Tips To Serve Beef Rib Roast Recipe Oven Easy

Posted on

Craving a succulent, juicy beef rib roast that melts in your mouth? Look no further! This recipe delivers an impressive centerpiece for any special occasion or a delightful weekend feast. It’s surprisingly simple to prepare in your oven, requiring minimal ingredients and hands-on time. Follow these steps for a guaranteed crowd-pleaser.

Ingredients:

Standing Rib Roast
Standing Rib Roast

One bone-in beef rib roast (4-5 ribs, approximately 7-8 pounds)

  • Kosher salt
  • Freshly ground black pepper
  • Optional: Rosemary sprigs (2-3)
  • Optional: Garlic cloves (4-5, whole)

  • Directions:

    1. Prep the Roast: Remove the roast from the refrigerator about 1-2 hours before cooking to bring it to room temperature. This ensures even cooking. Pat the roast dry with paper towels. Generously season the entire roast with kosher salt and freshly ground black pepper.

    2. Flavor Boost (Optional): If desired, for extra flavor, place a few sprigs of rosemary and whole garlic cloves underneath the roast on the baking rack.

    3. Preheat the Oven: Preheat your oven to 450°F (230°C).

    4. Roast: Place the seasoned roast on a wire rack set inside a rimmed baking sheet. This allows air to circulate around the meat for even browning. Roast for 1 hour and 15 minutes for medium-rare (internal temperature of 130°F/54°C). For medium, roast for an additional 15 minutes (internal temperature of 140°F/60°C). For well-done, roast for another 30 minutes (internal temperature of 160°F/71°C).

    5. Resting is Key: Once the desired internal temperature is reached, remove the roast from the oven and tent it loosely with aluminum foil. Let it rest for at least 30 minutes before carving. This allows the juices to redistribute throughout the meat, resulting in a more tender and flavorful roast.

    6. Carving: Transfer the roast to a cutting board and tent it loosely with foil while you prepare your sides. Use a sharp carving knife to slice the roast against the grain (perpendicular to the bone) into thin slices.

    7. Serve and Enjoy! Serve your delicious oven-roasted beef rib roast with your favorite sides, such as roasted vegetables, creamy mashed potatoes, or a Yorkshire pudding.

    Nutrition Facts (per 3 oz serving):

    Calories: 450

  • Fat: 30g
  • Saturated Fat: 15g
  • Cholesterol: 130mg
  • Sodium (depending on salt used)
  • Protein: 40g

  • Please note: This is an approximate nutritional value based on a standard serving size. Actual values may vary depending on the specific cut of meat and preparation methods.

    Conclusion

    This oven-roasted beef rib roast recipe is a guaranteed crowd-pleaser. With its simple preparation and impressive results, it’s perfect for both novice and experienced cooks. Follow these steps and enjoy a restaurant-quality meal in the comfort of your own home!

    Frequently Asked Questions (FAQs):

    1. Can I use a different size roast?

    Yes, you can adjust the cooking time slightly based on the size of your roast. A general rule of thumb is to roast for 15-20 minutes per pound for medium-rare. Always use a meat thermometer to check the internal temperature for the most accurate results.

    2. What sides go well with this roast?

    Many delicious sides complement this dish. Roasted vegetables like carrots, potatoes, and Brussels sprouts are a classic choice. Creamy mashed potatoes, Yorkshire pudding, or a simple green salad are other great options.

    3. How can I reheat leftovers?

    Leftovers can be reheated in the oven at 300°F (150°C) until warmed through. Alternatively, you can slice the leftover roast and reheat it gently in a skillet with a little bit of broth or gravy.

    4. Can I cook the roast in a slow cooker?

    Yes, you can also cook a beef rib roast in a slow cooker. Season the roast as instructed and place it in the slow cooker with a little bit of water or broth. Cook on low for 8-10 hours, or until the internal temperature reaches 140°F (60°C) for medium.

    5. What if I don’t have a meat thermometer?