A well-cooked rib roast is succulent, full of flavour and quite easy to make, and best of all, impressive for your guests.
Plan on about 15-20 minutes per 500g. Keep in mind that the roast will continue cooking once it comes out of the oven.
For best results we recommend using a meat thermometer that can be inserted to measure the internal temperature – below is a guide to help you cook the roast to your liking:
- Medium-rare 43°C (110°F)
- Medium 48°C (120°F)
- Medium-well 54°C (130°F)
- Well done 60°C (140°F)
Our recommendation is medium-rare. The roast will have a red/pink, warm centre. Remove the roast from the oven when its internal temperature reaches 43°C, which for a 2.25kg roast should take around 90 minutes. It’s very important to allow the roast to rest for at least 15 minutes before slicing and serving; as the meat rests, the constricted muscle fibres begin to relax and the pressure on the juices is slowly released and they are able to redistribute towards the edges of the meat. By allowing the meat to rest, you achieve an evenly moist and flavourful steak when it is ready to be cut.
Serves: 12
Prep Time: 10 mins
Total Time: 3 hrs
Ingredients
- 1 standing rib roast
- 1 tbsp. kosher salt
- 2 tsp. black pepper
- 1 bunch fresh rosemary or thyme
Method
- Remove rib roast from packaging and place in a roasting pan
- Allow it to come to room temperature (about 45 mins)
- Preheat the oven to 220°C
- Generously cover all sides of rib roast with salt and pepper
- Place the meat in a roasting pan fat-side up
- Arrange half the rosemary on the bottom of the pan around the roast
- Roast for 30 minutes
- Reduce the temperature to 170°C and cook for a further 90 mins for medium rare
(Plan on about 15-20 mins per 500g) - Remove the roast from oven, cover with foil, and let it rest for 20 mins
To Serve
- Slice along the ribs and remove them
- Separate each rib and put them aside
- Slice the roast crossways against the grain
- Serve on a platter with the ribs and remaining half of fresh rosemary or thyme as garnish
