Slow Roasted Bone-In Rib Roast

A Dry Aged Prime or Premium Angus Rib Roast is a luxurious yearly Holiday tradition. Rich and flavorful, this classic cut is exceedingly tender and beautifully absorbs any seasoning.

Slow Roasted Bone-In Rib Roast

Cook Time: 2 1/2 Hours Servings: 6-8 Servings Difficulty: Easy
  • 3-bone Dry Aged Prime Standing Rib Roast or Premium Angus Standing Rib Roast (about 6 lb.)
  • 3 tablespoons fleur de sel or other flaky sea salt
  • 1-1/2 tablespoons coarsely cracked black pepper
  • 1 tablespoon extra-virgin olive oil
  • 8 to 10 sprigs rosemary
  • 8 to 10 sprigs thyme
  • 10 medium cloves garlic, smashed and peeled
  • 3 tablespoons unsalted butter, cut into 1/2-inch cubes
  1. Take the beef out of the refrigerator approximately 2 hours before cooking so that it is room temperature.
  2. Preheat oven to 400ºF.
  3. Season the meat on all sides with the fleur de sel and cracked black pepper.
  4. Turn on the exhaust fan. Heat a 12-inch skillet on high heat for 1 minute. Swirl in olive oil. When oil puts off its first wisp of smoke place the beef in the pan and sear it on all the outer sides, (excluding cut sides), until well browned. This should take approximately 6 to 8 minutes. Use a set of tongs to flip the beef. Be careful of splattering oil. With two sets of tongs transfer the beef bone side down to a roasting rack set in a small roasting pan.
  5. Arrange the rosemary, thyme, garlic, and butter evenly on top. Turn oven down to 325ºF and place roast in oven.
  6. Roast the beef and baste every 30 minutes with a bulb baster.
  7. Insert a thermometer into the center of the roast. Temperatures are: 120º to 125ºF for rare (about 2 hours); 130º to 135ºF for medium-rare (about 2-1/4 hours); and, 140º to 145ºF for medium (about 2-1/2 hours).
  8. Let the meat rest at least 15 minutes before carving.
  9. Enjoy!

Leave a Reply

Your email address will not be published. Required fields are marked *