Rib Roast

rib-roast

To carve roast, insert a fork between the top two ribs. Slice from the fat side across to the rib bone.
Cut along the rib bone with the knife tip to loosen each slice, keeping the knife close to the bone.

When determining the size of roast, you’ll need to generally allow 1 pound (uncooked weight) per adult serving.
Place the rib roast into a preheated oven, uncovered, with the rib bones down.

Suggested Seasonings:
• Pepper
• Garlic
• Onion powder/flakes
• Parsley		 << Pat onto all sides of roast
Garlic cloves – cut small openings into the roast and insert. Pieces of garlic clove left on the outside of the roast will burn & taste bitter.
Salt – use only after the roast is done cooking. Salt can “tighten” the roast where applied and cause uneven cooking.

Optional Methods: After applying the desired seasonings, cover entire roast with one of the following: rock salt, wet mustard or mayonnaise. As the roast cooks, these coverings will dry and form a protective coating – locking in the roast’s natural juices. Surprisingly, the coatings do no affect the flavor of the rib roast.

Oven temperature (2 methods):
• Maintain an oven temperature of 325°F for the entire duration.
• Place the roast into a 450°F oven for approximately 20-25 minutes to “sear” the outside of the roast, locking in it’s juices. Then turn the oven temperature down to 325°F for the remaining cooking time.

Roasting Time (325°F oven):
You can use the minutes per lb. formula or a meat thermometer to gauge internal temperature. We suggest using a meat thermometer for the most accurate determination.

  • Allow 15 minutes per lb. – rare or 140° internal temperature
  • Allow 20 minutes per lb. – medium or 160° internal temperature
  • Allow 25 minutes per lb. – well done or 170° internal temperature