Diet & Fitness

Beef Rib Roast

Also indexed as: Rib-Eye Roast

Buying Tips

A portion of this cut that includes one rib makes two generous servings. If you don’t want to have leftovers, figure the number of people you will be serving, divide the number in half, and buy a roast with that many ribs. Look for rib roast that has a clear, red color. Beef normally has a purple-red color, but when exposed to oxygen it takes on a cherry-red hue known as the “bloom.” While the exterior is bright red, the interior of the meat retains the darker color. Vacuum-packed rib roast also shows this purplish color. Packaged rib roast should be cold and the packaging free of punctures or tears; vacuum-packed roast should have its seal intact. The beef should be firm to the touch. Check the label for the “sell-by” date and make sure to buy it before or on that date.

Varieties

Rib roast is available either with bones in, called standing rib roast, or boneless, called rolled rib roast.

Small End Rib Roast

Cut from the part of the ribs closest to the loin, this is the most tender half of the rib roast.

Large End Rib Roast

Cut from the part of the ribs closest to the chuck, the large-end roast is slightly less tender than the small end roast.

Rib-Eye Roast

This is a boneless roast cut from a single muscle, the rib-eye muscle. Well-marbled and tender, it is also known as a Delmonico roast, after the New York restaurant that popularized this cut in the mid 1800s.

Preparation, Uses, & Tips

Rib roasts are made for roasting, but you have a choice of methods you can use. To achieve the doneness you want, use a meat thermometer and cook until the internal temperature is 5 to 10 degrees below the desired final temperature. (Instant-read thermometers are also handy for checking this.) For medium rare, the temperature is 145°F (63°C), for medium 160°F (71°C), and for well done 170°F (77°C). When done cooking, remove the roast and let it stand for 15 to 20 minutes before carving. The roast will continue cooking as it stands.

Seared Method

Preheat the oven to 425°F (220°C). Place the roast in a roasting pan, rib side down and fat side up, and insert a meat thermometer so that it does not touch the bone. Roast for 30 minutes, then turn the heat down to 325°F (170°C) and continue to cook until the meat reaches 5 to 10 degrees below the final desired temperature, about 13 to 25 minutes per pound, depending on the size of the roast.

Slow-Cooking Method

Preheat the oven to 300°F (150°C). Place the roast in a roasting pan, rib side down and fat side up, and insert a meat thermometer so that it does not touch the bone. Roast until the meat reaches 5 to 10 degrees below the desired internal temperature, 20 to 30 minutes per pound (445g), depending on the size of the roast.

Storing

Store rib roast in its original packaging in the coldest part of the refrigerator, where it will keep for three to four days. It may be frozen in this packaging for up to two weeks. For longer storage, wrap the meat in heavy-duty aluminum foil, freezer paper, or freezer bags. Rib roast will keep six to twelve months in the freezer. Defrost the roast in the refrigerator, allowing 4 to 7 hours per pound (445g). Cook as soon as possible after defrosting.

Nutrition Highlights

Prime rib roast (roasted, lean only), 3oz. (85g)

Calories: 202.3
Protein: 23.4g
Carbohydrate: 0.0g
Total Fat: 11.4g
Fiber: 0.0g

Food Guide