Rib roast is a tender and flavorful cut of meat from the inside of the curve of the ribs. It can be roasted in a very hot oven and is often split into sections for home use. After cooking, it should be left to rest before carving.
Rib roast consists of meat that comes from the inside of the curve of the ribs, sometimes called the eye of the rib. It is one of the most tender and flavorful cuts of meat and is commonly used for entertaining or for special family gatherings such as holidays or birthdays. While it tends to be one of the more expensive cuts of meat, the high quality can be worth it.
To roast a rib eye of beef, the inside meat from the sixth to the twelfth rib is carefully cut away from the bone. This leaves a large portion of boneless meat weighing around 5.4kg which can be used as a single roast but is often split into two or more sections for home use. In many cases a portion of the roast is also cut into steaks which can weigh anywhere from about 1 pound (0.22 kg) up to about 1 pound (0.45 kg) each. Such steaks are popular for grilling or barbecuing and have the same rich flavor and characteristic tenderness as roasted.
There are many ways to cook a beef rib roast, and one method often used is to place the meat uncovered in a very hot oven. Using a rack in the pan ensures that the meat doesn’t end up boiling in its own juices, which can affect the flavor of the roast. By putting the side with the most fat on it, the flavor of the fat enhances the rest of the meat, boosting the overall taste.
The oven should be preheated to 450°F (232°C), which makes the outside of the meat very crispy. After about 15 minutes the oven is turned down to 300°F (148°C) and the meat is allowed to cook the remainder of the process, typically taking about 15-20 minutes per 1 pound (0.45 kg). A meat thermometer is useful for making sure the roast ends up rare, medium, or well done, but it’s not necessary.
Once the roast is cooked through, it should be removed from the oven immediately and left in the pan for about 15 to 20 minutes before it is carved. This helps distribute the juices evenly, plus the beef rib roast will continue to cook until cut through. Cover it loosely with aluminum foil to keep it from cooling too quickly, although this step is optional.
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