Description

Bone-in beef rib roast coated with measured salt, pepper, garlic and herbs; hot oven start followed by a lower roast to at least 145 F and a 20-minute rest.

Ingredients

Scale

5 pounds Bone-in beef rib roast
2 tablespoons Neutral oil
2 1/2 teaspoons Kosher salt
2 teaspoons Coarsely ground black pepper
4 cloves Fresh garlic, minced
1 tablespoon Fresh rosemary, finely chopped
1 tablespoon Fresh thyme leaves

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Instructions

Heat oven to 450 F (about 230 C). Keep raw roast refrigerated until preparation; pat dry with disposable towels. Mix oil, kosher salt, pepper, minced garlic, rosemary and thyme, and rub over exposed roast surfaces. Set roast bone side down on a rack in a roasting pan.
Roast 15 minutes at 450 F, then lower oven to 325 F (about 165 C) without leaving the roast on a counter. Continue roasting, checking the thickest meat away from bone, fat and pan with a clean thermometer. Begin checking before the estimated finish rather than relying on minutes per pound.
Remove the roast only when several thick areas of edible beef reach at least 145 F (63 C), the USDA minimum for beef roasts; let rest at least 3 minutes for safety. This working method rests 20 minutes loosely tented, not an unmeasured 125 F pull.
Carve after the 20-minute rest, removing bones and dividing cooked edible meat into eight working portions. Refrigerate leftovers promptly; reheat cooked leftovers to 165 F (74 C).

Notes

Recipe-development draft; not kitchen-tested. Timing and yield are estimates. Nutrition has not been calculated.

Additional chilling, resting or cooling time: 20 minutes, included in the total.

Development allowance for one approximately 5-pound bone-in roast: 15-minute 450 F start plus up to about 135 minutes at 325 F, and a 20-minute rest after 145 F is measured. Oven, shape and starting temperature vary; thermometer and safe endpoint override all time estimates.

Prep Time: 25 minutes
Chilling, resting or cooling: 20 minutes
Cook Time: 150 minutes

Nutrition

Serving Size: One eighth of cooked edible beef after bones and trimming; actual cooked mass not measured