Beth G., Meat & Seafood Manager
The consensus within our meat department for cooking a Rib Roast is to start low, then finish high. This is the opposite of what I see in most recipes. We feel this gets you the most consistent, even finish.
Fresh Herb & Garlic Rub
½ cu kosher salt
¼ cup parsley, chopped
2 Tablespoons garlic, chopped
2 Tablespoons fresh rosemary, chopped
2 Tablespoons fresh thyme, chopped
2 Tablespoons black pepper
Combine all ingredients and mix thoroughly.
Apply to meat 24 hours before you plan to cook your rib roast. This helps the flavors penetrate further into the meat.
1 rib (1.75 – 2.5#): ~30 minutes
2 ribs (3.5 to 5 pounds): 1¼ hours to 1½ hours
3 ribs (7 to 8.5 pounds): 1¾ hours to 2¼ hours
4 ribs (9 to 10.5 pounds): 2¼ hours to 3 hours
5 ribs (11 to 15 pounds): 3 hours to 3¾ hours
6 ribs (15 to 16 pounds): 3¾ hours to 4¼ hours
7 ribs (16 to 18.5 pounds): 4¼ hours to 5¼ hours
Keywords: Beef, Rib Roast
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