Ingredients
- 8 - to 10-pound standing beef rib roast (3 to 4 ribs), the top 2 inches of the bones frenched, if desired
- Salt and ground black pepper
- 1 tablespoon vegetable oil
- Bernaise Sauce
Preparation
Step 1
Heat the oven to 200 F. Set a roasting rack into a large roasting pan.
Trim the surface layer of fat on the top side of the roast until just 1/4 inch thick. Using a sharp knife, score the remaining fat layer in a crisscross pattern, cutting down to, but not into, the meat. Season the roast all over with salt and pepper.
In a large skillet over high, heat the oil. Reduce the heat to medium-high, add the roast and brown on all sides except the bone side. Transfer the roast, fat side up, to the prepared roasting pan. Roast on the oven’s middle shelf until the center of the meat reaches 115 F to 120 F for rare and 120 to 125 F for medium rare, about 3 hours. Transfer the roast to a platter and cover loosely with foil. Let stand for 20 minutes before carving. Slice the meat and serve each portion topped with bearnaise sauce.