rib roast

A rib roast, also known as prime rib or standing rib roast, is a large and flavorful cut of beef that comes from the rib section of the cow. 

To prepare a rib roast, start by selecting a high-quality cut of beef, preferably USDA Prime or Choice grade. The roast should have a good amount of marbling, which will help keep the meat moist and tender during cooking.

Before cooking, it’s a good idea to let the roast come to room temperature, which can help ensure even cooking. Season the roast generously with salt, pepper, and any other seasonings you like, such as garlic powder, onion powder, or herbs.

Roast the rib roast in a preheated oven at a high temperature (usually around 450°F or 230°C) for the first 15-20 minutes to sear the outside and lock in juices. Then, reduce the heat to a lower temperature (usually around 325°F or 160°C) and continue roasting until the desired doneness is reached.

Use a meat thermometer inserted into the thickest part of the roast to determine doneness – for medium-rare, the internal temperature should be around 135-140°F (57-60°C).

Once the roast is cooked to your liking, remove it from the oven and let it rest for at least 15-20 minutes before carving. This allows the juices to redistribute throughout the meat, resulting in a juicier and more tender roast.

Serve the rib roast hot, sliced thinly against the grain, with your favorite side dishes such as mashed potatoes, roasted vegetables, and horseradish sauce. Rib roast is a luxurious and impressive dish that is sure to be a hit at any gathering.


  • 3 kg of low-fat beef ribs
  • Garlic
  • salt to taste
  • august goat pepper
  • Onion
  • 2 sachets of meat seasoning
  • Aluminum paper


Love the garlic, with the salt, pepper, onion and seasoning powder, pass this seasoning very well on the rib.

Wrap the already seasoned rib in aluminum foil three times (three sheets of aluminum foil).

Leaving the rib in contact with the brightest side of the paper, remembering to press the edges well to be well sealed.

Place in a hot oven for 2 hours.

After this time remove the foil and leave it in the oven to give it a golden color.

It’s delicious.

Reminder: Best seasoned the day before.


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