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Rib Roast: The Basics

Rib Roast: The Basics


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Here’s what you need to know about rib roast

Prime rib is a type of beef rib roast.

The odds are good that you’ve celebrated at least one special occasion with a rib roast; this tender and flavorful cut of beef (sometimes referred to as prime rib or standing rib roast) is a holiday staple. Here’s what you need to know about it.

Where It Comes From
Rib roast is one of the nine primal cuts of beef, the most basic sections from which other, smaller cuts and steaks are taken. One of the most popular rib roasts, prime rib, is cut from the center of the cow’s ribs, more specifically ribs six through 12. Remove the rib bones and this same roast is called a ribeye roast.

What to Look For
When you’re buying rib roast, look for a generous amount of fat marbled throughout the meat and a bright red color, which indicates that the meat was only recently cut. If you want the most flavor, look for a bone-in rib roast as well.

How to Cook It
Cooking a delicious rib roast is simple. Start by preheating your oven to 450 degrees F and rubbing salt and pepper all over the roast. Then, put the beef in a heavy-duty roasting pan, fat-side up. Cook the roast for 20 minutes and then reduce the heat to 325 degrees F. Continue cooking the roast until an instant-read thermometer inserted into the thick end of the roast reads 115 degrees F. Be sure the thermometer doesn’t touch the bone or you could get an inaccurate temperature. Then let the roast rest (uncovered) so that the juices can redistribute themselves and the temperature can continue to climb.

Get our best prime rib recipes.

Kristie Collado is The Daily Meal’s Cook Editor. Follow her on Twitter @KColladoCook.


The Best Smoked Prime Rib Recipe Ever

Few cuts can match the opulent, indulgent feel of a prime rib. The dish is an experience not just for the senses but also the preparation and nuances involved. The perfect combination has just the right amount of crunch on the outside, is moist on the inside, and delivers mouth-watering flavor from the first bite. Whatever the menu, smoked prime rib makes the meal – and everything else on the table is secondary.

Of course, the precise flavor combination isn’t something you’ll get out of a slow cooker. The recipe naturally requires a smoker.

If you envision a day of cooking and waiting for that first taste to show how hard you’ve worked, we have a few tips for getting started.


Tips For a Great-Tasting Prime Rib Roast:

This recipe has been adapted from the 2013 Cook&rsquos Illustrated Holiday magazine and has a couple techniques that I used in preparing this year&rsquos bounty of prime rib roast.

  • Salt the beef and let it sit in the refrigerator for several days.
  • Cook the roast at 200°F until it reaches the desired temperature.

I will admit to having just a little anxiety about departing from my regular recipe as this is an investment of a 9-pound roast and I surely did not want to ruin it but then I can&rsquot really ruin it unless I over cook it.


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The cooking instructions for this recipe are perfect! Follow exactly and you will have delicious and juicy standing in roast. So why only 3 forks? The recipe calls for 3 to 4 cloves of garlic thinly sliced into slivers , inserted into the meat before roasting. I love garlic, and tend to be on the heavy side in most recipes, but in this case I think the quantity was excessive. For most people , I would recommend a single clove, thinly sliced and inserted in the top of the roast, or two if you are more patial. Other than that, follow the recipe exactly for perfect standing rib roast.

This is certainly a good basic way to roast a standing rib roast but don't commit until you try the slow cook method with high heat at the end rather than the beginning. it's what restaurants do. The roast is not cool when you serve it, it's wonderfully hot and flavorful. Best roast we ever ate and it was just from the local grocery store. It's not the source or price, it's the way you roast it.

Could someone please fix the tagline? Expect better from Epicurious than to describe the Maillard reaction as "Start with a very high oven temperature to seal in the meat juices". Simple, excellent way to prepare a standing rib roast, though.

"prime rib " is one of the great flavors of our culture. No need to be fancy with it. I just rub it heavily with Kosher salt and crushed garlic. Roast at 350 for about 16 mins per pound cover with foil and let it stand for 1 hour. You'll love it.

