loosely with foil, and let rest for at least 20 minutes before carving.
STEP 4
Pan drippings and juices from cutting board can be defatted and used to make a sauce or gravy.
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 (15-18 minutes per pound)
Medium-rare*: 125-130°F (18-22 minutes per pound)
Medium*: 135-140°F (22-25 minutes per pound)
Well: 155-160°F (25-30 minutes per pound)
*Consumption of raw or undercooked foods may increase your risk of foodborne illness.