Also indexed as: Rib-Eye Roast
Preparation, uses, and 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.
Buying and storing 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.
Store rib roast in its original packaging in the coldest part of the refrigerator, where it
will keep for 3 to 4 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 6 to 12 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.
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.
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
*Foods that are an “excellent source” of a particular
nutrient provide 20% or more of the Recommended Daily Value, based upon United States
Department of Agriculture (USDA) guidelines. Foods that are a “good source” of a
particular nutrient provide between 10 and 20% of the USDA Recommended Daily Value.
Nutritional information and daily nutritional guidelines may vary in different countries.
Please consult the appropriate organization in your country for specific nutritional values
and the recommended daily guidelines.