This was a disaster waiting to happen, but was fantastic in the end. I bought a 9-lb roast for a gathering on 1/1. On the way o a New Year's Eve party I mentioned that Iɽ defrost and make it the next day and was told itɽ never be ready in time. When we got home I took it out and left in sink to thaw. In the morning there was still frost on the outside! Ran to Target to get jumbo baggies and it sat in a ➺th' for the day. I followed this recipe (it was definitely at room temp) and it was SO GOOD.

Made this last night and wow was it delicious ! So simple and so flavorful. Will definitely make this again.

Do NOT cook to 135 or 140 unless you like it well done . take it out at 118 for rare, 121 for medium rare or 125 for medium.

I really like this recipe as a basic prime rib roast recipe, it's my third time to use it this year. I just change the seasonings. The cooking time is realistic and I can make it work for my incredibly busy lifestyle. I agree with a previous comment about getting roast closer to a room temperature before cooking. I let it sit on the counter, covered with foil about 30 minutes before cutting and serving.

Yep. Hard to wreck this cut of meat. I would add: take it out of fridge at least an hour (2 for 3 ribs and larger) before you start in on it. And as for the "high heat seals in the juices" advice: rubbish. It does no such thing. Letting the meat rest for 30 mins after cooking attends to the juices.

The meat was the perfect doneness, but still pretty tough. Could have just been my cut of meat. The taste was very good though, and it made good gravy.

Maybe this cut is just delicious. Kind of like reading reviews on your standard filet recipes, pretty much everyone is gonna make it again, because the meat is good. Period. Agreed it is easy and delicious.


Glenda S.

Absolutely the best! Thank you for an easy, and incredibly delicious recipe. I don’t cook a lot but we have cooked this 4 times in the past year, for just two of us. Can’t wait till COVID is done and we can share with our family.

Scott D.

Pas une bonne technique. La viande est trop cuite. Un bon pouce de bien cuit à l’extérieur et médium au centre. Il faut faire l’inverse, cuisson basse pour réchauffer et ensuite saisir l’extérieur. Là vous pourrez dire que c’est “the best”

Anna-Maria T.

Wow, this is the best way to cook any roasts, since discovering this recipe, my roasts are the juiciest, very flavourful and cooked to perfection. Highly recommend it!

Kerry H.

This is the only roast recipe you need. My roast came out medium well.

Glenda S.

We have made this 3 times. Fantastic results each time, and it’s so easy!! This is our favourite of all. Just remove the fire alarms while it’s cooking. No big deal..great results.

Yvette S.

Really bad experience it created a lot of smoke alarm went off few times I guess because of fat around roast splashing the longest 40min of my life. After closed the heat extra 2 hrs extremely raw had to put heat on again 375 for 30 minutes I follow recipe my roast was not more then 3 1/2 pound. Was sharing experience with one of my sister said didn't have good experience at all.

Cerise P.

This was AMAZING!! Followed the instructions to a T and it turned out to be the best prime rib we’ve ever had! Highly recommend!

Rosa L.

The roast turned out beautifully, no overcook. It was very tasty and juicy. It saved a lot of time and I can go on to prepare other food while it is cooking. I like it a bit on the rare side, so I reduced the 2 hours to 1 1/2 hour. Thank you for the simple recipe.

Kim O.

I tried this with my Kitchenaid Oven - used the convection roast setting. SO GOOD!

Bill W.

I made this rib roast and could not ask for a better recipe. The recipe calls for a 2kg roast. I had a 1.5kg roast. Since I wanted a well done roast I cooked for the 2kg roast and came out perfect. Only slight change I made was adding ghost shaker in the seasoning mixture. Thanks for a great mother's day 2020 meal!

Bill W.

I made this rib roast and could not ask for a better recipe. The recipe calls for a 2kg roast. I had a 1.5kg roast. Since I wanted a well done roast I cooked for the 2kg roast and came out perfect. Only slight change I made was adding ghost shaker in the seasoning mixture. Thanks for a great mother's day 2020 meal!

Margaret C.

