There is nothing more satisfying than a well-cooked Rib Roast for a special dinner. That exterior crust, the perfect, juicy beef.....just a lovely basis for a great meal.
My favorite cut is the Presidential Cut Rib Roast - where the butcher preps the roast by cutting the bone partially away from the meat and ties it firmly. This makes the roasting and carving simpler.
Whatever size roast you choose, prep is simple:
I use the Low and slow’ method for cooking. Set out 1 hr ahead to allow meat to come up in temperature for a more even roasting. Prep pan with rack, spray with oil. Season with salt & pepper or preferred seasoning - like a steak rub. Make sure to get all sides. Sear in hot olive oil turning roast to get all sides well crusted. Place in 250° oven for 20-25 min a pound. Take out 10° below desired temp. Rest for 15 minutes to allow juices to settle. The meat will rise 10° during this rest. Remove ribs. Carve the roast as desired - thin, medium or thicker slices for each guest.
I usually serve AuGratin potatoes with this meal and so, I don’t make gravy - but you certainly can use the pan drippings for a thick rich gravy for mashed potatoes or other sides.
If there are leftovers, they make excellent steak sandwiches- gently warm in a skillet and plate on your favorite bread.
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