Rib Roast of Beef
- Total Time
- 2½ to 4 hours
- Prep Time
- 2½ to 4 hours
- Rating
- Comments
- Read comments
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Ingredients
- One 2- to 4-rib roast of beef, weighing 4½ to 12 pounds
- Flour
- Salt
- Freshly ground black pepper
Nutritional analysis per serving (6 servings)
153 calories; 9 grams fat; 4 grams saturated fat; 0 grams trans fat; 4 grams monounsaturated fat; 0 grams polyunsaturated fat; 1 gram carbohydrates; 0 grams dietary fiber; 0 grams sugars; 16 grams protein; 178 milligrams sodium
Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.
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Preparation
- Step 1
Remove the roast from the refrigerator 2½ to 4 hours before cooking.
- Step 2
Preheat the oven to 500 degrees.
- Step 3
Place the roast in an open, shallow roasting pan, fat side up. Sprinkle with a little flour, and rub the flour into the fat lightly. Season all over with salt and pepper.
- Step 4
Put the roast in the preheated oven and roast according to the roasting chart below, timing the minutes exactly. When cooking time is finished, turn off the oven. Do not open the door at any time. Allow the roast to remain in the oven until oven is lukewarm, or about two hours. The roast will still have a crunchy brown outside and an internal heat suitable for serving as long as 4 hours after removing from the oven.
- Roasting Chart (No. of Ribs/Weight Without Ribs/Roasting Time at 500 degrees): 2 ribs, 4½ to 5 lbs., 25 to 30 minutes; 3 ribs, 8 to 9 lbs., 40 to 45 minutes; 4 ribs, 11 to 12 lbs., 55 to 60 minutes.
Private Notes
Comments
So how are you supposed to know the "weight without ribs" of a bone-in roast?
Been making this for occasions since NYT republished it in 2011 - it is fool proof, meaning me. I've forgotten to take it out of the frig until 1 hour before oven time. I've left in the max 4 hours (when guests were very late). It works perfectly.
Do go by weight tho, not the # of ribs.
The printed recipe had a note suggesting leftovers be sliced thin and served cold with a spread of mayo, mustard and horseradish (ratio 4-1-1), which is also wonderful.
I have used this method twice, once with a smaller roast and once with a larger roast and both times it was perfect. I had tried the high temp and then 15 minutes at a reduced temp for each pound but each time it was overdone in the middle for my medium rare friends. The method used in this recipe is fool proof and creates that high end restaurant finish to your roast. Hey, if you are going to spend the money on this type of roast I suggest you abandon your doubts and use this method.
My family, ages 68-97, loved the final product. I’m the only one who said it’s a bit salty. Next time I’d use less. And not one of us had ever heard of mashing white bread and milk into a paste for meatloaf… I’d guessed this was an old-school recipe, but not for my mom who grew up in Pittsburgh.
Total win. I cooked on a bed of carrots onions and thyme. My oven did not get all the way to 500° ( max 450°ish) according to MEATER thermometer so I added 10 minutes and cooked a 12lb 4 rib roast for 70 minutes. When I turned oven off internal temperature was only 90° but it got all the way to 138° in the 2 hour rest. A leap of faith but worth it. Done to perfection and my fussy guests were raving. Also, I used a choice cut, not prime, still $170 piece of meat and it was tender flavorful not lacking anyway.
The best prime rib I’ve ever made. This method is magical! Medium rare from end to end. Had 6.2 pounds rib roast, kept at 500 for 30 minutes then 2 hours with oven turned off, then 35 minutes rest while my popovers baked. Absolutely scrumptious!
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