Rib Roast

Name: Rib Roast
Prep time: 30 min
Cook time: 120 min
Total time: 170 min
Yield: 6 servings
Cuisine: French
Ingredients: 1.8 to 2.2 kg rib roast (bone-in); 2 tablespoons olive oil; 2 tablespoons sea salt; 1 tablespoon black pepper (freshly ground); 4 cloves garlic (minced); 2 teaspoons rosemary (fresh, chopped)

170 min 6 servings Medium

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Rib Roast

Discover the perfect way to cook the best rib roast for a juicy, flavourful centrepiece to your meal.

Prep

30 min

Cook

120 min

Total

170 min

Servings

Difficulty

Medium

The rib roast is a classic and impressive dish, perfect for special occasions or a luxurious weekend dinner. Known for its rich flavour and tender texture, this cut of beef is both a showstopper and a crowd-pleaser. Cooking a rib roast to perfection requires some attention to detail, but the rewards are well worth the effort. By following a few simple steps, you can ensure that your rib roast is juicy, flavourful, and cooked to your preferred level of doneness.

Instructions

Prepare the roast

Remove the rib roast from the refrigerator at least 1 hour before cooking to bring it to room temperature.

Pro tip: This step ensures even cooking throughout the meat.

Preheat the oven

Preheat your oven to 450°F (232°C).

Season the roast

Mix olive oil, sea salt, black pepper, garlic, and rosemary. Rub this mixture all over the rib roast.

Pro tip: Be generous with the seasoning for better flavour.

Roast the beef

Place the rib roast on a rack in a roasting pan, bone side down. Roast for 20 minutes, then reduce the oven temperature to 325°F (163°C).

Cook to desired doneness

Continue roasting until the internal temperature reaches 135°F (57°C) for medium-rare, about 1.5 to 2 hours.

Pro tip: Use a meat thermometer at the thickest part of the meat, avoiding bone.

Rest the meat

Remove the roast from the oven and let it rest for 20 minutes before carving.

Pro tip: Resting allows the juices to redistribute, keeping the meat juicy.

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Tips & Tricks

Choose a rib roast with good marbling for maximum flavour.
Let the roast come to room temperature before cooking for even doneness.
Use a meat thermometer to ensure perfect doneness.
Rest the meat after cooking to keep it juicy.

Frequently Asked Questions

What is cote de boeuf?

Cote de boeuf is a bone-in rib steak, known for its flavour and tenderness.

How do you cook a rib roast?

Season the rib roast, roast at 450°F (232°C) for 20 minutes, then at 325°F (163°C) until done.

What temperature should rib roast be cooked to?

Cook the rib roast to 135°F (57°C) for medium-rare.

How long should a rib roast rest?

Let the rib roast rest for 20 minutes before carving.

How much rib roast per person?

Plan for about 300-400g of rib roast per person.

Serving Suggestions

To serve your rib roast, slice it thickly and pair it with classic sides like roasted potatoes or a fresh green salad. A rich gravy or horseradish sauce can also complement the robust flavours of the beef. Leftovers, if any, can be stored in an airtight container in the refrigerator for up to three days. Reheat gently to avoid overcooking.

Nutrition per serving

520

Calories

40g

Protein

40g

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