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
- 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.)
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.