Followed exactly, even though very dubious, but did shorten the time by about 15 min. Ideally when removing from oven, internal temp would be around 120 F. it was 165. Since the rest of my meal was planned around a later time, to let the meat rest, it ended up being grey dry. If I try this again, I’ll cut the time by 1 hour. So disappointed. waste of a good cut of meat.

Bonnie M.

This is the only method I will ever use to cook Prime Rib roast. My roast was 2 kg roast was still a teeny bit frozen in the middle so I roasted for an hour before turning off the oven, left in the oven for 2 hrs and the result was just a bit more than mid rare. The crusting on the outside is so very tasty! Try this recipe!

Anna K.

I made this tonight with 1.19 kg prime rib for 2 people. We like our roast medium slightly pink so this was perfect. Absolutely delicious, will definitely make it again.

Jennifer H.

Just made this tonight for Valentine's Day. Came out perfect as described. This is a tested and true recipe. Very easy to make. No need to sear on stovetop - saves cleanups time. Cooking time is only 25 minutes (for 2Kg) - saves energy. I used a Samsung electrical convection oven. I read all comments and learned from my predecessors. Just in case if my oven loses heat like some of theirs, I used several kitchen towels and cardboard to block the areas where heat might leak. Works like a charm!


The Best Recipe for Prime Rib Roast in the Oven – No Fail

Ideal for entertaining, this easy recipe for prime rib roast in the oven comes out perfectly cooked every time.

I can’t take credit for this recipe. It’s a family favorite that’s been passed on to me. And my mom got it from a military wives cookbook. I usually like to tweak recipes and make them my own. But not with this recipe. It’s perfect just the way it is. Prime rib is often our main dish at celebrations. My parents have been making prime rib this way for years. When I was putting together my first big celebration dinner, I had to have the recipe. Over the years I’ve made it in many different ovens, and it comes out perfect every time.

Which Roast do I Buy?

Besides coming out perfectly cooked every time, this prime rib recipe only has three ingredients. It really can’t get any easier. And it makes for great stress-free entertaining. The most important ingredient for this recipe is the roast. And not all beef roasts are the same.

In this case, you’re looking for a standing rib roast. You can also use a rib eye roast, which is a standing rib roast with the ribs removed. If you’re at the grocery store and can’t find either of these roasts available, there is one more option. Buy rib eye steaks, which is sliced rib eye roast. They can be bone-in or bone-out. You will also need cooking twine, so pick some up if you don’t have any at home. Then, stack the rib eye steaks together and tie them tightly with the cooking twine. Essentially, you’re putting the roast back together. (Bonus: Less work cutting later) I have had to “make” my own roast before, and it came out delicious.

Here’s a quick video showing you how to tie a roast with cooking twine.

Cooking the Prime Rib Roast

To prepare your roast, let it sit out at room temperature for at least one hour before cooking. Then, generously coat the roast with kosher salt and pepper on all sides. Rub the salt and pepper in. Place the prime rib in a shallow roasting pan, fat side up. Pre-heat the oven to 375°. Roast your prime rib for one hour, and then turn off the heat. Do not open the oven door or take out the roast. Leave the prime rib in the oven. Thirty to forty minutes before you’re ready to serve, turn the oven back on to 375°. Your prime rib will come out brown and crispy on the outside and rare in the middle. Let the roast rest at room temperature. Then, all you have to do is slice and serve.

I like to have nice and clean looking pans, especially for pictures. If you want to have stunning and shiny baking pans that last, try these nice stainless steel baking pans. These are what I use all the time and in the pictures above. The best thing is they stay looking nice because they are so easy to clean.

DO NOT Open the Oven

I repeat, do not open the oven. This is so important. If you open it, the oven it will lose its heat. Then, your prime rib roast won’t be properly cooked in the middle. So, this means you can’t cook anything else in the oven. When you’re planning your meal, plan on making your side dishes elsewhere. Make your side dishes on the stove-top or on the grill. A great salad also goes wonderful with prime rib. If you have double ovens, you don’t have to think about where to make your sides. But, you do have to make sure your kitchen helpers don’t open the oven.

