Beef Rib Roast

Cooking a beef rib roast can be so intimidating, but it doesn't have to be. The most important things to know are ... don't be afraid to season the roast, invest in a good meat thermometer and know the weight of your roast. 

Here is my method for cooking the perfect roast. 

1 boneless or bone-in rib roast (tied and trimmed)
1/4 cup kosher salt
2 tablespoons fresh cracked black pepper
2 tablespoons minced fresh rosemary
2-3 large cloves minced garlic
*If you're making a roast larger than 4-5 pounds, you will need to up the amount of your spice rub accordingly.

The key to this method is knowing the exact weight of your prime rib. Just copy it off the label, write it on a sticky note and stick it on your fridge before you throw away the wrapping.

The night before cooking the prime rib, unwrap the roast, cover with your season rub and let it sit uncovered in the refrigerator. I use fresh minced garlic, fresh minced rosemary, fresh cracked black pepper and a lot of salt. You want your rub to look like a crust.

Two to three hours before you want to begin cooking, take the roast out of the fridge and place it on a sheet pan at room temperature.

Half an hour before you start roasting, pre-heat your oven to 500 F.

Now it's time to do your calculation. Simply multiply the weight of your roast by five. That's your total roasting time, in minutes. For instance, if you have a 4-pound roast, 4 × 5 = 20 minutes. An 8-pound roast? 8 × 5 = 40 minutes. Remember that number.

When you're ready to cook, set the roast in a roasting pan with a rack, fat-side-up. Insert a meat thermometer or a digital probe thermometer into the deepest part of the meat, being careful not to hit bone.

Put the roast in the preheated oven and roast it for exactly however many minutes you calculated above.

When the time's up, turn off the oven and walk away. Do not open the oven door for any reason for the next two hours.

Repeat = DO NOT OPEN THE OVEN DOOR FOR ANY REASON FOR THE NEXT 2 HOURS!!

In two hours, take the prime rib out of the oven, carve, and serve. Your thermometer should read 130 F, perfect medium-rare.

(You'll notice that there's no resting time, which might come as a surprise if you're used to resting your meat after roasting it. Resting isn't necessary with this recipe because the meat is basically resting as it sits in the oven.)

**If you want your roast to be more medium to medium well, you will need to cook it for 6 minutes per pound. For instance if you have a 4-pound roast, 4 × 6 = 24 minutes. An 8-pound roast? 8 × 6 = 48 minutes.

ENJOY!