Perfect Rib Roast
Steakhouse Quality Meat Made Simple
Perfect Rib Roast is not as daunting as it seems. A little prep and it is basically a set it and forget it recipe. The beauty of this recipe is that if it is not done to your likeness after slicing it, you can get it to your liking after slicing it. This is the perfect holiday meal.
Two Cuts One Roast
Rib roast comes in two cuts. Prime and Choice. Prime is obviously better and more expensive. It can definitely be worth the splurge. If you are on a budget, I have bought the choice rib roast from Aldi every single year and it comes out wonderful and delicious. They typically sell the rib roasts and tenderloins the start of December. I suggest following them on social media and pay attention to when they are coming out. The sell fast.
The Netting
The rib roast is usually sold on the bone and partially cut away from the bone by the butcher for you. The netting keeps the roast attached to the bone to help it cook evenly. I keep the netting on while roasting. When it is time to remove the netting, I cut it all of the top so that you do not pull the “crust” away when pulling it off. Some people prefer to cut the netting off before roasting it.
The Butter
The butter is what makes the beautiful char crust on the outside of the roast. I include seasonings for my method, but you can add whatever seasonings and adjust the measurements to your liking. This also helps add flavor to the au jus you are going to make. I use the pan drippings and this McCormick Au Jus Packet to make mine. To me, this makes a great, no fuss au jus.
Rare Is Best
I prefer to cook this roast to rare. Many people love a rib roast rare. I always have people who like it rare to well done. By cooking it rare, you can keep some slices rare and then add the other slices back to the roaster to finish cooking to medium or well done. You can also sear these slices off in a skillet if you like too. To me, the best way to make it not pink for the non pink meat lovers, add the slice to the skillet and add some au jus to the pan to take the pink away but keep it juicy.
Perfect Rib Roast
Perfect Rib Roast is not as daunting as it seems. A little prep and it is basically a set it and forget it recipe. The beauty of this recipe is that if it is not done to your likeness after slicing it, you can get it to your liking after slicing it. This is the perfect holiday meal.
Ingredients
- *this method is outlined using a 4 pound roast, you can increase ingredients for a bigger roast and adjust cook time per the steps below.
- 4 lb rib roast either prime or choice
- 1 to 2 sticks of butter, softened
- 1 T of minced rosemary
- 1 T of garlic powder
- 1 T of onion powder
- 1 T of black pepper
- Coarse or Kosher salt, add 2 teaspoons to the butter mixture and then salt the whole rib roast all over on the outside
Instructions
- Soften your butter and add the seasonings and herbs to the butter. Combine it really well by hand or you can whip it up in a mixer.
- Rib roasts come in two grades of meat, prime or choice. Prime rib is more expensive and technically a better cut of meat. I have gotten choice rib roasts from Aldi every single year for a "pre holiday' meal and they are just fine and delicious prepared this way. The rib roast will come attached to a bone. Usually it is slightly cut away from the bone and then there is a netting all over the roast to hold the meat to the bone. I leave this netting on while cooking. This netting helps keep the roast in place and cooks evenly.
- Bring your rib roast to room temperature before prepping it. Pat the whole roast dry with a paper towel. Then salt and pepper your roast all over on all sides.
- Take your butter mixture and spread it all over the top and sides of the rib roast. I use a rubber spatula and spread a nice layer over the whole thing.
- You want a roasting pan that is just slightly bigger than the roast itself. This will help create more juices you can use for the au jus. The bigger the pan, the juices spread out and evaporate. I use a small rack to put the meat on. If you do not have one, do not fret, it will be fine.
- Heat your oven as hot as it will go. My oven goes up to 550 degrees. Place your rib roast UNCOVERED and let it cook at the highest heat for 20 minutes. DO NOT OPEN THE DOOR. You want this heat to stay in the oven. After it has cooked for the 20 minutes, still do not open the door, turn the heat down to 150 degrees and let the roast cook for 30 minutes per pound. I like my roast to come out rare. If you like your meat more medium, then cook it at 250 degrees for 30 minutes per pound. After the cooking per pound, turn the oven off and let the meat rest in the oven for 40 minutes still do not open the door, then pull the meat out and loosely cover with foil, set it in a warm spot and let it rest for 20 more minutes out of the oven.
- Take the roasts temp when it is resting out of the oven. For rare it will be 125 degrees, I like to cook this meat to rare and then after I slice it, I warm the slices in the oven for those who want their slice more done. I slice the meat and add the slices I want more well done back to the roaster and pop in a 350 degree oven.
- Never open your oven door for this method. This lets all the heat out and negates the cooking process.
- I recommend checking the true temp of your oven with an oven thermometer before making this roast so you can adjust your temp if needed. Some ovens temps as much as 50 degrees below what the dial says.
- If for some reason you pull your roast out after the 40 minutes rest time and it is not at the temp you want, you can pop the whole thing back in the oven at 350 degrees for 30 minutes at a time take the temp as you go.
- To make the au jus, i add the drippings to a pan and then use a au jus packet and or broth and a corn starch slurry to make the jus. I just use the McCormick au jus packet or two of them with the drippings and some additional water.
- To slice the roast, carefull remove the netting by cutting away at as much as you can so you don't pull off all the crust. The roast is attached to a bone and is partially cut off. Cut the roast away from the bone the rest of the way. Save this bone to make soup. Then slice your roast long ways into large thick slices. You can slice them thinner if you want to make this stretch. (pictures in post)
For The Whipped Horseradish
Add a cup of heavy cream to a bowl, add as much horseradish as you like and whip with beaters until light and fluffy. I add some chive as well at then end and fold it in.
