Perfect Rib Roast: Simple Elegance for Any Occasion

5 from 5 votes

Perfect Rib Roast: Simple Elegance for Any Occasion

Rib Roast is the epitome of holiday elegance. Its impressive size guarantees a centerpiece that commands attention, while its rich, buttery flavor satisfies even the most discerning palates. But here's the secret: simplicity is key. Focusing on quality ingredients and a foolproof cooking method, you can achieve restaurant-worthy results in your own kitchen.

Prep Time10

Cook Time2 40

Resting Time30

Total Time3 20

Course: Chrismas, Main Course

Cuisine: American

Servings: servings

Calories: 648kcal

Author: Chula King

Equipment

Roasting pan with rack
Meat thermometer

Ingredients

5 to 6 pound Bone-in rib roast (See Tip 1)
1 ½ Tablespoons Kosher salt
2 teaspoons Freshly ground black pepper

Instructions

Remove the roast three to four hours before cooking to allow to come to room temperature (See Tip 2)
Line a roasting pan with a removable rack with heavy-duty aluminum foil. Add the rack and line the rack with aluminum foil. Poke holes in the top aluminum foil to allow the fat to drain away during cooking easily. (See Tip 3)
Preheat oven to 500°F.
Pat the roast dry with paper towels. Liberally coat the top and sides of the roast with Kosher salt and pepper. Use your hands to rub the salt and pepper into the roast. Insert a meat thermometer probe into the center of the roast, being careful not to hit either the fat or the bones.
Bake in a preheated 500°F oven for 20 minutes. Without opening the oven, reduce the temperature to 325°F and continue roasting until the internal temperature reaches 140°F. (See Tip 4)
Remove the roast from the oven. Carefully remove the temperature probe and tent the roast with aluminum foil for 30 minutes. Before carving, remove the butcher twine. (See Tip 5)
Yield: 5 servings (See Tip 6)

Video

Notes

If the rib bones are attached, ask the butcher to remove them, but tie the ribs back with butcher twine. If the ribs have been removed and tied back, you're good to go!
It's important to allow the roast to come to room temperature (somewhat) before cooking it. This ensures a more even roasting.
I've consistently used the technique of poking holes in the top piece of aluminum foil to allow the run-off grease to accumulate in the bottom of the roasting pan beneath the top layer of aluminum foil. This minimizes the smoke from the roasting and helps keep the oven clean.
The time in the oven will vary depending on your oven temperature and desired doneness. In my oven it took the 5 ½ pound roast 2 hours and 40 minutes to reach 140°F. See the tips above the recipe for rules-of-thumb for cooking times.
It's important to let the roast rest before carving it. This allows for an even distribution of the juices and promotes a moist roast.
Store leftovers in the refrigerator for up to three days or in the freezer for up to three months.

Nutrition