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National Cattlemen’s Beef Association |
Rib roast is often called the King of Roasts, and restaurants reserve this buttery, tender cut for the weekend crowd.
Rib roast makes a deluxe company supper, traditionally served around Christmas time accompanied by horseradish sauce and Yorkshire pudding. Often called the King of Roasts, rib roast is an expensive cut, and one that restaurants often reserve for the festive weekend crowd. The meat is buttery tender and succulent but not bland. The thick marbling and the parallel ribs, seven in all, contribute to making this a tasty cut.
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.
Beef rib roast is available from grocery stores during the holiday season but may have to be ordered from a butcher or specialty shops at other times of the year.
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.
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.
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The information presented in Foodnotes is for informational purposes only and was created by a team of U.S. registered dietitians and food experts. Consult your doctor, practitioner, and/or pharmacist for any health problem and before using any supplements, making dietary changes, or before making any changes in prescribed medications. Information expires December 2005.