Easy Rib Roast
Our easy Rib Roast recipe yields a juicy and tender dish that's perfect for holidays or special occasions. All you'll require are pantry staples like salt, pepper, and fresh herbs. But what exactly is a Rib Roast? It's a delectable cut of beef situated between the short loin and the chuck. Known for its tenderness and rich flavor, it's often referred to as prime rib roast or standing rib roast.
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Ingredients
- ¼ cup freshly ground black pepper
- ¼ cup fresh rosemary leaves
- ¼ cup fresh thyme leaves
- ¼ cup fresh sage leaves
- ¼ cup kosher salt
- 8 whole cloves of garlic
- One 7-rib standing rib roast (14 to 16 pounds)
- ¼ cup olive oil
Instructions
- Prepare the Roast: Place the rib roast in a roasting pan fitted with a rack. Generously rub kosher salt over the entire roast, pressing it into the meat with your hand. Refrigerate the roast loosely covered overnight or for up to 4 days.
- Bring to Room Temperature: When you're ready to roast, remove the roast from the refrigerator and let it sit at room temperature for about 1-2 hours. This helps the meat cook more evenly.
- Herb Rub: In a food processor, combine the olive oil, rosemary, sage, thyme, black pepper, and garlic. Pulse until everything is well combined, but some chunks of herbs remain. Generously rub this herb mixture over the entire roast, pressing it into the meat.
- Preheat the Oven: Preheat your oven to 350 degrees F (175 degrees C).
- Roasting: Place the roast bone-side down in the roasting pan. Once the oven is fully preheated, put the roast in the center of the oven. Allow it to cook for 12 to 15 minutes per pound, which should be approximately 3 ½ to 4 hours in total. Continue cooking until a deep brown crust forms around the outside of the roast and the internal temperature reaches 120 degrees F (49 degrees C) for medium-rare.
- Broiling: Move the oven rack closer to the broiler and preheat the broiler.
- Final Browning: After the initial roasting, place the roast back into the roasting pan and under the broiler. Broil until the top of the roast is browned and crisp, about 2-8 minutes. Keep a close eye on it to prevent burning.
- Resting: Remove the roast from the oven and transfer it to a cutting board. Cover it tightly with aluminum foil and let the meat rest for 30 minutes. This resting period allows the juices to redistribute, ensuring a juicy and tender roast.
- Carve and Serve: After resting, carve the rib roast into slices and serve. Enjoy your deliciously prepared rib roast!
Notes
How to Store & Reheat
Store leftovers in an airtight container after it cools to room temperature for up to 5 days. To reheat, tightly cover with foil and use a 300°F oven until heated, or microwave in a covered dish with a damp paper towel for 30 seconds to 1 minute. Be careful not to overcook to avoid making the meat tough and dry.
Make-Ahead & Freeze
You can prepare the rib roast up to 4 days ahead by seasoning it with salt, covering it, and refrigerating it before roasting. The rib roast can be frozen for up to 3 months. Reheat them tightly covered with foil in a 300-F oven until heated enough.
Nutrition Facts
Easy Rib Roast
Amount per Serving
Calories
86
% Daily Value*
Fat
7
g
11
%
Saturated Fat
1
g
6
%
Polyunsaturated Fat
1
g
Monounsaturated Fat
5
g
Sodium
3539
mg
154
%
Potassium
127
mg
4
%
Carbohydrates
6
g
2
%
Fiber
2
g
8
%
Sugar
0.1
g
0
%
Protein
1
g
2
%
Vitamin A
132
IU
3
%
Vitamin C
3
mg
4
%
Calcium
51
mg
5
%
Iron
1
mg
6
%
* Percent Daily Values are based on a 2000 calorie diet.
All nutritional information is based on third-party calculations and is only an estimate. Each recipe and nutritional value will vary depending on the brands you use, measuring methods, and portion sizes per household.
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