Rib Roast: Pan Placement

Placing a rib roast in a pan is a simple process, but it's important to get it right to ensure your roast is cooked evenly and to your desired level of doneness. Firstly, you'll want to ensure your roast is at room temperature before cooking—this promotes more even cooking. Then, place your rib roast in a roasting pan, fatty side up, with the rib side on the bottom. If you're using a bone-in roast, the meat will be cooked standing on the bones, so it doesn't touch the pan. You can ask your butcher to cut the bones away and tie them back to the roast to make carving easier.

Let the roast come to room temperature

Allowing your rib roast to come to room temperature before cooking is an important step in the cooking process. This technique is called "tempering", and it offers several advantages for your roast. Firstly, it helps to seal in the juices, resulting in a juicy and tender roast. When meat is cold, putting it directly into a hot pan will cause most of the flavorful liquids to leak out and not get sealed inside the meat. Tempering also ensures that your roast will cook evenly. Without tempering, the outside of the roast may overcook while the inside remains cold and uncooked. By bringing your roast to room temperature, you reduce the risk of overcooking the exterior while ensuring that the interior reaches the desired temperature.

Additionally, tempering helps to eliminate any unwanted refrigerator aroma that the meat may have absorbed from other foods. This step ensures that your roast returns to its expected taste and scent. Moreover, allowing the roast to come to room temperature offers greater tenderness. Placing cold meat directly onto a hot grill can result in uneven cooking, affecting the softness and texture of the meat. Proper cooking techniques, such as tempering, ensure that the meat is cooked evenly, enhancing your dining experience and making digestion easier.

The time required for a rib roast to come to room temperature can vary depending on its size and thickness. For a thick steak, it can take up to two hours for the centre to reach room temperature. Larger cuts of meat, such as a roast, may need even more time. It is recommended to let your rib roast sit at room temperature for about an hour before cooking. This duration should be long enough to take the chill off the meat and bring it closer to room temperature, resulting in more even cooking.

However, it is important to prioritise food safety when letting meat sit at room temperature. While it is generally safe to let meat temper for a short period, always follow smart food safety practices to prevent food-borne illnesses. Wash your hands before and after handling raw meat, and avoid cross-contamination by using separate cutting boards and utensils for raw meat.

Seasoning and rub

The seasoning and rub you use for your rib roast can make or break the dish. The right combination of spices and herbs will elevate your roast and make it a truly memorable meal. Here are some tips and suggestions for seasoning and rubbing your rib roast to perfection.

Salt and Pepper

A good place to start when it comes to seasoning your rib roast is with salt and pepper. These basic seasonings provide a foundation of flavour that you can build upon. Use a coarse salt like kosher salt or sea salt, which has a stronger flavour and will make a difference in your blend. For the pepper, opt for freshly ground black pepper; it has a great warmth and spice that will fill your mouth. Be generous with the salt and pepper, as they will really bring out the flavour of the meat.

Herbs and Spices

In addition to salt and pepper, you can add a variety of dried or fresh herbs and spices to your rib roast rub. Some popular options include rosemary, thyme, garlic powder, onion powder, paprika, and chili powder. These ingredients will add depth and complexity to your roast. For example, rosemary and thyme provide earthy notes, while garlic and onion powders add a touch of sweetness. Smoked paprika will give a rich, savoury flavour, and a hint of chili powder will give your roast a little bite. If using dried herbs, remember that they have a stronger flavour than fresh herbs, so you may need to adjust the amounts.

Making Your Own Rub

If you want to get creative, you can make your own custom rib roast rub by combining some of the suggested herbs and spices. Here's a simple recipe you can try:

• 1 tablespoon coarse kosher salt
• 1 teaspoon ground black pepper
• 1 tablespoon dried rosemary, crushed
• 1 teaspoon garlic powder
• 1/2 teaspoon paprika
• 1/2 teaspoon onion powder
• 1 teaspoon dried thyme leaves
• 1/2 teaspoon chilli pepper

Simply combine all the ingredients in a small bowl and mix well. Apply the rub generously to your rib roast, making sure to cover all surfaces. You can also make a paste by adding a little olive oil to the spice blend, which will help it adhere to the meat.

Timing

It's best to season your rib roast at least 4 hours before cooking, but for even better results, season it the night before. This process, known as dry brining, draws the salt and moisture into the meat, seasoning it from the inside and resulting in more tender, juicy meat. It also dries out the exterior of the roast, helping it to brown more efficiently during cooking.

