Recipe courtesy of Pam Anderson

Perfect Rib Roast

  • Level: Easy
  • Total: 3 hr 45 min
  • Prep: 5 min
  • Cook: 3 hr 40 min
  • Yield: 6 to 8 servings
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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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