1 4 to 6 pound rib roast
I-2 tablespoons olive oil
2 tablespoons fresh thyme
2 tablespoons fresh oregano
2 tablespoons fresh rosemary
6-8 garlic cloves crushed
1/2 teaspoon black pepper divided
3 Russett potatoes sliced into wedges
3 Sweet potatoes sliced into wedges
4 tablespoons olive oil
Salt and pepper to taste
Optional: Roast other vegetables such as Brussels sprouts and cauliflower while roast is cooking.
Preheat oven to 450 degrees Fahrenheit.
Place the roast on a roasting rack (in a pan) brush it with olive oil. Crush garlic until it is like a paste. Press garlic into roast, covering it with garlic. Mix together thyme, oregano, rosemary, pepper and garlic and sprinkle over roast.
Place potato wedges in a bowl and mix with olive oil. Sprinkle with salt and pepper. Place wedges around roast. If cooking more vegetables, mix them with olive oil and salt and pepper as well and place them in a glass casserole dish that can be placed in the oven while the roast is cooking.
Cook roast at 450 degrees for the first 30 minutes. Then reduce heat to 325 degrees for another hour and 15 minutes to hour and 40 minutes for a 5-pound roast. While the roast is cooking baste it with its own juices while it cooks. When desired doneness is reached (140 degrees F for medium rare), remove from oven, tent it with tinfoil and let it stand for another 10-20 minutes before slicing.
More about Holiday Roasts.
As the next round of holidays approach we suggest mixing up the menu from a ham or turkey and giving a Prime Rib Roast a shot. A meat roast offers a new palette of flavors from the turkey you ate at Thanksgiving. And even if you’ve never cooked a roast, we promise, you can pull it off.
What is a roast?
Cooking a roast is basically cooking meat in an open pan (not covered). It involves a dry heat process, meaning the hot air surrounds the food and cooks it evenly on all sides. There are different theories on how to cook a roast. Some suggest cooking it at a low temperature for a long time (approximately 325 degrees Fahrenheit), searing the roast first at approximately 450 degrees F followed by low cooking, or cooking the roast on low first and searing it at the end. We think you can’t lose either way, but a key to success is using a meat thermometer to make sure you cook it to your preferred done-ness.
Bone-in or boneless:
• Bone-in or boneless cuts are usually cooked at the same temperature.
• Bone-in cuts take longer to cook.
• Bone-in helps keep the meat moist and from drying out during the cooking process.
• Bone-in creates a more flavorful dish.
• Bone-in leaves you with a flavorful bone with which to make a stock.
• Bone-in is harder to slice.
• Boneless cooks faster and can be easier to work with and slice.
• Prime Rib, Rib-eye roast, standing rib roast—this cut is flavorful and top quality. A boneless rib roast is a rib-eye roast. If the ribs are still in, it’s a standing rib roast.
Tips for cooking a roast:
• Roasts should be cooked to approximately 140 degrees (medium-rare). Roasts and red meat, with the exception of ground beef can be cooked to slightly lower temperatures. Doneness is based on preference of whether you like rare or well done. Cooking roasts to medium doneness can ensure that some moisture is maintained and the meat is not overcooked.
• Typical cooking temperature ranges between 300 degrees and 450 degrees Fahrenheit. At 325–350 degrees a roast will cook at approximately 17 to 20 minutes a pound. To speed up cooking, cook at higher temps, 400-450 for the first 30 minutes, then reduce heat to 325 and cook for 13-15 minutes per pound.
• A good rule of thumb is that the larger the cut of meat, the lower the oven temperature (i.e. 325 degrees) should be set so that the outside of the roast does not overcook while the inside is still cooking.
• Place a roast in a pan just slightly bigger than the size of the roast. If the pan is too large then juices from the roast will evaporate.
• It’s best to cook a boneless roast on a roasting rack.
Prime Rib Roast (boneless)
A prime rib roast can be prepared with seasonings as easy as fresh herbs, garlic, pepper or mustard. Basically anything goes, but we suggest not using salt, as that will remove moisture from the meat. Salt it when you eat it if desired. The trick is to pay attention to the size of the roast and the cooking time and to use a meat thermometer at the end.