How long should I rest the meat for this Rib roast recipe?

For this Rib roast recipe, you should rest the meat twice. The first rest is for 30-45 minutes after the low-temperature roast, and the second rest is for about 10 minutes after the high-heat sear. This ensures maximum juiciness.

Can I use a boneless roast for this Rib roast recipe?

Yes, a boneless roast works perfectly with this Rib roast recipe. Just be aware that it may cook slightly faster than a bone-in roast, so monitor the internal temperature closely starting at the 3-hour mark.

What is the best temperature to pull the meat for medium-rare?

In this Rib roast recipe, we recommend pulling the meat at 115u00b0F (46u00b0C). After resting and searing, the carryover cooking will bring the final internal temperature to approximately 130-135u00b0F (54-57u00b0C) for a perfect medium-rare.

Rib roast recipe: 10 Essential Tips for a Perfect Prime Rib

Name: The Ultimate Garlic and Herb Prime Rib Roast
Prep time: 20 min
Cook time: 4 h
Total time: 5 h
Cuisine: American
Ingredients: 1 (8-10 lb) standing rib roast (bone-in); 1/2 cup unsalted butter, softened; 4 tablespoons kosher salt; 2 tablespoons freshly cracked black pepper; 6 cloves garlic, minced; 2 tablespoons fresh rosemary, chopped; 2 tablespoons fresh thyme, chopped

Ingredients

Scale

1 (8-10 lb) standing rib roast (bone-in)
1/2 cup unsalted butter, softened
4 tablespoons kosher salt
2 tablespoons freshly cracked black pepper
6 cloves garlic, minced
2 tablespoons fresh rosemary, chopped
2 tablespoons fresh thyme, chopped

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Instructions

Step 1: Remove the roast from the refrigerator at least 2 hours before cooking to bring it to room temperature. Pat the surface dry with paper towels.
Step 2: Season the entire roast generously with kosher salt and black pepper, pressing the seasoning into the meat.
Step 3: In a small bowl, mix the softened butter with minced garlic, rosemary, and thyme. Rub this mixture over the entire roast.
Step 4: Preheat your oven to 250°F (120°C). Place the roast in a roasting pan bone-side down and cook until an internal thermometer reads 115°F (46°C) for medium-rare.
Step 5: Remove the roast, tent with foil, and let it rest for 45 minutes. Preheat the oven to 500°F (260°C).
Step 6: Place the roast back in the oven for 6-10 minutes until the crust is golden brown and crispy. Let rest 10 more minutes before carving.

Notes

Always use a meat thermometer for the best results. Temperatures will rise about 5-10 degrees during the resting and searing phase.

Prep Time: 20 minutes
Cook Time: 4 hours
Category: Main Dishes & Savory Recipes
Cuisine: American

Nutrition

Serving Size: 12 oz
Calories: 850 kcal
Sugar: 0g
Sodium: 800mg
Fat: 65g
Saturated Fat: 28g
Unsaturated Fat: 32g
Trans Fat: 1g
Carbohydrates: 2g
Fiber: 0g
Protein: 60g
Cholesterol: 180mg

Ingredients

Instructions

Notes

Nutrition

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