Do you find it difficult to keep your cutting board clean. I really like using the plastic cutting boards on top of my bamboo cutting board. The best thing is I can put the plastic cutting boards in the dishwasher. Many people find it annoying to have a bunch of plastic cutting boards, but with this cutting board above, the plastic ones store inside the bamboo cutting board. It you like it you can find it on Amazon here.


Preheat oven to lowest possible temperature setting, 150°F (66°C) or higher if necessary. (Some ovens cannot hold a temperature below 250°F/121°C.) Season roast generously with salt and pepper. Place roast, with fat cap up, on a V-rack set in a large roasting pan, or on a wire rack set in a rimmed baking sheet. Place in oven and cook until center of roast registers 120-125°F (49-52°C) on an instant-read thermometer for rare, 130°F (54°C) for medium-rare, or 135°F (57°C) for medium to medium-well. In a 150°F oven, this will take around 5 1/2 to 6 1/2 hours in a 250°F oven, this will take 3 1/2 to 4 hours.

Remove roast from oven and tent loosely with aluminum foil. Place in a warm spot in the kitchen and allow to rest for at least 30 minutes and up to 1 1/2 hours. Meanwhile, preheat oven to highest possible temperature setting, 500 to 550°F (260 to 288°C).

Ten minutes before guests are ready to be served, remove foil, place roast back in hot oven, and cook until well browned and crisp on the exterior, 6 to 10 minutes. Remove from oven, carve, and serve immediately.


Smoked Beef Rib Roast Recipe

Ingredients

  • Large or small end standing rib roast
  • Olive oil
  • 2 cloves garlic
  • Salt and pepper

Preparation and Smoking Directions

Score the fat on the roast in a criss-cross pattern. Cut just through the fat so the meat is visible. This will let the seasonings reach the meat on the fat side.

Mince the garlic, or crush to a paste. Add the garlic to one tablespoon of the olive oil, then rub it over the entire surface of the roast. Season with a generous amount of salt and pepper.

Wrap the roast in plastic wrap and let it rest for at least an hour at room temperature. The beef rib roast will cook more evenly if it starts smoking when it's warmed up to 60 degrees Fahrenheit or so. It'll cook quicker, too.

This is one piece of meat you don't want to over-smoke. Use a small amount of oak or fruit wood (apple or pear are good), and smoke the roast bone-side down. Keep the smoker temperature close to 225 degrees Fahrenheit.

It can take anywhere from two to five hours to complete your rib roast. The main thing to watch is the internal temperature of the roast. I use a remote thermometer so I can monitor the temp without opening up the smoker.

Smoked Rib Roast Done Temperature

The temperature of the roast will rise a few degrees after it's taken out of the smoker. It needs to be removed when it reaches a temperature about 5 degrees under the target temperature.

Here's a temperature chart to use when cooking a beef rib roast recipe.

Doneness Temperature Remove At.
Rare 125ºF 120ºF
Medium Rare 130ºF 125ºF
Medium 135º - 140ºF 130º - 135ºF

When the internal temperature of the rib roast (at the center of the larger end) reaches the "Remove At. " temperature, take it out of the smoker and let it rest on the counter top covered loosely with aluminum foil.

During the rest, the temperature will continue to rise a bit, and the juices will reabsorb into the meat fibers. Don't skip the resting period - it's absolutely required if you want the beef rib roast (or any cut of meat, for that matter), to reach it's ultimate flavor and texture.

This smoked rib roast recipe is perfect for holidays or other special occasions. Give it a try. It's on my Christmas menu again this year!


Prime rib tends to be the star of any meal, and rightly so as this is an expensive piece of meat. For a conservative dinner, plan on at least 1/2 pound per person you intend to serve. For a more robust centerpiece for your meal, plan on 3/4 to 1 pound per person.

Make sure you only cook prime rib to medium-rare. The outer ends will be well done and gradually decrease down to medium-rare in the center. There’s something for everyone with this roast! And the middle is left with a perfect, melt-in-your-mouth medium-rare.


