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Beef Rib Roast

Beef Rib Roast Recipe

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Prep Time 15 minutes
Cook Time 3 hours 30 minutes
Total Time 3 hours 45 minutes
Servings: 8 servings
Calories: 680
Ingredients Method Notes

Ingredients
  

  • 1 (4-bone) standing beef rib roast (8 to 10 lbs)
  • 2 tbsp kosher salt
  • 1 tbsp coarsely ground black pepper
  • 2 tsp garlic powder

Method
 

  1. Pat roast dry, season all over with salt, pepper, and garlic powder, and let sit at room temperature 1 hour.
  2. Heat oven to 250°F (120°C) and slow roast until internal temp hits 120°F (49°C) for medium rare, 3 to 3.5 hours.
  3. Remove roast, tent with foil, and heat oven to 500°F (260°C). Return roast and cook 8 to 12 minutes until deeply browned.
  4. Rest on cutting board, loosely tented, for 20 to 30 minutes until temp climbs to 130°F (54°C).
  5. Cut bones away and slice meat against the grain into thick slabs; serve warm.

Notes

If you salt the roast the night before, leave it uncovered in the fridge for a drier surface and a better crust. Take the roast out of the fridge about 90 minutes before cooking to take the chill off. The total cook time assumes a bone-in 8 to 10 lb roast starting near room temperature. Start checking the temperature earlier if your roast is closer to 8 lbs.