Perfect Rib Roast

Total Time:
3 hr 45 min
Prep:
5 min
Cook:
3 hr 40 min

Yield:
6 to 8 servings
Level:
Easy

Ingredients
  • 1 (3-rib) standing rib roast (7 pounds), the first cut, aged if possible, set at room temperature for up to 3 hours, and tied
  • Salt
  • Ground black pepper
Directions

Adjust oven rack to low position and preheat oven to 200 degrees F. Heat a large roasting pan over 2 burners set at medium-high heat. Place roast in hot pan and sear on all sides until nicely browned and about 1/2 cup of fat has rendered, 6 to 8 minutes.

Remove roast from pan. Set a wire rack in pan; set roast on rack. Generously season meat with salt and pepper.

Place roast in oven and roast until a meat thermometer registers 130 degrees for medium-rare, about 3 1/2 hours. If roast is done sooner than you expect, simply turn oven as low as possible (preferably 150 to 170 degrees F) and let stand until ready to serve.

Transfer roast to a cutting board, with rib bones perpendicular to board. Using a carving fork to hold roast in place, cut along rib bones to sever meat from bones. Set roast cut side down and carve meat across grain into 3/4 to 1-inch-thick slices. Serve immediately.


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    I saw Pamela Anderson on Sara Moulton years ago prepare this roast. I've been using this method ever since. It comes out perfect every time.
    Awesome, best rib roast I've had yet!!!!!
    I first saw this recipe in Pam Anderson's book, "The Perfect Recipe". I tried it 3 years ago for Christmas dinner. IThe roast was absolutely delicious and perfectly cooked. I have tried all kinds of recipes for rib roasts: Cooking at 500 degrees, changing the temp up and down, etc. This was by far the easiest and yielded the best results. I have used this recipe at least 3 times a year, and it has never failed me. As an added benefit because of the low cooking temperature, there is little splatter and you don't need to clean your oven the next day.
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