Rib Roast: Beef 101
(Family Features) - A beautiful beef roast makes an impressive and delicious centerpiece for any special occasion. Best of all, this show-stopping main course is surprisingly easy to make and serve.
The Featured Cut
Rib roast, often referred to as "prime rib" or "standing rib roast," is the grand champion of beef roasts, combining rich flavor, juicy tenderness and spectacular appearance. As with all beef cuts, rib roast is a powerhouse of protein, considered an excellent or good source of 10 nutrients.
"A full rib roast contains seven ribs, but is often sold in smaller sizes. To determine how much to buy, estimate 2-1/2 servings per pound," says Chef Dave Zino, executive director of the Culinary Center for the National Cattlemen's Beef Association. "Overall, the secret to success when preparing a beef roast is knowing when the desired degree of doneness is reached. Your best gauge is a reliable ovenproof meat thermometer."
Three Easy Steps
Step 1: Remove beef from refrigerator and rub entire surface with preferred seasonings.
Step 2: Place roast in a shallow roasting pan, fat side up, in a preheated 350°F oven. A rack is not needed since the curved rib bones act as a natural rack. Insert ovenproof meat thermometer. Do not add water. Do not cover.
Step 3: Remove roast when meat thermometer registers 135°F for medium rare (about 1-3/4 to 2-1/4 hours for a 4 to 6 pound roast) or 150°F for medium (about 2-1/4 to 2-3/4 hours for a 4 to 6 pound roast). Transfer to a carving board; tent loosely with aluminum foil. Let stand 15 to 20 minutes. (Temperature will continue to rise about 10°F to reach 145°F for medium rare; 160°F for medium.)
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Visit BeefItsWhatsForDinner.com for more information about beef roasts - and great recipes, too.
Herb-Seasoned Rib Roast with Red Wine Pan Sauce
- 1 well-trimmed beef rib roast (2 ribs), small end, chine (back) bone removed (4 to 6 pounds)
- 2 tablespoons steak seasoning blend
- 2 teaspoons dried oregano leaves
- 2 teaspoons dried thyme leaves
Red Wine Pan Sauce
- 1/4 cup finely chopped red onion
- 3/4 cup dry red wine
- 1 can (13-3/4 to 14-1/2 ounces) beef broth
- 2 tablespoons butter, softened
- 2 tablespoons all-purpose flour
- Heat oven to 350°F. Combine steak seasoning, oregano and thyme; press evenly onto all surfaces of beef roast.
- Place roast, fat side up, in shallow roasting pan. Insert ovenproof meat thermometer so tip is centered in thickest part of beef, not resting in fat or touching bone. Do not add water or cover. Roast in 350°F oven 1-3/4 to 2-1/4 hours for medium rare; 2-1/4 to 2-3/4 hours for medium doneness.
- Remove roast when meat thermometer registers 135°F for medium rare; 150°F for medium. Transfer roast to carving board; tent loosely with aluminum foil. Let stand 15 to 20 minutes. (Temperature will continue to rise about 10°F to reach 145°F for medium rare; 160°F for medium.)
- Prepare Red Wine Pan Sauce. Skim fat from pan drippings, reserving 1 tablespoon. Heat reserved 1 tablespoon fat in 3-quart saucepan over medium heat until hot. Add onion; cook and stir 1 to 2 minutes or until tender. Place roasting pan over medium heat; add wine. Cook and stir 1 to 2 minutes or until browned bits attached to pan are dissolved. Add wine mixture and broth to onion in saucepan; bring to a boil over medium-high heat. Cook 12 to 13 minutes or until reduced by about 1/3 (about 1-1/3 cups). Reduce heat to low. Combine butter and flour in small bowl until smooth. Whisk into wine sauce; cook and stir 1 minute or until sauce is thickened.
- Carve roast into slices; season with salt, as desired. Serve with wine sauce.
Makes 8 servings
Notes, Tips & Suggestions
2-1/4 to 3-1/4 hours