Beef Rib Roast

Beef Rib Roast
Staff Writer

A classic centerpiece dish, perfect for Christmas Eve.


One 5-pound prime-grade rib roast on the bone, essentially the loin-end half of a prime rib

¼ cup coarse sea salt

20 turns of a peppermill of fresh, coarse-ground black pepper

6 cloves garlic, minced

4 sprigs rosemary, chopped

½ cup extra-virgin olive oil


24 hours before cooking, rub the roast with the coarse sea salt and let sit for one hour. While the roast sits, mix the chopped garlic, chopped rosemary and black pepper into the olive oil, and let sit for one hour.

Rub olive oil mixture onto the meat, wrap and refrigerate until ready to cook the next day.

Remove the roast from the fridge three hours before you intend to cook it. Preheat the oven to 425 degrees, and place a wire rack on a baking tray covered with foil.

Place the roast in the oven, on a shelf near the top, and cook for 20 minutes. Rotate the tray and cook for another 20 minutes. Then, turn the oven down to 250 degrees and cook the roast until its internal temperature reaches 120 degrees, for medium rare. This should take approximately another 45 minutes.

Remove the roast from the oven and let it rest at room temperature, very lightly tented with foil for 15 minutes prior to carving.

Beef Shopping Tip

Most cattle are fed a diet of grass until they are sent to a feedlot – where they are finished on corn. When possible, choose beef from cattle that are “100% grass fed” - it will be more expensive, but better for your health.

Beef Cooking Tip

The method used to cook beef is dependent on the cut. Cuts that are more tender, like filet mignon, should be cooked for a relatively short amount of time over high heat by grilling or sautéing. While less tender cuts, like brisket and short ribs, should be cooked for a longer time with lower heat by braising or stewing.