Perfectly Roasted Beef Rib Roast

December 19, 2011

I’d been wanting to cook a rib roast for a long time but it seemed as if I were always waiting on just the right occasion.  I know.  I don’t have to wait for a particular occasion because the roast itself makes any meal worthy of a celebration, but a piece of meat like this deserves an occasion.  Christmas is more often the time for roast but it’s hard to work it into our family’s traditional Italian feast.  Given the choice between traditions, turkey for Thanksgiving or Italian for Christmas, the family opted to give up the turkey in exchange for roast and keep the lasagna and meatballs undisturbed.  Good choice and the roast was so good we might have created a new tradition.

Once the menu was decided, I got tremendously lucky to discover the meat was on sale at Publix.  As always, the butcher was quite helpful.  He explained that the bone had already been cut away but tied back in place for cooking and to leave it tied together until   It made carving much easier! Still, even on sale, I was terrified of screwing up such an expensive cut.  So off to the Culinary School of Google I went, reading all kinds of methods and advice.  The most helpful was this discussion which lead me to this terrific article over at Serious Eats.

Finally, with a plan in mind, I felt a little more confident.  The low and slow heat created a perfectly rare roast, evenly cooked from end to end and just a few minutes at very high heat just before serving made for a delicious browned outer crust. The basics are this…cook at 225 until the internal temperature reaches 120.  Remove it from the oven and cover tightly with foil.  Let it stand at least 30 minutes but up to 2-3 hours.  Just before serving, heat the oven to 500.  Place the uncovered roast in the oven for about five minutes, just long enough to get the outside nice and brown. It just couldn’t have been any better.

Note: We opted to use the grill as an oven simply to free up oven space for the rest of the day’s cooking and baking.  The oven would obviously work just fine and be a little easier.

  • Beef Rib Roast
  • Salt/Pepper
  • Rosemary Sprigs
  • Garlic (Maybe.  For future roasts, I might leave out the garlic.  It got a little too browned for my taste.  The choice is yours.)

Place the meat fat side up on a rack in a large roasting pan.  Sprinkle it generously with salt and pepper.  Add minced garlic if you like, along with several sprigs of rosemary.

Put it in the  oven or on the grill.

Close the lid and cook at 225 for about 20 minutes per pound.  We propped the lid open just a couple of inches to maintain the low temp.

As soon as the temperature reaches 120 remove it from the oven/grill.

Cover it tightly with foil and let it stand for at least 30 minutes.  I didn’t take a photo of the foil.  The meat itself is much prettier.

The temperature will continue to rise another five degrees or so.  Go ahead and turn the oven up to 500.

Just before you’re ready to serve, remove the foil and put the roast in the middle of the oven for about five minutes, just long enough for the outside to get nicely browned.  Remove it to a platter or pan for carving.

Because the butcher had already cut the bone away, all we had to do was cut the twine.  It sure made carving easy.

Slice it up.

And serve immediately.  Enjoy!

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{ 4 comments… read them below or add one }

1 Gayle December 21, 2011 at 10:04 am

I have done these (rib in and out) over the last ten years or so. Yours looks like it turned out beautifully! I have found that even a bit overcooked, the meat is amazing. A little gravy or horseradish cream sauce makes it even better! It’s more intimidating than cooking a large bird because of the cost. Thanks for sharing and inspiring bravery! Merry Christmas!!


2 karenbove December 21, 2011 at 10:30 am

Thanks Gayle! I’d planned to make red wine gravy but everyone was more than ready to EAT so we skipped it. Next time:)

And Merry Christmas to you too!


3 Omar December 26, 2011 at 7:36 am


Love the recipe! But how long would I have to cook it to make it well done? I dont like my meat bloody or pink, but cant figure out how long do I need to cook it for.


4 karenbove December 26, 2011 at 11:37 am

Continue cooking until it reaches 160 or above then proceed as usual, letting it stand then doing that last high-temperature few minutes to brown the outside.


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