Step-by-Step: Perfect Prime Rib With Red Wine Jus

Step 1: Brown Shins or Oxtails

To make a rich red wine jus to serve with our prime rib, we start by browning 3 pounds of oxtails, beef shin, soup bones, or a mixture of any or all of those in a hot Dutch oven with a little bit of canola oil. Deep color is what you're going for here—it's all going to add flavor to the sauce in the end.

Step 2: Brown Mirepoix

After browning and setting aside the bones and meat, in go a large carrot, a couple of stalks of celery, and a large onion, all roughly chopped and cooked until lightly browned.

Step 3: Add Wine

A full bottle of wine goes into the pot. The best wine for a sauce like this is a dry red. I typically cook with Montepulciano d'Abruzzo, a relatively inexpensive Italian DOP red that is also great paired with food.

Step 4: Add Aromatics and Reduce

Bay leaves, parsley, and thyme round out the aromatics. Once they're added, bring the pot to a simmer and cook down the wine until it's reduced by about half. (Check here for some science on why you should reduce your wine before adding your other liquids.)

Step 5: Add Stock

In goes a full quart of chicken stock. If you have good homemade stock, that's the best option. If not, a high-quality store-bought low-sodium stock will do. I use Swanson or Kirkland organic if I need to go with store-bought. Dissolving a couple of packets of gelatin on the surface of the stock before adding it to the pot will improve the finished texture of the sauce if you're using store-bought.

Step 6: Season Prime Rib

Generously season a bone-in standing rib roast (a.k.a. prime rib) with plenty of kosher salt and freshly ground black pepper. You want to get it on all sides.

Step 7: Prepare the Roasting Pan

Place the seared bones/oxtails/shins in the bottom of a roasting pan. (There's no need for an expensive one—I explain why you don't need an expensive roasting pan here.) Then pour all of the liquid on top of them, along with the vegetables. Set a V-rack directly on top of the vegetables and liquid.

Step 8: Place Beef in Pan

Place the beef in the roasting pan with the bone facing down and the fat cap facing up.

Step 9: Roast

Place the pan in an oven set to 250°F. Slow roasting at a very low temperature is the key to meat that is perfectly evenly cooked from edge to edge, with a very tender interior texture.

Step 10: Use a Thermometer!

At this low temperature, the average prime rib roast will take 4 to 5 hours to reach medium rare (130°F internal temperature). The only way to tell when a prime rib is done is to use a thermometer. A leave-in probe is a good early warning system (set it for about 5 degrees below your target final temperature), but you should always use an accurate instant-read thermometer and test for final doneness in multiple locations to make sure there aren't any especially cool spots hiding out.

Step 11: Rest the Meat and Finish the Jus

Tent the roast lightly with aluminum foil (it may still appear quite pale on the exterior at this point—that's okay), then transfer the oxtails and/or shins to a medium saucepan.

Step 12: Strain the Liquid and Finish the Jus

Strain the liquid through a fine-mesh strainer into the saucepan. Simmer the shins/oxtails in the jus on the stovetop until the meat is tender enough to easily shred off the bones. This should take about 20 to 30 minutes. Remove the meat and bones from the pot (that shredded meat makes for a great appetizer or side dish when spread onto toast), season the jus to taste with salt and pepper, and whisk in 4 tablespoons of butter off-heat.

Step 13: Brown the Beef

When you're about 10 minutes away from serving, return the beef to the cleaned-out roasting pan and blast it in an oven set at the highest possible temperature (that's 500 to 550°F for most home ovens—use convection if you've got it) until the exterior is browned and crisp. This should take between 6 and 10 minutes. Once browned, the beef is ready to carve and serve.

Step 14: Remove Bones

To carve the beef, start by removing the bones with a sharp knife, lifting the beef with one hand and following the contours of the bones with your knife.

Ready to Slice

With the bones removed, the beef should be ready to slice.

Step 15: Slice and Serve

Slice the beef thinly and serve it with the jus. I like to sprinkle each slice with a little coarse sea salt to ensure that it's seasoned throughout.



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