Things You'll Need
Beef rib roast
Salt and pepper
Roasting pan and rack
With its protruding bones and tender, juicy meat, beef rib roasts are an impressive addition to the dinner table and easier to cook than you might think. Cut from the upper rib section of a steer, the tender meat is surrounded by a thick layer of fat that enhances the flavor. Beef rib roasts that include the ribs are known as standing rib roasts. However, if you prefer not to contend with bones, opt for a boneless rib roast, which are much less expensive and more widely available. Both cuts are simple to roast in the oven
Standing Beef Rib Roast
Preheat the oven to 500 degrees Fahrenheit. Rub the roast all over with olive oil, then coat it generously with freshly crushed black peppercorns, kosher salt and optional herbs, such as rosemary and thyme.
Put the roast in a roasting pan, bone side down. The protruding ribs will act as a natural rack, lifting the meat from the bottom of the pan. Place the roasting pan in the oven and roast for about 15 minutes to brown the meat.
Reduce the heat to 325 F and continue to cook to your desired level of doneness, roughly 12 to 15 minutes per pound after browning. Cook to between 130 to 135 for medium-rare and 140 to 145 for medium. Use a meat thermometer inserted in the center to check the temperature. For an 8- to 10-pound roast, expect it to take about 1 1/2 to 2 hours.
Remove the rib roast from the oven and transfer to a cutting board. Cover loosely with foil and let it rest for about 15 to 20 minutes before carving.
Boneless Rib Roast
Preheat the oven to 500 F. Rub the roast with olive oil, then season generously with kosher salt, freshly crushed black pepper and any herbs you would like, such as thyme, rosemary and oregano. You can also add additional seasonings to your taste, such as smashed garlic cloves and spicy mustard.
Set a roasting rack inside of a roasting pan. Place the boneless roast on the rack fat side up. Place in the oven to brown for about 10 to 15 minutes.
Reduce the oven temperature to 350 F, and continue cooking the roast for about 12 to 15 minutes per pound. Add a few more minutes per pound if you want the roast cooked closer to a medium temperature. Use a meat thermometer inserted in the center of the roast to determine the temperature.
Transfer the roast to a cutting board and cover loosely with foil. Allow the roast to rest for 15 to 20 minutes before carving.
Bone-in rib roasts can be sold as a whole rack, or in portions, by the number of ribs or pounds. The smallest roasts can be as small as 3 to 4 pounds, while a full, seven-rib roast can weigh up to 16 pounds. When purchasing, estimate about 1 pound of meat per person.
Prime rib is a type of standing rib roast, cut from the most desirable rib section. It does not mean that the meat is USDA Prime, the highest quality beef. Most prime rib available is USDA Choice beef -- you typically have to order a USDA Prime prime rib from a specialty butcher.
To carve a standing beef rib roast, position the roast so the bones are standing up. Wedge your knife between the meat and the bones and slice through, following the shape of the bones to remove them. Lay the roast flat and carve across the grain as thin or thick as you would like.
Foodsafety.gov recommends cooking all beef to a minimum of 145 F for safe consumption.
- Bon Appetit: Beef Rib Roast
- Fine Cooking: Standing Beef Rib Roast
- Iowa Beef Council: How to Prepare the Perfect Prime Rib
- Certified Angus Beef: Standing Rib Roast
- Epicurious: Herb-Crusted Beef Rib Roast with Potatoes,Carrots and Pinot Noir Jus
- Certified Angus Beef: Boneless Rib Roast
- Fine Cooking: Dry-Aged Beef Rib Roast with a Mustard, Garlic & Thyme Crust
- Foodsafety.gov: Safe Minimum Cooking Temperatures
- Prime Steakhouses: Bone-In Prime Rib