Recipe courtesy of Pam Anderson
Perfect Rib Roast
- Level: Easy
- Yield: 6 to 8 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 8 servings
- Calories
- 1064
- Total Fat
- 92
- Saturated Fat
- 38
- Carbohydrates
- 1
- Dietary Fiber
- 0
- Sugar
- 0
- Protein
- 54
- Cholesterol
- 234
- Sodium
- 926
- Total: 3 hr 45 min
- Prep: 5 min
- Cook: 3 hr 40 min
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.