How to Prep The Roast with the Most
Before you dive into the main event, a little prep goes a long way. These simple pointers keep your roast on track and make the whole process feel way less chaotic. Think of them as your calm before the delicious storm.
1. Let it come to room temp before cooking.
Give the roast at least an hour on the counter so it cooks evenly instead of shocking the exterior while the center stays chilly.
2. Pat it dry before seasoning.
A dry surface means a better crust, which means more bragging rights.
3. Season it like you mean it.
Salt, cracked pepper, garlic, herbs. Get it into every nook around the bones. A generous coat helps build that dreamy crust everyone fights over.
4. Start hot, finish low.
Hit it with a high temp blast to brown the outside, then drop the heat and cook low and slow until it reaches your ideal internal temp. Pull it early and let it rest so the juices stay put instead of running all over your cutting board.
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5. Use a meat thermometer.
Guessing is for game shows. Stick the probe in the thickest part and let science save dinner.
Lucky's Holiday Roast HQ
Welcome to Roast HQ, your home base for holiday beef bliss. Whether you’re plotting the perfect prime rib or just trying not to set off the smoke alarm, we’ve packed this spot with easy tips, tried and true temps, and recipes that make you look like you’ve been doing this your whole life. Grab your oven mitts and your confidence. Dinner greatness starts here.
WHEN IS MY ROAST DONE?
Rare: Internal temp 120 to 125°F
with a cool to warm red center.
Medium-Rare: Internal temp 130 to 135°F with warm red to rosy center.
Medium: Internal temp 140 to 145°F with a pink and warm center.
Cooking Your Roast
Here’s a simple roadmap to roast perfection. Follow these steps, keep an eye on the thermometer, and you’ll end up with a juicy, flavorful centerpiece that earns all the holiday praise.
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Start with high heat, finish low. Oven-sear the roast starting with high heat. Butter the ends. Start with the beef between 450°F and 475°F for 15 minutes. Reduce the oven temperature to 325°F to finish for 1.75 to 3 additional hours, occasionally basting ends with juices. Cooking time will very depending on the size of the rib roast - expect 2 to 3 hours for roasting time or estimate about 12 minutes per pound of meat for the cooking time.
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Use a meat thermometer. Remove the roast when it's about 5°F below the desired final temperature to account for carryover cooking.
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Let the roast rest for 20 minutes before carving. This will allow the juices to redistribute back into the meat.
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Cut against the grain. Slice across, or perpendicular to the direction of the muscle fibers in the meat for ample tenderness.
