The rib roast is the ultimate ‘Sunday dinner with the family’ dish. Although it is somewhat challenging when it comes to cooking, it makes up for that in its gorgeous and rich flavor. To find out how to cook the rib roast perfectly each time, keep reading this article.
But, first, let’s learn more about what it is and where it comes from.
What is a Rib Roast?
As you can tell by its name, the rib roast comes from the rib section of the cow. When you buy this cut of beef, you’ll most likely get it with the bones still attached. A typical cut of the rib comes with about two to seven rib bones.
If you look at the cross-section of the rib roast, you can clearly see its structure. It has 2 distinct sections — the ‘eye’ and the ‘cap.’ The ‘eye’ refers to the outer layer of fat, whereas the ‘cap’ refers to the muscle part. In addition, there’s plenty of intramuscular fat that spreads from the eye all throughout the cap. That’s what makes this cut so juicy and moist.
How to Cook The Rib Roast
First, let’s talk about preparation. Most people leave the bones in while the meat is cooking. However, if you want individual steaks, that’s alright. In that case, simply cut along the bones to create individual steaks. Also, you can choose to leave the bone in or remove it entirely. However, we do suggest you leave it whole and intact. After all, the bones are what gives this cut its delicious and intense flavor.
Leaving the bones in will bring your rib roast to the next level. Most chefs can agree that the best way to cook it is by placing it bone-down, without the meat actually touching the pan. Because this method has become so popular, the rib roast is often referred to as the ‘standing rib roast.’
Before placing it in a 350°F oven, make sure to rub it with salt, pepper, butter, and other ingredients of your choice. You’ll also need a thermometer. Once you put the roast in the oven, make sure to check on it and baste it every 15 minutes or so. You’ll know the rib roast is ready when its temperature reaches around 120°F, which is when you can finally take it out of the oven. However, it’s still not ready to serve at this point, as you need to wait 20 more minutes for the meat to cool down before cutting it.