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Perfect Rib Roast

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(3-rib) standing rib roast, (7 pounds), the first cut, aged if possible,

set, at room temperature for up to 3 hours

Salt

Ground, black pepper

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Adjust oven rack to low position and preheat oven to 200 degrees F. Heat a

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large roasting pan over 2 burners set at medium-high heat. Place roast in

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hot pan and sear on all sides until nicely browned and about 1/2 cup of

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fat has rendered, 6 to 8 minutes.

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Remove roast from pan. Set a wire rack in pan; set roast on rack.

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Generously season meat with salt and pepper.

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Place roast in oven and roast until a meat thermometer registers 130

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degrees for medium-rare, about 3 1/2 hours. If roast is done sooner than

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you expect, simply turn oven as low as possible (preferably 150 to 170

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degrees F) and let stand until ready to serve.

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Transfer roast to a cutting board, with rib bones perpendicular to board.

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Using a carving fork to hold roast in place, cut along rib bones to sever

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meat from bones. Set roast cut side down and carve meat across grain into

Servings: 1

Yield:

Nutrition Facts

Serving size: Entire recipe (0.1 ounces).

Percent daily values based on the Reference Daily Intake (RDI) for a 2000 calorie diet.

Nutrition information calculated from recipe ingredients. 2 of the recipe's ingredients were not linked. These ingredients are not included in the recipe nutrition data.

Amount Per Serving

Calories

2.01

Calories From Fat (11%)

0.22

% Daily Value

Total Fat 0.03g

<1%

Saturated Fat 0.01g

<1%

Cholesterol 0mg

0%

Sodium 290.85mg

12%

Potassium 10.69mg

<1%

Total Carbohydrates 0.51g

<1%

Fiber 0.2g

<1%

Sugar 0.01g

 

Protein 0.08g

<1%