How to Bake a Rib Roast

Prime rib is conducive to several preparations and cooking methods, including braising and roasting.

Market-form rib roast is a versatile cut of meat fabricated from the beef rib sub-primal. Its applications include shaved roast beef, ribeye steaks and prime rib. The term "prime" often refers to a quality grade issued by the USDA; however, in regard to the retail cut prime rib roast it indicates it's the largest muscle of the beef rib sub-primal region. The size of the rib roast necessitates a low-temperature, slow-cooking method.

Things You'll Need

• 3 to 4 lb. rib roast (request the butcher leave ¼-inch layer of fat when trimming)
• Cutting board
• Paper towels
• Non-extra virgin olive oil
• Kosher salt
• Freshly ground black pepper
• Wire roasting rack
• Sheet pan
• Probe (meat) thermometer
• Aluminum foil

Instructions

1. Rinse the roast with cool tap water and pat dry with paper towels. Rinsing clears away purge, a natural byproduct of protein that collects in the package. Drying it thoroughly creates an ideal environment for Maillard reaction -- a process that prompts amino acids to take on the properties of sugar when exposed to heat in excess of 300 degrees Fahrenheit, resulting in a caramelized, golden-brown appearance. Allow the prime rib to reach room temperature. This facilitates even heat distribution throughout the roast.

2. Preheat the oven to 450 degrees Fahrenheit. Place the roast on a cutting board. Coat the roast with olive oil and season the roast to taste with freshly ground black pepper and kosher salt. Allow 30 minutes for the salt to penetrate the surface of the prime rib.

3. Position the wire roasting rack on the sheet pan and place the rib roast on the wire rack. Put the roast in the oven for 15 minutes, then lower the heat to 200 degrees Fahrenheit. Begin monitoring the roast's temperature approximately one hour into cooking by inserting a probe thermometer in the center. When the roast approaches within 10 degrees of its desired temperature, remove it from the oven, tent loosely with aluminum foil, and allow it to rest for a minimum of 25 minutes. Residual heat from the roast raises its internal temperature an average of 10 degrees upon removal from the oven in a process referred to as carryover cooking. A medium-rare rib roast has an internal temperature of 130 degrees Fahrenheit, a medium measures 140 degrees Fahrenheit, and anything above 155 is well done.

References

• What's Cooking America: Cooking Perfect Prime Rib - Standing Rib Roast - Rib Roast
• How to Cook Like Your Grandmother: How to Make a Standing Rib Roast --- and the World's Greatest Leftovers
• "The Professional Chef 8th Edition"; The Culinary Institute of America; 2006
• Food Info: Maillard Reactions
• Serious Eats: The Importance of Resting Meat

Resources

• Amazing Ribs: A Glossary of Cooking Terms