Beef Rib Roast Small End Cooking Instructions

Rib roasts can have bones or be boneless.

Never serve a dry, tough rib roast when you prepare your meat to perfection. According to the Iowa Beef Council, the most tender portion of the rib roast comes from the cut closest to the loin, known as the small end. Maintain the natural, tender juiciness of the rib roast by using an oven cooking bag to roast it. This keeps the meat from drying as it cooks to perfection.

Things You'll Need

• 8 to 10 lb. small end beef rib roast (4 ribs)
• Turkey-sized oven cooking bag
• Roasting pan
• Meat thermometer

Instructions

1. Preheat the oven to 350 degrees Fahrenheit and bring the rib roast to room temperature by removing it from the refrigerator 30 minutes before cooking.

2. Place the roast inside the oven bag and loosely close the end of the bag with the twist tie included with the bag.

3. Poke three or four holes in the top of the roasting bag with a knife to allow excess steam to escape.

4. 

   Use a meat thermometer to determine when your rib roast cooks through.

   Roast the small end beef rib roast at 350 degrees Fahrenheit for 2 ½ to 3 hours or until a meat thermometer registers 145 degrees Fahrenheit.

5. Let the roast stand in the oven bag for 15 minutes to settle the juices before serving.

References

• Iowa Beef Council: Perfect Prime Rib
• Ask the Meat Man: Beef Rib Primal Cuts
• Recipe Tips: Beef Cooking Times