Simplicity

While creating a custom rub can be fun, sometimes keeping it simple is best. A classic salt and pepper seasoning can be just as delicious, especially if you're using high-quality, freshly ground pepper and a good-quality salt like kosher or sea salt. This simple combination will enhance the natural flavour of the meat without overwhelming it.

Experimenting

Don't be afraid to experiment with different seasonings and rubs to find what you like best. You can try different combinations of herbs and spices or even add some brown sugar or other sweet elements for a unique flavour profile. Just remember, when seasoning your rib roast, it's important not to overpower the natural flavour of the meat. Use your spices and herbs to enhance, not hide, the delicious beef flavour.

Placement in the pan

When placing your rib roast in the pan, there are a few key things to keep in mind to ensure the best results. Firstly, always use a roasting pan with a rack to elevate the meat above the fat and juices that will render during cooking. This will help ensure even cooking and prevent the meat from becoming soggy.

For a bone-in rib roast, place the roast bone-side down in the pan. This will create a natural rack for the meat to sit on, keeping it elevated and allowing for more even cooking. If using a boneless rib roast, place it on a rack inside the pan to ensure proper airflow and even cooking.

When positioning the roast in the pan, always place the fatty side up. This will help to baste the meat as it cooks, keeping it moist and juicy. The fat will also help to create a delicious crust on the exterior of the roast.

If using a meat thermometer, be sure to insert it into the thickest part of the meat, taking care not to touch the bone. This will help you monitor the internal temperature of the roast as it cooks, ensuring that you don't overcook it.

Once the roast is positioned in the pan, you can then proceed with seasoning and rubbing it with your desired herbs and spices before placing it in the oven.

Oven temperature

Some recipes suggest starting at 500°F (or the highest temperature your oven reaches if it's under 500°F) for 15 minutes, and then reducing the temperature to 325°F for the remainder of the cooking time. The total cooking time at this temperature will depend on the size of your roast and how well done you want the meat to be. For rare meat, you're looking at around 10-12 minutes per pound, and for medium-rare, you'll need 13-14 minutes per pound.

Another method is to multiply the weight of your roast (in pounds) by 5 to get the total roasting time in minutes. For instance, a 4-pound roast would be cooked for 20 minutes, and an 8-pound roast for 40 minutes. This method is designed to produce a medium-rare roast.

A third approach is to cook the roast at 375°F for an hour, then turn the oven off and leave the roast inside for 3 hours without opening the door. Finally, turn the oven back on to 375°F and heat for another 30-40 minutes. This method is designed to produce a well-done roast.

It's important to note that the cooking time and oven temperature will depend on your desired level of doneness, the size and shape of your roast, and the consistency of your oven. The best way to ensure your roast is cooked to your liking is to use a meat thermometer to monitor the internal temperature. For rare meat, you're looking for an internal temperature of 115-120°F, for medium-rare, you want 125-130°F, and for medium, you need 130-135°F. It's worth noting that the internal temperature of the roast will continue to rise by about 5-10°F while it rests.

Cooking time

The cooking time for a rib roast depends on a few factors: the weight of the roast, the consistency of the oven, the starting temperature of the meat, and the desired final temperature.

For a rare roast, you should aim for an internal temperature of 115°F. For medium-rare, you're looking at 120°F to 130°F, and for a medium roast, you want an internal temperature of 130°F to 135°F. Well-done roasts will be in the range of 140°F to 145°F.

A good rule of thumb is to remove the roast from the oven when it hits 120°F and let it rest for about 20 minutes while loosely covered with foil. The internal temperature will continue to rise by about 5 to 10°F as the roast rests.

For a 4-pound roast, you can expect a total cooking time of about 20 minutes. An 8-pound roast will take about 40 minutes. As a general guide, estimate the total roasting time in minutes by multiplying the weight of the roast in pounds by 5.

For a 5-pound roast, you can expect a total cooking time of about 2 hours, including resting time. Larger roasts will take an additional 10 minutes per pound.

• Preheat the oven to 500°F (or the highest temperature your oven can reach).
• Season the roast generously with salt and pepper.
• Place the roast fat-side-up in a roasting pan with a rack.
• Insert a meat thermometer into the deepest part of the meat, being careful not to touch the bone.
• Roast for the calculated time.
• Turn off the oven and walk away. Do not open the oven door for the next 2 hours.
• After 2 hours, remove the roast from the oven and let it rest for 15 to 30 minutes before carving.

Frequently asked questions