FOOLPROOF RIB ROAST

By

Prep Time:
5 Min Cook Time:
5 Hrs Ready In:
5 Hrs 5 Min

Serves 6


the butcher "boned and tied" the roast for me. (They slice the meat off the bone, then tie it all back together.) Much easier to carve this way.

put garlic in the roast and put a can of beef broth in the bottom of the pan,

the recommend times for :. 3-5 lbs. 30-35; 6-7 lbs, 40-45; and 8-10 lbs, 50-60 minutes. Be sure to let it sit for 10-15 minutes before carving it.

I was expecting 16 people for xmas dinner and it was my first year making it myself (so you can see why I was so worried). I used a 9 pound cut of meat and followed the directions pretty much to a T except that I rubbed the spices all over the meat & let it sit over night before coooking it. I was afraid that I or someone else would open the oven so I taped it shut. At times I thought the roast might be cooking too much or not enough and again too much. BUT, when I opened that oven door it revealed the most perfect rib roast I have ever laid eyes on. And when we cut it open everyone oohed & awed! Because the meat was 9 pounds I did keep it in the over for 45-50 minutes on the last cooking time rather than 30-40 and it came out perfectly.

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Ingredients

  • 1 (5 pound) standing beef rib roast
  • 2 teaspoons salt
  • 1 teaspoon ground black pepper
  • 1 teaspoon garlic powder
  • Just remember NO PEEKING from the time the roast goes in

Preparation

Step 1

Allow roast to stand at room temperature for at least 1 hour.

Preheat the oven to 375 degrees F (190 degrees C).

Combine the salt, pepper and garlic powder in a small cup.

Place the roast on a rack in a roasting pan so that the fatty side is up and the rib side is on the bottom.

Rub the seasoning onto the roast.

Roast for 1 hour in the preheated oven.

Turn the oven off and leave the roast inside.

Do not open the door. Just remember NO PEEKING from the time the roast goes in

Leave it in there for 3 hours. 30 to 40 minutes before serving, turn the oven back on at 375 degrees F (190 degrees C) to reheat the roast.

The internal temperature should be at least 145 degrees F (62 degrees C).

Remove from the oven and let rest for 10 minutes before carving into servings.

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