Bone-In Rib Roast

 

INGREDIENTS

1/4 cup kosher salt

4 teaspoons black pepper

1/4 cup fresh thyme, chopped

2 tablespoons fresh rosemary, chopped

1/2 cup olive oil

1 Rib Roast bone-in or boneless

CHEF’S TIP: For added flavor and umami kick, add 2 tablespoons mushroom powder

 

COOKING

1. Remove rib roast from package the night prior, place on platter and leave uncovered in refrigerator overnight. Make sure to place raw meat below any ready-to-eat and cooked items. This will help dry roast and will help with browning process.

2. Remove rib roast 1 hour prior to cooking and leave at room temperature. This helps equilibrate meat temperature and assists with properly roasting meat.

3. Combine salt, pepper, fresh herbs and olive oil to make paste. Coat entire roast with paste.

4. Preheat oven to 375°F.

5. While oven is preheating, place roast in roasting pan with rack with rib bones placed down.

6. Cook until roast reaches desired doneness. Typically, rib roast will cook for 2 hours for medium rare (130°F to 135°F) and 2 hours 15 minutes for medium (135°F to 140°F).

7. Use meat thermometer to check internal temperature of roast, always checking in thickest part of roast.

8. Carryover cooking: Allow for carryover cooking by cooking approximately 5 to 10 degrees below desired temperature.

9. Allow roast to rest prior to slicing. Tent with aluminum foil and let rest for a minimum of 30 minutes. Resting meat allows juices to move from surface of roast to redistribute throughout roast.

10. Utilize pan drippings to create pan sauce or au jus. Skim fat from roasting pan, then place pan on stovetop. Add water or beef broth to pan and scrape to gather tasty bits. Continue to cook until liquid is reduced by half. Season with salt and pepper to taste, and add fresh herbs if desired. Serve in small side dish for dipping.