Perfect Rib Roast

Step 1

Soften your butter and add the seasonings and herbs to the butter. Combine it really well by hand or you can whip it up in a mixer.

Step 2

Rib roasts come in two grades of meat, prime or choice. Prime rib is more expensive and technically a better cut of meat. I have gotten choice rib roasts from Aldi every single year for a "pre holiday' meal and they are just fine and delicious prepared this way. The rib roast will come attached to a bone. Usually it is slightly cut away from the bone and then there is a netting all over the roast to hold the meat to the bone. I leave this netting on while cooking. This netting helps keep the roast in place and cooks evenly.

Step 3

Bring your rib roast to room temperature before prepping it. Pat the whole roast dry with a paper towel. Then salt and pepper your roast all over on all sides.

Step 4

Take your butter mixture and spread it all over the top and sides of the rib roast. I use a rubber spatula and spread a nice layer over the whole thing.

Step 5

You want a roasting pan that is just slightly bigger than the roast itself. This will help create more juices you can use for the au jus. The bigger the pan, the juices spread out and evaporate. I use a small rack to put the meat on. If you do not have one, do not fret, it will be fine.

Step 6

Heat your oven as hot as it will go. My oven goes up to 550 degrees. Place your rib roast UNCOVERED and let it cook at the highest heat for 20 minutes. DO NOT OPEN THE DOOR. You want this heat to stay in the oven. After it has cooked for the 20 minutes, still do not open the door, turn the heat down to 150 degrees and let the roast cook for 30 minutes per pound. I like my roast to come out rare. If you like your meat more medium, then cook it at 250 degrees for 30 minutes per pound. After the cooking per pound, turn the oven off and let the meat rest in the oven for 40 minutes still do not open the door, then pull the meat out and loosely cover with foil, set it in a warm spot and let it rest for 20 more minutes out of the oven.

Step 7

Take the roasts temp when it is resting out of the oven. For rare it will be 125 degrees, I like to cook this meat to rare and then after I slice it, I warm the slices in the oven for those who want their slice more done. I slice the meat and add the slices I want more well done back to the roaster and pop in a 350 degree oven.

Step 8

Never open your oven door for this method. This lets all the heat out and negates the cooking process.

Step 9

I recommend checking the true temp of your oven with an oven thermometer before making this roast so you can adjust your temp if needed. Some ovens temps as much as 50 degrees below what the dial says.

Step 10

If for some reason you pull your roast out after the 40 minutes rest time and it is not at the temp you want, you can pop the whole thing back in the oven at 350 degrees for 30 minutes at a time take the temp as you go.

Step 11

To make the au jus, i add the drippings to a pan and then use a au jus packet and or broth and a corn starch slurry to make the jus. I just use the McCormick au jus packet or two of them with the drippings and some additional water.

Step 12

To slice the roast, carefull remove the netting by cutting away at as much as you can so you don't pull off all the crust. The roast is attached to a bone and is partially cut off. Cut the roast away from the bone the rest of the way. Save this bone to make soup. Then slice your roast long ways into large thick slices. You can slice them thinner if you want to make this stretch. (pictures in post)