16 Nov The Mighty Rib Roast
How to Cook the Perfect Rib Roast
By Chef Phillip Schaaf
The beef rib roast is a beautiful, dramatic centerpiece for any dinner table. This roast is cut from the rib loin and is essentially a 4 or 5 inch ribeye. Many butchers that leave the bone in, which can help elevate the roast and keep a succulent red center.
Some of you may have a bit of apprehension about cooking a large and expensive cut such as this, but there are simple techniques that yield excellent results for a cook at any skill level. The simplicity of preparation comes from the fact that the rib roast is well marbled and and full of flavor. A good amount of salt and herbs will be enough to bring out the best in your rib roast.
I’ve found that the reverse sear technique works extremely well with a rib roast, as it allows for the perfect temperature from the edge to the center of the cut. With this method, you cook the meat slow and low for the majority of the time, then crank the heat up for a short blast to get a beautiful deep crusty surface. This method requires a meat thermometer and a bit of patience. A good pan with a roasting rack will come in handy as well.
Let’s get down to the details…
4 ½ to 5 ½ lb rib roast
2 ½ T Kosher salt
1 T fresh cracked pepper
2 sprigs rosemary
2 sprigs thyme
1 bunch parsley
The night before you plan to roast: chop all of your herbs and mix with the salt and black pepper. Rub the rib roast with the mixture and place it in a roasting pan with a rack and refrigerate overnight.
1.Pull the roast from refrigeration and let it set out for at least an hour before cooking. This will help achieve an even cook for the roast.
2.Preheat the oven to 225 degrees. Place the roast in the oven and cook until a meat thermometer reads 125 in the center for medium rare, or 130 in the center for medium.
3.Pull the roast out of the oven and tent with foil. Let it rest for thirty minutes.
4.While the roast is resting, turn the oven up to 500 degrees. Place the roast into the super hot oven and let it cook for 8-10 minutes. This will give the roast a deep brown caramelization.
5.Remove from the oven and let it rest for another 15 minutes before slicing. Serve this meal with a full spread of delicious side dishes and enjoy with your best friends and family.