Author Topic: Rib roast  (Read 2161 times)

Offline Warren Dew

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Rib roast
« on: February 28, 2010, 09:03:06 PM »
I figured I'd post this recipe since we get a lot of questions about how to make meat less "boring".  It's really simple, but also really delicious.

beef rib roast, at least 2 ribs[1]

1.  Preheat oven to 550F, or the maximum temperature of your oven if lower.
2.  Place roast fat side up - ribs down - on roasting rack in pan, preferably stainless steel.
3.  Push oven thermometer into roast so that the tip is in the middle of the roast; this should be about half an inch to an inch from the ribs.  You'll probably want to lay the thermometer against the roast first to judge how far you'll have to push it in.
4.  Place roast in oven and immediately reduce the oven temperature to 350F.
5.  Roast for 20 minutes per pound of roast before checking thermometer.[2]
6.  When thermometer reads 120F, remove roast from oven.[3]
7.  Allow roast to rest for 10-15 minutes before serving.

[1]  The roast will be in the range of 2 pounds per rib.  A single rib can be roasted, but the results will not be as satisfactory, as the connective tissue near the outside of the roast will not have had time to cook before the middle reaches 120F.
[2]  You may need to check earlier for grass fed roasts.  Next time I cook a grass fed roast, I'm going to experiment with cooking it at 325F instead of 350F rather than reducing the time.
[3]  Try not to check more than every 10 minutes unless you're very close on the temperature.  I've found the average time to be 25-30 minutes per pound of roast, but it varies.