Prime Grade Rib Roast or Choice Standing Rib Roast Cooking is not hard to master
Ingredients and Easy Preparation:
1.) Let roast set on counter for at least one hour to reach room temperature then pat roast dry with paper towels.
2.) Place roast (bone side down, fat side up) in a heavy metal roasting pan with sides 2- 3-inches deep.
3.) Season with black pepper and garlic. Do not use salt at this time it may draw out juices and dry out the meat.
4.) 2 tablespoons olive oil and rub on both sides of cut ends.
5. Preheat oven to 450 degrees Fahrenheit (230 Celsius)
Sear the rib roast for 15 minutes at the higher oven temperature 450-F (230 Celsius) then turn the oven to a lower temperature 325 degrees F. (163 Celsius) for the rest of the cooking time. Every ½ hour, baste the cut ends of the roast with the fat oil accumulated in the roasting pan. Do Not Cover the roast. About 45 minutes before the estimated end of the roasting time you may use kosher salt on the roast and check the internal temperature (use a good instant-read digital meat thermometer).
When roast is done, remove from oven, cover loosely with aluminum foil, and let sit approximately 15 to 20 minutes. Cutting into the meat too early will cause a significant loss of juice. As the roast rests it will continue to rise in temperature 5 to 10 degrees higher.
Rib Beef Roast Cooking Temperature:
Rare: thermometer temperature 120 to 125 degrees F. Center is bright red, pinkish toward the exterior portion.
Medium Rare: thermometer temperature 130 to 135 degrees F. Center is very pink, slightly brown toward the exterior portion.
Medium: thermometer temperature 140 to 145 degrees F. Center is light pink, outer portion is brown.
Medium Well: thermometer temperature 150 to 155 degrees F. Not pink.
Well Done: thermometer temperature 160 degrees F and above. Meat is uniformly brown throughout.