- Prep time
- 10 minutes, plus 2 hour resting PT0.16666666666667M
- Cook time
- 15 to 17 minutes per pound PT15M
Whether it’s slow-roasted in an oven or cooked over hot coals, Rib Roast is never complete without horseradish and a little au jus. Horseradish makes a perfect finish for your roast, whether you lean toward a prepared, creamy style (often not too hot on the palate), or you prefer a freshly grated, sinus-blowing experience. Use the drippings from your roasting pan — make sure you scrape up all the little bits of rosemary and garlic that have accumulated — and a little water to make a flavorful jus. You can also throw in a couple of the bones for added flavor and richness to finish the sauce while your roast rests. If you would rather eliminate this step, we recommend trying out Johnny’s French Dip Au Jus. Happy roasting!
- A combination of fresh flavors, such as fresh chopped garlic and rosemary leaves
- Kosher or sea salt and cracked black pepper to taste
Leave the roast cradled on the bone and in the net. Our rib roasts are ready to cook: no trimming necessary and no need for a roasting rack!
Massage seasonings (we suggest simple, fresh flavors such as fresh garlic, rosemary leaves, sea salt and cracked black pepper) all over the roast to form a thin "crust".
After seasoning your roast, allow it to come to room temperature, about 2 hours, before placing it in the oven; this helps the roast cook evenly.
Estimate about 15-17 minutes per pound — the end cuts will be cooked to medium and the center rare. Always use a meat thermometer to ensure the roast has met your goal temperature! Digital read thermometers are the best and most accurate.
Internal Temperature Guide:
a. Rare begins at 120°F
b. 125°F to 130°F for medium-rare
c. 140°F for medium
If cooking your roast on an outside grill, either charcoal or gas, use an indirect heating method (the roast should not be placed directly over coals or flame, but off to the side).
Set oven temperature to 450ºF. Roast meat for 15 minutes (to sear the outside). Reduce oven temperature to 325ºF; continue roasting for the appropriate time based upon the weight of the roast. Baste with drippings every ½ hour. Check internal temperature with a meat thermometer approximately 30-45 minutes before estimated end of cooking time.
Always allow roast to stand 20-30 minutes, tented with aluminum foil, before carving. Internal temperature will raise another 5-10°F while the roast rests.
Perfect and traditional accompaniments – Inter Mountain Horseradish and Johnny’s French Dip Au Jus.
Techniques used in this recipe:
- baste: to moisten food during cooking with pan drippings, sauce, or other liquid. Basting prevents food from drying out.
- roast: a dry heat cooking method in which items are cooked in an oven or on a spit over a fire.
- sear: to brown the surface of food in fat over high heat before finishing by another method (for example, braising) in order to add flavor.
Plant ingredients, such as herbs and spices, used to enhance the flavor and fragrance of food.
A member of the same group of plants as the onion. Garlic has unprecented popularity in a numerous cuisines across the globe. It is used fresh and in a variety of dried forms such as garlic powder, garlic salt and dehydrated garlic chips.
Green garlic, garlic that is young and whose has not yet begun to split into cloves, is a delicate version of everyday garlic. It makes wonderful soups, gratins, and is an amazing addition to slow-braised lamb shoulder.
Sautéed fresh in olive oil releases its aromatic qualities and at this stage it is often used as a base to begin making many popular sauces. It is purported to have medical qualities as well.
A rough, elongated, brown, parsnip-like root with pungent qualities. It is most often harvested during the cold months as it requires frost to "set" the flavor, color, and texture.
Horseradish is finely chopped and grated. Prepared horseradish is seasoned with vinegar and salt and is used to make cocktail sauces for fish and shellfish. Creamed horseradish is prepared horseradish mixed most often with sour cream and is used primarily as a condiment for roasted meats but is also used for sauces and spreads.
An attractive perennial of the mint family and native to the Mediterranean area. Commercially it is produced in Spain, Portugal, France, and California. When allowed to grow unchecked, the plant takes on many wood-like qualities.
While the stem is edible it is recommended to remove the leaves from the stem prior to cooking, especially if the stem has grown thick and woodish. There is however, a great alternate use for rosemary when it has matured to this state. Take several 6 to 8-inch sprigs, remove the leaves from the lower two-thirds of the stem. Use this sturdy "stick" as a skewer for fish, shellfish, poultry, lamb and vegetables. Season according to your preference then place skewers directly on the grill; the rosemary will naturally flavor the foods with its essence.
Rosemary may be used in a variety of ways - fresh is always best - it is a natural pairing to lamb, beef, pork, poultry, and roasted vegetables. Use as a herb component to hearty soups and stews, jellies, and chutneys.
If used sparingly, it adds a surprising nuance to baked goods, cookies, and sorbets made with lemon or other bright, acidic fruits.
The premier red grape varietal in the world! From Bordeaux to Napa, it produces distinctive wines that are tannic, with long aging potential. Dark cherry, cedar, tobacco and black currant are common flavor descriptors.
This wine is deep in color, high in alcohol, and low in tannin. The Bordeaux Merlot variety is very similar to Cabernet Sauvignon, but softer because it is less tannic. Merlot has aromas and flavors that include blackberry, cassis, baked cherries, plums, chocolate and mocha ... some suggest tea leaves.
Zinfandel is a mouthfilling, dry red wine packed with jammy blackberry, boysenberry and plummy fruit flavors. It can be quite thick, chewy and extremely dark in color.
Malbec primarily comes from Argentina, where it is the source of most of the best red wines. It is a soft, juicy, low-acid grape. Also known in Cahors, France, as Cot and Auxerrois.
A Bordeaux grape traditionally blended with Merlot and Cabernet Sauvignon for spice, depth and color.