Cooking any kind of rib roast is simple when you know the ins and outs of your grill or oven settings and temperatures. To make the rib roast as tender as possible, you must get the proper cook time. Just like the ribeye, the rib roast is obtained in the rib area. The ribeye comes from the prime rib section before it is cooked. A rib roast is the full prime rib cut. Because it is thick, it takes time to cook it and you must learn how to cook rib roast for the right amount of time to avoid undercooking or overcooking. If you visit the Restaurant Rib N Reef, you don’t have to worry about cooking time for your favorite rib roast. But, if you want to cook it at home, here is a guide to help you achieve perfection:
Choosing the Roast
Your choices include a roast bone-in or a boneless cut. However, your choice will alter the cooking method a bit. A boneless roast may take a bit more time to cook in the oven or grill; however, it guarantees a juicier final product when cooked correctly.
If you are not sure of the size of the roast you will need, estimate around half a pound for every person who will be eating the roast. Then, find the size you need at your local butcher or grocery store. Find a portion with some fat; however, not swimming in it.
Cooking Rib Roast in your Oven
A roast in the oven can get the perfect medium-rare cook that the majority of steak lovers prefer. Also, it offers a nice brown crust that improves the flavor and locks in juices. A closed-oven method will help your roast sear and cook all through without drying out the meat.
Before you cook the roast, keep it at room temperature for 2-3 hours. Then, season it while you preheat the oven to 500 degrees F. To determine the number of minutes of roasting time needed to give your meat a good sear, calculate its weight times five. Thus, if you have five-pound meat, your number will be 25.
Put the roast in a roasting pan with the fatty side facing up. Let it roast for the number of minutes you calculated. Then turn the oven off and let the roast cook for another two hours with the oven closed. This allows the meat to cook through so that you will have a perfectly even, medium-rare doneness. After removing the roast from the oven, serve it right away.