Chef notes
A large cut of meat can certainly be daunting to any home cook. Not only is it expensive, but it has very large bones! This stress-free recipe is easy to follow and will put your fears to rest, making you look like a pro.
Technique tip: Always use a digital thermometer to monitor the meat's temperature, as it would be a crime to overcook this expensive piece of meat. Have the butcher remove the chine bone from the roast to make carving easier. This roasting time applies to 3-rib roasts. Rolled beef rib roasts require about the same cooking time. For thinner cuts with fewer ribs, the cooking time should be reduced by about 5 minutes per pound.
Ingredients
- 2 (3-rib) standing rib roast (about 8 ½ pounds each)
- 5 teaspoons kosher salt
- 2 teaspoons black pepper
Preparation
1.Preheat oven to 450 degrees. Season the roast with salt and pepper on all sides.
2.Place the roast, fat side up, on a rack in a large roasting pan. Insert a meat thermometer so the bulb reaches the center of the thickest part, but does not rest in the fat or on the bone.
3.Bake, uncovered, in the preheated oven for 20 minutes.
4.Reduce the temperature to 350 degrees and bake until the thermometer registers 125 degrees, about 1 hour and 5 minutes.
5.Wrap the roast in foil and let it rest until the temperature rises to 130 degrees or 135 degrees, about 8 minutes, before serving.
